Module 8 Flashcards by Herchelle Marice Lacaba

Where do received
stocks go? ONCE SORTED

-Direct/Kitchen Issues
-Storage Issues

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delivered to production units for immediate use

Direct/Kitchen Issues

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kept in storage areas for future use

Storage Issues

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-Include fruits, vegetables, meat, fish
-Anything that easily perish or have a short life is kept here

Perishable Stores

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-Relatively for longer shelf life
-May include rice, seasonings, spices, canned goods

Dry Stores

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May be applicable only to food services where drinks are significant part of their menu like bars and taverns

Beverage Stores

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-Includes dishwashing, soaps, cleared, cleaning agents
-Separate storage room to avoid cross contamination

Chemical stores

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reason for the different storage areas

-optimize the storage conditions
-different food items have different requirements or conditions for proper storage

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Different Storage Areas for stocks

Perishable Stores
Dry Stores
Beverage Stores
Chemical Stores

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3 ways of addressing issues in Storing Foods in Food Services

Quality and Safety
Security
Record Keeping

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This is for prevention of spoilage and deterioration of products

Quality and Safety

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This is for protection from theft and pilferage

Security

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This is connected with physical and perpetual inventory

Record Keeping

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Addressing Quality Concerns (Food Safety in Storage Areas)
depends on these 3:

Storeroom Organization
Physical Requirements
Food Safety Guidelines

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STOREROOM ORGANIZATION

T or F

There should be a designated area for food of similar characteristics

That’s why you have your division of store rooms (perishable items -> perishable store, dry items -> dry store)

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STOREROOM ORGANIZATION

T or F

There’s no designated areas for food and non-food items

There should be. Non food items like chemicals should be in a separate storage room -> Chemical stores

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STOREROOM ORGANIZATION

T or F

There’s no designated containers for various foods.

You do not want to interchange container used for foods and chemicals
Potential contamination may occur if you use container of chemicals for foods
Containers -> much easier to designate on specific food items to also avoid cross contamination (ex. 1 container is for Flour only)

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STOREROOM ORGANIZATION

T or F

Foods prepared in-house should be labeled.

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STOREROOM ORGANIZATION

T or F

FIFO principle should be observed.

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Which refrigerator exhibits proper storage:

(From top to bottom storage)

Fridge A: Cake, Raw Salmon, Raw beef roast, Raw ground beef, Raw turkey

Fridge B: Cake, Raw turkey, Raw ground beef, Raw salmon, Raw beef roast

Fridge A since:

-Cake: RTE foods, will not undergo heat treatment and therefore no chance of killing any microorganisms so should be put on top of fridge

-Salmon - should be placed in a higher part of the fridge to keep away from beef and ground meat which both need higher internal temp than salmon

-Ground beef V.S. Beef Roast - beef roast is placed higher because ground beef has higher chance of being contaminated because of the higher surface since ground

-Turkey - poultry, has higher potential to contaminate and commonly implicated in food borne diseases because of salmonella, Should be put in bottom part of the fridge

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What is wrong with this Shelf Storage:

(From top to bottom)

-Chicken
-Lettuce (9/22) and Veg Soup (9/22)
-Covered food items
-Onions (9/20) and Onions (9/21)

-Chicken - Poultry, should always be below of the shelf

-Covered food items - without labels of the name and shelf life of food item

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In house prepare food items should have ____ to protect from potential contamination and ______ indicating until which it is safe to serve.

-Cover
-Label

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FIFO stock rotation is based on

Expiration Date

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In Cold Storage Areas, meat and seafood should be

pre-weighed, pre portioned and vacuum packed and with meat tags (duplicate)

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In Cold Storage Areas, Vegetables and fruits should be

packed according to size and weight

Different food supplies require specific storage conditions to maintain ______ and _______.

-quality -shelf life

Establishing proper __________ warrants knowledge on food safety principles.

storage conditions

Proper storage economizes ____, ___, and _______, maximize __________, prolong ___________, and ensure _______

-time -energy -space -retention of nutrient -shelf life of food - food safety

For physical requirements, storeroom should be ___ and ___ proof

-insect -vermin

For physical requirements, containers shall be made of _______ or equivalent material fitted with _________

-metal -tight covers

For physical requirements, Walls and floors should be

-non-porous, easy to clean, not slippery

For physical requirements, Material should be

non-corrosive (stainless steel)

Dry Storage Areas should be Close to the _________ and above __________

-delivery area -ground level

Dry Storage Areas Temperature and condition:

