![]() Aisles should be wide enough to allow room for carts or dollies, which should be used to prevent possible injuries from lifting.Shelving must be at least 15 cm (6 in.) above the floor.This guarantees that first items received will be the first items used, or the “first in, first out” ( FIFO) concept in stock rotation. This allows you to rotate stock by simply pushing out old stock by sliding new stock in from the other side of the shelf. The best arrangement is to have shelves situated in the middle of the room so they can be stocked from both sides. It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation.This means all wall, ceiling, and floor openings should be sealed and protected to prevent access. The storeroom should be easy to keep clean and free from rodents and vermin.The ideal temperature range is 10☌ to 15☌ (50☏ to 59☏). The area should be dry and cool to prevent spoilage and the swelling of canned goods.No matter where the location, there are several essential points to be observed in the care and control of the dry storeroom. Unfortunately, the storeroom for dry foods is often an afterthought in food service facility designs, and the area designated for storage is sometimes in an inconvenient location. The storeroom for dry foods should be located near the receiving area and close to the main kitchen. Storage areas for such items often have design requirements that must be built into the space in order to efficiently handle the specific types of supplies. Regardless, there still is a need for storing many types of supplies including dry foods, dairy products, frozen foods, produce, and fresh meats. Many operators are willing to pay a bit extra to suppliers in order to avoid the headaches of keeping track of expensive items such as large quantities of high-quality meat, wines, and spirits. Not only does space need to be found but security needs to be tight. In today’s market, many food service operations are reducing the amount of stock they keep on hand because storage is expensive. If there is a run on a particular menu item, it is nice to know there are enough materials on hand to ensure that everyone who orders the item can be served. Third, menu planning is easier when you are aware of the quality, quantity, and types of supplies that are on hand. ![]() ![]() Second, the ability to store supplies on the premises reduces the cost and time needed to order supplies and handle them upon delivery. ![]() First, by providing storage facilities it is possible to purchase supplies in quantities large enough quantities to get price breaks. Food Safety, Sanitation, and Personal Hygiene 6 Storage Temperatures and ProceduresĪ food service operation needs to have clearly defined storage areas and procedures for several reasons. ![]()
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