Food Service Systems I: Storage and Inventory

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Questions and Answers

What is the maximum acceptable storage time for cold, ready-to-eat PHF at 41ºF?

4 days

7 days (correct)

5 days

10 days

At what temperature should fresh fruits and vegetables be stored to ensure their quality?

50ºF to 55ºF

30ºF to 34ºF

41ºF to 45ºF (correct)

38ºF to 40ºF

What is the proper storage method for raw foods relative to cooked or ready-to-eat foods?

Above cooked foods

Under cooked or ready-to-eat foods (correct)

At room temperature

On the same shelf

Which refrigerator type is suitable for larger storage needs in food service facilities?

Walk-in Signup and view all the answers

What should be done to vegetables before freezing them for long-term storage?

They should be blanched Signup and view all the answers

What is the proper way to arrange poultry in a refrigerator?

Bottom shelf Signup and view all the answers

How should fish and shellfish be stored in a refrigerator?

At 30ºF to 34ºF Signup and view all the answers

What should be done to fruits before storing them?

Wash them and remove decaying portions Signup and view all the answers

What is the recommended storage temperature range for milk to maintain its quality?

33ºF to 41ºF Signup and view all the answers

What is the ideal condition for storing unopened cans of evaporated milk?

Cool and dry place Signup and view all the answers

Which type of milk product has a longer shelf life due to its high sugar content?

Condensed milk Signup and view all the answers

How should opened cans of evaporated milk be stored if not used immediately?

In the refrigerator Signup and view all the answers

What is the ideal storage temperature for canned goods?

50-60ºF Signup and view all the answers

What is the primary reason for the deterioration of fats and oils?

Oxidation and absorption of odors Signup and view all the answers

What should be done to maintain cheese's maximum quality?

Wrap it well and refrigerate it Signup and view all the answers

When storing rice, what is the best practice?

In sacks on a platform Signup and view all the answers

What is the recommended temperature range for storing vegetables?

41ºF (5ºC) and 45ºF (7ºC) Signup and view all the answers

Which of the following storage conditions is NOT correct for meat products?

Can be refrigerated indefinitely without inspection Signup and view all the answers

What is the primary reason for wrapping poultry carefully before storage?

To prevent dehydration and contamination Signup and view all the answers

What should be done before slicing fish for storage?

Clean it first Signup and view all the answers

Which of the following is true regarding eggs when refrigeration is absent?

They can be stored at room temperature for about 7 days Signup and view all the answers

What is the recommended storage duration for thawed meat?

It should not be refrozen and should be used the same day Signup and view all the answers

What type of humidity is recommended for storing poultry?

75% to 85% Signup and view all the answers

What must be ensured regarding ingredient substitutions?

They should be identified and confirmed in the recipe. Signup and view all the answers

Which of the following storage methods is suggested for cured meats?

They should be refrigerated in plastic bags but not frozen Signup and view all the answers

What is the purpose of conducting a physical inventory?

To take an actual count of items in storage. Signup and view all the answers

What is a perpetual inventory?

A running record of items on hand and their usage. Signup and view all the answers

Which of the following is NOT a characteristic of physical inventory?

It can be completed by only one person. Signup and view all the answers

What should be done with incoming supplies during the inventory process?

They must be inspected and recorded on a receiving form. Signup and view all the answers

How should items received and used be recorded in a perpetual inventory system?

Items received increase the previous balance on hand. Signup and view all the answers

When are minimum and maximum stock levels typically established?

They should be indicated on the inventory for all items. Signup and view all the answers

What occurs after a physical inventory is completed?

The value of each item and the total inventory value are calculated. Signup and view all the answers

What is the primary purpose of Standard Operating Procedures (SOPs) in food service operations?

To ensure delivered products meet quality standards Signup and view all the answers

Which condition is NOT essential for dry storage areas?

Concealed windows for better light Signup and view all the answers

Why should food be stored at least 6 inches off the floor in dry storage?

To allow for thorough cleaning and insect prevention Signup and view all the answers

What should be done with bulk items like flour or sugar in a dry storage area?

