Food Storing and Issuing Control

Chapter 5Food Storing and Issuing ControlPrinciples of Food, Beverage, and Labor Cost Controls, Ninth EditionCondition of facilities and equipmentArrangement of foodsLocation of facilitiesSecurity of storage areasDating and pricing of stored foodsFood Storage Standards ConcernsTemperature (next slide)Storage containers:Staples (airtight, insect-proof); – Perishables (packed to maintain original quality); - Fresh Fish (packed in ice); - Cooked foods & open cans (stainless steel containers) Shelving: Perishables (slatted shelving)Nonperishables (solid steel shelving)Cleanliness: daily sweeping and cleaningFactors Involved in Proper Internal Conditions Fresh meats 34*F to 36*F Fresh produce 34*F to 36*F Fresh dairy products 34*F to 36*FFresh fish 30*F to 34*FFrozen foods -10*F to 0*F Optimum Temperatures for Storing FoodAvailability according to useMost frequently used items closest to entranceFixing definite locationEach item always found in the same locationSeparate facilities for storage of different classes of foodsRotation of stockOlder quantities of food used before newer deliveriesFirst-in, first-out method of stock rotationFactors Involved in Arrangement of FoodsFoods stored in appropriate containers or at improper temperaturesOne single item stored in several locationsNew delivers stored in front of oldIncreased pilferage if storage areas are not securedValues of issues unidentifiable because those issuing foods have not recorded item prices on requisitionsProblems from Lack of TrainingOften, foodservice managers create difficulties for their workers by developing a requisition system that is far too time-consuming and complicated.The difficulty in such an approach usually arises because management hopes to equate products issued with products sold without taking a physical inventory.Product IssuingFood, beverages, and supplies should be requisitioned only as needed based on approved production schedules.Required items (issues) should be issued only with management approval.If a written record of issues is to be kept, each person removing food, beverages, or supplies from the storage area must sign, acknowledging receipt of the products.Products that do not ultimately get used should be returned to the storage area, and their return recorded.Product security can be achieved if a few principles are observed:It is vital that a copy of the storeroom requisition form be sent to the purchasing agent after it has been used so that this individual will have a sense of the movement of product in and out of the storage areas.RequisitionsEthicsEthics have been defined as the choices of proper conduct made by an individual in his or her relationships with others. Ethics come into play in purchasing products because of the tendency for some suppliers to seek an unfair advantage over the competition by providing “personal” favors to the buyer.StorageRemember that storage costs money, in terms of the space for items, and the money that is tied up in inventory items. In most establishments, the storage process consists of four parts: placing products in storage, maintaining product quality and safety, maintaining product security, and determining inventory value. Speeds the storing and issuing of foodMaximizes securityReduces labor requirementsLocation of Storage FacilitiesFIFO (first in, first out) means that the operator intends to rotate stock in such a way that product already on hand is sold prior to the sale of more recently delivered products. FIFO is the preferred storage technique for most perishable and non-perishable items. Failure to implement a FIFO system of storage management can result in excessive product loss due to spoilage, shrinkage, and deterioration of quality. FIFOSome operators require the storeroom clerk to mark or tag each delivered item with the date of delivery. Products are generally placed in one of three major storage areas: dry storage, refrigerated storage, or frozen storage. StorageDry storage areas should generally be maintained at a temperature ranging between 65oF and 70oF. Shelving must be sturdy, easy to clean, and at least 6 inches above the ground to ensure proper ventilation. Dry goods should never be stored directly on the floor. Labels should face out for easy identificationDry storageRefrigerator temperatures should generally be maintained between 32oF (0oC) and 36oF (2oC). Refrigerators actually work by removing heat from the contents, rather than "making" food cold.Refrigerators should have easily cleaned shelving units that are at least six inches off the floor and are slotted to allow for good air circulation. Refrigerated StorageFreezer temperatures should be maintained between 0F and -10F (-18oC and -23oC). It is anticipated that in the future more and more foodservice storage space will be devoted to frozen food.Frozen food holding units must be regularly maintained, a process that includes cleaning inside and out, and constant temperature monitoring to detect possible improper operation. Freezer StorageRegardless of the storage type, food and related products should be stored neatly in some logical order. Food product quality rarely improves with increased storage time. The primary method for ensuring product quality while in storage is through proper product rotation and high standards of storeroom sanitation. Stock RotationStorage areasStorage areas are excellent breeding grounds for insects, some bacteria, and also rodents. To protect against these potentially damaging hazards, you should insist on a regular cleaning of all storage areas. Both refrigerators and frozen food holding units should be kept six to ten inches from walls to allow for the free circulation of air around, and efficient operation of, the units. SecurityMost foodservice operators attempt to control access to the location of stored products. It is your responsibility to see to it that the storeroom clerk maintains good habits in securing product inventory. As a general rule, if storerooms are to be locked, only one individual should have the key during any shift. Ideally, frozen food holding units and refrigerators should have externally visible internal thermometers, whether they are read as a digital display, or in the more traditional temperature scale.In larger storage areas, hallways should be kept clear and empty of storage materials or boxesOther Storeroom NeedsTransfersFood or beverage products may be transferred from one food service unit to another. For example, it is likely that fruit juice, vegetables, and similar items are taken from the kitchen for use in the bar, while wine, sherry, and similar items may be taken from the bar for use in the kitchen.Transfers out of the kitchen are subtracted from the cost of food sold and transfers in to the kitchen are added to the cost of food sold.Intraunit TransfersBetween Bar and KitchenCooking wines and spiritsFruits, juices and dairy productsBetween Kitchen and KitchenLarge hotels that operate more than one kitchenInterunit TransfersTransfers of food and beverage between units in a chainFood & Beverage TransfersItem NameSpec #, if appropriateQuantity OrderedQuoted PriceExtension PriceTotal Price of OrderVendor InformationPurchase Order NumberDate OrderedDelivery DateOrdered by____Received by_______Delivery InstructionsCommentsThe written Purchase Order form should contain space for the following information Purchase Order InformationWritten verification of quoted priceWritten verification of quantity orderedWritten verification of the receipt of all goods orderedWritten and special instructions to the receiving clerk, as neededWritten verification of conformance to product specificationWritten authorization to prepare vendor invoice for paymentThe advantages of a written Purchase Order are many but include the following:The advantages of a written Purchase Order are many but include the following:© John Wiley & Sons, Inc. 2009