Food Storage: Types, Goals and Methods

• Storage refers to the proper handling and preservation of food ingredients and supplies
• Goal of food storage is to maintain quality, ensure safety, spoilage prevention, optimize inventory, and reduce waste

Types of Storage

• Dry
• Refrigerated
• Freezer

Dry Storage

• Used for nonperishable items not requiring refrigeration
• Areas should be maintained between 18°C and 21°C (65°F and 70°F)
• Shelving must be sturdy, easy to clean, and at least 15 cm (6 in.) above the floor
• All dry goods should be stored off the floor
• Labels should face out

Refrigerated Storage

• Crucial for preserving perishable foods: prevents bacterial growth and maintains freshness
• Refrigerator temperatures should be maintained between 0°C and 2°C (32°F – 36°F)
• Refrigerators work by removing heat
• Shelving units should be easily cleaned, at least 15 cm (6 in) off the floor with slots for good air circulation

Freezer Storage

• Helps extend the shelf life of food by preventing microbial growth with specific temperatures
• Temperatures should be maintained between -18°C and -23°C (0°F and -10°F)
• Foodservice storage will likely devote more space to frozen food in the future
• Holding units must be regularly maintained with cleaning and temperature monitoring

Recommended Storage Temperatures and Times

• Roasts, steaks, chops: 3-5 days in refrigerator storage (32°F to 40°F) can be stored for 6 months if put in freezer storage (0°F or Below)
• Ground meat, stew meat: 1-2 days in refrigerator storage (32°F to 40°F) can be stored for 3-4 months if put in freezer storage (0°F or Below)
• Ham, baked whole: 1-3 weeks in refrigerator storage (32°F to 40°F) can be stored for 4-6 months if put in freezer storage (0°F or Below)
• Hams, canned: 12 months in refrigerator storage (32°F to 40°F) can be stored for 6-12 months if put in freezer storage (0°F or Below)
• Chicken and turkey: 2-3 days in refrigerator storage (32°F to 40°F) can be stored for 3-12 months if put in freezer storage (0°F or Below)
• Fish or shellfish: 2-3 days in refrigerator storage (30-32°F on ice) can be stored for 3-6 months if put in freezer storage (0°F or Below)
• Shell eggs: 1-2 weeks in refrigerator storage (32°F to 40°F) can be stored for 9 months if put in freezer storage (0°F or Below)
• Dried eggs: 6 months in refrigerator storage (32°F to 40°F)
• Fresh fruits and vegetables: 5-7 days in refrigerator storage (32°F to 40°F)
• Canned fruits and vegetables: Preferred in refrigerator storage (32°F to 40°F)
• Canned fruit and vegetable juice: Satisfactory in refrigerator storage (32°F to 40°F)
• Rice; Preferred in refrigerator storage (32°F to 40°F) can be kept satisfactory if put in dry storage (50°F to 70°F)

Storage Facilities and Equipments

• Metal or plastic shelving made to resist rust, is easy to clean is ideal for temperature and control
• Use Air-tight containers when repackaging opened items
• Use walk-in or reach-in refrigerators for various scale operations
• Always check temperatures routinely to comply with food safety laws in a cooler
• Use storage bins and racks to help keep items organized
• Use deep freezers or walk in freezers for larger quantity storage
• To prevent freezer burn, utilize vacuum sealed packing equipment
• Use Labeling and inventory tracking labels, to help maintain a steady efficient stock system
• Ideally, frozen food holding units and refrigerators should have externally visible internal thermometers
• Hallways should be kept clear of storage items in bigger areas

Guidelines for storage and Issuance

• Fresh meats should be stored 1° to 2°C (34 to 36°F)
• Fresh produce should be stored 1° to 2°C (34 to 36°F)
• Fresh dairy products should be stored 1° to 2°C (34 to 36°F)
• Fresh fish should be stored -1° to 1°C (30 to 34°F)
• Frozen foods should be stored -18° to -23°C (-10 to 0°F)
• Use storage containers made to be airtight and insect proof
• Pack perishables to keep its original quality
• Fresh fish should be packed in ice
• Use stainless containers when having cooked foods & open cans
• Use slatted shelving for perishables
• Use solid steel shelving for nonperishables
• Maintain cleanliness with daily sweeping and cleaning

Arrangement of Goods

• Arrange goods by their use
• Most frequently used items closest to entrance
• Always fix a definite location
• Each item should always be in the same area
• Use separate facilities for storage if various classes of foods are being stored
• Rotate your stock
• Prioritize of older quantities of food used before newer deliveries
• Follow the stock rotation with First-in, first-out method

FIFO (First-In, First-Out)

• FIFO ensures that the operator will rotate stock as needed and use the older product before the new version comes in
• FIFO is a preferred option of storage for perishable and non-perishable items
• Without a FIFO system, storage management can turn into too much loss with spoilage, shrinkage, and deterioration of quality

Product Issuing

• Often, food service managers create difficulties for their workers by developing a requisition system that is far too time-consuming and complicated

Requisitions

• It's an important role to send a copy of storeroom requisition form to the purchasing agent, so they have a sense of the movement of product
• Called extending the requisition, its a unit value multiplied by the number of units issued

Security

• Most foodservice operators attempt to control access to the location of stored products
• Need to see to it the maintenance of the storeroom is top priority, to secure products
• Any storerooms that are made to be locked, only one individual has access to the key during any shift

Product Security

• Food, 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
• All unused product should be sent back to the storage

Problems from lack of Training

• Food must be stored in correct containers or at the correct temperature
• Each item must only be stored in 1 area at a time
• New deliveries should not block out the older products
• Proper locking systems are needed to avoid potential theft
• All item prices must be recorded on requisitions