Excess and Unconsumed Foods and Ingredients

Storingfoodis one of the most important activities after preparation. Food should be kept properly to avoid
spoilage and waste of budget.
Proper storage requires the logical arrangement of stored goods. This means assigning a definite place for stored
items so they are easy to find, rather than constantly changing their location. It is practical to group similar items
such as sauces, condiments, and dairy products and arrange them alphabetically.

The first in- first out system means that stocks delivered first must be issued ahead of those that had just been
recently delivered or stored. Stocks must be properly rotated to prevent spoilage. One way to ensure that the first-
in first-out system is observed is to arrange new deliveries on shelves behind those that have been previously
stocked. The idea is to take all withdrawals from the front row. Another practice is to arrange new stocks on the
left side of a row of goods and to withdraw older stocks from the right side of the row.

Following are some of the guidelines on sanitary practices when handling food.
1.Working Area
See to it that the physical equipment and layout are conducive to sanitary practices.
Clean floors, ceilings, counters, tables and chairs regularly.
Eliminate insects and rodents from the food area.
Maintain adequate employer-supervision and a constant program of education in sanitation for food service
workers.
Make sure that food service employees are in good health and are not carriers of communicable diseases.
Provide employees with regular education on food service sanitation.
Be concerned with your personal hygiene.
Wear clean and washable clothes every day.

2. Food
Handle, store, and refrigerate food properly to prevent spoilage and contamination.
Washand sanitize utensils and equipment.
Keep off hand contact with ingredients and food to a minimum.
Stay away from the food laboratory when you are ill.
Store food and ingredients properly. Check if your storage areas are clean.
Control microbial spoilage of prepared and cooked products. The major causes of food spoilage are fungi,
bacteria, and yeast.
Safeguard the food during distribution and service.

Storing Techniques
Wrap is drawing, folding, or winding around to cover.
Packaging material. These are used for making packages
Cold Storage. This is a process of preserving perishable food on a large scale by means of refrigeration
Chill. This is refrigerating or reducing the temperature of food
Freezing. This is done by applying low temperature that changes the state of water in the food from liquid to
solid ice
Refrigerate. This is to keep cold or to cool

Tools and Equipment

Tray - chiller
bread knife - refrigerator
spatula - freezer

Materials for Packaging

Wrapper
Container
Sandwich packaging
Kraft sandwich wedge
Plain white sandwich wedge
Cardboard sandwich wedge with heat seal lid
Square sandwich film wrap
Greaseproof food wrap
 Bagel wrap

Specific storing techniques for salad, appetizers, and desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Washutensils and equipment thoroughly
3. Keep off hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

Storing of Dry and Wet Goods

Dry Storage
Non-perishable or dry goods such as canned or bottled products and staples are kept in the dry storage area. The
following guidelines must be observed for proper dry storage.
1. Keep the storage area dry, cool, and well ventilated. Dry staples such as flour, sugar, rice and other condiments
deteriorate fast when kept in damp places. Damp areas also cause growth of mold and give off odors.
2. Room temperature must not go beyond 21 degree Celcius. Studies have shown that food in general can be
stored three times longer at 21 degree Celcius than at 38 degree Celcius.
3. Do not leave food on the floor as this will cause absorption of moisture and spoilage.
4. If the budget will allow, have metal shelves installed. Compared to wood, metal shelves are easier to clean.
5. Keep shelves 5 centimeters (cm) away from the wall and 15 to 25 cm above the floor for good circulation of
air.

Cold Storage
Perishable goods such as meat, fish, poultry, fruits, vegetables, and dairy products are stored in the cold storage
areas. The following guidelines must be observed for this type of storage:
1. Whenever possible, provide separate refrigerated areas for meat, fish, poultry, and dairy products. These food
items have different storage temperature requirements and there is danger of cross – contamination when they
are stored in the same place.
2. Limit refrigerated space to what is necessary. Refrigerated space is very expensive. Too much space
encourages unnecessary accumulation of too many stored goods.
3. Keep temperature of refrigerated food at -1 degree Celcius or lower. Freezing temperature must be -20 to -29
degree Celcius. Fruits and vegetables are generally stored at 4.5 degree to 7 degree Celcius.
4. Defrost and clean refrigerated units regularly. Defrosting helps
maintain the unit‘s efficiency and reduces unnecessary electrical costs.