A GORDON COLLEGE

OLONGAPO CITY
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

BAUTISTA, JOSEPH S.

BSHM 2B

MODULE 3: Industrial / Institutional / Commissary Food Service

Dry Foods

 The dry food storage facility should be near the receiving area and close to the main
kitchen. Unfortunately, the dry food storeroom is sometimes an afterthought in the design
of food service facilities, and the allocated storage area is sometimes in an awkward
place.

No matter where the location, there are several essential points to be observed in the care and
control of the dry storeroom.
 To prevent deterioration and swelling of canned goods, the location should be dry and
cool. Temperatures should be between 10°C and 15°C (50°F and 59°F).
 The storeroom should be simple to maintain and free of rodents and insects. This implies
that all wall, ceiling, and floor openings should be sealed and covered to prevent access.
 It should be constructed such that supplies can be easily arranged and rearranged to allow
for stock rotation. The optimum arrangement is to place shelves in the center of the room
so that they can be supplied from both sides.
 The area should be well lit.
 Shelving must be at least 15 cm (6 in.) off the ground. Items should not be stored directly
on the floor.
 Aisles should be wide enough to accommodate carts or dollies, which should be used to
avoid lifting injuries.
 To prevent pilferage, food and supply storage locations should be maintained under lock
and key.

Refrigerated Products

 The refrigerator, whether it's a walk-in or a regular upright, is an important part of food
storage strategy. To prevent degradation and decomposition, most fresh foods must be
kept in the refrigerator. The most basic thing to remember is to keep raw products below,
not above, prepared or ready-to-eat foods.

Critical Control Point

 Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
A GORDON COLLEGE
OLONGAPO CITY
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Here are some things to keep in mind to keep your refrigerator from breaking down and ruining
your food:
 Keep an eye on the refrigerator's temperature on a daily basis. A thermometer should be
included in every refrigerator so that daily readings can be obtained.
 Refrigerators should be kept in good operating order. Maintain a service contract with a
local refrigerator repair firm on a regular basis.
 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.

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 proclivity to absorb strong odors from their storage
environment. Store dairy items in their own area with protective coverings to limit the
probability of this happening.
 Do not store dairy items in a vegetable cooler; instead, keep them in a separate
refrigerator.
 Always keep the refrigerator clean.
 When new dairy products come, rotate them. Dairy goods should not be ordered too far
in advance of their intended use date. Such products should ideally be distributed 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 for an extended period of time. It is frequently advisable
to buy soft fruit as needed, keeping only a small amount on hand.
 Unripe fruit can be ripened in a storeroom at 10°C to 15°C (50°F to 59°F). It will ripen
considerably more slowly in the refrigerator. • Remove rotten fruit from cases before
storage and when rotating stock, as one piece might harm others. The chain reaction has
the potential to quickly degrade the quality of an entire case of fruit.Be aware of special
A GORDON COLLEGE
OLONGAPO CITY
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

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 amount of time produce may be preserved varies greatly. Hardy vegetables, such as
carrots and cabbage, can be stored for weeks, however delicate vegetables, such as
lettuce, should be purchased as fresh as possible because they do not store well.
 Why Moisture on veggies softens them and causes decay. Even while there is nothing
fundamentally wrong with such veggies in the early stages of rot, they can be
unappealing to the eye.

Fresh Meats, Poultry, and Seafood

 These items are the most difficult to store and the most expensive food items sold by the
restaurant. When storing meats, poultry, and seafood items, remember the critical control
point.
Critical Control Point
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

Keep these factors in mind when storing fresh meats, poultry, and produce:
 Unwrap and hang any carcass meats to allow air to circulate around them. They should be
kept in a walk-in refrigerator at 1°C to 3°C (34°C to 37°F). Place absorbent paper under
the meats to catch any unwanted drips.
 Fresh meat should not be stored for an extended period of time. Boned beef should be
stored for no more than three days. Individual cuts should be utilized within two days of
being cut, ideally on the same day.
 Individual meat pieces such steaks, chops, stewing meat, and ground beef should be
stored covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).Fresh
poultry should be packed in ice and stored in the refrigerator.
 Fresh seafood should be packed in ice, stored at −1°C to 2°C (30°C to 34°F) and used as
soon as possible.
 Store raw products on the lower shelves of the refrigerator, below cooked products.
A GORDON COLLEGE
OLONGAPO CITY
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Frozen Foods

 Frozen foods should be kept at a temperature of –18°C (0°F) or below. Food might
become discolored and lose nutritional content if the temperature increases above –18°C.
The damage is not repaired by lowering the temperature after it has raised.

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:

 Fruits and vegetables received frozen will keep for months if properly covered. Fish and
meat have a rather lengthy freezer shelf life when properly packaged.
 Why Freezing fresh fruits and vegetables on-site takes time and may be prohibitively
expensive. Fresh fruit that has not been properly prepped for freezing will not preserve
well.
 All freezer products that have not been properly wrapped are susceptible to freezer burn,
which is a loss of moisture that affects both the texture and flavor of the food. A white or
grey dry mark on the surface of frozen products is a classic sign of freezer burn.
 Meat is especially prone to freezer burn, so rotating stock is critical when working with
frozen goods. Such rotation is problematic in typical chest freezers because it frequently
necessitates the removal of old stock before the addition of fresh stock. When it comes to
frozen meals, the temptation is to create the undesirable practice of using the latest thing
purchased first, rather than FIFO (first in, first out).