Scribd
Upload
287 views15 pages

Storage Temperatures and Procedures PPT LESSON

The document provides guidelines for food storage areas and procedures. It discusses the need for defined storage areas to purchase supplies in bulk, reduce delivery costs, and aid menu planning. It then focuses on specific storage areas and procedures for dry foods, refrigerated products like dairy and produce, and frozen foods. Key recommendations include maintaining proper temperature ranges, implementing first-in first-out stock rotation, and ensuring cleanliness and organization.

Uploaded by

kathryn soriano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
287 views15 pages

Storage Temperatures and Procedures PPT LESSON

The document provides guidelines for food storage areas and procedures. It discusses the need for defined storage areas to purchase supplies in bulk, reduce delivery costs, and aid menu planning. It then focuses on specific storage areas and procedures for dry foods, refrigerated products like dairy and produce, and frozen foods. Key recommendations include maintaining proper temperature ranges, implementing first-in first-out stock rotation, and ensuring cleanliness and organization.

Uploaded by

kathryn soriano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 15

STORAGE

TEMPERATURES
AND
PROCEDURES
• A food service operation needs to have clearly defined
storage areas and procedures for several reasons. First, by
providing storage facilities it is possible to purchase
supplies in quantities large enough quantities to get price
breaks. Second, the ability to store supplies on the premises
reduces the cost and time needed to order supplies and
handle them upon delivery. Third, menu planning is easier
when you are aware of the quality, quantity, and types of
supplies that are on hand. If there is a run on a particular
menu item, it is nice to know there are enough materials on
hand to ensure that everyone who orders the item can be
served.
• In today’s market, many food service operations are reducing the
amount of stock they keep on hand because storage is expensive.
Not only does space need to be found but security needs to be
tight. Many operators are willing to pay a bit extra to suppliers in
order to avoid the headaches of keeping track of expensive items
such as large quantities of high-quality meat, wines, and spirits.
• Regardless, there still is a need for storing many types of
supplies including dry foods, dairy products, frozen foods,
produce, and fresh meats. Storage areas for such items often
have design requirements that must be built into the space in
order to efficiently handle the specific types of supplies.
DRY FOODS

• The storeroom for dry foods should be located near the receiving
area and close to the main kitchen. Unfortunately, the storeroom for
dry foods is often an afterthought in food service facility designs,
and the area designated for storage is sometimes in an inconvenient
location.
NO MATTER WHERE THE LOCATION, THERE ARE SEVERAL
ESSENTIAL POINTS TO BE OBSERVED IN THE CARE AND
CONTROL OF THE DRY STOREROOM .

• The storeroom should be easy to keepThe area should be dry and cool to prevent spoilage and the swelling of
canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F).
• clean and free from rodents and vermin. This means all wall, ceiling, and floor openings should be sealed and
protected to prevent access.
• It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation. The best
arrangement is to have shelves situated in the middle of the room so they can be stocked from both sides. This
allows you to rotate stock by simply pushing out old stock by sliding new stock in from the other side of the
shelf. This guarantees that first items received will be the first items used, or the “first in, first out” (FIFO)
concept in stock rotation.
• The area should be well lit.
• Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the floor.
• Aisles should be wide enough to allow room for carts or dollies,
which should be used to prevent possible injuries from lifting.
• Food and supply storage areas should be kept under lock and key to
prevent pilferage. Food storage control is an important step in the
overall control of food costs. All storerooms should be considered to
be like bank safes where the assets of the operation are being stored.
This may mean that more valuable commodities such as liquor and
wine should be stored and locked inside a larger storage area, such
as the dry food storage area.
REFRIGERATED PRODUCTS
• The refrigerator, whether a walk-in or a standard upright, is an
important component in planning the storage of food items. Most
fresh foods must be stored in the refrigerator to delay their
deterioration and decomposition. The most basic rule must be
always followed: store raw products below, never above, your
cooked or ready-to-eat products.
• Critical Control Point
• Keep foods 4°C (39°F) or colder, the safe temperature for
refrigerated storage.
HERE ARE SOME CONSIDERATIONS TO ENSURE
THAT THE REFRIGERATOR DOES NOT BREAK
DOWN AND RISK SPOILING FOOD:
• Monitor the temperature of the refrigerator daily. All refrigerators should be
provided with a thermometer so that daily readings can be taken.
• Keep refrigerators in good working order. Maintain a regular servicing contract
with a local refrigerator repair company.
• Most breakdowns are beyond the ability of kitchen staff to repair, but if the
refrigerator does stop running, first check that the power supply cord hasn’t
simply been pulled out or the breaker has flipped off.
• Clean refrigerators regularly. Shelves should be shallow and well vented to make
such cleaning quick and easy. Develop and follow a schedule to ensure that
refrigerators are cleaned on a consistent basis.
THERE ARE ALSO SEVERAL GENERAL RULES THAT ALL
PERSONNEL USING THE REFRIGERATOR SHOULD
FOLLOW:

