Various equipment of the stores

Shelves: These are integral to a storeroom. Shelves are of various designs and sizes depending upon the nature of items to be stored and available space.

Standard sizes of shelves available in the market:-

Shelf Width (in inches)                               Lengths available (in inches)

12-14                                                 24,30,36,42, 48, 60

18, 21 or 24                                           24,30,36,42,48,60,72

These are manufactured as flat or louvered metal shelves and open welded wire shelves. The open wire shelving is recommended where ventilation is important.

Shelves are available in aluminum, galvanized, coated galvanized and stainless steel. SS is the ultimate finish for both wet and dry storage. Uncoated zinc plated units should be used for dry storage only. The average shelf load limit is 1000 lbs. The height and upright shelves vary from 26 inches to 86 inch.

Mobile ingredient bins for dry storage: – These are now available either in plastic or metal and may have sliding or hinged covers. Clear and see-through covers are also available.

Chinaware and glassware carton sizes:- These are among the most important service equipment used in a catering facility and need to be stacked and preserved with great care and caution.

(Note: To determine square feet when inches are given, multiply length x width and divide by 144. Example, 12 in x 42 in shelf = 504 sq in = 504/144 = 3.5 sq ft.)

Refrigerated Storage:- There are various options available for refrigeration systems – both indoor and outdoor installations. Indoor units are available in various finishes and with colour panels. Outdoor units require weather cages for the roof and rain hoods for the doors. Walk-in coolers may be set directly on existing concrete or tiled floors. Audio and visual alarm systems are available for coolers and freezers. Plastic air curtains hung at door openings can cut down running time of the compressor and save money.

Blast Freezer:- Harmful food-based bacteria can multiply once every 20 minutes or so under ideal conditions. In 12 hours, over 69 million bacteria are capable of growing on food surfaces. Whenever a cooked food product is frozen, it must pass through the ‘danger zone’ as it cools from 150⁰F to below 41⁰F. It is crucial that food passes through this stage of freezing as quickly as possible.

Best Practices and Storage Procedures

1. Foods should be divided into – Perishable, Frozen and Dry items. Received, inspected with respect to quality, quantity and delivery performance. For any discrepancy, to be reported to higher authorities for necessary action/documentation.
2. Most frequently used items should be stacked near the entrance area of the store.
3. There should be a definite place for each commodity.
4. Food items like spices, herbs etc.delivered in unsealed containers such as paper bags, boxes should be transferred to suitable airtight containers.
5. Items should be grouped if they are similar such as bottled or canned.
6. Items must be stacked by the coding system of numerical bin sequence or an alphabetical index.
7. Stock rotation should be on a FIFO basis.
8. The humidity level should be approximately 90%.
9. Meat and poultry items should be stored separately.
10. Meat items should be hung on hooks with drip trays underneath to collect any blood.
11. Cuts of meat may be brushed with oil or wrapped in oiled greaseproof paper.
12. Decayed or spoiled vegetables should not be stored.
13. Hard fruits and stone fruits should be stored in cold storage.
14. Vegetables should be stored separately on racks in a cool and dry place.
15. Eggs have a tendency to absorb smells. So store them away from other foods at 1-4⁰C in refrigerated equipment and use in rotation.
16. Cut pieces of cheese should be wrapped and refrigerated at a temperature below 5⁰
17. Rotation of dry goods should be LILO.
18. Storeroom should not be left open and unattended.
19. Proper key control should be implemented.
20. Check date of packing/expiry before use.
21. Discard stores of expired date or found unit for consumption.
22. Protect from insects/rodents approach.
23. Store properly and protect items from chances of contamination.
24. Keep storage flow clear.
25. Never use flow for storing food commodities or empties.
26. Flour bags should be piled off the floor to enable free circulation of air around the piles. Should be well ventilated and kept away from direct sunlight. Temperature of storage area should be 65-75⁰F and RH 55-65%.
27. Employees’ access should be restricted and there should be a time schedule for delivery of goods to user department / section.