W10 Storage and Inventory Flashcards
What is storage?
-Holding of products under proper conditions to ensure quality unit time of use
-Links receiving and production
How do you ensure quality of stored foods?
Proper storage maintenance, temperature control, cleaning & sanitation
What are some basic storage practices?
-check stock dates, temperature
-keep storage areas clean
-store items 6” off the floor
storage areas should be…?
-Well ventilated
-Adequate lighting
-Appropriate temperature range
-Slip resistant and easy to clean floors
-Windows opaque to protect from direct sunlight
-Humidity range
-Shelving - sturdy, non absorptive surfaces, 6” from the floor
What should dry storage consist of?
*Slip-resistant floors - easy to clean
* Walls and ceilings painted light colours, have smooth surfaces
* Walls and ceilings impervious to moisture and are easy to wash and repair
* Windows opaque to protect foods from direct sunlight
* Doors - limited, with outside and turn bolt locks
* Humidity range 56-60%
* Temperature range: 50º-70ºF
What is the purpose of low temp. storage areas and what should low temp storage areas consist of?
(For preservation of quality and nutritive
value)
* Storage space to meet the production
needs/menu needs e.g. Refrigerators,
Tempering boxes, Storage freezers
* Humidity control - range between 75-
95%
* Temperatures should be monitored
twice a day
What internal temp. should foods be at in the refrigerator?
4 degrees Celsius (40F) for short periods
Why is proper storage important?
-Prevent food spoilage - storage can be a critical control point
-Prevent food adulteration
-Prevent theft and pilferage
-Inventory control
Why are accurate inventory records important?
⚬ Information of food and supplies stock
⚬ Determine purchase needs
⚬ Data for food cost control
⚬ Prevention of theft and pilferage
What is physical inventory?
Periodic actual counting and recording
of products in stock in all storage areas
What is perpetual inventory?
-Purchases and issues continuously are recorded for each product in storage
-Balance in stock is available at all times
How do you ensure inventory
numbers are accurate?
-Accurate pricing
-Accurate counts (count by item/by case)
What are major functions of a control system?
-Coordinate activities
-Influence decisions and actions
-Assure the objectives are being met
-Decision making
What is inventory turnover? How often is this done? What purpose does it serve?
- Estimate of how rapidly product is being brought in
and used - Calculation done on monthly
- To monitor effectiveness of inventory control
What is the equation to calculate inventory turnover? What is the desirable turnover frequency per month?
- Cost of food used/average food inventory
- 2-4x/month (desirable)
- Ability to control the amount
of product held in inventory
