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HA442 : The Class : Food Service Control : Storage : Storage Evaluation

Looking at the Storage procedures for a food service operation

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Improperly stored items cost the operation money through both spoilage and theft. Care must be taken to ensure no product loss during storage.

You should know the routine by now, evaluate the storage procedures of a food service operation by answering the following questions.

1. Are stored items rotated on a regular basis? If so, how often?

What forms of security are used in the storeroom? What is locked up and why?

2. Who has keys to the locked areas? Are the keys made available to non-management personnel?

Are received items marked or dated in some way to aid the rotation process?

3. What are the strengths and weaknesses of the storage function of the operation you evaluated?

What suggestions can you make to improve the process?

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Send E-mail to Dr. Rande or call (520) 523-1710


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