Storing n Issuing

8/8/2019 Storing n Issuing

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Copyright 2006 by John Wiley &Sons, Inc. All rights reserved

Food Storing and Issuing

Control


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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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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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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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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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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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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

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Storing n Issuing