Storage
Equipment
The first principle to storage is
to know what, where, when it is needed by the user. Food service operations
store raw or cooked ingredients for different length of time and at different
temperature to pre-serve their wholesomeness till required for preparation and
service.
Storage helps to minimize material handling and helps to maintain
compact-ness in work section by limiting the vol-ume stored.
The food items purchased should be stored properly in first sequence to avoid food spoilage, pilferage and labour. Products piled without any log-ical arrangements may be subject to loss in addition to posing safety hazards. It is advisable to set limits on the number of persons who have access to storage areas.
Storage areas should have easy access from the receiving area
and from the prepara-tion and production area. Storage areas should be clean,
well ventilated and dry with adequate space for a smooth flow of work.
In any type of food service
operation three different storages are essential.
1.
Dry
storage
2.
Refrigerated
storage
3.
Frozen
storage
Foods normally stored in dry storage include rice, dhal, flour, sugar,
spices and canned foods. Normal room temperature for dry storage area should
range from 100 to 210C. Care should be taken to see that there is enough air circulation with
ade-quate ventilation and desired humidity. The food products should not be
affected in any way by being exposed to direct sunlight near fire places,
drainage or other utility pipes. Storage areas should be kept clean by
following regular cleaning schedules.
Shelving units are used to store various dry goods prior to use.
Different types of shelving units are as follows
·
6 feet
tall stainless steel wire shelving units.
·
Corner
shelves
·
Overhead
shelves
·
Shelves
designed to hold canned goods
It is made of metals and have slots into which food handlers have slide
sheeting pans. Heights of shelves can be adjusted depending on the need.
A refrigerated storage is a storage space planned and maintained at a
temperature between 0oC and 40C. It can be in the form of a complete room (walk in cooler) or a
cabinet which is free standing or fixed in the wall.
Refrigerator storage is used for
storing raw and cooked food. Care should be taken
It is not advisable to store hot items in refrigerated storage as it
may take a long time for them to reach the cold temperature.
In order to store the perishable foods in the cold temperature in food
service operation there are three types of refrigerators available namely,
·
Walk-in
refrigerator
·
Reach-in
refrigerator
·
Roll-in
refrigerator
The most perishable foods like milk and milk products, cakes, meat and
fish are placed under frozen storage. Many items are readily available in the
market in the frozen form making it important for a food service operation to
have adequate frozen storage. Freezer space is also needed to store large
quantities of item purchased.
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