Food Service Systems I: Receiving, Storage, and Inventory PDF

FOOD SERVICE SYSTEMS I 06 v2: RECEIVING, STORAGE AND INVENTORY UMBLERO-AMATONG - FIM226 v. 2021 A SUCCESSFUL PURCHASING FUNCTION IN FOODSERVICE OPERATION… is integrated with a series of receiving, storage, and inventory procedures for food supplies SOPs for these ac...

FOOD SERVICE SYSTEMS I 06 v2: RECEIVING, STORAGE AND INVENTORY UMBLERO-AMATONG - FIM226 v. 2021 A SUCCESSFUL PURCHASING FUNCTION IN FOODSERVICE OPERATION… is integrated with a series of receiving, storage, and inventory procedures for food supplies SOPs for these activities are of particular importance: to ensure that delivered products meet predetermined standards of quality held under conditions to preserve this quality until item is issued to production UMBLERO-AMATONG - FIM226 v. 2021 STORAGE the flow of material through a foodservice operation begins in the receiving and storage areas careful consideration construction and physical needs when a short fooddistance is left unguarded between inreceiving the receiving and area, its storage **Insafekeeping planning, there should be a straight line from the reduces theand quality of amount are labor jeopardised required, reduces receiving dock to the storeroom and refrigerators and should be pilferage, causes andas the of the same level kitchen the least amount of deterioration in food products UMBLERO-AMATONG - FIM226 v. 2021 STORAGE Adequate space for dry, refrigerator and freezer storage temperature and humidity controls provisions for circulations of air length of time foods can be held satisfactorily and without appreciable deterioration depends on the product and its quality when stored as well as the conditions of storage UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE intended for less perishable items and food that are not potentially hazardous packaged in cans, bottles, jars and bags products must be labeled and come from approved commercial facilities separation of food and cleaning materials that could be toxic prevents a possible error in identification or a mixup in filling requisitions UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE Storeroom Arrangement - food and supplies should be stored in an orderly and systematic arrangement Area should have a moderate room temperature of 50 degrees F (10 C) to 70 degrees F (21 C) and a relative humidity of 50-60% to maximise the shelf life of foods stored there **windows are not recommended (or they should be blocked) UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE Foods should be on SLATTED SHELVES, ate least 6-inches off the floor and away from the wall for thorough cleaning under and behind the shelving discourages insects and rodents from harboring for air circulation UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE It is necessary to transfer bulk items (flour, sugar and grain foods, into other containers (food-grade; with tight-fitting lids) Scoops and other utensils are used to remove food from bulk food containers Must be nontoxic, nonabsorbent, easily cleanable Utensils must be equipped with handles and stored in manner that will allow food workers to grip the handle of the utensil without touching the food with their hands UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE Containers - Properly coded, or dated - Labeled with the common name of food UMBLERO-AMATONG - FIM226 v. 2021 DRY STORAGE Do not use toilet rooms, locker areas, mechanical rooms and similar spaces for storage of food, single-service items, paper goods or equipment and utensils Do not expose the products to overhead water and sewer lines unless the lines are shielded to interfere with potential drips UMBLERO-AMATONG - FIM226 v. 2021 CHEMICALS Whether poisonous or not Must be properly labeled A good label identifies the chemical and provides directions on how and when chemicals should be used It is always a good practice to have a “list of instructions” or SOP so employees clearly understand how and when chemicals should be used UMBLERO-AMATONG - FIM226 v. 2021 CHEMICALS Don’t store chemicals near food -If space permits, store separate from dry storage -If not, store these chemicals in a locked and labeled cabinet UMBLERO-AMATONG - FIM226 v. 2021  NOTE: Relative humidity the amount of water vapor