storing and issuing control in hotels
The standards established for storing food should address five principal concerns: 1. Condition of facilities and equipment 2. Arrangement of foods 3. Location of facilities 4. Security of storage areas 5. Dating and pricing of stored foods Condition of Facilities and Equipment The factors involved in maintaining proper internal conditions include temperature, storage containers, shelving, and cleanliness. Problems with any or all of these may lead to spoilage and waste. It should be noted that all states and many municipalities have sanitation and health codes that must be followed by all foodservice facilities. These codes specify storage temperatures, storage containers, and storage procedures, among many other requirements such as hot water temperatures, sanitation requirements, and so on. Inspectors regularly visit establishments and grade them on their adherence to the codes. It is thus imperative that foodservice employees have a detailed knowledge of sanitation and ...