Escolar Documentos
Profissional Documentos
Cultura Documentos
Copyright 2006 by J
Shelving:
Perishables (slatted shelving)
Nonperishables (solid steel shelving)
34*F to 36*F
34*F to 36*F
34*F to 36*F
30*F to 34*F
-10*F to 0*F
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Rotation of stock
Older quantities of food used before newer deliveries
First-in, first-out method of stock rotation
Copyright 2006 by J
Copyright 2006 by J
Product Issuing
Often, 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.
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Requisitions
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.
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Storage
Remember 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.
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Copyright 2006 by J
FIFO
FIFO (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.
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Storage
Some 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.
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Dry storage
Dry 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 identification
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Refrigerated Storage
Refrigerator 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.
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Freezer Storage
Freezer 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.
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Stock Rotation
Regardless 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.
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Interunit Transfers
Transfers of food and beverage between units in a chain
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Copyright 2006 by J
Copyright 2006 by J