AJAR.id – Hello Ajarian! When storing stocks and sauces you need to follow your workplace requirements. The requirements include using correct containers, labelling the containers and maintaining the condition of the storage equipment.
Using correct containers
All containers that are used for storage of food must be of food grade standard. Stainless steel is best but good quality food grade plastic containers are acceptable. Plastic containers must be in good condition with no cracks or scratches. Containers must be able to be sealed easily and securely.
Stocks can be stored in containers larger than sauces. Sauces are best stored in smaller containers. Small containers for sauces allows for portions to be removed from controlled environment and heated to serving temperature without too much being wasted. You can use 1 litre, 5 litres or 10 litres container according the rate of usage.
Labelling of product reduces the possibility of confusion and allows for better stock control. The label must include:
- Name of product
- Date of manufacture
- Name of person responsible for manufacture
- Date of freezing; if frozen
- Recommended ‘use by date’
- Any allergenic ingredients.
If the product is going to be sold outside of restaurant or hotel then more information is required.
Nurturing You to Grow!
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare stock and sauces