Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Once received, all deliveries should immediately be moved to their respective storage areas to avoid deterioration, contamination, or product loss.
Each item should always be stored in the same designated location. It is the responsibility of the steward and the staff to store new deliveries of an item behind the quantities already on hand to ensure that older items are used first. This is known as FIFO. Items should be dated when placed in storage. In some cases a tagging system is set in place where, in addition to the date, the amount and the price are entered on a tag that is attached to or posted next to a particular item. Food should never be stored in such a manner that permits or encourages pilferage. Security should be maintained at all times.