Store them in food-grade containers with tight-fitting lids Signup and view all the answers

What is a key benefit of having a systematic arrangement in food storage?

It helps in better control of inventory rotation Signup and view all the answers

What is the main reason for keeping chemicals away from food?

To prevent contamination and ensure safety Signup and view all the answers

To maintain food quality, which factor is crucial in food storage conditions?

Controlling temperature and humidity Signup and view all the answers

What is the recommended method for organizing food in storage areas?

By product type and usage frequency Signup and view all the answers

Why is it advised not to expose food products to overhead water and sewer lines?

It leads to potential contamination from drips Signup and view all the answers

What labeling requirement is essential for chemicals in a food service environment?

Instructions on usage and proper handling Signup and view all the answers

What is the correct storage temperature range for dry storage?

50°F to 70°F Signup and view all the answers

What is a proper practice for storing utensils used with bulk food containers?

Ensure utensils have handles and are cleanable Signup and view all the answers

What is considered a potential hazard in dry storage areas?

Direct contact between food and cleaning materials Signup and view all the answers

Study Notes

Food Service Systems I: Receiving, Storage, and Inventory

Receiving, storage, and inventory procedures are vital for a successful foodservice operation
Standard Operating Procedures (SOPs) ensure delivered products meet predetermined quality standards
Food is held under conditions that preserve its quality until issued for production
Operations begin in receiving and storage areas
Careful consideration is given to physical needs and construction; food left unguarded is vulnerable to pilferage and deterioration.

Dry Storage

Intended for less perishable, non-hazardous items (packaged in cans, bottles, jars, bags).
Products must be labeled and come from approved commercial facilities
Food and cleaning materials needing separation are kept from mixing and error identification
Storerooms should be orderly and systematically arranged
Storerooms should have a temperature of 50-70°F (10-21°C) and a relative humidity of 50-60%.
Windows should be blocked or not used
Foods should be on slatted shelves at least 6 inches off the floor and away from the wall
Transfer bulk items like flour, sugar, and grain foods to food-grade containers with tight-fitting lids.
Use scoops and utensils that are non-toxic, non-absorbent, easily cleanable, and have handles for food workers to grip without touching the food.
Containers should be properly coded, dated, and labeled with the food's name.
Avoid storing food items in toilet rooms, lockers, or mechanical rooms; and do not expose products to overhead water or sewer lines without proper shielding to prevent potential drips,

Chemicals

All chemicals should be properly labeled, with instructions on usage.
If space permits, chemicals should be stored separately from food; otherwise, they should be kept in a locked, labeled cabinet.

Cold Storage

Perishable items should be stored at 41°F (5°C).
Items held longer than 24 hours must be properly marked.
Cold ready-to-eat foods with potentially hazardous conditions include deli meats, potatoes and macaroni salads, chicken and seafood salads, cooked shrimp.
The acceptable storage time for these items is 7 calendar days at 41°F (-1°C) and 4 calendar days when exceeding from a temperature of 45°F (7°C).
Storage period should start form the time of preparation.

Refrigerator

Refrigerators preserve PHF (potentially hazardous foods) for shorter periods
Slows microbial growth, and preserves food quality; items types include walk-in, reach-in, and pass-through models
Maintain a temperature of about 38°F (3°C)
Equip with a temperature-measuring device
Fish and shellfish need a temperature of 30-34°F (-1-1°C)
Bananas and potatoes do not need refrigeration
Fresh fruits and vegetables should be stored at 41-45°F (5-7°C)
FIFO (First-In, First-Out): Store foods in covered containers, properly labeled and dated. Store items in refrigerators and freezers at least 6 inches off the floor.
Space products to allow cold air to circulate around them.
Store raw products under cooked/ready-to-eat to prevent cross-contamination. Arrange items like poultry, ground beef and pork on the middle shelf, and fish, eggs on the top shelf.

Fruits and Vegetables

Wash fruits and vegetables; remove decaying portions
Blanch vegetables to increase storage duration.
Root crops are stored at room temperature
Fruits should be stored at 41-45 °F (5-7°C) with a relative humidity of around 80% and protected from light.
Vegetables should also be stored at 41-45 °F (5-7°C) with a relative humidity of around 85-95%.

