{"id":1249,"date":"2020-02-16T08:48:28","date_gmt":"2020-02-16T08:48:28","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1249"},"modified":"2020-02-16T08:50:16","modified_gmt":"2020-02-16T08:50:16","slug":"types-of-food-received-direct-stores-perishable-non-perishable","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/introduction-to-costing-sales-controls-classification-of-costs-food-control-systems-causes-of-high-food-cost-the-advantages-of-food-and-beverage-cost-control-purchasing-purchase-procedure-purchas\/types-of-food-received-direct-stores-perishable-non-perishable\/","title":{"rendered":"TYPES OF FOOD RECEIVED \u2013DIRECT STORES (PERISHABLE\/NON-PERISHABLE)"},"content":{"rendered":"\t\t
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PERISHABLE FOOD: <\/strong>These items must be sent straight to the kitchen for proper storage in the guidance of executive chef, for using on day of delivery or direct charge. Perishable items are those items that spoil very easily on room temperature that\u2019s why they are stored in cold rooms or refrigerators.<\/span><\/p>

In large hotels, an ionization system is a very useful aid for storing perishable items. This is used in meat cool rooms and mixed food chillers where it can reduce the bacteria count by more than 80 percent at an operating temperature of 3 degree Celsius and at up to 90 percent humidity.<\/span><\/p>

The main benefits of ionization system:<\/span><\/p>

  • Reduction in the weight loss in cold storage<\/span><\/li>
  • Preservation of flavor of stored items<\/span><\/li>
  • Cross-contamination of flavours is eliminated<\/span><\/li>
  • Odours in the cold storage areas are eliminated<\/span><\/li>
  • Reduction in bacterial cross-contamination between existing and newly delivered meat<\/span><\/li>
  • Reduction of bacteria in the store which will increase the shelf life of stored goods<\/span><\/li>
  • Preservation in vitamin contents<\/span><\/li>
  • Perishable items such as salad and vegetables are kept crisp.<\/span><\/li><\/ul>

    PREVENTION OF SPOILAGE<\/u><\/strong><\/span><\/p>

    1. Proper storage temperature:-<\/strong><\/span><\/li><\/ol>
      • Fresh fruits and vegetables except, bananas, 42 F \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 C<\/span><\/li><\/ul>

        Unripe fruits, potatoes and yellow onions<\/span><\/p>

        • Dairy products 40 F\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 C<\/span><\/li>
        • Fish 32 F\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0 C<\/span><\/li>
        • Meat 32 F \u2013 35 F\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0 C-2 C<\/span><\/li>
        • Frozen items\/foods -4 F\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 -2 C<\/span><\/li>
        • Poultry and game if undrawn 0 C to 1 C<\/span><\/li>
        • Vension, hares and rabbits (hung) 3 C to 4 C<\/span><\/li>
        • Soft drinks and melons 1-2 C<\/span><\/li>
        • Ice cream immediate use -12 C<\/span><\/li>
        • Ice cream long term storage -18 C<\/span><\/li><\/ul>
          1. Ice box contents and temperature identification: <\/strong>paint or black board is used<\/span><\/li>
          2. Excessive storage periods:- <\/strong>attention to chef to make use of these items as soon as possible.<\/span><\/li><\/ol>

            NON-PERISHABLE FOOD: <\/strong>These are the items which have a shelf life for a long time or at a fixed period. For ex. canned foods, potatoes, onions etc.<\/span><\/p>

            A proper sanitation <\/strong>is required for non-perishable foods:-<\/span><\/p>

            • Organizing the store room:- groceries and canned goods are stored on shelves by groups or in alphabetical sequence.<\/span><\/li>
            • Checking canned goods or spoilage: must watch swells, leaks or improper count<\/span><\/li>
            • Pricing groceries:- priced with a stamp or marker.<\/span><\/li>
            • Pre-packing of crokeries bought in bulk form:- bulk items packed into smaller units.<\/span><\/li>
            • Storing acid products: canned foods generally known to contain acid (vinegar, olives, some specially prepared vegetables) must not be stacked in close proximity to stream or hot water radiators or immediately under exterior metal roof.<\/span><\/li>
            • Storing expensive groceries: truffles, saffrons, caviar, goose liver etc. must lock in a special cabinet.<\/span><\/li><\/ul>

