Commodity neighborhood of food. Rules for the commodity neighborhood of products in public catering and in the store

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Employees of any establishment directly related to food products must strictly follow the rules of the commodity neighborhood. This will significantly extend the shelf life of products and not spoil its quality. After all, few people will be happy when they buy a cake with a pronounced smell of smoked sausage or herring in the store.

Food placement guidelines

Commodity proximity is considered one of the most significant factors determining the conditions for food storage. When placing goods, it is necessary to be guided by the principles of efficiency, safety and product compatibility. Goods neighborhood rules imply the need for careful selection of products with identical sorption characteristics and similar storage regimes. So, it is completely unacceptable to place frozen products next to chilled ones. This can lead to the fact that the first one will defrost, and the second, on the contrary, will freeze. Besides,It is strictly forbidden to store wet and dry goods nearby. The former will certainly dry out, losing their presentation, while the latter will become moist and subject to microbiological deterioration.

Also, all products can be conditionally divided into two groups: sorbates (giving off aromas) and sorbents (absorbing odors). Butter is able to absorb the smells of fish or paint, sugar quickly absorbs the “aromas” of diesel fuel, gasoline and kerosene, and coffee and tea are quickly absorbed by cosmetic and perfumery odors. The main reason that products begin to exude uncharacteristic aromas is that the staff does not respect the product proximity in the store or warehouse.

The most common product placement mistakes

Unfortunately, many employees of catering establishments sin by not following the rules. But the commodity proximity of products is the most important factor determining storage conditions. One of the most common mistakes is the placement of finished and raw products in the same refrigerator. In exceptional cases, in the kitchens of small establishments with only one refrigerator, short-term storage of a daily supply of food on separate racks or shelves is allowed.

In addition, the ban on joint storage with other products of products such as baker's yeast, vegetables, fruits, all types of cheeses, sausages and ice cream is often violated.

What causes such problems?

The main reasons for the wrong commodity neighborhood of food should be sought in the organizational aspects of the enterprise. One of the most important problems can be considered the disruption of supplies. Not every cafe adheres to the “first in, first out” principle, which implies the use of ingredients in the order of arrival at the warehouse.

The second common problem is the complete or partial lack of understanding of demand. The chefs of most catering establishments often start preparing in the morning many of the dishes presented on the menu. And then they wait to be bought. At the same time, few of them think not only about the commodity neighborhood of products in public catering, but also about the expediency and economic profitability of such a scheme.

How to prevent such problems?

The main focus should be on the right commodity neighborhood. This is also very important because few enterprises can afford to allocate large areas for storage facilities. All types of purchased ingredients must be stored in their original containers. It can be cans, barrels or boxes. If the packaging is damaged during transport, it must be replaced with a new one. Failure to comply with storage rules is fraught with premature spoilage of food products.

Commodity neighborhood in catering implies that all stocks must be categorized. To extend the shelf life of products, they should be stored near the same type of ingredients.

Requirements for refrigerators and storage facilities

In order not to violate the commodity neighborhood, the establishment must have at least three isolated pantries:

• for storing vegetables and fruits;
• for dry products;
• refrigerated storage room for perishable ingredients.

All pantries must be kept perfectly clean. To maintain order, they should be regularly cleaned. There should be no foreign smells in the premises. They must be equipped with a good ventilation system. The temperature and humidity that must be maintained in the pantry are directly dependent 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 proximity is violated can be considered the storage of meat and minced meat on the same shelf, leading to the transfer of pathogenic microflora from the raw ingredient to the finished product.

How to store fruits and vegetables?

As a rule, they are placed in dry and well ventilated rooms, the temperature in which approaches 0 gr. Too high humidity levels can cause premature spoilage of these products. As a result, mold may appear on them andsigns of decay. In the process of long-term storage of vegetables and fruits, it is recommended to regularly check them for spoiled fruits.

For storage, it is allowed to use boxes or bulky 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 sudden temperature fluctuations in the pantry.

How to store canned food?

There are no special requirements for the storage of factory preservation. It is important to understand that they should not be placed near heating devices. It is advisable to store them in a cool dark room, away from direct sunlight. Do not forget that juices, jams and syrups stored at too low a temperature quickly become candied. Boxes with canned food in unvarnished tin containers should preferably be kept at low temperatures. Otherwise, the contents of the jars will acquire an unpleasant metallic taste.

How to store semi-finished products and finished products?

To accommodate products belonging to this category, it is necessary to acquire special refrigeration equipment. Moreover, it is strictly forbidden to store semi-finished products near 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 in them quite quickly.

Readyproducts that must be sold in broths or sauces must be subjected to an additional fifteen-minute boil. Unsold dishes are stored in the refrigerator for no more than 12 hours. Before each subsequent serving, the dish should be carefully examined. In addition, the chef is obliged to try this food.

How to store bulk dry ingredients?

First of all, you need to decide what is included in this category. Bulk dry products include sugar, cereals, flour and pasta. 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 damage to products.

Packs, bags, glass or plastic jars with resealable lids are ideal for storing dry bulk ingredients. They can be placed on racks or special pallets. When choosing a place to store these products, you need to take into account the fact that they are able to absorb well not only moisture, but also odors. Therefore, they are forbidden to be placed 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 a hermetically sealed container.

How to store butter and cheeses?

Almost all types of cheese and butter should be stored in the refrigerator for no more than 15 days. Unlike butter, cheeses are forbidden to be frozen, because after defrosting they lose their presentation. Both products are very absorbent.extraneous odors, so they can not be placed next to fish, meat and herbs. For safety net, it is advisable to wrap butter and cheese in cling film or hide in containers.