–Dry, 50◦F to 70◦ F –not in direct contact with sunlight, –low humidity (50-70%) and with proper ventilation

Dry Storage Areas Temperature based on Sanitation Code of PH

50◦F to 60◦ F

Dry Storage Areas should have Shelves made of durable metal (______________) and are __________

-stainless steel -slatted

Two types of shelves usually used in dry storage:

-Flat solid shelves -Open wire shelves

Ideal if food items to be stored has drippings

Flat solid shelves

Give ideal Shelve dimensions: -Leg: -Clearance from wall: -Height of racks: -Space bet. shelves

Legs: 6 inches off the floor Clearance from wall: 8 cm Height of racks: 2.3 m Space between shelves: 50-90 cm

Cold Storage Areas should be Close to _________ and near or beside _____________

-delivery areas -preparation areas

Cold Storage Areas Temperature

Chiller: 40- 45◦F Freezer: 0 to –20◦ F (freezer)

Storage temperature for Most fruits and veggies

7-10 deg C

Storage temperature for Dairy products

5 - 7 deg C

Storage temperature for Meat and fish

0-3 deg C

Storage temperature for shellfish

-5 to -1.1 deg C

Storage temperature for Frozen foods

Not more than -10 deg F

Refrigerated Storage is for __________ holding of perishable foods at internal temp. of ________

- short term - ≤ 41 deg F

Refrigerated Storage should have an Air temp. of

2-3 deg F lower than the food temp

T or F In Refrigerated Storage, Monitor food temperature rarely

F. rarely -> regularly Ref is prone to temp fluctuation since regularly opened

T or F In Refrigerated Storage, you can overload the refrigerator

F. Do not overload the refrigerator, Otherwise it can have difficulty maintaining temp

T or F In Refrigerated Storage, you need to separate diff. species of animals

T. -For food safety since they have diff internal temps and likelihood of cultivating microorganisms -Part of organization and efficiency as well

T or F In Refrigerated Storage, Wrap foods properly with covers

T. especially for food items with potential drippings

In Freezer Storage, temperature should be

≤0 deg F

In Freezer Storage, Check ____ & food __________ regularly

-unit -temperature

In Freezer Storage, Store foods in their __________

original containers

In Freezer Storage, Wrap foods tightly with _____

labels

In Freezer Storage, Regularly check foods that may be damaged by ______ (_________)

-lengthy freezing -or freezer burn

Chemical Storage contains

Toxic chemical cleaners, sanitizers, pesticides

This should be Properly labeled and kept separate from food products/ use a locked cabinet

Chemical Storage

In Chemical Storage, Include ______ on the proper use of the chemicals, preferably posted on __________

-directions -visible locations

For Sanitation Practices, areas should be kept _____ & ______

-clean -dry

For Sanitation Practices, Products should be distributed _____

evenly

For Sanitation Practices, __________ should be once a week in depth cleaning

Cold storage equipment

For Sanitation Practices, __________ should be done minimum monthly

pest control

Food safety considerations must be integrated in the _______ and ______ of the storage facilities.

-design -construction

T or F Maintenance of food safety warrants constant monitoring of temperature and general conditions of equipment and storeroom facilities.

In General Food Safety Guidelines in Different Food Storages, Discard food that has passed its manufacturer’s __________

expiration date

In General Food Safety Guidelines in Different Food Storages, PHF-TCS and RTE that was prepared in-house should be stored at what temperature?

≤41°F (5°C)

In General Food Safety Guidelines in Different Food Storages, PHF-TCS and RTE that was Thawed must be discarded if not used within ____

24h

In General Food Safety Guidelines in Different Food Storages, Do not store food items in:

– near chemicals or cleaning supplies – in restrooms – in locker rooms – in janitor closets – under stairway of pipes

T or F In General Food Safety Guidelines in Different Food Storages, Check the condition of the stocks and equipment regularly

In General Food Safety Guidelines in Different Food Storages, Food is stored ____ off the floor.

6 inches

In General Food Safety Guidelines in Different Food Storages, Dry goods should be in ______

airtight containers

Needed to be established in Addressing Security Concern

Authority in Place

Two things done in Addressing Security Concern

Designate and Monitor

_________ are visible to the management office for monitoring

Storage areas

For security, storage areas should be ________ and has ____________

-locked -specific schedule

Designate access to storage areas to __________ and keep ____________ out of storage areas

-key personnel -unauthorized persons

T or F Prohibit the use of storage areas for staff use

T. For food safety as well since people carry microorganisms, staff should not allow refuge or take break times in such areas

_______ should be away from the storage areas

Staff closet

In Addressing record keeping concerns, these are utilized as formal communication

Forms

2 types of forms

Requisition and Issuance

Here, you make a request for stocks to be taken out of the store room

Requisition

confirmation that storeroom has moved these products requested

Issuance

T or F Not all product requests from food production and other sections must be documented.