Meat and Meat Products

Clean meats before storage; cut them into desired styles.
Wrap and freeze if needed; otherwise, label and freeze.
When thawing meat, do not remove it from the package, and do not refreeze.
Store cured meats wrapped in plastic bags in refrigeration; do not freeze them.
Leftover meat should be stored in a refrigerator until used the next day.
Stored for up to 3 weeks at 32°F (0°C) to 41°F (5°C) with a relative humidity between 85% and 90%.
Frozen meats can be stored for several months when kept at 0°F (-18°C) or below.

Poultry

Store for short periods at 30-36°F (-1 to 2°C).
Recommended humidity of 75-85%.
Wrap carefully to avoid dehydration, contamination, and quality loss.
Storage for 4-6 months requires 0°F (-18°C) or below. (Frozen poultry)

Fish and Seafood

Clean fish before cutting into desired styles.
Package and label before refrigerating or freezing
Dried fish can be stored at room temperature, protected from insects and rodents.
Smoked fish needs refrigeration
Crabs, clams, mussels, and other mollusks need cooking before refrigeration
Shrimps, fresh or cooked need refrigeration; live shrimps are preferably cooked first while shrimps for guisado should be frozen first.

Eggs and Dairy Products

Eggs can be stored at room temperature for up to a week without refrigeration.
Leftover egg yolks and whites can be stored in containers preventing drying when refrigerated.
Evaporated milk stored in unopened cans should be stored in a cool, dry place, and opened cans should be refrigerated if not used immediately, to prevent spoiling within 36-48 hours.
Condensed milk does not require refrigeration as much as evaporated milk does.
Cheeses, such as soft and uncured varieties, should be well wrapped and refrigerated, storing packaged pasteurized and processed cheeses without refrigeration until opened, and hard cheeses in the freezer for longer preservation.

Milk

Optimal milk storage is 33-41°F (1-5°C) maintaining 10 days or longer.

Staples

Rice is stored in sacks placed on platforms to avoid direct contact with the floor.
Sugar is stored in tightly covered containers (preferably non-metallic).
Flour storage areas should be well ventilated; temperature, humidity, and storage time impact baking qualities. Flour readily absorbs odors.

Fats and Oils

Deterioration is primarily due to oxidation and odor absorption.
Fats and oils, stored in closed containers, exclude air and are kept at a low temperature to avoid enzymatic or bacterial action.
Hydrogenated fats have excellent keeping qualities.

Canned Goods

Canned goods storerooms should be well-ventilated, maintained at a low temperature (50-60°F), and rat-proof.
Shelves should be 6 inches above the ground and 2 inches away from walls.
Cross-stack shelves for improved ventilation.
Mark canned goods with delivery dates and follow the FIFO principle.
Regularly inspect for deterioration, leaks, and swelling signs.

Ingredient Substitution

Ingredient substitutions should be identified before starting any recipe.
Ingredient substitutions should not compromise the safety of the food unless identified and allowed in the recipe.

Inventory

Regular inventory contributes to product protection and cost containment
Incoming supplies should be inspected, recorded, and dated on a receiving form
Perpetual inventory is a running record of balance on hand for each item in a storeroom
Perpetual inventory continuously tracks purchased goods, their storage and use, records received quantities from invoices, adding to previous balances; subtracting issues from requisitions.
Date of purchase, seller, item type, and price paid should also be documented
Minimum and maximum stock levels should be noted for items that are not perishable
A physical inventory is an actual count of all items in storage areas
The physical inventory usually coincides with an accounting period (e.g., the end of a month or other accounting period)
Two people (one with a supervisory position) conduct physical inventory
After counting, the calculated total value of the inventory together with the total food purchases from beginning to ending inventory will help determine total valuation

Wash Hands and Avoid Temperature Abuse

Wash hands frequently and avoid temperature abuse to preserve food quality and prevent microbial growth

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Description

Test your knowledge on the principles of receiving, storage, and inventory management in foodservice operations. Understand the importance of standard operating procedures and proper storage conditions for food safety. This quiz covers essential practices for managing dry storage and safeguarding food quality.