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Food Storing and Issuing

Control

Copyright © 2006 by John Wiley & Sons, Inc. All rights reser
Food Storage Standards
Concerns
1. Condition of facilities and
equipment
2. Arrangement of foods
3. Location of facilities
4. Security of storage areas
5. Dating and pricing of stored foods

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Factors Involved in Proper
Internal Conditions
Temperature (next slide)
Storage containers:
– Staples (airtight, insect-proof); – Perishables
(packed to maintain original quality); - Fresh
Fish (packed in ice); - Cooked foods & open cans
(stainless steel containers)
Shelving:
– Perishables (slatted shelving)
– Nonperishables (solid steel shelving)
Cleanliness: daily sweeping and cleaning
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Optimum Temperatures
for Storing Food
Fresh meats 34*F to 36*F
Fresh produce 34*F to 36*F
Fresh dairy products34*F to 36*F
Fresh fish 30*F to 34*F
Frozen foods -10*F to 0*F

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Factors Involved in
Arrangement of Foods
Availability according to use
– Most frequently used items closest to entrance
Fixing definite location
– Each item always found in the same location
– Separate facilities for storage of different classes of foods
Rotation of stock
– Older quantities of food used before newer deliveries
– First-in, first-out method of stock rotation

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Problems from Lack of
Training
Foods stored inappropriate containers or
at improper temperatures
One single item stored in several locations
New delivers stored in front of old
Increased pilferage if storage areas are
not secured
Values of issues unidentifiable because
those issuing foods have not recorded
item prices on requisitions
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Product Issuing
Often, foodservice managers create difficulties
for their workers by developing a requisition
system that is far too time-consuming and
complicated.
The difficulty in such an approach usually arises
because management hopes to equate products
issued with products sold without taking a
physical inventory.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Product security can be
achieved if a few principles are
observed:
1.Food, beverages, and supplies should be requisitioned
only as needed based on approved production
schedules.
2.Required items (issues) should be issued only with
management approval.
3.If a written record of issues is to be kept, each person
removing food, beverages, or supplies from the
storage area must sign, acknowledging receipt of the
products.
4.Products that do not ultimately get used should be
returned to the storage area, and their return
recorded.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Requisitions

It is vital that a copy of the


storeroom requisition form be sent
to the purchasing agent after it has
been used so that this individual
will have a sense of the movement
of product in and out of the
storage areas.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Ethics have been defined as the choices of
proper conduct made by an individual in his or
her relationships with others.
Ethics come into play in purchasing products
because of the tendency for some suppliers to
seek an unfair advantage over the competition
by providing “personal” favors to the buyer.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Storage
Remember that storage costs money, in terms
of the space for items, and the money that is tied
up in inventory items.
In most establishments, the storage process
consists of four parts: placing products in
storage, maintaining product quality and safety,
maintaining product security, and determining
inventory value.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Location of Storage
Facilities
Speeds the storing and issuing of
food
Maximizes security
Reduces labor requirements

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
FIFO
FIFO (first in, first out) means that the operator intends to
rotate stock in such a way that product already on hand is
sold prior to the sale of more recently delivered products.
FIFO is the preferred storage technique for most perishable
and non-perishable items.
Failure to implement a FIFO system of storage
management can result in excessive product loss due to
spoilage, shrinkage, and deterioration of quality.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Storage

Some operators require the storeroom


clerk to mark or tag each delivered item
with the date of delivery.
Products are generally placed in one of
three major storage areas: dry storage,
refrigerated storage, or frozen storage.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Dry storage

Dry storage areas should generally be


maintained at a temperature ranging
between 65oF and 70oF.
Shelving must be sturdy, easy to clean,
and at least 6 inches above the ground
to ensure proper ventilation.
Dry goods should never be stored
directly on the floor. Labels should face
out for easy identification
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Refrigerated Storage
Refrigerator temperatures should generally
be maintained between 32oF (0oC) and
36oF (2oC). Refrigerators actually work by
removing heat from the contents, rather
than "making" food cold.
Refrigerators should have easily cleaned
shelving units that are at least six inches off
the floor and are slotted to allow for good air
circulation.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Freezer Storage
Freezer temperatures should be maintained
between 0F and -10F (-18oC and -23oC).
It is anticipated that in the future more and more
foodservice storage space will be devoted to
frozen food.
Frozen food holding units must be regularly
maintained, a process that includes cleaning
inside and out, and constant temperature
monitoring to detect possible improper operation.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Stock Rotation

Regardless of the storage type, food and


related products should be stored neatly
in some logical order.
Food product quality rarely improves
with increased storage time.
The primary method for ensuring
product quality while in storage is
through proper product rotation and
high standards of storeroom sanitation.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Storage areas are excellent breeding grounds for
insects, some bacteria, and also rodents. To
protect against these potentially damaging
hazards, you should insist on a regular cleaning of
all storage areas.
Both refrigerators and frozen food holding units
should be kept six to ten inches from walls to
allow for the free circulation of air around, and
efficient operation of, the units.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Most foodservice operators attempt to control
access to the location of stored products.
It is your responsibility to see to it that the
storeroom clerk maintains good habits in securing
product inventory.
As a general rule, if storerooms are to be locked,
only one individual should have the key during
any shift. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Other Storeroom Needs
Ideally, frozen food holding units and
refrigerators should have externally visible
internal thermometers, whether they are
read as a digital display, or in the more
traditional temperature scale.
In larger storage areas, hallways should be
kept clear and empty of storage materials or
boxes

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
It is the responsibility of the storeroom clerk, or
a person selected by management, to maintain
the inventory in a way that is easy to count and
determine its monetary value.
It is not possible to know your actual food
expense without an accurate inventory.
Issuing is the placing of products into the
production system.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Food or beverage products may be transferred
from one food service unit to another. For
example, it is likely that fruit juice, vegetables,
and similar items are taken from the kitchen for
use in the bar, while wine, sherry, and similar
items may be taken from the bar for use in the
kitchen.
Transfers out of the kitchen are subtracted from
the cost of food sold and transfers in to the
kitchen are added to the cost of food sold.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Food & Beverage
Transfers
Intraunit Transfers
Between Bar and Kitchen
– Cooking wines and spirits
– Fruits, juices and dairy products
Between Kitchen and Kitchen
– Large hotels that operate more than one
kitchen
Interunit Transfers
Transfers of food and beverage between
units in a chain
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
The written Purchase Order form should
contain space for the following
information
Purchase Order Information
Item Name Purchase Order
Spec #, if appropriate Number
Quantity Ordered
Date Ordered
Quoted Price
Extension Price
Delivery Date
Total Price of Order Ordered by____
Vendor Information Received by_______
Delivery Instructions
Comments
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
The advantages of a written Purchase Order are
many but include the following:

Written verification of quoted price.


Written verification of quantity ordered.
Written verification of the receipt of all goods ordered.
Written and special instructions to the receiving clerk, as
needed.
Written verification of conformance to product
specification.
Written authorization to prepare vendor invoice for
payment
The advantages of a written Purchase Order are many but
include the following:

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved