Food Storage

Prepared by
Maisa Rahman
Lecturer
Department of Chemical Engineering
Rajshahi University of Engineering & Technology
 Storage
• Storage and stores procedures are an integral part of any food
and beverage control system.

• Therefore no matter how efficient an organization purchasing

procedure maybe, bad storage condition and procedures
would have an adverse affect on standard of food or drink
sold. Eventually this would result in organizations to failing
to achieve their required cost and profit targets.

• The purpose of efficient storage condition is to maintain

materials or commodities in the condition in which they are
purchased and for them to be safe until they issued to the
appropriate department for the use or sale to the customer.
 Storage Principles
Despite the wide variety of products found in a food service
facility, a few general principles can be successfully applied to
most storage situations. The rules that follow cover storage of
all types of food:
1. Follow the first rule First In, First Out (FIFO). Sticking to this principle
means that goods should be used in the order in which they are
delivered.
2. Keep potentially hazardous foods out of the temperature danger zone,
which is 4.4⁰ to 60⁰C.
3. Storage food only in areas designed for storage.
4. Keep all goods in clean, undamaged wrappers or packages.
5. Keep storage areas clean and dry.
6. Keep vehicles for transporting food within the establishment clean.
 Store Room Requirements

• Location: The ideal location of a storeroom is

near immediately adjacent to the receiving
station and the kitchen. If not possible, then
additional equipment and manpower would be
required or alternative is use of conveyer belt
for carrying the luggage.
 Physical Properties
Well Ventilated
No hot water and steam pipes
No AC Duct inside the store room
No Drainage
High temperatures cause destruction with canned food
also.
Strict sanitation methods to be used to keep food free
from vermin.
Shelving made of stainless steel with adjustable
shelves depth –18 inch. Items used frequently should
be placed near the exit door.
 Layout
• One door entry and exit
• Neat and clean moving area for staff and food items.
• The size of the storeroom depends upon its location.
• One counter for issuing items
• No to unauthorized entry
• Door should have heavy secure locks and windows
bared as a preventive measure against burglary.
• Liquor stores, wine cellars will need extra physical
security systems due to high value of liquor stocks.
• Security features should be installed.
• Some large establishments used closed circuit television
surveillance techniques for this purpose.
 General Equipment Requirement

• Large scale (weighing machine)

• Small scale
• Stout ladder
• Trolleys
• Cabinet
• Heavy work tables
• Ultraviolet rays lamp or sun-lamps for helping in
quick ripening of fruits and vegetables and ageing of
meat (helps to reduce mould accumulation).
 Storeroom Hours

• There should be locked dutch doors

• One Shift or 24 hour operations
• All staff should be informed about the opening hours
• Emergency procedure must also exist for the issuing
of stores.
• Key Log Book
• There are generally two keys maintained and may be
kept with the lobby manager during the night shifts.
 Correct Storage Requirements of Commodities

Meats:
▪ All sides, quarters or whole carcasses of meat
should be hung in cold room at a temperature of
0-1oC with a space between them to allow free
circulation of air with drip trays placed underneath
in order to collect any blood.
▪ According to the type of meat this period will vary
from 2-10 days, permitting a chemical change to
take place to produce more tender meat.
 Poultry and Game

▪ Hung at a temperature of 0-1oC

▪ Venison or hares and rabbits that should be
hung at a temperature of 3-4oC .
▪ Poultry should be stored on slated shelves or
metal trays at 0-1oC.
 Fish
▪ Wet fish should be stored in a separate, special type
of refrigerator with perforated non-rust trays
allowing the fish to drain and permitting easy
cleaning of refrigerator.

▪ The fish should be placed on crushed ice on a wet

cloth, covered with another cloth and crushed ice
being stored at a temperature of 1oC.

▪ Shellfish should be placed in boxes covered with a

wet sack and crushed ice being stored at a temp of
not lower than 3oC. Both wet fish and shellfish
should be stored for minimum time.
 Fresh Fruits and Vegetables
▪ All types of fresh fruits and vegetables need
careful storage properly in a room where there
is no sunlight. The room should be dry cool &
well ventilated with bins for root vegetables.
▪ Fruits and vegetables deteriorate quickly and
space should therefore be available to enable
easy stock rotation.

▪ Soft fruits and melon should be refrigerated at

1-2oC.
 Dairy Products
▪ Most dairy products with the exception of cheeses
should be stored in a refrigerator or cold room at a
temp. 0-4oC.
▪ Milk should be stored in a container in which it is
delivered and kept covered because it will absorb
strong smell.
▪ Butter and eggs also acquires smell of fish, onions
and cheese.
▪ Cheese should be stored in a cool place which is dry
and well ventilated. Because of its strong smell
cheese should be kept away from other items, if
whole cheese is to be stored for a period of time
they should be rotated occasionally.
 Frozen Foods

▪ There is a great variety of frozen foods in either an

uncooked or cooked state and these should be stored
at a temp of at least -15oC to -18oC.
▪ The lower the temperature of freezer means food can
be kept for a longer time.
▪ All foods should be kept frozen until needed but time
must be allowed for defrosting before issuing.
▪ Foods should be kept on plastic coated trays in
upright deep freezers and in plastic type baskets in
the chest type of deep freezer.
 Tinned Foods
▪ It should be stored in a dry, well-ventilated store to
prevent them from rusting.

