Storage
Storing goods properly protects quality and prevents spoilage.
Dry goods
- No moisture and no sunlight.
- Well ventilated.
- Everything off the floor.
- Ideal temperature: 16 °C.
Chilled goods
- No wooden, cardboard or paper containers.
- Use plastic or stainless steel containers.
- Everything covered, with its lid or at least cling film.
- Ideal temperature: 4 °C.
Frozen goods
- The same container rules as chilled goods.
- Labeled with the freezing date.
Other storerooms
- Bottle crates: kept apart, so they don't bring pesticides or rodenticides from their original storage.
- Wine: locked, to prevent unauthorized consumption.
- Cleaning products: separate from food, to avoid chemical contamination.
FIFO and spoilage
Spoilage is the loss of raw materials, semi-finished or finished products that went bad, almost always because food safety rules weren't followed. Following them protects the customer's health and your wallet too.
When counting inventory, rotate the stock: first in, first out (FIFO). Keep the oldest items within reach.
Formulas to practice
Cost of goods consumed
How much stock was used in the period, from the inventories and purchases.