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Storekeeping is the next step after receiving stocks in any kitchen operation. Correct and functional storekeeping keeps food supplies in a clean and safe environment, minimizes spoilage, wastage and removes any opportunity for theft,. Depending on the type of goods in question, food storeroom spaces should be well organised, clean, slip free and constantly monitored. Every suitable space made available for storing food items must comply with health and safety regulations and (in larger organisations) is normally managed using a HACCP system (Hazard Analysis and Critical Control Points) - a preventive method for food safety which minimises risks from all contaminants during the production process (inclusive of delivery and storage) which could cause an end product to be unsafe or substandard. Issuing stock Issuing stock can be defined as a controlled process of supplying food from storage to kitchen. It sounds simple, but plays a critical role in helping to ensure the quality of an end product and allowing an establishment to manage the levels of goods kept in storage. It functions as an important control mechanism, ensuring records and stock information are tracked and up to date. There are two types of issuing procedures within kitchen operations - Direct Issue and Storeroom Issue. A direct issue is often ascribed to food that would be used on the day e.g. fruits & vegetables, breads, some dairy and fresh fish where a storeroom issue is based on pre-requested stored items which are issued on demand as and when required e.g. flour, sugar, rice. Storeroom issuing was traditionally a manual process but is now commonly computerised as it is more efficient and saves time and reduces any chance of human error. Rules for Storekeeping - Food and chemicals should never be stored in the same area

- Food should be dated and stocks should be arranged according to how they are supplied, making sure they follow the FIFO (First In, First Out) principal (which ensures older stock is used before new) - Where applicable, delivered goods (normally those being stored for Storeroom Issue) should be unpackaged and transferred into suitable containers - this reduces contamination risk dramatically. - Storing food in exposed spaces or close to water & waste water pipes should be avoided (in case of leaks) - Storeroom shelves and floors should be kept clean and tidy - Food items should not be against walls or floors (air needs to circulate) Types of storekeeping 1. Dry food storage Dry food items should be stored in well ventilated areas; a few inches above the floor and away from the walls. The storage layout should be well planned and documented; it must give consideration to fast and slow moving items, item weight and ease of access to said goods. All items should be returned or restocked in the correct place. Opened packages should be stored in closed containers. Shelving should be fit for use and floors should be kept clean. Dry food items should always be kept away from any type of water source. All liquids should be in sealed containers. 2. Refrigerated food storage This includes low-temperature storage and freezer storage areas. All perishable food items, even goods for direct issue, should be kept within a refrigerated (or frozen) environment. Given the energy costs associated with refrigeration a efficient and well organised cold store is a must. All forms of high risk food items, like raw meat and poultry, should be stored away from other food items, ideally in a leak proof compartment. All items should have space

around them (away from walls and floors) in order to let the cool air circulate equally. The refrigerator and freezer doors should always remain closed; even when persons are inside. Temperatures should be checked and recorded frequently and always be well below the danger zone. Odour intense foods should be sealed and stored away from those that could absorb such flavours. Other smaller refrigeration units, like chill cabinets, which are used to store goods for display, should be treated like any other refrigerated storage area.