Storeroom Etiquette By: Chef Adam

To ensure we are using the freshest product at all times.

So we don’t have to throw things out because they have gone out of date.

Ensures we don’t order more food than we need.

FIFO - First In, First Out

Walk-in freezer Walk-in refrigerator Dry Store room Catering storage Outside paper storage Loading dock area Nutritionals and Tray-line set

Keeping the storerooms organized

It’s everyone responsibility!!!!! Always inspection ready. (we don’t have to run

around and clean up for surprise inspections) Professional look. It’s important to the department. Labor saving (you know where everything is and

you don’t have to spend extra time looking for stuff) Sanitary environment. A clean store room

doesn’t have bugs or rodents. It saves money, because we don’t order things we

don’t need and we don’t miss items when we are ordering.

Why is it so important to keep these areas organized?

If you see a spill, a mop and broom is always available by the back hall sink. Be a Team Player.

If you take the last of something in a box remove the box.

If you see an empty box, even if you didn’t leave it there, remove the box.

Fold in cardboard flaps, remove hanging tape.

When you see a spill or something out of place.

Ready to eat food1. Raw produce2. Cheese3. Deli meats4. Salads Raw meats1. Beef, lamb 2. Chicken 3. Fish/seafood

Raw meats should always be under ready to eat food

It’s a reminder to use these items first

This ensures we are always using the freshest product.

Use First Labels

Between 42 degrees and 140 degrees Food can not be in this zone for more than 3 hours accumulative time. Refrigeration should always be below 41 degrees Be aware how long potentially hazardous foods are out of

the cooler for.1. Raw & cooked meats2. Eggs3. Cooked rice4. Cheese5. Melons6. Strawberries7. Sliced tomatoes

The Temperature Danger Zone

If you take the last of any item write it down on the board by my office.

Help keep our area clean, neat and professional looking at times.

Pay attention to the use first labels Don’t assume someone else is going to fix

the problem. Be aware of potentially hazardous foods and

where they are located in all refrigerators.

We all need your help!!