Food Storage

1. FOOD STORAGE MANAGEMENT

2. FOOD STORAGE
Storage involves arranging goods in specified
areas within spaces earmarked for particular
materials, till they are required for use by the
production, service or other departments. It
consists of the complete process of receiving
and handling materials, and checking them for
quality and quantity against orders placed.

3. STORAGE PLANNING
1. Nature of foods to be stored.
2. Quantities in which foods are stored.
3. Length of time for which they are stored
before use.

4. LOCATION OF STORAGE SPACES
LOCATION OF STORAGE SPACES
TYPES OF STORAGE
1. Perishable
2. Non Perishable
3. Semi Perishable

5. 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

6. Factors Involved in Proper Internal
Conditions
Temperature
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)
– Non perishables (solid steel shelving)
Cleanliness: daily sweeping and cleaning

7. Optimum Temperatures for Storing
Food
Fresh meats 34*F to 36*F
Fresh produce 34*F to 36*F
Fresh dairy products 34*F to 36*F
Fresh fish 30*F to 34*F
Frozen foods -10*F to 0*F

8. 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

9. 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

10. 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.

11. 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.

12. 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.

13. 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.
Ethics

14. 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.
Storage

15. Location of Storage Facilities
Speeds the storing and issuing of food
Maximizes security
Reduces labor requirements

16. 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.

17. 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.

18. 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

19. 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.

20. 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.

21. 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.

22. 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.

23. 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.

24. 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

25. 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.

26. 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.

27. 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

28. The written Purchase Order form should contain space
for the following information
Item Name
Spec #, if appropriate
Quantity Ordered
Quoted Price
Extension Price
Total Price of Order
Vendor Information
Purchase Order Number
Date Ordered
Delivery Date
Ordered by____
Received by_______
Delivery Instructions
Comments
Purchase Order Information

29. 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:

30. THANK YOU