This is session we will..

Investigate the use of storerooms in F&B areas

Highlight the importance of product knowledge

Investigate the ideal storage conditions for a range of

goods
First Correction of FB Area ex
2ndly..
For the exercise today we need to organise
ourselves into groups of 3 or people.
What types of storerooms
Spend some time in your groups deciding what
are the likely storage areas you may need and
are likely to find in an F&B outlet.
Exercise
Here is the mission for today.

You need to look at the list of goods initially to

familiarise yourselves with them.
Also ensure you check the legend to
understand the package size and type.
This is the list I would like you to use..

DG - Dry goods store

WC - Wine Cellar
BC - Beverage Cellar
MF - Meat Fridge
VFF - Vegetable/fruit Fridge
FF - Fish Fridge
D- Dairy Fridge
FT - Fish tank
DF - Deep-Freezer
Over to you - Exercise
I would like you now in group of 2 to sort the
goods by the area in which you would store
them.
Solution
Let's check where the
items should be placed

Any questions
7 Rules for Efficient DG store
Food rotation
Temperature
Humidity
Sunlight
Storage for risk-reduction
Vermin
Size
1- Food Rotation
The best advice in the effective use of a dry goods
storeroom is: rotate, rotate, rotate.

Date all foods and food containers

FIFO
Keep a handy and readily visible record of the use by
and sell by dates of the received foods and the shelf life
in general
2- Temperature
Keep storerooms cool, dry and well ventilated.
The temperature should be between 10Cand 20C.
The storage lives of most foods are cut in half by every increase of
(10C).
The cooler, the better
Adequate ventilation should be provided
Free of un-insulated steam and water pipes, water heaters,
transformers, refrigeration condensing units, steam generators
or other heat producing equipment.
3- Humidity
Ideally 15% or less
Unless located in the desert, consider air conditioning or
dehumidification during the most humid times of the year.
In Vietnam all year
Maintain stored foods in their original packages whenever
possible.
If original packaging is not practical
Maintain the food in airtight containers, primarily to prevent
the entry of insect and rodent pests and keep out other
contaminants.
4- Sunlight
Avoid direct sunlight
Sunlight promotes oxidation and the subsequent loss of the
foods nutritional value and quality.
Fat-soluble vitamins, such as A, D, E and K are particularly
sensitive to light degradation.
Block sunlight on windows and skylights
Rely on artificial illumination
5- Storage for Risk Reduction
15cm off the floor
45cm away from outer walls
Reduce the chances of condensation brought on by
temperature differences between the container and the
surface against
Facilitate cleaning and pest control activities.
60cm ceiling clearance be maintained to avoid high
temperatures at the ceiling
6- Vermin
Doors and windows should be rodent and insect-proofed
Kept closed whenever possible.
Any opening to the outside should be sealed and all structural
cracks and crevices promptly repaired.
Bait boxes, if needed, should be regularly monitored
The exterior of the building in which the storeroom is located
should be maintained free of
Fire hazards,
Pest infestations
Preclude any security problems.
7- Size
Required storage area (sq. ft.)
=
Volume per meal * nbs of meals between
deliveries

Average height x fraction of usable storeroom floor area

Dry goods storeroom
Taking the items in the dry goods store
Plan your dry goods store
Your plan should include
Equipment required
Location of goods
Times up !!
Show us your plans by group with some
explanation for your decisions
To summarise
What are the key considerations for a dry store?

Environment
Equipment
Order of goods
Procedures
Hygiene
Health & safety