F. Not All -> ALL!!!!

T or F Not all products going out of the storeroom must be documented.

F. Not All -> ALL!!!!

_____________ must be translated in storeroom practices to address quality issues concerning storage of supplies.

Food safety guidelines

Preventing theft requires control of ________ to the storeroom and constant ____________.

-access -monitoring

A typical strategy in monitoring of storeroom contents is the use of forms to account for ___________.

product movement

A detailed and complete list of goods in stock

Inventory

Monitor the movement of stock

Inventory

Stocks may be loss due to:

spoilage, theft and pilferage

Stocks may be loss due to movements during:

delivery, issuance, transfers

Objectives of Inventory: To indicate rate of __________

stock usage

Objectives of Inventory: To indicate the ____ and _____ of stock on hand

-types -sizes

Objectives of Inventory: To identify the amount of _____________ needed

replacement units

Objectives of Inventory: To determine the _______ of stock on hand

peso value

An actual count of items in ALL storage areas usually taken periodically

Physical Inventory

Compute Php value at the end of a period

Physical Inventory

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A running record of the balance on hand for each item of goods in a storeroom

Perpetual Inventory

In perpetual inventory, All stock movements are recorded here in ________a.k.a old school way and _________like excel

-stock cards (bin card) -computer software

Makes use of records & forms

Perpetual Inventory

Recorded at the end of the day, everyday

Perpetual Inventory

_____, _______, and _____ forms aid in perpetual inventory

Receiving, purchasing, and storage

Includes non food items

Physical Inventory

Basis of Profit and Loss statement

Physical Inventory

Basis of inventory

Perpetual Inventory

Usually on food items only

Perpetual Inventory

Procedure for Perpetual Inventory

1. Assign a bin card for each inventory item 2. Indicate the established par stock 3. Indicate all movements and references 4. Balance: (Deliveries + On hand) - Issues

T or F Computerized Inventory Worksheet is considered as more efficient

Computerized Inventory Worksheet includes these worksheets:

-Purchases worksheet -Issues worksheet -Transfers worksheet -Spoilage worksheet -Summary worksheet

T or F Not all movements of the product has a worksheet

F. Not all -> Every

Total Available stocks =

Beginning + Purchases

Minus in Total Available stocks:

Issues + Spoilage + Transfers + Sold

Provide Advantages of the Perpetual Inventory

-Provides constant inventory figure -The stock clerk is alerted for possible shortages or prevent it -Facilitates purchasing -Shows item variations and item movement

After the __________ has been completed, the value of each item is computed

physical inventory

used to compute food cost

physical inventory

Physical Inventory =

Beginning Inventory + Total Food Purchases (qty delivered) – the ending inventory

In guidelines of Physical Inventory, the first thing to do is to

Prepare a pre-listed inventory form

In guidelines of Physical Inventory, Avoid ____________ during inventory

movement of stocks

In guidelines of Physical Inventory, ______, __________, and ________ items must be recorded

Damaged, spoiled, and missing

T or F In guidelines of Physical Inventory, Transferred stocks is not needed to be recorded

F. Transferred stocks should also be recorded!

T or F In guidelines of Physical Inventory, Upon completion, the stock clerk and checker signs the inventory forms

In guidelines of Physical Inventory, Completed forms shall be submitted to what department

Accounting dept.

In Cost control in storage of foods, the main concern is _______ which leads to _______ causing ________.

-Main concern: Product deterioration -Leads to: Decrease in yield -Causing: Increase food cost

T or F Maintain acceptable quantity of stocks

T or F under supply risks food spoilage and deterioration in quality while over supply compromises service

F. -under supply compromises service -over supply risks food spoilage and deterioration in quality

Optimum storage conditions is required since food _____ and _________ in quality leads to food wastage

-spoilage -deterioration

In Monitoring of Product Movement, anything that goes inside and leaves the storeroom has equivalent ____________

monetary value

Management of storeroom must emphasize monitoring of product ______ and proper _________.

-movement -inventory

Various forms are used to communicate _______ and _________ to the supplies.

-loss -addition

Food service store rooms are akin to ______, it must be secured and closely monitored.

banks

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Module 8 Flashcards

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