              STOCK CONTROL\/PREVETION OF THEFT<\/u><\/strong><\/span><\/p>

              1. LOCK AND KEY CONTROL<\/strong>:<\/span><\/li><\/ol>
                • Adequate strong locks are to be used.<\/span><\/li>
                • Keys to the storeroom are issued only to individuals designed by the chief accountant. The names of individuals to whom keys have been issued are kept in a key log book.<\/span><\/li>
                • Keys must not be attached to the personal key rings of the users.<\/span><\/li>
                • When the storeroom and kitchen walk in boxes are closed for the day, the keys in use will be placed with the front office cashier in sealed envelope with the storeroom man\u2019s signature written across the seal.<\/span><\/li>
                • The keys are available to a limited number of persons, authorized by the chief accountant.<\/span><\/li>
                • When refrigeration equipment is located in the storeroom, no permanent key will be issued to the engineer or maintenance man.<\/span><\/li><\/ul>
                  1. DELIEGATED RESPONSIBLITIES FOR THE SECURITY OR MERCHANDISE<\/strong><\/span><\/li><\/ol>
                    • Only authorized persons should be permitted in the food storage area at any time.<\/span><\/li>
                    • During the hours the storeroom is scheduled to the open, there must always be someone on duty.<\/span><\/li><\/ul>

                      TRANSFERS<\/u><\/strong><\/span><\/p>

                      In small operations, food production in the kitchen may require the use of certain beverage such as wines and liquors, not purchased specifically for kitchen in use. In larger hotels where many kitchens may exist it is necessary from time to time t o transfer food items from one kitchen to another. Similarly in chain operations where one unit may produce some specific items e.g. baked items for another unit, or where one unit in the organization, running short of needed items, may be encouraged to secure them from another unit. To determine accurate food cost, it is necessary to maintain records of the food transferred.<\/span><\/p>

                      1. Under kitchen transfers<\/strong>: when food items are transferred from one kitchen to another, records must be maintained as regards to the items and amount so transferred. For the purpose of determining the cost for each unit, the amount transferred must be credited to the cost of early closing unit and add to the cost of the later closing units. All such items returned are recorded on transfer memo or other similar forms to determine accounts food costs. (Fig no 6.10 & 6.11)<\/span><\/li>
                      2. Intra unit transfers:<\/strong> wine, cordials, brandy for the production of sauces, parfaits, certain bread items etc. are purchased by the kitchen for the use. The quantity and values listed on the requisition are used for calculation of cost. However these supplies are maintained in the bar and it is not advisable to maintain additional quantities for specific use in the kitchens. Therefore food and beverage transfers between the bar and kitchen occurs most frequently. All such transfers are made on the food and beverage transfer memo.<\/span><\/li>
                      3. Inter unit transfer:<\/strong> there are many small chain operations that produce some items and then distribute those items to other units the chain. If the ingredients for the baked goods come from the regular supplies of the unit in which the items are processed, record must be made of the cost of the ingredients. The food sales must be recorded separately for each unit and food cost figures which do not include the cost of those food sold, cannot be matched with sales. Therefore it is necessary to use the transfer notes to record all the ingredients used in the production of finished products for transfer to other units. Following kitchen transfers are made out:- a). Main kitchen to bars (milk, cream, eggs etc.), b). Main kitchen to management (items receives from the kitchen to resident manager.), c) there are no banquet transfers as they are individually costed out. The total banquet cost figure appears on the weekly food and beverage cost report. d) all other items (pineapple, sugar cane, vanda, etc.) which have previously charged out \u2018direct\u2019.<\/span><\/li><\/ol>

                        Pricing the requisitions and transfers:<\/u><\/strong><\/span><\/p>

                        Where there are prices marked on the goods, the storeroom man copies the unit cost on the original requisition. The extension and totals are entered by the food and beverage controller. Pricing and issuing procedures peculiar to certain food stuffs are as follows:<\/span><\/p>

                        • Bread and rolls<\/span><\/li>
                        • Live fish and seafood<\/span><\/li>
                        • Smoked and frozen fish and seafood:- cost as per its life.<\/span><\/li>
                        • Groceries, dairy products and fruits and vegetables.<\/span><\/li>
                        • Meat: Issues to butcher shop & issues of fabricated meat by the controller. (butcher test)<\/span><\/li>
                        • Transfers of processed and cooked food<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                          PERISHABLE FOOD: These items must be sent straight to the kitchen for proper storage in the guidance of executive chef, for using on day of delivery or direct charge. Perishable items are those items that spoil very easily on room temperature that\u2019s why they are stored in cold rooms or refrigerators. In large hotels, an […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1195,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1249","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nTYPES OF FOOD RECEIVED \u2013DIRECT STORES (PERISHABLE\/NON-PERISHABLE) - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/introduction-to-costing-sales-controls-classification-of-costs-food-control-systems-causes-of-high-food-cost-the-advantages-of-food-and-beverage-cost-control-purchasing-purchase-procedure-purchas\/types-of-food-received-direct-stores-perishable-non-perishable\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TYPES OF FOOD RECEIVED \u2013DIRECT STORES (PERISHABLE\/NON-PERISHABLE) - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"PERISHABLE FOOD: These items must be sent straight to the kitchen for proper storage in the guidance of executive chef, for using on day of delivery or direct charge. 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