SOP – Kitchen / F&B Production – Store Room & Freezer Management

In any hotel or restaurant, the Store Room and Freezer are critical spaces that directly impact food quality, safety, and operational efficiency. A well-structured SOP (Standard Operating Procedure) ensures proper storage, correct temperature control, accurate inventory management, and compliance with food safety standards.

1. Purpose of the SOP

• To ensure safe and hygienic storage of all food items

• To maintain correct temperatures in store room and freezer

• To prevent food contamination and spoilage

• To maintain accurate inventory records

• To reduce wastage and maintain cost control

2. Store Room SOP (Dry & Perishable Goods)

2.1 Receiving Guidelines

• Check quantity, quality, packaging, expiry date, and temperature of items

• Reject items that are damaged, expired, contaminated, or spoiled

• Cross-check delivery with purchase order

• Record received goods in GRN (Goods Received Note)

2.2 Storage Rules

Dry Store

• Store items on racks—not directly on the floor

• Keep minimum 6 inches clearance from floor and walls

• Use FIFO (First In, First Out) and FEFO (First Expired, First Out) system

• Maintain humidity level at 50–60%

• Maintain store temperature at 18–22°C

• Label all items with “date of receipt”

Perishable Store

• Store dairy, bread, fruits, and vegetables separately

• Maintain designated temperature as per category

• Use color-coded crates and containers

• Keep items in sealed packaging to avoid contamination

2.3 Hygiene & Cleanliness

• Sweep and mop floor daily

• Weekly deep cleaning of racks, walls, and ceilings

• Use pest control management (as per schedule)

• No personal items allowed inside the store

3. Freezer SOP (Walk-In Freezer & Deep Freezer)

3.1 Temperature Control

• Maintain freezer temperature at –18°C or below

• Check and record temperature 3 times a day

• Ensure freezer door remains closed at all times

• Do not overload the freezer; allow proper air circulation

3.2 Storage Procedure

• Use separate racks for:

  • Raw meat

  • Seafood

  • Poultry

  • Frozen vegetables

  • Ice cream & desserts

• Store raw meat at the lowest shelves to prevent drip contamination

• Store items in airtight, food-grade containers

• Label all products with:

  • Name of item

  • Date of storage

  • Use-by date

  • Staff initials

3.3 Handling Rules

• Wear gloves when handling frozen products

• Never refreeze thawed items—use immediately

• Follow thawing procedures (under chiller at +2°C to +4°C)

• Do not store cooked and raw items together

4. Inventory Management SOP

4.1 Daily Tasks

• Check stock levels

• Update consumption report

• Remove expired or spoiled items

• Cross-check par stock with kitchen requirement

4.2 Weekly Tasks

• Full physical inventory count

• Update store ledger / software

• Examine temperature logs and corrective actions

5. Safety & Compliance SOP

5.1 Staff Hygiene

• Wear proper uniform, gloves, shoes, and hairnet

• Wash hands before and after handling items

• No food tasting or personal food storage inside storeroom/freezer

5.2 Food Safety Standards

• Follow HACCP guidelines

• Maintain sanitization records

• Ensure pest-control schedule is updated

6. Common Mistakes to Avoid

❌ Overloading racks or freezer shelves

❌ Storing products without labels

❌ Mixing raw and cooked food

❌ Leaving freezer door open

❌ Ignoring temperature fluctuations

❌ Using damaged or torn packaging

A well-managed Store Room and Freezer are essential for smooth kitchen operations, food safety, and cost efficiency in any hotel or F&B establishment. Following these SOPs ensures freshness, hygiene, and professional standards—ultimately contributing to improved guest satisfaction and operational excellence.