Food Storing

1
Food Storing Issuing Control

• HRT 276 Chapter 6
• Part II Food Control

2
Thanks to

• The information in this presentation comes from
  Chapter 6
• Principles of Food, Beverage, and Labor Cost
  Controls
• By Paul R. Dittmer
• 7th Edition. 2003. New York John Wiley Sons

3
Introduction to Part II

• Purchase
• Receive
• Store
• Issue
• Produce
• Sell Serve

4
The Control Process (from Ch. 2)

• Establish standards and procedures
• Train
• Monitor performance
• Take appropriate action
• With people
• With products

5
Key Tools of Accountability for Storing and
Issuing Control

• Inventory verification
• Key and lock records
• Monitoring storage personnel performance

6
Establishing Standards for Storing and Issuing

• Standards involve
• Condition of the facility and equipment
• Arrangement of food
• Location of facilities
• Security of storage areas
• Dating and pricing of stored foods

7
Establishing Standards for Storing and Issuing

• Temperature
• Frozen 0F (-18C) or lower (walk-in styles 6
  off the ground, away from walls)
• Refrigerated 41F (5C) or lower (walk-in
  styles 6 off the ground, away from walls)
• Dry Storage 50F to 70F (10C to 21C), 50-60
  humidity, 6 off the ground, well-ventilated, and
  away from walls
• Chemical 50F to 70F (10C to 21C), 50-60
  humidity, away from food, locked

8
Establishing Standards for Storing and Issuing

• Other location consideration
• Speeding the storage and issuing of food
• Maximum security
• Reducing labor requirements
• There is a place for everything everything is
  in its place
• Product arrangement should take into
  consideration product weight, perishability,
  product value, products affect on surrounding
  product, and accessibility based upon frequency
  of use.

9
Establishing Standards for Storing and Issuing

• Other considerations
• Shelving
• Storage containers
• Cleanliness
• Arrangement of food
• Most used, readily available
• Fixed location
• Rotation (FIFO)
• Proper labeling procedures

10
Establishing Standards for Storing and Issuing

• Direct
• Received and issued immediately
• Usually perishable products
• Stores
• Items to be stored and issued later
• Usually non-perishable
• Staples is a commonly used term they are one
  type of stores

11
Establishing Standards for Storing and Issuing

• Recordkeeping
• Bin cards
• Perpetual inventory
• Other tracking methods (computer-driven)
• Updated daily and verified frequently by the
  receiver or storage personnel

12
Establishing Standards for Storing and Issuing

• Requisitions
• It is an order from production to storage
• Items requisitioned
• Can come directly from the receiver as they
  arrive
• Can come from storage
• Cost is moved with the actual product

13
Establishing Standards for Storing and Issuing

• Basic Steps of the Storage Inventory Process
• Once product is verified, it is moved into secure
  storage areas promptly
• Perishable products should be stored first.
• All products should contain a date code
• First-In-First-Out (FIFO) method
• Storage facilities are secured
• Product information is recorded, using a method
  that allows tracking of both the quantity of
  product on hand and the dollar amount associated
  with the product

14
Training for Storing and Issuing

• The position requires
• Someone who can handle the detail
• Temperature knowledge
• Variety of product and proper location for the
  product
• Proper storage container standards
• Rotation methods
• Communication with production and receiving
• Someone who is organized
• Someone who can handle the changes in pace and
  workload (flexible)

15
Monitoring Performance Storing and Issuing

• Key and lock records
• Maintained by the administrator
• Irregularities should be addressed immediately
• When experiencing a staffing change, the changing
  locks and keys should be considered.
• Spot checking
• Other storage controls should be monitored as
  well
• Are products stored and dated properly?
• Is the FIFO method being used consistently?
• Are equipment temperatures checked, verified and
  logged regularly?
• Are storage areas keep clean and sealed properly?

16
Monitoring Inventory

• Perpetual inventory a running record of product
  amounts on hand and in storage
• Updated whenever product is received or issued
  and is managed by the receiver or storage
  personnel
• Tracks movement of product and dollars
• Perpetual inventory information should be
  available for use in the purchasing process.
• Physical inventory an actual count of product
  conducted at a moment in time
• Conducted by two people
• Taken by storage location
• Consistency methods, unit of measure, partial or
  open containers, and food product in process

17
Inventory Valuation

• Monitoring Inventory - Inventory Valuation
• Perpetual inventory records are reconciled
  whenever a physical inventory is conducted
• Running inventory records (bin cards, perpetual
  records, etc.) should be reconciled whenever a
  physical inventory is conducted
• The physical inventory is used to cross-check the
  perpetual inventory values.
• Spot checking

18
Transfers

• Intra-unit
• Between bar and kitchen
• Between bar and bar or kitchen and kitchen (when
  cost and revenue is rolled into the same PL)
• Examples
• Inter-unit (Interdepartmental)
• Between one cost and revenue center with another
  (separate financials)
• Examples

19
Taking Corrective Action

• With Storage and Issuing Personnel
• Further training and development
• Re-training
• Discipline
• By Receiver, Purchaser (steward), or Manager
• Any variation from standards must be
  investigated people or product