in the air, expressed as a percentage of the maximum amount that the air could hold at the given temperature the ratio of the actual water vapor pressure to the saturation vapor pressure. Abbreviation: RH, rh UMBLERO-AMATONG - FIM226 v. 2021 COLD STORAGE UMBLERO-AMATONG - FIM226 v. 2021 COLD STORAGE PHF: should be stored at 41ºF cold, ready-to-eat, PHF include deli meats, potato and macaroni salads, chicken and seafood salads, cooked shrimp and similar items - Should be marked if held and prepared for more than 24 hours - The acceptable storage time for these types of products is: - 7 calendar days when held at 41ºF - 4 calendar days when held at 45ºF - Storage time begins from the time of preparation UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR Keeps PHF for shorter periods (few days) Slows down microbial growth Also preserves the quality of foods Types: Walk-in Reach-in Pass-through Maintains about 38ºF (3º C) Must be equipped with a temperature-measuring device UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR: WALK-IN UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR: REACH-IN UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR: PASS THROUGH UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR Fish and Shellfish vulnerable to spoilage temperature should range from 30ºF (-1ºC) to 34ºF (1ºC) Bananas and Potatoes are not refrigerated Fresh fruits and vegetables should be stored between 41-45ºF (5-7ºC) UMBLERO-AMATONG - FIM226 v. 2021 REFRIGERATOR FIFO Store foods in covered container that are properly labeled and dated Store foods in refrigerated and freezer storage areas at least 6 inches off the floor Space products to allow the cold air to circulate around them Store raw products under cooked or ready-to-eat to prevent cross-contamination When storing animal foods always store: Poultry: bottom shelf Ground beef and pork: in the middle shelf Fish, eggs and other red meat products: on the top shelf UMBLERO-AMATONG - FIM226 v. 2021 FRUITS AND VEGETABLES 1. Fruits and vegetables should be washed and the decaying portions removed before storing. 2. Vegetables should first be blanched before freezing if to be kept for long duration 3. Root crops are stored at room temperature. UMBLERO-AMATONG - FIM226 v. 2021 FRUITS AND VEGETABLES STORAGE CONDITIONS: Fruits - 41ºF (5ºC)and 45ºF (7ºC), a RH of about 80% and shaded from light - Regularly inspect - Discard any that begin to spoil Vegetables 41ºF (5ºC)and 45ºF (7ºC), a RH of about 85%- 95% UMBLERO-AMATONG - FIM226 v. 2021 MEAT AND MEAT PRODUCTS - can be stored for up to 3 weeks at temperatures between 32ºF (0ºC) and 41ºF (5ºC) and with a relative humidity between 85% and 90% - frozen meats can be stored for several months when held at 0ºF (-18ºC) or below UMBLERO-AMATONG - FIM226 v. 2021 MEAT AND MEAT PRODUCTS 1. Clean before storing by rinsing in running water 2. Cut into desired style, wrap and freeze if not used immediately after purchase. 3. Label if necessary, using masking type or indelibe marking pen, before freezing. 4. When thawing meat, do not remove from package. Do not refreeze thawed meat. 5. Cured meats wrapped in plastic bags should be refrigerated. Freezing is not necessary. 6. Left-over meats should be refrigerated until used the following day. UMBLERO-AMATONG - FIM226 v. 2021 POULTRY - Short periods: 30ºF (-1ºC) and 36ºF (2ºC) - Recommended Humidity of 75% to 85% is recommended - Should be wrapped carefully to prevent dehydration, contamination and loss of quality - 4-6 mos.: 0ºF (-18ºC) or below UMBLERO-AMATONG - FIM226 v. 2021 FROZEN POULTRY UMBLERO-AMATONG - FIM226 v. 2021 FISH AND SEAFOOD 1. Clean fish first before slicing into desired style. 2. Package and label before storing in the refrigerator or freezer. 3. Dried fish may be stored at room temperature properly protected from insects and rodents. 4. Smoked fish should be refrigerated. 5. Crabs, clams, mussels and other mollusks should be cooked before refrigeration. 6. Shrimps may either be fresh or cooked before keeping in refrigerated stores. Live shrimps are preferably cooked first, while shrimps for guisado should be frozen first UMBLERO-AMATONG - FIM226 v. 2021 EGGS AND DAIRY PRODUCTS 1. In the absence of refrigeration, eggs may be stored at room temperature for about 7 days. Left-over egg yolks and egg whites should be kept in containers that will prevent drying when kept under refrigeration. 