Storage Of Food | Types of Store | Principle Of Storage

The objective of proper storage of food is to prevent loss through theft and spoilage and also if storing is not done properly then the quality of food and beverage is affected which directly affects taste . Storage of food is keeping the stock of food and beverage in a safe and secure place while not in used.

The advantage of storing clean and orderly is :-

• It eliminates risk of running out of any commodity

• Controls wastage of food as food entering and food leaving stores can be checked

• Profit percent can be checked

There are various stores in big hotel :-

1. Dry store

2. Vegetable store

3. Dairy store

4. Frozen food store

The items order for daily usage are transferred to the kitchen directly which are kitchen direct items . The utilization of such item is under supervision of Executive chef or Executive sous chef.

Other items are received and transfer to store room and issued as per the request . The stocks are checked weekly or daily basis by tallying stock card. The store room divides food items into two category :-

• Perishable foods :- food items like meat, poultry, game , fish and shellfish, dairy items, fruits . They are called perishable because they gets spoiled very quickly and required refrigeration.

• Non - perishable food items :- They includes cereals , pulses , sugar, flour , canned food. They are called non - perishable food items because they take long time to spoil and don't need refrigeration.

STORAGE OF PERISHABLE FOOD :-

Storage mainly focuses that there is always par stock of food , food for immediate use is available at all times. Perishable food items are stored in following ways :-

MEAT AND POULTRY :-

• Meat and poultry should be stored separately
• Frozen meat and poultry should be stored at -18 degree Celsius.
• Temperature should be between 1 and 3 degree Celsius
• Always follow FIFO rules
• Protect food items from freezer burn. They should be wrapped properly

FISH AND SHELL FISH

• Store in crushed ice between - 1 degree Celsius to 1 degree Celsius
• Store separately
• Frozen fish and shellfish should be stored at -18 degree Celsius.
• Smoked fish should be store separately from fresh ones
• Follow FIFO Rules 

EGGS 

• Store egg between 1degree to 4 degree Celsius
• Put the pointed side facing down so egg yolk rest on egg white rather than air cell.
• Do not shake or wash egg shell and store
• Always follow FIFO rules
• Keep away from strong smelling foods 

VEGETABLES 

• Vegetables should be stored in rack , ideally in cool place between 5 degree to 10 degree Celsius
• Place vegetables on shelf / racks
• Store onion separately 
• Spoiled vegetables should be discarded immediately
• Follow FIFO rules.

MILK AND CREAM 

• Store in refrigerator between 1 to 5 degree Celsius
• Always follow FIFO Rules
• Always cover and stored

FRUITS 

• Store banana in room temperature. Do not refrigerate banana as it will turn black.
• Store fruit between 4 to 7 degree Celsius
• Always follow FIFO rules
• Hard fruits should be stored in a cool place 
• Soft fruits should be refrigerated

CHEESE AND BUTTER 

• Store in refrigerator between 1 to 5 degree Celsius
• Always follow FIFO rule
• Always wrap cut cheese with silver foil and store as cheese tends to dry rapidly after cutting
• Keep cheese away from strong smelling food
• Never store grated cheese in bottle 
• Make sure they are away from high risk contamination food.

STORAGE OF NON PERISHABLE FOOD ITEMS :-

1. The store should be cool and well ventilated and water proof , free from dampness

2. Shelves should be easy to clean

3. Store should be easy to clean and have weighting machines

4. It should have good lightening both natural and artificial

5. There should be proper shelves.

6. Rotate the stock using FIFO rules.

7. Prevent the growth of mouse, cockroaches by keeping it clean 

8. Frequently update stock book 

9. Make sure inventory is neither over stock nor under stock

10. Care must be taken for open products as they loose vitamin after opening.