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Food Storing and Issuing Control

Five Principle Concerns. Conditions of facilities and equipmentArrangement of foodsLocation of facilitiesSecurity of storage areasDating and pricing of stored foods. Condition of Facilities and Equipment. Conditions include:TemperatureStorage ContainersShelvingCleanlinessProblems can lead t

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Food Storing and Issuing Control

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    1. Food Storing and Issuing Control Chapter 6

    2. Five Principle Concerns Conditions of facilities and equipment Arrangement of foods Location of facilities Security of storage areas Dating and pricing of stored foods

    3. Condition of Facilities and Equipment Conditions include: Temperature Storage Containers Shelving Cleanliness Problems can lead to: Spoilage and waste Health codes specify: Storage temperatures Storage containers Storage procedures

    4. Temperatures Key factor in storage Fresh meats – 34 to 36 degrees F. Fresh produce – 34 to 36 degrees F. Fresh dairy – 34 to 36 degrees F. Fresh fish – 30 to 34 degrees F. Frozen foods – minus 10 to 0 degrees F. Temperatures above recommended: Shorten shelf life Raise the risk of spoilage Storage temperatures for non-perishables 60 to 70 degrees F.

    5. Storage Containers Foods should be stored in appropriate containers. Tight, insect proof containers Some may be fine as purchased Fresh fish and poultry packed in ice Cooked foods in SS and covered

    6. Cleanliness Should be enforced Prevents accumulation and odor Discourages infestation of insects and rodents Professional exterminator should be used on a regular basis

    7. Arrangement of Foods Most used item readily available Fixed definite locations Rotation of stock

    8. Location and Storage Facilities Located between receiving and preparation areas Proper location: Speeds the storing and issuing of foods Maximizes security Reduces labor requirements

    9. Security Storage should limit pilferage Storerooms should not be unlocked and unattended Procedures should be in place to track removal of items When not open, storage areas should be locked Establish separate procedures for “A” items

    10. Dating and Pricing Items should be dated as they are stored Items should be priced as they are put away Computer tracking eliminates the need

    11. Physical Movement of Foods from Storage Practices vary in operations Requisitions Honor system Wide open Greater control leads to: Increased cost More time and delay Large operations tend to be more formal Smaller operations tend to be less formal Cost/Benefit considerations needed before establishment of standards and procedures

    12. Record Keeping Directs: Charged to food cost as received No further records kept Stores: Considered part of inventory Not used in cost figures until issued For control purposes a system for issuing must be established

    13. The Requisition Form filled out by kitchen staff Lists items needed for production Quantities deducted from inventory Requisitions should be submitted in advance Definite times established for issue Pricing the requisition Extended to determine total value of food issued Cost derived from item, file card, perpetual inventory record or memory

    14. Importance of Training Inappropriate containers or temperature Improper or multiple locations Lack of rotation Pilferage from lack of security Poor record keeping

    15. Monitoring Management should: Inspect facilities on a regular basis Cleanliness Organization Temperatures Location Rotation Examine paperwork Verify requisitions

    16. Food and Beverage Transfers Intra-unit transfers: Food to beverage Beverage to food Inter-unit transfers: Unit to unit

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