Storage

It is important to safely and properly store foods in the refrigerator. As a general rule, separating types of foods is the safest way. When storing food in the same area, the shelf you store them on depends on the type off food. Cooked and ready to eat foods on top, potentially hazardous and raw […]

There are so many different items that we use at camp. Some items we use every day and some items are only seldom used. It is a big responsibility to manage the inventory and the storage areas. If everyone helps keep the areas clean and organized, it helps.  We also all need to take responsibility

It will get very busy in the kitchen. In order to make our life and work easier, items have specific places where they belong. These places should not change so that we can always know where to find things. When we are using items, we need to put things back immediately when finished using them

Everything should be kept at least 6″ above the floor

It is not uncommon for camp staff to ask for favors from kitchen staff. People either want special items for their own use or for use in programs. If there is a request for food or kitchen supplies from other departments, never give them anything without permission. The proper response is “please allow me to

Access to storage areas is only allowed to a select group of people; Campers, general camp staff, and anyone else should not be in any kitchen or storage areas. Please advise a supervisor immediately if you notice someone in the storage areas that is not meant to be there. At the end of each day,

Once a product is removed from its original delivery box, it must be properly stored in a covered container and labeled. Every item must be covered at all times. The only exception is when items are being cooled. Covering may include wrapping, using cellophane wrap or aluminum foil, placing in a storage container or box,

Deliveries may arrive at various times each day of the week. Regardless of what activities are going in the kitchen at the time of deliveries arriving, we must attend to putting away orders promptly. Though one person may have the storage areas as a primary responsibility, it may require the assistance of others when putting

Old products after expiration can cause food poisoning. Therefore it is important to pay attention to expiration dates on all products. The best method to avoid spoilage is by management carefully controlling inventory levels and for all employees to utilize products and put away deliveries based on the FIFO Method. FIFO Method – “first-in, first-out”.

Storage Areas: Dry Storage –all food items that do not require refrigeration. You can find bakery items, canned goods, condiments, cereal, spices, oils, dressings, etc.  Chemical Storage –everything needed for cleaning, sanitizing and keeping cleanliness in the area of the kitchen. This area must be separate from food. All chemicals must be clearly labeled. Because