The Storeroom

Chapter 7

Objectives

• Relate the storeroom as a service provider

• Describe the organization of staffing

• List the different positions employed in storeroom operations

• Define the different categories of employees

Objectives (cont’d.)

• Identify common features found in receiving docks

• List common files kept in the buyer’s office

• Describe common features found in dry and refrigerated storage

Objectives (cont’d.)

• Identify the various types of shelving used in dry and refrigerated storage

• Explain storeroom sanitation

• Describe the use of herb gardens, hydroponics and live seafood tanks

• Compare the three R’s: reduce, reuse, and recycle

The Storeroom as Service Provider

• The storeroom is like a central hub– Issuing food in a timely manner

7.1 Storeroom: Hub of Operations

Organization of Staffing

• Positions in food service or production are known as line positions

• Staff positions support the line workers– Examples: bookkeeper, storeroom staff

• Food and labor costs are largest controllable costs of the organization

Labor Laws

• Fair Labor Standards Act sets minimum wage and overtime pay standards– Exempt (salaried) employees are not

covered under FLSA– Some states and cities have passed laws

more stringent than FLSA• May also regulate hours worked or equipment

used by minors

Personnel Files

• Employee records should be kept– Name, address, birth date, gender,

position, rate of pay, and hours worked each day and week

– Total earnings, deductions, and paycheck history

• All employers must complete an I-9 form for each person they hire

Common Storeroom Positions and Duties

• High volume operations have several positions assigned to the storeroom– Storeroom manager– Buyer

• Meets with supplier sales staff or local growers

– Receiving clerk– Storeroom assistants

Organization of Facilities

• Storeroom should be organized with safety, sanitation, and efficiency in mind– Ensure enough room in each section– Areas kept clean and clutter-free– Shelves and bins labeled– Needed tools and equipment kept nearby– Lighting and walkways adequate

Space Requirements

• Kitchen and storerooms generally smaller in size than customer areas– Considered a drain on profits

• Kitchen/storerooms require adequate space to provide proper support– Rule of thumb: storeroom needs 10-12% of

total space

Receiving Dock

• Certain features and equipment should be designed into receiving spaces– Flexible loading docks, overhead lighting– Cleaning equipment, carts, hand trucks– Scales, sinks, ice machine– Waste, recycle and container storage– Beverage, soiled linen, pest control storage

Buying and Receiving Office

• Receiving office should be located near receiving dock and storeroom areas

• File systems: – Organize variety of information

• Right-to-know information– Inform all employees about potentially

harmful chemicals; provide MSDS sheets

Refrigerated Storage

• Refrigerated foods stored between 34-38°F

• Larger operations have dedicated coolers for meat, seafood, and dairy

• Cooler doors should have windows– Reduces opening of doors and theft

• Work table inside the cooler a good idea

Equipment Needs for Storage Areas

• Types of equipment used in dry and refrigerated storage areas– Shelving, wall racks, can racks, and scales– Dunnage racks (for stacking cases of

products)– Work tables, sinks, and drain tables– Vacuum processing equipment– Thermometers and alarms

Reach-In Refrigeration Temperatures

• Reach-in refrigeration used for smaller storage needs– Chocolate is best stored between 57-61°F– Cheese is best stored at 45°F

• Susceptible to absorbing other foods’ odors

• Perfect for use in the kitchen– Smaller units stored under work tables

Storing Food and Paper Temperatures

• Dry storeroom should be controlled for air circulation, temperature, humidity and light– Dry and canned goods best stored in cool,

dry environments– Recommended dry storeroom temperature

between 50-70°F and 50-60% relative humidity

Storeroom Layouts

• Tips for organizing food and paper goods– Develop a room layout– Properly labeled freestanding shelving

along walls and in rows– Group items by category– Store glass items close to the floor

Storing Beverages

• Beverages must be stored at consistent temperatures and rotated regularly for freshness– Canned and bottled beverages may be

stored in dry storeroom, cage, or cooler– Wine may be stored in cellar, cage, or

cooler– Spirits stored in liquor storeroom or cage

Storing Returnable Beverage Containers

• Some states require a deposit on containers– Operators must store returnable containers

until they are returned for deposit– Cans and bottles should be cleaned prior

to storage

Storing Chemical Supplies

• Health codes require operators to store cleaning supplies and chemicals away from food

• Some chemical companies will supply the operator with racks and dispensing equipment– For mixing and storing the chemicals

Storing Linen and Sundries

• Uniforms, towels and linen napkins– Own and wash

• Large operations operate own laundry facilities

– Rent• Buyer responsible for ordering and storing

various linen supplies• Rental company picks up soiled linens regularly

Storing Small Wares and Equipment

• Tabletop supplies, glassware, flatware and china– May be purchased from broadline

distributor or specialty distributor– Best to have enough for 2.5 times the

seating capacity of the restaurant• Plus an additional 0.5 times in backup storage

Seafood Tanks

• Use of live seafood tanks– Provides quality and appearance of

freshness– Holding tanks placed for customer to see– Live product will survive only briefly in

captivity; stock must be rotated frequently– Tanks must be cleaned regularly

Hydroponics

• Growing plants in nutrient-rich solution– Without soil

• Generally occurs in tightly-controlled areas such as hydroponic greenhouses

• Storeroom staff must manage the growth and harvesting the herbs and vegetables

Herb Gardens

• Many restaurants raise their own herbs– Traditional or hydroponic gardens– Fresh herbs from local growers

• Culinary herbs can be made into value-added products– Herbal teas, jellies, flavored butters, and

sauces

Storeroom Sanitation

• Storeroom must be maintained with highest sanitation standards

• Types of hazards– Biological hazard: bacteria, yeast, mold– Chemical hazard: food contaminated with

chemicals stored on premises– Physical hazard: foreign particles

Sanitary Practices

• 76 million food-related illnesses each year– Most caused by poor food handling by food

service employees

• Cross-contamination– When safe foods come into contact with

harmful substances• Employees should take preventive steps

Food Deterioration

• Two major causes of food deterioration– Chemical changes within the food that

cause loss of quality and nutrient value– Spoilage organisms that get into the food

• Receiving staff should place perishable food in refrigerated storage immediately– Keep food outside of the temperature

danger zone

HACCP

• Hazard Analysis and Critical Control Point System– Purpose is to ensure food remains safe

and sanitary during all phases of handling– To implement the process, a food service

professional must evaluate his operation based on seven principles

Environmental Concerns

• Recycling is a major component of waste reduction– Aim is to reduce trash and restore natural

resources– The three “R’s”: Reduce, Reuse, Recycle– Voluntary program

Summary

• Storeroom is a central hub of food service operation

• Storerooms should:– Have adequate space– Be well-organized and sanitary

• Different types of foods have different storage requirements

Summary (cont’d.)

• Chemical supplies must be stored separately from food

• Seafood tanks, hydroponic, and herb gardens are extensions of the storeroom

• HACCP processes should be followed to reduce food-borne illnesses