1. Chapter 5 Food Storing and Issuing Control
Principles of Food, Beverage, and Labour Cost Controls,
Canadian Edition

2. Learning Objectives After reading this chapter, you should be able to:
5.1 List and explain three causes of unplanned costs that can develop while food is in storage.
5.2 List and explain five principal concerns that can be addressed by implementing standards for storing food.
5.3 Explain the importance of establishing standards for storage temperatures for foods, storage containers for foods, shelving, and cleanliness of storage facilities.
5.4 Identify optimum storage temperatures for the five classifications of perishable foods.
5.5 Explain the importance of assigned locations for the storage of each particular food.
5.6 Explain the principle of stock rotation as applied to food service.
5.7 Distinguish between issuing procedures for directs and those for stores.
5.8 Describe the process used to price and extend a food requisition.
5.9 Explain the difference between interunit and intraunit transfers, and give two examples of each.
5.10 Explain the significance of transfers in determining accurate food costs.

3. Storing Control
Standards for food storage should address these concerns:
Condition of facilities and equipment
Arrangement of foods
Location of facilities
Security of storage areas
Dating and pricing of stored foods

4. Proper Internal Conditions
Optimum Temperatures for Storing Food
Fresh meats 1° to 2°C (34 to 36°F)
Fresh produce 1° to 2°C (34 to 36°F)
Fresh dairy products 1° to 2°C (34 to 36°F)
Fresh fish -1° to 1°C (30 to 34°F)
Frozen foods -18° to -23°C (-10 to 0°F)

5. Proper Internal Conditions
Storage containers:
Staples (airtight, insect-proof)
Perishables (packed to maintain original quality)
Fresh Fish (packed in ice)
Cooked foods & open cans (stainless steel containers)
Shelving:
Perishables (slatted shelving)
Nonperishables (solid steel shelving)
Cleanliness:
daily sweeping and cleaning

6. Arrangement of Foods According to use Fixing definite location
Most frequently used items closest to entrance
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

7. FIFO
FIFO (first-in, first-out) means that 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.
FIFO is the preferred storage technique for most perishable and non-perishable items.
Failure to implement a FIFO system of storage management can result in excessive product loss due to spoilage, shrinkage, and deterioration of quality.

8. Location of Storage Facilities
Speeds the storing and issuing of food
Maximizes security
Reduces labour requirements
Helping to minimize infestation of rodents

9. Storage
Remember that storage costs money, in terms of the space for items, and the money that is tied up in inventory items.
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

10. Storage
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

11. Dry storage
Dry storage areas should generally be maintained at a temperature ranging between 18°C and 21°C (65°F and 70°F).
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.

12. Refrigerated Storage
Refrigerator temperatures should generally be maintained between 0°C and 2°C (32°F – 36°F). 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.

13. Freezer Storage
Freezer temperatures should be maintained between -18°C and -23°C (0°F and -10°F).
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.

14. 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.

15. 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.

16. 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.

17. Security
Most foodservice operators attempt to control access to the location of stored products.
It is your responsibility to see to it that the storeroom clerk maintains good habits in securing product inventory.
As a general rule, if storerooms are to be locked, only one individual should have the key during any shift.

18. Product Security
Product security can be achieved if a few principles are observed:
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.

19. Problems from Lack of Training
Foods stored in appropriate containers or at improper temperatures
One single item stored in several locations
New deliveries stored in front of old
Increased pilferage if storage areas are not secured
Values of issues unidentifiable because those issuing foods have not recorded item prices on requisitions

20. Product Issuing
Often, foodservice managers create difficulties for their workers by developing a requisition system that is far too time-consuming and complicated.
The difficulty in such an approach usually arises because management hopes to equate products issued with products sold without taking a physical inventory.

21. Requisitions
It is vital that a copy of the storeroom requisition form be sent to the purchasing agent after it has been used so that this individual will have a sense of the movement of product in and out of the storage areas.
The unit value is multiplied by the number of units issued, called extending the requisition.

22. Transfers
Food or beverage products may be transferred from one food service unit to another. For example, it is likely that fruit juice, vegetables, and similar items are taken from the kitchen for use in the bar, while wine, sherry, and similar items may be taken from the bar for use in the kitchen.
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.

23. Food and Beverage Transfers
Intraunit Transfers
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
Interunit Transfers
Transfers of food and beverage between units in a chain

24. Key Terms Extending the requisition, p. 143
First-in, first-out (FIFO) method of stock rotation, p. 137
Interunit transfers, p. 146
Intraunit transfers, p. 144
Requisition, p. 141

25. Chapter Web Links
Comtrex POS software:
Food Storage FAQs:
Culinary Software Services:
Canadian Food Inspection Agency:

26. Copyright
Copyright © 2010 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein.