Storage Temperatures and Procedures

A catering service must have clearly defined storage areas and procedures for a variety of reasons. First, it is possible to purchase large quantities of material in sufficient quantities to achieve price cuts by providing storage facilities. Secondly, being able to store materials in the plant reduces the cost and time required to order materials and supply them during delivery. Third, menu planning is easier when you are aware of the quality, quantity and types of ingredients you have. If there's a trial on a particular menu item, it's good to know that you have enough material to ensure that anyone who orders the item will be served.

In today's market, many food service operations reduce the amount of stock they have because storage is expensive. In addition to the presence of space, security needs to be tight. Many operators are willing to pay a little extra to suppliers to avoid the headaches of tracking expensive products such as high amounts of high quality meat, wine and spirits.

However, there is still a need to store many types of materials, including dry foods, dairy products, frozen foods, products and fresh meats. Storage spaces for such products often have design requirements that must be placed in the space to efficiently handle certain types of consumables.

Dry Foods

The store for dry food should be located near the receiving area and close to the main kitchen. Unfortunately, the warehouse for dry foods is often a consideration in food service facility designs, and the designated area for storage is sometimes in an inappropriate location.

Wherever there are, there are several important points to be considered in the maintenance and control of dry warehouses.

The area should be dry and cool to prevent spoilage and swelling of canned goods. The ideal temperature range is 10 ° C to 15 ° C (50 ° F to 59 ° F).

The tank must be kept clean and free from rodents and vermin. This means that all wall, ceiling and floor openings must be closed and protected to prevent access.

Materials should be designed to be easy to organize and rearrange to facilitate stock rotation. The best arrangement is to have shelves in the middle of the room where they can be stocked on both sides. This allows you to rotate stocks by simply pushing out old stocks by sliding new stocks from the other side of the rack. This ensures that the first items received, the first items used, or the stock rotation will be the concept of giren first in first out ”(FIFO).

The area should be well lit.

Shelves should be at least 15 cm (6 in) above the floor. Do not store items directly on the floor.

Corridors should be large enough to accommodate cars or infants that should be used to prevent possible injury.

Food and supply storage areas should be kept under lock and key to prevent residue formation. Food storage control is an important step in the overall control of food costs. All warehouses should be considered as bank safes where operational assets are stored. This may mean that more valuable products, such as liquor and wine, must be stored and locked in a larger storage area, such as a dry food storage area.

Refrigerated Products

The refrigerator is an important element in planning the storage of foodstuffs, whether internal or upright in the standard. Most fresh foods should be stored in the refrigerator to delay their deterioration and deterioration. The basic rule should always be followed: Never keep raw products underneath your cooked or ready-to-eat products.

Critical Control Point

Keep food at a safe temperature of 4 ° C (39 ° F) or colder, cold storage.

Some things to ensure that the refrigerator doesn't spoil and the food doesn't take the risk of spoilage:

Monitor the temperature of the refrigerator daily. All refrigerators must be equipped with a thermometer for daily readings.

Keep refrigerators in good working order. Make a regular service contract with a local refrigerator repair company.

Most faults are beyond the ability of kitchen personnel to repair, but if the refrigerator stops working, first check that the power cord is disconnected or that the cutter rotates.

Clean the refrigerators regularly. Shelves should be shallow and well ventilated to make this cleaning quick and easy. Develop and monitor a program to ensure consistent cleaning of refrigerators.

In addition, there are a few general rules that all personnel using the refrigerator must follow:

Store raw products under cooked or ready-to-use products.

Develop and monitor a FIFO system for chilled foods.

For some products, identify areas in the refrigerator and keep only those items in their designated locations.

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Storage Temperatures and Procedures

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