FSN 202 Lecture 28: nutrition class notes 10:28:16
29 Oct 2016
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Dry storage: canned, dry, nonperishable foods, cleaning supplies in separate area, no direct sunlight, good ventilation, temp 50 to 70 degrees f, 50-60% humidity, pest control, locked. Dry storeroom arrangement: do not store items in contact with oors or walls. Containers of food at least 6 inches off the oor: shelves should be at least 2 inches out from walls, keep like items together, fifo. Inventory: record of material assets owned, materials held in storage, valuable resources, issuing products must be controlled. Issuing- transferring products out of storage to units who will use them (i. e. production) Controls over the issuing process: require proper authorization to remove goods, remove only the amount needed for production, keep record of the transaction. Written requisitions made by production or ingredient room. May be computer generated such as with the cbord menu management system. Inventory records- purpose: accurate information on food in stock, determine purchasing needs, determine monetary value of items in storage.
