Whether your operation is small with only one F&B outlet or large with numerous venues, the number and volume of products needed is substantial. We all know the value of these assets and must take care to maximize the yield of that inventory. Seeing food products being sent to composting or into the waste stream as a result of improper storage procedures should make any manager wince.

The flow of safe food and beverage through your operation begins by working with suppliers who have their own effective HACCP-based food safety systems. The next step in this process is receiving, where you have the opportunity to allow products into your operation that meet your specifications or to reject inferior products.

Once the products are within your property, schedule a walk-around audit of your operation and consider these points:

• Time and temperature are critical to maintaining the safety of your refrigerated products as well as maximizing the yield. Are your refrigeration units maintaining products at a consistent 41°F or lower? Is the set-point in the 32-38°F range so that maintaining 41°F is more probable? Do you have redundant temperature monitoring devices in place that accurately monitor the true temperature within the walk-in or reach-in?
  
• Are all products within your refrigeration units clearly labeled and rotated to ensure first-in/first-out (FIFO) inventory rotation? Whenever you have multiple shifts of employees pulling inventory from the same units, wrapping, labeling, consistent inventory placement, and overall organization of your refrigerated storage units are critical.
  
• Are products within refrigeration units organized in such a way as to ensure raw products cannot drip onto products that will receive no additional heat treatment? Are raw products stored by minimal internal temperature processing (i.e., poultry with a minimum internal processing of 165°F stored below ground beef with a minimum of 155°F)?
  
• Are your storage needs surpassing your safe storage capacity? Keep in mind that refrigeration units must be stocked and organized in such a way as to allow for proper airflow.
  
• How often are your refrigeration units cleaned and sanitized? Are they on a regular cleaning and sanitizing cycle? If products need to be removed from the unit while it is being cleaned, where are they stored during the procedure?
  
• Hot holding (short-term hot storage) units should be able to maintain products over 135°F for safety, or hotter for quality and customer acceptance. When reviewing your temperature logs, are there any patterns where quality and possibly safety may be compromised?
  
• Ice is called the “forgotten food,” and for good reason. Ice storage units need to be cleaned and sanitized on a regular basis. This includes dispensing bins over your beverage units, rolling ice bins, and room service ice buckets.
  

Proper storage of inventory is a critical part of overall food safety. Safe products coming from your storage areas into the final stages of your processing help to ensure service of safe food and beverage to your guests.

Norm Faiola, Ph.D., is associate dean and associate professor in the Department of Nutrition and Hospitality Management at Syracuse University. Email Dr. Faiola with questions or comments: nafaiola@syr.edu.