The document discusses establishing standards and procedures for storing and issuing food in order to prevent unplanned costs like spoilage, waste, and pilferage. It recommends addressing five principal concerns when storing food: the conditions of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, and dating and pricing of stored foods. It also discusses the importance of training personnel on proper storing and issuing procedures to avoid problems like improper food storage, disorganization, waste, and lack of accountability.

1. Food Storing andFood Storing and
Issuing ControlIssuing Control
It is clearly in the operator’s best financial interest toIt is clearly in the operator’s best financial interest to
take all the necessary steps to prevent unplanned costtake all the necessary steps to prevent unplanned cost
before the foods are sold to customersbefore the foods are sold to customers..

2. Unplanned CostsUnplanned Costs
These unplanned costsThese unplanned costs
normally develop from:normally develop from:
SpoilageSpoilage
WasteWaste
PilferagePilferage

3. Storing ControlStoring Control
Establishing Standards andEstablishing Standards and
Standard Procedures forStandard Procedures for
StoringStoring
The standards established forThe standards established for
storing foods should addressstoring foods should address
FIVE principal concernsFIVE principal concerns

4. The FIVE PrincipalThe FIVE Principal
Concerns:Concerns:
Conditions of facilitiesConditions of facilities
and equipmentand equipment
Arrangement of foodsArrangement of foods
Location of facilitiesLocation of facilities
Security of storage areasSecurity of storage areas
Dating and pricing ofDating and pricing of
stored foodsstored foods

5. Condition of facilities andCondition of facilities and
equipmentequipment
Temperature:Temperature:
Fresh produce: 34 – 36Fresh produce: 34 – 36 degreesdegrees FF
Fresh meats: 34 – 36Fresh meats: 34 – 36 degreesdegrees FF
Fresh dairy products: 34 – 36Fresh dairy products: 34 – 36degreesdegrees FF
Fresh fish: 30 – 34Fresh fish: 30 – 34 degreesdegrees FF
Frozen foods: -10 – 0Frozen foods: -10 – 0 degreesdegrees FF
Storage ContainersStorage Containers
ShelvingShelving
CleanlinessCleanliness

6. Arrangement of FoodsArrangement of Foods
The factors involved inThe factors involved in
maintaining an appropriatemaintaining an appropriate
internal arrangement of foodsinternal arrangement of foods
include:include:
Keeping the most-used items readilyKeeping the most-used items readily
availableavailable
Fixing definite locationFixing definite location
Rotation of stock (first-in, first-outRotation of stock (first-in, first-out
method)method)

7. Location of StorageLocation of Storage
FacilitiesFacilities
Whenever possible, the storageWhenever possible, the storage
facilities for both perishable andfacilities for both perishable and
nonperishable foods should benonperishable foods should be
located between receiving areaslocated between receiving areas
and preparation areas.and preparation areas.
A properly located storageA properly located storage
facility will have the effect of:facility will have the effect of:
 Speeding the storing and issuingSpeeding the storing and issuing
of foodof food

8. Location of Storage FacilitiesLocation of Storage Facilities
 Maximizing securityMaximizing security
 Reducing labor requirementsReducing labor requirements
 Minimizing infestation ofMinimizing infestation of
rodentsrodents
NB: Storage areas should only beNB: Storage areas should only be
used for storage and not forused for storage and not for
other purposes.other purposes.

9. SecuritySecurity
 The foods should neverThe foods should never
be stored in a mannerbe stored in a manner
that permits pilferage.that permits pilferage.
 Once in storage,Once in storage,
appropriate security mustappropriate security must
be maintained at allbe maintained at all
times.times.

10. Dating and PricingDating and Pricing
It is desirable to dateIt is desirable to date
items as they are putitems as they are put
away on shelves.away on shelves.
All items should be pricedAll items should be priced
as goods are put away.as goods are put away.

