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How to finish chart in the Food Storage Inventory

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hi Im James this is whiteboard Wednesday my boss gave me 90 seconds to explain all this or I lose my job great inventory basics obviously youre going to be getting stuff from some vendor supplier to your business youre putting on your shelf and either redistributing or producing a new product or a little bit of both what do we do about our location we can either have it on site and on hand we can have it off-site were starting small or theres even the option of dropship or a little bit of all identify this is really important with our inventory we need to make sure were using stock keeping unit notice the SKU making sure we ID label everywhere that we can so we know exactly what we have where we have it its going to take a little more time in the beginning but then youre not looking and searching you know where stuff belongs whether youre taking it down or putting it back up units of measure are you dealing in pounds are you dealing in the metric system are dealing with ounces

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What are the 5 guidelines for food storage?

Food safety and storage Keep high-risk food at 5 C or below or above 60 C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products.

What is the order of storing food in the fridge?

Store raw food like meat, poultry, fish, sausages, bacon etc., in the bottom part of the fridge so that juices cannot drip on foods below. 2. Store ready-to-eat foods such as cooked meats, pies and dairy products such as cheese, butter, cream and yoghurt in the top part of the fridge.

What is the proper storage order for specific food?

Store raw food separately from cooked food Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

What is the correct order of food storage?

Cooked and ready-to-eat foods on the top or highest shelf. Whole meat on the shelf below the ready-to-eat items. Ground meat below the whole meat. Poultry items on the lowest shelf.

What is the proper food storage hierarchy?

Foods must be stored based upon the safe internal cooking temperature of the stored items. Items with a lower internal cooking temperature (such as ready-to-eat vegetables and baked goods) must be stored higher than items with a high internal cooking temperature (such as poultry and other raw meats).

How do you keep track of food inventory?

DIFFERENT WAYS TO DO YOUR KITCHEN INVENTORY Use a paper checklist/inventory and put it in a plastic page protector. Use a paper checklist/inventory on a clipboard in the pantry. If you dont like to do it old school and prefer to work on your laptop or tablet, use a digital spreadsheet in a program like Google Sheets.

What is the correct shelving order to store food?

Top Shelf: Ready-to-eat foods, such as leftovers, ready meals, deli cooked meats, and sandwiches, should go on the upper shelves so they are the furthest away from the bacteria of the raw foods on the lower shelves. Middle Shelf: Next, dairy and eggs should go in the middle shelf.

What is food storage chart?

A food storage chart or a food shelf life chart is a useful reference tool that can be used to determine the estimated shelf life of foods when stored at ambient, refrigerated, and freezing temperatures.

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Finish chart in the Food Storage Inventory