Food Storing & Issuing Control

Adnan Arief
Deary Hanifa K
Fahanna Septyandini
M. Ihsan Hadi
Noventi Vlourencia
Rian Eka

4 Type of Food
Food can be divided into four main groups:
1. Dry foods flour, sugar, pasta, rice
2. Semi-perishable foods potatoes, apples, oranges,
bread
3. Perishable foods foods that go off easily and should
be kept in the fridge
4. Frozen foods foods to be kept for a longer time in
the freezer.

Dry Foods

Store dry foods in a dry cupboard. Any dampness would damage

the food it would make the sugar stick together!

Always use the tinned food, pasta or rice that you already have
in the cupboard first not the new packet you have just bought.
This should stop out-of-date food gathering at the back of the cupboard!

Semi-Perishable Food
These foods do not need to go in the fridge. They include
bread, which we often store in a bread bin.
We can store root vegetables and most fruits in a cool
cupboard or rack.

Perishable Foods
(foods that go off easily)
These foods should be kept in the fridge:
eggs, cheese, cooked ham or beef, milk, yoghurt, raw meat,
chicken and fish.
Remember that :
Raw food should go on the bottom shelves; and
cooked foods should go on the upper shelves.

Frozen Foods

These should be kept in the freezer at -18C.

All frozen foods need to be defrosted safely.

Storing Control
Standards for food storage should address these
concerns:
1.
2.
3.
4.
5.

Condition of facilities and equipment

Arrangement of foods
Location of facilities
Security of storage areas
Dating and pricing of stored foods

Condition of Facilities & Equipment

Maintaining proper temperature
Optimum Temperatures for Storing Food
Fresh meats
1 to 2C (34 to 36F)
Fresh produce
1 to 2C (34 to 36F)
Fresh dairy products
1 to 2C (34 to 36F)
Fresh fish
-1 to 1C (30 to 34F)
Frozen foods
-18 to -23C (-10 to 0F)

Proper storage containers

Staples (airtight, insect-proof)

Perishables (packed to maintain original quality)
Fresh Fish (packed in ice)
Cooked foods & open cans (stainless steel containers)

Condition of Facilities & Equipment

Shelving
Perishables (slatted shelving)
Nonperishables (solid steel shelving)

Cleanliness
-- Daily sweeping and cleaning

Arrangement of Foods
According to use
Most frequently used items closest to entrance
Keeping the most used items readily available

Fixing definite location

Each item always found in the same location
Separate facilities for storage of different classes of foods

Rotation of stock
Older quantities of food used before newer deliveries
First-in, first-out method of stock rotation

Arrangement of Foods
FIFO
First-in, first-out method of stock rotation
The operator intends to rotate stock in such a way that
product already on hand is sold prior to the sale of more
recently delivered products
Failure to implement a FIFO system of storage
management can result in excessive product loss due to
spoilage, shrinkage, and deterioration of quality

Location of Facilities

1.
2.
3.
4.

Whenever possible, the storage facilities for both perishable

and nonperishable foods should be located between
receiving areas and preparation areas, preferably close to
both.
Speeding the storing and issuing of food.
Maximizing security.
Reducing labor requirements.
Minimizing infestation of rodents and other unwanted
creatures.

Security of Storage Areas

Food should never be stored in a manner that permits
pilferage.
A storeroom for staple food products should never be left
open and unattended.
Employees should not be permitted to remove items at
will.
When the storeroom is closed, it should be locked, and
the single key should be in the storeroom clerk s
possession.

Dating & Pricing of Stored Food

Dating traditionally used to be done by using a marker
on the cling film laced on the product.
Its an indication of the processed food age.
It allows the kitchen staff to use the older processed
item first.
Pricing has become important in storage of non
processed items.

Storage
In most establishments, the storage process consists of four parts:
placing products in storage
maintaining product quality and safety
maintaining product security
determining inventory value
Some operators require the storeroom clerk to mark or tag each
delivered item with the date of delivery.
Products are generally placed in one of three major storage areas:
dry storage
refrigerated storage
frozen storage

Dry storage
Dry storage areas should generally be maintained at
a temperature ranging between 18C and 21C (65F
and 70F).
Shelving must be sturdy, easy to clean, and at least
15 cm (6 in.) above the floor to ensure proper
ventilation.
Dry goods should never be stored directly on the
floor. Labels should face out for easy identification.

Refrigerated Storage
Refrigerator temperatures should generally be
maintained between 0C and 2C (32F 36F).
Refrigerators actually work by removing heat from
the contents, rather than "making" food cold.
Refrigerators should have easily cleaned shelving
units that are at least 15 cm (6 in) off the floor and
are slotted to allow for good air circulation

Freezer Storage
Freezer temperatures should be maintained
between -18C and -23C (0F and -10F).
It is anticipated that in the future more and more
foodservice storage space will be devoted to frozen
food.
Frozen food holding units must be regularly
maintained, a process that includes cleaning inside
and out, and constant temperature monitoring to
detect possible improper operation.

