How does properly stored food lower food cost?

Proper food storage protects the quality of food and prevents unnecessary spoilage and theft.  Good storage practices include maintaining safe and secure physical conditions and following sound food storage procedures and practices that include:

• immediately after a product is received it is placed in the appropriate storage area;
• all storage areas (dry goods, refrigeration, and freezers) are maintained clean and dry;
• specific designated areas are provided for each food item;
• the shelf life for foods are determined and posted for reference – most shelf lives can be obtained from suppliers;
• food is issued according to a first in first out basis;
• when received food is dated with its expiration date and common name;
• storage areas are locked when not in use, and only authorized personnel are allowed access; and
• spoilage loss is tracked by recording the name of the discarded food, amount, date, and reason.

Dry storage - canned goods, cereal, and staples like flour and sugar:

• the area is kept dry, clean, well lit and ventilated;
• temperature of the room is maintained at a maximum of 50°F to 70°F;
• food is stored at least 6” off the floor with labels facing out to allow easy identification; and
• food is stored in the original packages or in tightly sealed & labeled containers that prevent product damage from water or pests.

Frozen storage - frozen meats, poultry, vegetables, and other food items purchased frozen:

• frozen food is placed in the freezer as soon as it is received and inspected;
• food is kept in its original container or tightly wrapped to prevent freezer damage;
• temperature of freezer units is between -10°F to 0°F; and
• monitor and record the temperature of each freezer every morning and evening.

Refrigeration storage -  fresh meat, produce and dairy:

• refrigerator temperature varies with the products being stored.  In general they should be less than 41°F;
• open shelving is used to improve air circulation;
• monitor and record the temperature of each refrigerator every morning and evening; and
• raw products are stored below cooked or ready-to-eat foods.                   

For any issuing and inventory system to be effective...

...there must be controls in place to monitor the removal of food from storage. A requisition system is typically used when more than one operation is using the same storeroom; it allows costs to be allocated to separate cost centers.  Direct removal of food from storage areas is eliminated.  Requisitions are completed and orders are assembled by the storeroom clerk.  Cooks pick up their orders or orders are delivered to production areas.

A food service operation that has storage areas used by only one department may choose to allow food to be directly issued to the cook.  Policies and procedures must be written and monitored to assure that effective issuing practices are followed, such as:

• only the quantity of food needed as specified on an authorized production record is removed from any storage area;
• one employee is assigned to monitor the direct issue of food from storage;
• all storage areas are locked when unattended;
• access to all storage areas are limited to reduce theft and pilferage;
• unused food is returned to the appropriate storage area;
• unannounced spot checks of inventory are completed; and
• a physical inventory of all food on hand is taken periodically and extended to determine its value. This total value of inventory on hand is used to calculate the “cost of food used” and cost per patient day.

In summary, Step 3 - Storage & Issuing of food lowers food cost by reducing waste, pilferage, and theft when food is stored appropriately and controls are in place that monitor the use of food.

Continue with Step 4 – Production & Service as we follow the flow of food to control food cost.