HTM 2030 Chapter Notes - Chapter 5: Perpetual Inventory, Computer File, 2Degrees

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Connie Zavitz

Document Summary

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: condition of facilities and equipment, arrangement of foods, location of storage facilities, security of storage areas, dating and pricing of stored foods. Maintaining proper internal conditions include temperature, storage containers, shelving, and cleanliness. Food life can be maximized when food is stored at the correct temperature and at the proper level of humidity. Fresh dairy products: 1 to 2 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. 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.