• Store raw products below cooked or ready-to-eat products.


• Develop and follow a FIFO system for refrigerated food.
• Designate areas in the refrigerator for certain items, and keep only those items
in their designated place.
• Never put hot foods in the refrigerator unless absolutely necessary.
(Unfortunately, one person’s understanding of “necessary” may not be the same
as another person’s, so consider developing guidelines.)
• Never leave the refrigerator door open longer than needed.
DAIRY PRODUCTS
• Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C
(36° to 39°F). Follow these guidelines:

• The fat in dairy products has a tendency to absorb strong odours from the
storage surroundings. To reduce the likelihood of this happening, store dairy
products in their own area in protective coverings.
• Do not store dairy products in a vegetable cooler; a separate refrigerator is
much more acceptable.
• Keep the refrigerator clean at all times.
• Rotate dairy products when fresh product arrives. Dairy products should not be
ordered too far in advance of when they will be used. Ideally, such products
should be delivered on a daily basis.
PRODUCE

• Most produce is stored in the refrigerator at 2° to 4°C (36°


to 39°F) to ensure freshness and to prevent rapid
deterioration. There are, however, a number of exceptions,
including potatoes and bananas, which should be stored at
higher temperatures.
KEEP THESE FACTORS IN MIND WHEN
STORING PRODUCE:
• Soft fruits should not be stored too long. It is often best to buy soft fruit as you need it, keeping very little
on hand.
• Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C (50°F to 59°F). It will ripen much
more slowly under refrigerator conditions.
• Before storing and when rotating stock, it is important to remove rotting fruit from cases as one piece can
affect others. The chain reaction can quickly destroy the quality of a whole case of fruit.
• Be aware of special storage problems. For example, bananas stored in the refrigerator turn black quickly.
Bananas should be stored under conditions where the temperature range is 10°C to 15°C (50°F to 59°F).
• The length of time produce can be stored varies widely. For example, hardy vegetables such as carrots and
cabbage will last for weeks, while delicate vegetables such as lettuce should be bought as fresh as possible
as they do not keep for long.
• Moisture on vegetables tends to soften them, causing rot. Even though in the early stages of rot there is
nothing basically wrong with such vegetables, they can be unattractive to the eye.
FROZEN FOODS
• Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C,
food can become discoloured and lose vitamin content. Lowering the temperature after it has
risen does not correct the damage.
• Critical Control Point
• Frozen food must be kept at –18°C or lower to maintain its quality.
KEEP THESE FACTORS IN MIND WHEN
STORING FROZEN FOODS:
• Fruit and vegetables that are received frozen will keep for months if they are properly wrapped.
Fish and meat properly wrapped also have a relatively long freezer shelf life.
• Freezing fresh fruits and vegetables on the premises is time consuming and may be too
expensive to consider. Fresh fruit must be properly prepared for freezing or it will not store
well.
• All freezer products not properly wrapped will develop freezer burn, which is a loss of
moisture that affects both the texture and the flavour of the food. A common sign of freezer
burn is a white or grey dry spot developing on the surface of the frozen product. Meat is
particularly susceptible to freezer burn.
• Rotating stock is extremely important with frozen foods. Such rotation is difficult in standard
chest freezers as it often means that old stock must be removed before new stock is added. The
temptation with frozen foods is to develop the unacceptable habit of using the last item bought
first, instead of FIFO (first in, first out).

You might also like