Chapter 5 Food storing and issuing control.docx

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Department
Hospitality and Tourism Management
Course
HTM 2030
Professor
Connie Zavitz
Semester
Fall

Description
Chapter 5 - Food Storing and Issuing Control Storing Control: Establishing Standards and Standard Procedures for Storing The standards established for storing food should address five principle concerns: 1. Condition of facilities and equipment 2. Arrangement of foods 3. Location of storage facilities 4. Security of storage areas 5. Dating and pricing of stored foods Conditions of Facilities and Equipment  Maintaining proper internal conditions include temperature, storage containers, shelving, and cleanliness Temperature  Food life can be maximized when food is stored at the correct temperature and at the proper level of humidity Fresh Meats: 1 to 2 degrees C Fresh Produce: 1 to 2 degrees C Fresh Dairy Products: 1 to 2 degrees C Fresh Fish: -1 to +1 degrees C Frozen Foods: -18 to -23 degrees C  If temperatures rise above these temperatures, shelf life is shortened and the risk of food spoilage is increased for perishables  Nonperishable’s should be kept at room temperature, approximately 18 to 21 degrees C Storage Containers  Most products come in airtight containers  Whenever practicable, products purchased in unsealed packages should be transferred to tight, insect-proof containers  In the case of perishables, both raw and cooked, care should be given to storing them in whatever manner will best maintain their original quality Shelving  Shelving should be slatted to permit maximum circulation of air in refrigerated facilities  Food should never be stored on the floor Cleanliness of Storage Facilities  Cleanliness should be enforced at all times  In refrigerated facilities, this will prevent the accumulation of small amount of spoiling food, which can give off odours and may affect other foods  In storeroom facilities, it will discourage infestation by insects and vermin Arrangement of Foods Keeping the Most-Used Items Readily Available  Has no effect on spoilage or theft, but this arrangement does tend to reduce time required to move needed foods from storage to production Fixing Definite Locations  Each particular item should always be fond in the same location, and attention should be given to ensuring that new deliveries of the item are stored in the same location  If product is in numerous spots at one time, it can increase chances of spoilage, over purchasing, and theft Rotating Stock  Food controller must establish procedures to ensure that older quantities of any item are used before any new deliveries First-In, First-Out Method of Stock Rotation: Location of Storage Facilities  Storage facilities for both non perishables and perishables should be located between receiving areas and preparation areas: A properly located storage facility will have four effects: 1. Speeding the storing and issuing the food 2. Maximizing security 3. Reducing labour requirements 4. Helping to minimizing infestation of rodent Security of Storage Areas  One way to accomplish this is to move products from the receiving area to storage as quickly as possible Dating and Pricing of Stored Foods  Desirable to date items as they are put away on shelves to be certain of their age and make provisions for their use before spoilage  Items should be priced as goods are put away, with the cost of each pack
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