Storage Areas
Storage areas are excellent breeding grounds for
insects, some bacteria, and also rodents. To protect
against these potentially damaging hazards, you
should insist on a regular cleaning of all storage
areas.
Both refrigerators and frozen food holding units
should be kept 15 24 cm (6 10 in.) from walls to
allow for the free circulation of air and efficient
operation of the units.

Other Storeroom Needs

Ideally, frozen food holding units and refrigerators
should have externally visible internal
thermometers, whether they are read as a digital
display, or in the more traditional temperature scale.
In larger storage areas, hallways should be kept clear
and empty of storage materials or boxes.

Stock Rotation
Regardless of the storage type, food and related
products should be stored neatly in some logical
order.
Food product quality rarely improves with increased
storage time.
The primary method for ensuring product quality
while in storage is through proper product rotation
and high standards of storeroom sanitation.

Inventory Management
Process of controlling inventory volume until it is to be issued
Consider shelf life
Good food is a financial loss if left to spoil
Informal systems of control
Check sheets used by employee when items are removed from
stockroom
Formal systems of control
Consists of a system for tracking issues
Must have staff to do this
Employed by larger food service operations
A system to determine when and how much product to order is
needed

Inventory Management
ABC analysis
Greatest cost or volume items are given highest priority
Par stock method
Kitchen storeroom containing partial stock
Mini-max method (safety stock)
Establish min and max inventory levels
The Levinson approach
Buyer must closely approximate product to be used between deliveries
Then calculate the amount to order
Economic order quantity
Costs associated with receiving, stocking, and inventory control reduced
with infrequent ordering

Conducting Inventories
Physical inventories are done in the storeroom or cooler
Requires complete accounting of all items, Allows physical
inventory to be taken less frequently

Conducting Inventories
Perpetual (virtual) inventory
Count of stock that is supposed to be on the shelves in the storeroom

The Differences Between Physical

Inventory & Perpetual Inventory
In a physical inventory system, managers count the number and record the
amounts of each product in inventory. Typically, they also determine the
monetary value of the products at the same time. The key advantage of a
physical inventory system is its accuracy.
A perpetual inventory system is a continuous count of the number of items
in inventory. Managers determine the perpetual inventory by first
establishing the actual amount of product on hand. Then they add to that
number all purchased units and subtract all issued units. The key advantage
of a perpetual inventory system is that the managers always know the
quantity of product that should be available in inventory.

Inventory Record Systems

Storeroom inventory database should contain:
Stock item number
Storage location code
Product description and specifications
Approved brand names and suppliers
Inventory information, and more

Product Security
As a general rule, if storerooms are to be locked, only one
individual should have the key during any shift.
Food, beverages, and supplies should be requisitioned only as
needed based on approved production schedules.
Required items (issues) should be issued only with management
approval.
If a written record of issues is to be kept, each person removing
food, beverages, or supplies from the storage area must sign,
acknowledging receipt of the products.
Products that do not ultimately get used should be returned to
the storage area, and their return recorded

Product Issuing
Food assets must be issued into production in order to earn a profit for the
business
Informal Issuing
1. Storeroom is open to the kitchen staff
Free to enter when supplies are needed
Room is subject to theft if not properly controlled
2. No ability to separate costs
If multiple retail outlets use same storeroom
Formal Issuing
Buyer purchases goods on behalf of all outlets and issues them at cost to
each individual outlet
Process of releasing items controlled by requisition
Immediate information on daily food cost by revenue center is available

Direct Issues
Products issued

immediately into production from the receiving dock

Should be recorded in storerooms inventory for recordkeeping
purposes
Expenditure must be charged to the cost center to which it is
issued

Product requisitions are forms used to identify foods needed by the

chef

Purchase requisitions are internal documents used:

In businesses that have formal storeroom operations
For special equipment that is needed

Direct Issues
The unit value is multiplied by the number of units issued,
called extending the requisition.
The Requisition. A requisition, is a form filled in by a member
of the kitchen staff.
It lists the items and quantities of stores that the kitchen staff
needs for the current day s production.
Each requisition should be reviewed by the chef, who should
check to see that all required items are listed and that the
quantity listed for each is accurate.

ADVANTAGES OF STORES ISSUE REQUISITIONS

A documented way of issues.
Creates usage awareness within employees.
Makes two individuals responsible for their
acts.
Makes both individuals accountable for the
material used.

COMPUTERIZED PROCEDURE
The unit cost of each item is marked on each container as it is
stored, making it readily available to the storeroom clerk.
A book or card file is maintained for all staple items, one
page or one card per item. As prices change, the most recent
purchase price is entered.
The most recent purchase price for each item is listed on a
perpetual inventory card or in the computer.

The storeroom clerk keeps a mental record of the orders

placed and usually remembers

FOOD & BEVERAGES TRANSFER

Food or beverage products may be transferred from one food service unit to
another .Transfers out of the kitchen are subtracted from the cost of food sold and
transfers in to the kitchen are added to the cost of food sold.
Intra-unit Transfers
Food and beverage transfers between departments of a food and beverage
operation.
Between Bar and Kitchen
Cooking wines and spirits
Fruits, juices and dairy products
Between Kitchen and Kitchen
Large hotels that operate more than one kitchen
Inter-unit Transfers
Transfers of food and beverage between units in a chain

TRANSFER DOCUMENT