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  • Storekeeping is the next step after receiving stocks in any kitchen operation.


    Correct and functional storekeeping keeps food supplies in a clean and safe environment, minimizes spoilage, wastage and removes any opportunity for theft. Depending on the type of goods in question, food storeroom spaces should be well organised, clean, slip free and constantly monitored. Every suitable space made available for storing food items must comply with health and safety regulations and (in larger organisations) is normally managed using a HACCP system (Hazard Analysis and Critical Control Points) - a preventive method for food safety which minimises risks from all contaminants during the production process (inclusive of delivery and storage) which could cause an end product to be unsafe or substandard.



     

  • Issuing stock

    Issuing stock can be defined as a controlled process of supplying food from storage to kitchen. It sounds simple, but plays a critical role in helping to ensure the quality of an end product and allowing an establishment to manage the levels of goods kept in storage. It functions as an important control mechanism, ensuring records and stock information are tracked and up to date. There are two types of issuing procedures within kitchen operations - Direct Issue and Storeroom Issue.

    A direct issue is often ascribed to food that would be used on the day (e.g. fruits and vegetables, breads, some dairy and fresh fish). A storeroom issue is based on pre-requested stored items which are issued on demand as and when required (e.g. flour, sugar, rice). Storeroom issuing was traditionally a manual process but is now commonly computerised as it is more efficient and saves time and reduces any chance of human error.

  • Rules for storekeeping
    • Food and chemicals should never be stored in the same area
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    • Food and chemicals should never be stored in the same area
    • Food should be dated and stocks should be arranged according to how they are supplied, making sure they follow the FIFO (First In, First Out) principal (which ensures older stock is used before new)
    • Where applicable, delivered goods (normally those being stored for Storeroom Issue) should be unpackaged and transferred into suitable containers - this reduces contamination risk dramatically.
    • Storing food in exposed spaces or close to water & waste water pipes should be avoided (in case of leaks)
    • Storeroom shelves and floors should be kept clean and tidy
    • Food items should not be against walls or floors (air needs to circulate)

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