GROUP

2
ROTATE AND MAINTAIN SUPPLIES

WHAT IS THE LESSON ABOUT?

THE LESSON DEALS WITH THE ROTATION AND THE MAINTENANCE AND
SUPPLIES IN ACCORDANCE WITH SAFETY AND HYGIENE REQUIREMENTS.
WHAT WILL YOU LEARN?
At the end of the lesson,you should be able to:
1. Rotate supplies in accordance with enterprise policy.
2. Move supplies in accordance with safety and hygiene
requirements.
3. Check the quality and supplies and complete reports as required.
4. Dispose damage or spoiled supplies in accordance with enterprise
and/or government requirements.
5. Report identified problem promptly.
6. Maintain storage areas in optimum condition ensuring that they
are clean, well lit, at required temperature, free from vermin or
infestation and free from defects.
LET US STUDY!

KEY TERMS
CRUCIAL-EXTREMELY SIGNIFICANT OR IMPORTANT
LEAKAGE-AMOUNT THAT ESCAPES BY LEAKING
DISCARD-THROW AWAY.

Food rotation is a primary obligation for

anyone in the food service industry, from
food service operators to distributors. By
establishing proper food rotation
procedures you help control food costs,
prevent product spoilage, and increase your
facility's effectiveness.
 TO ENSURE THAT ALL FOOD PRODUCTS ARE
PROPERLY ROTATED, WITH THE OLDEST
PRODUCTS BEING USED FIRST, ALL
BUSINESSES SHOULD INSTITUTE A FIRST IN,
FIRST OUT (FIFO) METHOD OF ROTATION.

The following should be used for the FIFO

method, as well as other storage
procedures:
STORAGE
ALSO OF MAJOR IMPORTANCE IN CONSTANT CONTROL OF FOOD STORAGE
TEMPERATURE.

LET US REMEMBER!
PROPER FOOD ROTATION HELPS YOU CONTROL FOOD COSTS, PREVENT
SPOILAGE AND MAINTAIN THE QUALITY OF STORED FOOD.

HOW MUCH HAVE YOU LEARNED?

1. What should you do to ensure that are foods are properly

rotated?
2. What are other safety procedure in rotating the stock?
3. Why in adequate cooking rotating foods should always be
observe?
LET US APPLY WHAT YOU HAVE
LEARNED!
1. GO TO THE KITCHEN AND CHECK ALL KITCHEN SUPPLIES. SEE IF IT IS
PROPERLY STOCKED. MAKE A SUMMARY REPORT ON THESE.
2. CHECK THE QUALITY OF SUPPLIES AND DISCARD ANY DAMAGED OR
SPOILED PRODUCTS.
3. ARRANGE SUPPLY GOODS PROPERLY APPLYING THE METHOD OF FIFO.

RESOURCES:
Manuals
Catalogue
Kitchen supplies
Food items

REFERENCE:
Managing a Food Safe Kitchen
The Maya Kitchen Culinary Arts Center
1. OLDER ITEM SHOULD BE STORED IN THE FRONT OF THE
STORAGE FACILITY.
2. IN ANY PART OF THE RESTAURANT, THE FIRST ITEM TO BE
USED ALWAYS BE THE OLDEST.
3. DATE THE MARK ANYTHING.
4. DISCARD FOOD PAST THE EXPIRATION DATE.
5. ESTABLISH A PURCHASING SCHEDULE BASE ON INVENTORY
COUNT.
6. Keep storage area clean and dry
in addition of properly rotating stock, temperature
control in an important safety procedure that is a crucial
element of any rotation program. Its important to all
kitchen staff know the correct temperature ranges for
perishable items so that spoiled food product aren't
used during food presentation.
THERE ARE FOUR (4) BASIC
ELEMENT TO KEEP FOOD SAFE
1. ALL UTENSILS AND WORKING AREAS SHOULD BE CLEAN AND THE PERSONS INVOLVED IN
THE FOOD PRESENTATION SHOULD BE NEAT AND CLEAN AT ALL TIME.
2. SEPERATE RAW FROM COOKED FOODS, WET FROM DRY MATERIALS, SOILED FROM
CLEAN, FOOD FROM NON-FOOD, FOOD CONTACT SURFACES FROM SURFACES THAT DO
NOT COME CONTACT WITH FOOD.
3. FOOD REQUIRE ADEQUATE COOKING AND HEATING TO DEFRAYS PATHOGEN.
4. PROPER PACKAGING AND STORING SHOULD BE PRACTICED.

Checking supplies
1. Check the color, texture and smell of the delivered goods.
2. Be sure that the food is properly and securely packed, and that its packaging is
not broken or tampered.
3. Chilled, frozen and fresh foods should at safe temperature at the time of
delivery.
4. Check the date indicating and maximum period for which the food can be
stored - food which have to be stored low temperature and have a relatively
short shelf life carry use by dates.
FOOD ESTABLISHMENT SHOULD ENSURE THAT
ONLY FOODS THAT MEET WRITTEN SPECIFICATIONS
AND PURCHASED. FOO, ESPECIALLY MEAT AND
POULTRY SHOULD BE PURCHASE FROM
REPUTABLE VENDORS WHERE THESE WERE
PROCESSED IN A STORING IN A SANITARY
MANNER.
They should meet temperature humidity
requirements and show no evidence of being
refrozen . Suspect can (dented,bloated or showing
signs of leakage) and foods in unmarked
containers should be discarded. All foods should
be in their original containers or clearly labeled.