Chapter 5 Food Storing and Issuing Control

7/29/2019 Chapter 5 Food Storing and Issuing Control

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Principles of Food, Beverage, and Labor CostControls, Ninth Edition


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1. Condition of facilities and equipment2. Arrangement of foods

3. Location of facilities

4. Security of storage areas5. Dating and pricing of stored foods


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Temperature (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 cleaning


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Fresh meats 34*F to 36*F Fresh produce 34*F to 36*F

Fresh dairy products 34*F to 36*F

Fresh fish 30*F to 34*F Frozen foods -10*F to 0*F


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Availability according to use Most frequently used items closest to entrance

Fixing definite location Each item always found in the same location

Separate facilities for storage of different classesof foods

Rotation of stock

Older quantities of food used before newerdeliveries

First-in, first-out method of stock rotation


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Foods stored in appropriate containers or atimproper temperatures

One single item stored in several locations

New delivers stored in front of old Increased pilferage if storage areas are not

secured

Values of issues unidentifiable because

those issuing foods have not recorded itemprices on requisitions


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Often, foodservice managers createdifficulties for their workers by developing arequisition system that is far too time-consuming and complicated.

The difficulty in such an approach usuallyarises because management hopes to equateproducts issued with products sold withouttaking a physical inventory.


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1.Food, beverages, and supplies should berequisitioned only as needed based onapproved production schedules.

2.Required items (issues) should be issued

only with management approval.3.If a written record of issues is to be kept,each person removing food, beverages, orsupplies from the storage area must sign,acknowledging receipt of the products.

4.Products that do not ultimately get usedshould be returned to the storage area, andtheir return recorded.


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It is vital that a copy of the storeroomrequisition form be sent to the purchasingagent after it has been used so that thisindividual will have a sense of the movement

of product in and out of the storage areas.


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Ethics have been defined as the choices ofproper conduct made by an individual in hisor her relationships with others.

Ethics come into play in purchasingproducts because of the tendency for somesuppliers to seek an unfair advantage overthe competition by providing personal

favors to the buyer.


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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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Speeds the storing and issuing of food Maximizes security

Reduces labor requirements


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FIFO (first in, first out) means that theoperator intends to rotate stock in such away that product already on hand is soldprior 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 excessiveproduct loss due to spoilage, shrinkage,and deterioration of quality.


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Some operators require the storeroom clerk

to mark or tag each delivered item with thedate of delivery.

Products are generally placed in one of threemajor storage areas: dry storage,refrigerated storage, or frozen storage.


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Dry storage areas should generally bemaintained at a temperature ranging between65oF and 70oF.

Shelving must be sturdy, easy to clean, andat least 6 inches above the ground to ensureproper ventilation.

Dry goods should never be stored directly on

the floor. Labels should face out for easyidentification


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Refrigerator temperatures should generallybe maintained between 32oF (0oC) and 36oF(2oC). Refrigerators actually work byremoving heat from the contents, rather than

"making" food cold. Refrigerators should have easily cleaned

shelving units that are at least six inches offthe floor and are slotted to allow for good aircirculation.


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Freezer temperatures should be maintainedbetween 0F and -10F (-18oC and -23oC).

It is anticipated that in the future more andmore foodservice storage space will bedevoted to frozen food.

Frozen food holding units must be regularlymaintained, a process that includes

cleaning inside and out, and constanttemperature monitoring to detect possibleimproper operation.


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Regardless of the storage type, food andrelated products should be stored neatly insome logical order.

Food product quality rarely improves withincreased storage time.

The primary method for ensuring productquality while in storage is through proper

product rotation and high standards ofstoreroom sanitation.


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Storage areas are excellent breeding groundsfor insects, some bacteria, and also rodents.To protect against these potentially damaginghazards, you should insist on a regular

cleaning of all storage areas.

Both refrigerators and frozen food holdingunits should be kept six to ten inches from

walls to allow for the free circulation of airaround, and efficient operation of, the units.


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Most foodservice operators attempt tocontrol access to the location of storedproducts.

It is your responsibility to see to it that thestoreroom clerk maintains good habits insecuring product inventory.

As a general rule, if storerooms are to belocked, only one individual should have thekey during any shift.


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Ideally, frozen food holding units andrefrigerators should have externally visibleinternal thermometers, whether they are readas a digital display, or in the more traditional

temperature scale. In larger storage areas, hallways should be

kept clear and empty of storage materials orboxes


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Food or beverage products may be transferredfrom one food service unit to another. Forexample, it is likely that fruit juice, vegetables,and similar items are taken from the kitchen

for use in the bar, while wine, sherry, andsimilar items may be taken from the bar for usein the kitchen.

Transfers out of the kitchen are subtractedfrom the cost of food sold and transfers in tothe kitchen are added to the cost of food sold.


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Intraunit Transfers Between Bar and Kitchen

Cooking wines and spirits Fruits, juices and dairy products

Between Kitchen and Kitchen Large hotels that operate more than one kitchen

Interunit Transfers Transfers of food and beverage between

units in a chain


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Item Name

Spec #, if

appropriateQuantity Ordered

Quoted Price

Extension Price

Total Price of OrderVendor Information

Purchase OrderNumber

Date OrderedDelivery DateOrdered by____Received by_______Delivery InstructionsComments

Purchase Order Information


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Written verification of quoted priceWritten verification of quantity ordered

Written verification of the receipt of all goods ordered

Written and special instructions to the receiving clerk, as

neededWritten verification of conformance to product specification

Written authorization to prepare vendor invoice for

paymentThe advantages of a written Purchase Order are many

but include the following:

John Wiley & Sons, Inc. 2009

Chapter 5 Food Storing and Issuing Control

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