Storage and Storeroom Control in Food services
Introduction
Food establishments, food outlets, and other food services are considered as one of the most successful businesses in every parts of the world. As an individual will notice, varieties of food services can be found standing on the sidewalks or avenues of a crowded street. The reason behind this trend is that people always find a good place where they can relax with their friends and enjoy good food. Actually, good food is not only the things that an individual should consider but also the safeness of the food itself.
Background and Problem Statement
In relation to ensure the safeness of products and services given by the food business owners to their customers, there is a specific standard wherein the businesses are expected to follow. According to the Food Safety and Security Guidelines (FSIS), storage and the stockroom should not be the main focus of the business owners in engaging in food-type of business, they must also consider the transportation, distribution and receiving methods. The guidelines are expected to create a great impact in promoting the healthy and good lifestyle of the customers. And therefore, the business leaders should include the safeness of their product as part of their objectives in their business. However, what would be the typical standards that should be followed by the food related business to implement the control in their storage and storeroom?
Research Aims and Objectives
The main aim of the study is to investigate the quality approaches of the businesses in their storage and storeroom as a compliance with the FSIS. In order to achieve this aim, the study has four objectives that should be considered. First is to determine the turnover rate implemented in the storeroom. Second is to determine the safeness of the food itself against the theft and sanitary defects. Third, to identify the level of control existed in storeroom. Fourth is to determine the actions of the management in minimizing the spoilage by the use of temperatures.
Literature Review
The FSIS Food Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg Products are designed to assist small facilities and shippers handling these products. The guidelines provide a list of safety and security measures that may be taken to prevent contamination of meat, poultry, and egg products during loading and unloading, transportation, and in-transit storage. In these voluntary guidelines, we strongly encourage shippers and receivers, as well as transporters of these products, to develop controls for ensuring the condition of the products through all phases of distribution. Such controls are necessary to protect the products from intentional, as well as unintentional, contamination. We recognize that not all of these measures will be appropriate or practical for every facility. Meat, poultry, and egg products are transported by air, sea, and land. Hazards may be present at any point during transportation and distribution, but are most likely at changes between transportation modes and during loading and unloading. Meat, poultry, and egg products frequently are transported multiple times on their way to the consumer and may be exposed to hazards at each step. For example, a product might be transported from a slaughter establishment to a raw-product processing establishment, next to a further processing plant, and then onto distribution sites and retail markets. Within the vicinity of the food establishments or other food related businesses, storing the foods should be under the general supervision of the organization. The controller is the one responsible for the operation of the storage and storeroom or stockroom. Part of the performances is to sanitize the area for stockings, manage the stocks according to date and/or temperature, and maintain the stocks and report the running out stocks to void the delay in the production. In order to manage the responsibilities and function well, an inventory system should be implemented to determine the requirements, supplies, and materials. With this, the ordering system must not be confused and lower the expenses.
Methodology
The method used in the study is through the use of secondary data. The materials that can be used as references are the reports coming from the establishment and the department of health and sanitation of the area. These data are important to identify the existence of the methods implemented in the food related business and recognize the compliance of the businesses according to the guideline presented. In this way the study can determine the effectiveness of the methods in preventing the loss of the company as well as risking the health of the customers.
Reference:
Receiving and Storage (2007) A Quality Control [Online] Available at: https://cnp.alsde.edu/nslp/manuals/CNPManagersManual/Receiving.pdf [Accessed 14 September 2010].
USDA, (2003) FSIS Safety and Security Guidelines and Distribution of for the Transportation Meat, Poultry, and Egg Products, United States Department of Agriculture Food Safety and Inspection Service [Online] Available at: http://www.fsis.usda.gov/OA/topics/transportguide.pdf [Accessed 14 September 2010].
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