2. Evaporated milk in unopened cans should be stored in a cool dry place. Opened cans, if not used immediately, should be refrigerated. Otherwise, it will spoil after 36-48 hours. UMBLERO-AMATONG - FIM226 v. 2021 EGGS AND DAIRY PRODUCTS 1. Condensed milk keeps longer than evaporated milk because of its high sugar content. 2. To maintain maximum quality, cheeses should be well wrapped and refrigerated. The softer and uncured varieties have a very short shelf life. Pasteurized and processed packaged cheeses do not have to be refrigerated until they are opened. The hard cheeses may be frozen if longer storage is needed, to maintain their moisture and flavor. UMBLERO-AMATONG - FIM226 v. 2021 MILK STORAGE CONDITION: - Optimum storage is 33ºF (1ºC) to 41ºF (5ºC): keeps milk from 10 days or more UMBLERO-AMATONG - FIM226 v. 2021 STAPLES 1. Rice should be stored preferably in sacks and placed on a platform to prevent direct floor contact. 2. Sugar should be stored in tightly covered containers, preferable non-metallic. 3. The storage room for flour should be well ventilated because storage temperature humidity and length of storage affect baking qualities. Flour also readily absorbs objectionable odors. UMBLERO-AMATONG - FIM226 v. 2021 FATS AND OILS Deterioration of fats and oils is due primarily to oxidation and absorption of odors. To prevent this: Fats and oils should be stored in closed containers that exclude air and should be kept at low temperature to deter enzymatic or bacterial action Hydrogenated fats have excellent keeping qualities UMBLERO-AMATONG - FIM226 v. 2021 CANNED GOODS 1. The storeroom for canned goods should be well ventilated and maintained at a low temperature of 50-60˚F. Windows should be screened; walls and floors should be rat proof. 2. Shelves should be at least 6” above the ground and 2” away from the wall if in cartons. These should be placed on states numbered for better control and cross-stocked for better ventilation. 3. Canned goods should be marked with date of delivery and the stock should be used according to the FIFO principle. Regularly inspected canned goods in storage to look for signs of deterioration as well as leaks and swells. UMBLERO-AMATONG - FIM226 v. 2021 INGREDIENT SUBSTITUTION All ingredients substitutions should be identified beforehand I n g re d i e n t s s u b s t i t u t i o n s m a y n e v e r compromise the safety of the food and should not be allowed unless they are identified and allowed in the recipe UMBLERO-AMATONG - FIM226 v. 2021 WASH HANDS ! UMBLERO-AMATONG - FIM226 v. 2021 Avoid Temperature Abuse UMBLERO-AMATONG - FIM226 v. 2021 INVENTORY A program of regularly inventory contributes to product protection and cost containment **All incoming supplies should be inspected, and recorded on a receiving form (a journal in which to list the items received with the date of receipt) UMBLERO-AMATONG - FIM226 v. 2021 PERPETUAL INVENTORY A running record of the balance on hand for each item in the storeroom a continuing record of food and supplies purchased, in storage and used items received are recorded from the invoices and the amounts are added to previous valance on hand storeroom issues are recorded from the requisition and subtracted from the balance date of purchase, vendor, brand purchased, price paid UMBLERO-AMATONG - FIM226 v. 2021 PERPETUAL INVENTORY if minimum and maximum stock levels have been established, figures should be indicated on the inventory recommended for all items except perishable foods that are delivered and stored in the production area UMBLERO-AMATONG - FIM226 v. 2021 PHYSICAL INVENTORY an actual count of items in all storage areas taken periodically usually to coincide with an accounting period the end of each month, in others two or three times a year two people work together: supervisory position and the other enters it on the inventory UMBLERO-AMATONG - FIM226 v. 2021 PHYSICAL INVENTORY after the physical inventory is completed, the value of each item is calculated and the total value of the inventory determined total food purchases at the beginning inventory ending inventory UMBLERO-AMATONG - FIM226 v. 2021  for listening UMBLERO-AMATONG - FIM226 v. 2021