STORAGE / STOREROOM CONTROL

1. Presented by:
PROF. MARIANNE T. EVANGELISTA, MSHRM

2. METHOD OF EXECUTION
PART 03
STORING

3. STORING
• All stores received
must be stored at a
proper place. It is
saying that in stores
there should, ‘a place
for every thing and
every thing is place’.
• The store keeper must
ensure that no food
item should get spoiled
and if it happens then
it is charged to store
keeper.

4. STORAGE / STOREROOM
• A depository for
goods or supplies;
• Refrigerated
storage for
preservation
• Can be classified
into 2 Types:
1. Wet/Cold Storage –
For Perishable
(Fresh) items
2. Dry Storage – For
Non-perishable
items

5. ESSENTIALS FOR EFFECTIVE
STORAGE CONTROL
• Adequate space
• Security of contents
• Right temperature, humidity and lighting
• Arrangement of contents
• Protection from insects
• Storage containers
• Shelving
• Cleanliness
• Rotation of Stocks
• Dating and Pricing

6. REFRIGERATION CONTROL
• In order for the company to
minimize cost and expenses
a control for the prevention
of spoilage should be
implemented and by knowing
the ideal storage
temperature for certain
items or refrigeration
control
EXAMPLE:
– Cheese = 36’ to 38’F
– Fresh Milk = 40’ to 45’F
– Butter = 45’ to 50’F
– Liquors & = 10’C to 16’C
Soft Drinks

7. PROPER STORING OF
COOKED FOOD
• In case the cooked
food is left at the
end of the day
then it must be
stored at a proper
temperature so
that it can be used
on the following
day, if so
required.

8. HYGIENE AND SANITATION
OF STORAGE AREA
• Storage compartments and its
premises will always be kept clean
and sanitary at all times to prevent
bacterial contamination that can
damage food stuffs.
• Extermination should be done
regularly to prevent breeding and
proliferation of insects that can
cause damage diseases.
• Dry Storage must be sprayed with
insecticide regularly once a week.
• Mopping from time to time should be
done to keep the floors always dry.
• The freezer should be shut off for at
most one hour once a week to
facilitate cleaning.
• General cleaning of all storage
areas will be done every end of the
month. This involve scrubbing of
storage shelves, floors, walls,
refrigerator doors and plastic
curtains.