11. Issuing ControlIssuing Control
Establishing standards andEstablishing standards and
standard procedures for issuing:standard procedures for issuing:
There are two elements in theThere are two elements in the
issuing process:issuing process:
Physical movement of foods fromPhysical movement of foods from
storage facilities to preparationstorage facilities to preparation
areas.areas.
Record keeping for determining theRecord keeping for determining the
cost of food issued.cost of food issued.

12. Physical Movement of FoodsPhysical Movement of Foods
from Storagefrom Storage
It is customary for cooks to list allIt is customary for cooks to list all
of their needs on requisitions,of their needs on requisitions,
which are turned over to awhich are turned over to a
steward who sees to thesteward who sees to the
issuing.issuing.
NB: Other practices areNB: Other practices are
possiblepossible

13. Physical Movement of FoodsPhysical Movement of Foods
from Storagefrom Storage
 Standards and standardStandards and standard
procedures for the physicalprocedures for the physical
movement of foods must bemovement of foods must be
determined specifically for a givendetermined specifically for a given
establishment, often on the basisestablishment, often on the basis
of COST/BENEFIT ratioof COST/BENEFIT ratio

14. Record Keeping for IssuedRecord Keeping for Issued
FoodsFoods
DirectsDirects
Directs are charged to food cost asDirects are charged to food cost as
they are received, on thethey are received, on the
assumption that these perishableassumption that these perishable
items have been purchased foritems have been purchased for
immediate use.immediate use.

15. Record Keeping for IssuedRecord Keeping for Issued
FoodsFoods
StoresStores
These foods are considered part ofThese foods are considered part of
inventory until issued for use andinventory until issued for use and
are not included in cost figures untilare not included in cost figures until
they are issued. Records of issuesthey are issued. Records of issues
must be kept in order to determinemust be kept in order to determine
the cost of stores.the cost of stores.

16. The RequisitionThe Requisition
AA requisition lists the items and quantities of stores thatrequisition lists the items and quantities of stores that
the kitchen staff needs for the current day’s production.the kitchen staff needs for the current day’s production.

17. The RequisitionThe Requisition
Each requisition should be reviewedEach requisition should be reviewed
by the chef, who should check toby the chef, who should check to
see that all required items aresee that all required items are
listed and that the quantity listed forlisted and that the quantity listed for
each is accurate. If correct the chefeach is accurate. If correct the chef
signs and thus approve thesigns and thus approve the
requisition. The storeroom clerkrequisition. The storeroom clerk
then filled the order.then filled the order.

18. Pricing the RequisitionPricing the Requisition
After stores have been issued from theAfter stores have been issued from the
appropriate storeroom, refrigerator, orappropriate storeroom, refrigerator, or
freezer, it may be the storeroom clerk’sfreezer, it may be the storeroom clerk’s
responsibility to record on eachresponsibility to record on each
requisition the cost of listed items and torequisition the cost of listed items and to
determine the total value of the foodsdetermine the total value of the foods
issued.issued.

19. Training for Storing andTraining for Storing and
IssuingIssuing
The importance of training may best beThe importance of training may best be
illustrated by the following example:illustrated by the following example:
A manger hires inexperiencedA manger hires inexperienced
personnel to store and issue foods,personnel to store and issue foods,
pay them low wages, and restrictspay them low wages, and restricts
training to the minimum. Considertraining to the minimum. Consider
some of the problems that may arise:some of the problems that may arise:

20. Problems that may arise:Problems that may arise:
Foods may be stored in inappropriate containersFoods may be stored in inappropriate containers
or at improper temperature.or at improper temperature.
A single item may be stored in several locations.A single item may be stored in several locations.
New deliveries may be stored in front of old, withNew deliveries may be stored in front of old, with
the old spoiling while the new are being used.the old spoiling while the new are being used.
Pilferage may increase if storage areas are notPilferage may increase if storage areas are not
secured.secured.
The value of issued may not be readilyThe value of issued may not be readily
identifiable.identifiable.

22. THE ENDTHE END