This document discusses proper storing procedures. It emphasizes that all stores received must be stored properly to prevent spoilage and ensure food safety. There should be separate storage areas for perishable and non-perishable items, with refrigeration used to store perishable foods at the ideal temperatures for items like cheese, milk, butter and liquors. Proper hygiene and sanitation of storage areas is also critical, requiring regular cleaning, extermination to prevent pests, and maintenance of appropriate temperatures, humidity and lighting levels.

1. Presented by:
PROF. MARIANNE T. EVANGELISTA, MSHRM

2. METHOD OF EXECUTION
PART 03
STORING

3. STORING
• All stores received
must be stored at a
proper place. It is
saying that in stores
there should, ‘a place
for every thing and
every thing is place’.
• The store keeper must
ensure that no food
item should get spoiled
and if it happens then
it is charged to store
keeper.

4. STORAGE / STOREROOM
• A depository for
goods or supplies;
• Refrigerated
storage for
preservation
• Can be classified
into 2 Types:
1. Wet/Cold Storage –
For Perishable
(Fresh) items
2. Dry Storage – For
Non-perishable
items

5. ESSENTIALS FOR EFFECTIVE
STORAGE CONTROL
• Adequate space
• Security of contents
• Right temperature, humidity and lighting
• Arrangement of contents
• Protection from insects
• Storage containers
• Shelving
• Cleanliness
• Rotation of Stocks
• Dating and Pricing

6. REFRIGERATION CONTROL
• In order for the company to
minimize cost and expenses
a control for the prevention
of spoilage should be
implemented and by knowing
the ideal storage
temperature for certain
items or refrigeration
control
EXAMPLE:
– Cheese = 36’ to 38’F
– Fresh Milk = 40’ to 45’F
– Butter = 45’ to 50’F
– Liquors & = 10’C to 16’C
Soft Drinks

7. PROPER STORING OF
COOKED FOOD
• In case the cooked
food is left at the
end of the day
then it must be
stored at a proper
temperature so
that it can be used
on the following
day, if so
required.

8. HYGIENE AND SANITATION
OF STORAGE AREA
• Storage compartments and its
premises will always be kept clean
and sanitary at all times to prevent
bacterial contamination that can
damage food stuffs.
• Extermination should be done
regularly to prevent breeding and
proliferation of insects that can
cause damage diseases.
• Dry Storage must be sprayed with
insecticide regularly once a week.
• Mopping from time to time should be
done to keep the floors always dry.
• The freezer should be shut off for at
most one hour once a week to
facilitate cleaning.
• General cleaning of all storage
areas will be done every end of the
month. This involve scrubbing of
storage shelves, floors, walls,
refrigerator doors and plastic
curtains.