STORING
STORING:
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITSVEGETABLES AND MOST OTHER PERISHABLE FOOD -4*C-10*C
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITS
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
LINK REFER.SANTOSH
0 comments:
Post a Comment