▪ Blown tins caused by gases should be discarded or

returned to supplier as oxidation have taken place by
either bacteria or tin plating being attacked by the
food.

▪ Dented tins should be used immediately before they

rust.
 Dry Goods

▪ Sugar, flour, pulses, preserved foods such as jams,

pickles, dried fruits, tea, coffee etc. have the same
conditions of storage which is dry, cool and well
ventilated.

▪ They could be kept in bins with the lids on. Some

dry goods require air tight lids e.g. tea, coffee etc.
 Cleaning Materials

▪ A separate store is necessary for all cleaning

materials because of its strong smell and also
possibility of confusion/mistakes being made in their
issues.
 Stock Taking

• It is the process physical counting of all stock

items in the store rooms and kitchen.
• In case of food stores it done once in month.
• Housekeeping item once in two months and
 Purpose
• To determine the value of goods held in stock
• To compare the value of goods actually in stores
with the book value of the stock at the particular
time.
• To list slow moving items.
• To compare usage with sales to assess food
percentage as a deterrent against loss of pilferage.
• To determine the rate of stock turnover.
 Types of Stock Taking
1. Perpetual Stock Taking:
In this system, goods received or issued is
immediately recorded on stock taking sheet &
compiled at the end of the day. In this system, at
any given time you know the value of stock in
hand.
2. Monthly Stock Taking:
The stock is calculated at the end of month.
 Perpetual Inventory Card
Factory ABC
Stock Card
Item: Name of Supplier:
Minimum level:
Maximum level:
Date In Out Balance Requisition Cost
Information
 Requisition/ Indent
Factory ABC
Store Room Requisition
DEPT: DATE:
Sl. No. Items Requirement Issued Unit cost Total cost

Requisitioned By:
 Bin Cards

• These are provided for each individual type of

beverage & commodities held in stock and record all
deliveries and issue made.

• The card being fixed on the shelves or racks against

each beverages and commodity, showing date,
quantity of goods received, quantity of goods, bin
card no. referring to the same bin no.
 Stock Levels
Why????
• Forecasting
• EOQ
• Storage space
• Lead time
• Capital available
• Price and availability

The Economic Order Quantity (EOQ) is the number of units

that a company should add to inventory with each order to
minimize the total costs of inventory—such as holding costs,
order costs, and shortage costs.
 Levels
1. MAXIMUM STOCK LEVEL- This is level
beyond which should not be maintained. The main
objective is to avoid over stocking and thereby
using working capital in a proper way.

2. MINIMUM STOCK LEVEL- This is level of

stock under no circumstance stored commodities fall
below this level. If the stock level falls below this
limit than the operations will jeopardized.
 Safety Stock or Buffer Stock
• It is very difficult to predict usage and the lead time.
• The demand for the material may fluctuate from the
normal lead-time.
• If the actual usage increases or the delivery of the
inventory is delayed the firm can face the problem
of stock out.
• The stock out can prove to be costly for the firm
therefore in order to guard against the stock out the
firm may maintain a safety stock or buffer
inventories caution against expected increase usage
or delay in delivery time.
 Reorder Point
▪ The reorder point is an inventory level at which an
order should be placed to replenish the inventory. To
determine the reorder point under certainty we
should know
✓ The lead – time
✓ The average usage
✓ EOQ.

▪ The LEAD – TIME is the time taken in receiving

the delivery of inventory after the order has been
placed.
▪ Reorder Point = Lead Time / Average Usage
 GHPs in Food Storage

1. Do not breathe or blow into a bag, lick your fingers or put the end of a
piping bag near your mouth.
2. Do not use newspapers or other secondhand wrapping.
3. Paper serviettes and other single-use articles must be destroyed after they
have been used once.
4. Keep all food on display wrapped or protected from humen breath.
5. Keep cooked food apart from raw food.
6. Avoid handling cooked food with hand - use clean serving spoon and
tongs. Disposable gloves should be used for assembling cold dishes.
7. No food that has been served to a customer may be used again.
8. Watch for signs of rodents and insect infestation. If either is found, take
action to eradicate them immediately.
 GHPs in Food Storage (Continued……)
9. Follow these basic steps in cleaning dishes, utensils and equipment:
▪ Soften baked-on food residue by pre-soaking.
▪ Wash utensils in clean hot water, using a suitable detergent and brushes.
▪ Rinse in very hot water.
▪ Air dry.
▪ Dismantle equipment and wash the parts in a sink, wipe down fixed parts with a clean cloth.
▪ Put away food before starting to clean floors and walls.
10. Schedules that summaries the laws relating to cleanliness and food handling must be
displayed where they may be easily read by employees.

*For good food handling

✓ Keep it clean
✓ Keep it covered
✓ Keep it hot
✓ Keep it cold
✓ but don't keep it long………
THANK YOU ALL