Employees of any institution that is directly related to food products must strictly observe the rules of the commodity neighborhood. This will significantly extend the shelf life of products and not spoil its quality. After all, few will be happy when they purchase a cake in the store with a pronounced smell of smoked sausage or herring.
Basic principles for placing food
The neighborhood of goods is considered one of the most significant factors determining the storage conditions of food products. When placing goods, it is necessary to be guided by the principles of efficiency, safety and product compatibility. The rules of commodity neighborhood imply the need for careful selection of goods with identical sorption characteristics and similar storage conditions. So, it is completely unacceptable to place frozen products next to chilled ones. This can lead to the first thawing, and the second, on the contrary, freezes. In addition, it is strictly forbidden to store wet and dry products nearby. The former will certainly dry out, losing their presentation, and the latter will become wet and undergo microbiological deterioration.
Also, all products can be divided into two groups: sorbates (giving away aromas) and sorbents (absorbing odors). Butter is able to absorb the smells of fish or paint, sugar quickly absorbs the “aromas” of diesel, gasoline and kerosene, and coffee and tea are quickly absorbed by cosmetic and perfume odors. The main reason that products begin to exude uncharacteristic aromas is that the staff does not comply with the product neighborhood in a store or warehouse.
The most common mistakes made when placing products
Unfortunately, many catering staff sin by not following the rules. But the commodity proximity of products is the most important factor determining the storage conditions. One of the most commonly made mistakes is the placement of finished and raw products in one refrigerator compartment. In exceptional cases, in the kitchens of small establishments that have only one refrigerator, short-term storage of the daily food supply in separate shelves or shelves is allowed.
In addition, the ban on the joint storage with other products of such products as baker's yeast, vegetables, fruits, all types of cheeses, sausages and ice cream is often violated.
What is the reason for such problems?
The main reasons that entail the improper commodity proximity of food products must be sought in the organizational aspects of the enterprise. One of the most important problems can be considered a violation of supplies. Not every cafe adheres to the principle of “first come - first leave”, which implies the use of ingredients in order of order of receipt at the warehouse.
The second common problem is a complete or partial lack of understanding of demand. Chefs of most catering establishments often start to cook many dishes on the menu in the morning. And then they wait when they will buy them. At the same time, few of them think not only about the commodity neighborhood of products in the catering, but also about the feasibility and economic profitability of such a scheme.
How to prevent such problems?
The main focus should be on the right product mix. This is also very important because few enterprises can afford to allocate large areas for storage facilities. All types of ingredients purchased must be stored in their original containers. It can be cans, barrels or boxes. If the packaging is damaged during transportation, it must be replaced with a new one. Failure to comply with storage rules is fraught with premature spoilage of food products.
The food service neighborhood implies that all stocks should be categorized. To extend the shelf life of the product, it must be stored next to the same type of ingredients.
Requirements for refrigerators and storage facilities
In order not to violate the commodity neighborhood, the institution should have at least three isolated pantries:
- for storing vegetables and fruits;
- for dry foods;
- refrigerated room for perishable ingredients.
All storerooms should be kept in perfect cleanliness. To maintain order, they should be regularly cleaned. There should be no odors in the premises. They must be equipped with a good ventilation system. The temperature and humidity that must be maintained in the pantry directly depend on the type of ingredients stored there.
Perishable products are recommended to be placed in a refrigerator or freezer, depending on the expected shelf life. At the same time, one should not forget that neither cooling nor freezing can completely destroy microbes. One of the grossest examples of how the commodity neighborhood is violated is storage of meat and minced meat on one shelf, leading to the transfer of pathogenic microflora from the raw ingredient to the finished product.
How to store vegetables and fruits?
As a rule, they are placed in dry and well-ventilated rooms, the temperature in which approaches 0 g. Too much moisture can cause premature spoilage of these products. As a result, mold and signs of decay may appear on them. In the process of long-term storage of fruits and vegetables, it is recommended that they be regularly checked for spoiled fruits.
For storage, it is allowed to use boxes or bulk baskets that are placed on a clean floor or special racks. Pickled vegetables are transferred to barrels or glass jars. Potatoes are allowed to pour into clean bags. It is important to ensure that there are no sharp fluctuations in temperature in the pantry.
How to store canned foods?
There are no special requirements for the storage of factory preservation. At the same time, it is important to understand that they cannot be placed near heating appliances. It is advisable to store them in a cool dark place, away from direct sunlight. Do not forget that juices, jams and syrups stored at too low a temperature are quickly sugared. Boxes with canned food in unvarnished tin containers are preferably kept at low temperatures. Otherwise, the contents of the cans will acquire an unpleasant metallic taste.
How to store semi-finished products and finished products?
To place products in this category, you need to acquire special refrigeration equipment. Moreover, semi-finished products are strictly forbidden to be stored close to ready-made dishes. The category of especially perishable products includes meat and fish semi-finished products, including minced meat. If storage conditions are violated, microbes begin to develop fairly quickly in them.
Finished products, which should be sold in broths or sauces, are subject to an additional fifteen-minute boil. Unsold items are stored in the refrigerator for no more than 12 hours. Before each subsequent serving, the dish must undergo a thorough inspection. In addition, the cook is required to try this food.
How to store loose dry ingredients?
First of all, you need to decide what is included in this category. Sugar, cereals, flour and pasta can be classified as dry bulk products. For their storage, it is recommended to allocate a well-ventilated room, the humidity level in which does not exceed 75%. The slightest excess of this indicator is fraught with spoilage of products.
For storage of dry bulk ingredients, bags, sacks, glass or plastic jars with lockable lids are ideal. They can be placed on shelves or special pallets. When choosing a place to store these products, you need to take into account the fact that they are able to well absorb not only moisture, but also extraneous odors. Therefore it is forbidden to place them in the immediate vicinity of coffee, tea, fish and meat. In the absence of an isolated pantry for dry bulk ingredients, they can be stored in hermetically sealed containers.
How to store butter and cheeses?
Almost all types of cheeses and butter should be stored in the refrigerator for no more than 15 days. Unlike butter, cheeses are not allowed to be frozen, because after defrosting they lose their presentation. Both that and another product is capable to perfectly absorb extraneous odors, therefore they cannot be placed near fish, meat and greens. For safety reasons, it is advisable to wrap butter and cheese in plastic wrap or hide in containers.