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A food service operation needs to have clearly defined storage areas and procedures for several reasons. First, by providing storage facilities it is possible to purchase supplies in quantities large enough quantities to get price breaks. Second, the ability to store supplies on the premises reduces the cost and time needed to order supplies and handle them upon delivery. Third, menu planning is easier when you are aware of the quality, quantity, and types of supplies that are on hand. If there is a run on a particular menu item, it is nice to know there are enough materials on hand to ensure that everyone who orders the item can be served. In today’s market, many food service operations are reducing the amount of stock they keep on hand because storage is expensive. Not only does space need to be found but security needs to be tight. Many operators are willing to pay a bit extra to suppliers in order to avoid the headaches of keeping track of expensive items such as large quantities of high-quality meat, wines, and spirits. Regardless, there still is a need for storing many types of supplies including dry foods, dairy products, frozen foods, produce, and fresh meats. Storage areas for such items often have design requirements that must be built into the space in order to efficiently handle the specific types of supplies. Dry FoodsThe storeroom for dry foods should be located near the receiving area and close to the main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food service facility designs, and the area designated for storage is sometimes in an inconvenient location. No matter where the location, there are several essential points to be observed in the care and control of the dry storeroom.
Refrigerated ProductsThe refrigerator, whether a walk-in or a standard upright, is an important component in planning the storage of food items. Most fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products.
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Here are some considerations to ensure that the refrigerator does not break down and risk spoiling food:
There are also several general rules that all personnel using the refrigerator should follow:
Although lack of time and personnel shortages often make it difficult to observe these rules, it is imperative that they be followed. Dairy ProductsDairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Follow these guidelines:
ProduceMost produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness and to prevent rapid deterioration. There are, however, a number of exceptions, including potatoes and bananas, which should be stored at higher temperatures. Keep these factors in mind when storing produce:
Fresh Meats, Poultry, and SeafoodThese items are the most difficult to store and the most expensive food items sold by the restaurant. When storing meats, poultry, and seafood items, remember the critical control point.
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Keep these factors in mind when storing fresh meats, poultry, and produce:
Frozen FoodsFrozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C, food can become discoloured and lose vitamin content. Lowering the temperature after it has risen does not correct the damage.
Frozen food must be kept at −18°C or lower to maintain its quality. Keep these factors in mind when storing frozen foods:
First in, first out; the principle of using supplies and stock in the order they were received |