Storage and Issuance Guidelines

Members of the Storage Team

  • Amor
  • Caldera
  • Lo
  • Pyponco
  • Supil
  • Andolero
  • Dordado
  • Loquias
  • Rebuya
  • Varquez Apolinario
  • Ferrer
  • Lumactao
  • Sabado
  • Avenido
  • Ledio
  • Macalino
  • Sinag

Types of Storage

  1. Dry storage
  2. Refrigerated and freezer storage

Dry Storage

  • Requirements:
    • Should be dry, cool, and properly ventilated.
    • Proximity to receiving and preparation areas.
    • Intended for non-perishable items that don’t require refrigeration.

Temperature

  • Maintain a temperature not exceeding 70°F.
  • Components like flour, sugar, rice, and canned goods should not be stored damp.
  • Ensure plumbing is insulated to prevent condensation and leakage onto storage.

Ventilation

  • Aids in moisture removal, temperature reduction, and odor elimination.
  • Recommended to cross-stack food containers for better air circulation.

Storeroom Arrangement

  • Use slatted floor racks, pallets, or wheeled metal platforms for stacking food items.
  • Ensure aisles between shelves are wide enough for easy access.
  • Preferably use adjustable metal shelving for flexibility.

FIFO Method

  • FIFO (First-in/first-out):
    • Utilize older stock first to reduce spoilage and waste.
  • Maintain humidity levels between 50-70% and ambient temperatures of 50-70°F for storage effectiveness.
  • Protect dry storage appropriately from pests and maintain cleanliness.

Guidelines for Storage and Issuance

  1. Label & Organize: Clearly label items with name, date, and expiry for efficient identification.
  2. FIFO Method: Implement FIFO system in food storage to minimize waste.
  3. Regular Inventory: Conduct audits to ensure accurate stock records and prevent shortages or excess.
  4. Safe Handling: Follow standard handling procedures to prevent damage or contamination of items.
  5. Issuance Records: Document all issued items to maintain accountability.

Sanitation

  • Protect food from pests and maintain cleanliness in the dry storage area.
  • Floors must be slip-resistant and easy to clean.
  • Immediate clean-up of spilled food and no trash left on shelves or floors.

Refrigerated Storage

  • Keeps items at controlled temperatures between 0 to 10°C (32 to 50°F).
  • Ideal for non-freezable items, maintaining freshness without freezing.
  • Maintain stable temperature, humidity, and air circulation within the refrigerator.
  • Immediately store perishable and frozen goods upon receiving.

Types of Refrigerators

  • Reach-In Refrigerators
  • Walk-In Refrigerators
  • Roll Refrigerators
  • Self-Contained Refrigerators

Frozen Storage

  • Essential for long-term preservation of foods like meats, dairy, and leftovers.
  • Proper freezing prevents food spoilage but may affect flavor and texture.
  • Ideal freezer temperature is -18°C for optimal food preservation.

Freezer Compartment Types

  1. Basic: -6°C, short-term storage (up to 1 week).
  2. Intermediate: -12°C, storage duration up to 1 month.
  3. Deep Frozen: -18°C, storage lasting up to 3 months.
  4. Long-Term: Freezers running at -18°C or lower recommended beyond 3 months.

Facilities and Equipment

  • Storage facilities include dry storage and cold storage.
  • Preparation areas: cooking stations, prep tables, refrigerators, dishwashing.
  • Safety systems: fire suppression, ventilation, temperature control.
  • Equipments for cooking, holding, serving, and cleaning.

Security

  • Implement key security practices including checking deliveries and secure locking of receiving areas.
  • Documentation of incoming product specifications to ensure accuracy.

Inventory Management

  • Records: Receiving, issues control, perpetual inventory methods, and physical inventory counts are crucial.
  • Inventory Handling Methods: FIFO, LIFO, Just-in-Time inventory systems are essential for efficient management.
  • Keep organized records, verify discrepancies, and track waste/loss accordingly.

Training for Storage Personnel

  • Training should cover safety protocols, inventory management, equipment operation, communication, teamwork, and environmental considerations.

Reference Materials

  • List of useful links and reference articles for further study on food service storage and management practices.