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Copyright 2006 by John Wiley &Sons, Inc. All rights reserved
Food Storing and Issuing
Control
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Copyright 2006 by John Wiley &Sons, Inc. All rights reserved
Food Storage Standards Concerns
1. Condition of facilities and equipment
2. Arrangement of foods3. Location of facilities
4. Security of storage areas
5. Dating and pricing of stored foods
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Copyright 2006 by John Wiley &Sons, Inc. All rights reserved
Factors Involved in Proper Internal
ConditionsStorage 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
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Copyright 2006 by John Wiley &Sons, Inc. All rights reserved
Optimum Temperatures for
Storing FoodFresh meats 34*F to 36*F
Fresh produce 34*F to 36*FFresh dairy products 34*F to 36*F
Fresh fish 30*F to 34*F
Frozen foods -10*F to 0*F
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Factors Involved in Arrangement
of FoodsAvailability 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
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Problems from Lack of Training
Foods stored in appropriate 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 thoseissuing foods have not recorded item prices on
requisitions
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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 equateproducts issued with products sold without
taking a physical inventory.
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Product security can be achieved if a few
principles are observed:
1. Food, beverages, and supplies should berequisitioned 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 fromthe storage area must sign, acknowledging receiptof the products.
4. Products that do not ultimately get used should be
returned to the storage area, and their returnrecorded.
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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.
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Ethics have been defined as the choices of
proper conduct made by an individual in his orher relationships with others.
Ethics come into play in purchasing products
because of the tendency for some suppliers toseek an unfair advantage over the competition
by providing personal favors to the buyer.
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StorageRemember 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.
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Location of Storage Facilities
Speeds the storing and issuing of food
Maximizes security
Reduces labor requirements
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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 morerecently 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.
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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.
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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
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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 byremoving heat from the contents, rather than
"making" food cold.
Refrigerators should have easily cleanedshelving units that are at least six inches off
the floor and are slotted to allow for good air
circulation.
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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 morefoodservice 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.
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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 productquality while in storage is through proper
product rotation and high standards of
storeroom sanitation.
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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.
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ost 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.
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Other Storeroom Needs
Ideally, frozen food holding units and
refrigerators should have externally visible
internal thermometers, whether they are readas a digital display, or in the more traditional
temperature scale.
In larger storage areas, hallways should bekept clear and empty of storage materials or
boxes
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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 theproduction system.
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Food or beverage products may be transferred
from one food service unit to another. Forexample, it is likely that fruit juice, vegetables,
and similar items are taken from the kitchen for
use in the bar, while wine, sherry, and similaritems 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.
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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 TransfersTransfers of food and beverage between units in achain