14. General storing: Storing is a labour-intensive operation that must be pIanned and executed in an efficient and timely manner.

Shelves should be cleared and cleaned in preparation and existing stock moved to one side so that it does not get hidden by the present delivery. Stock received should be stowed in separate shelves or on the same shelf but behind the old stock so that stock is rotated to ensure that it is used in a timely fashion. Expiry dates of items received should be carefully noted to ensure that ordered stock is consumed well before expiry. Items expiring too early should be returned. It should be ensured that everything is delivered to the right place in the right order. Sufficient personnel must be available and arrangements made for any equipment, such as cranes, gantries and cargo nets that may be required. Due consideration must be given to security requirements, in compliance with the International Ship and Port Facility Security (ISPS) Code Prior to commencing to unload the delivery truck, the shipchandler's representative and the responsible persons on board should review the delivery lists, highlight priority items and identify storage locations. 14.1. Frozen food Frozen food should be held on shore in the refrigerated delivery truck until the vessel is ready to receive it. On no account must produce be allowed to sit on the quayside or after end of the ship. Once it starts to be transferred, it should reach its storage location on board in the shortest possible time. Items with damaged packing, defrosted/partIy melted should be rejected. If frozen food is received, temperatures in ship's cold storage should be checked and maintained. Responsible engineer should monitor the temperatures of cold storage during storing and sometimes after it until they become stable. 14.2. Fresh food 14.2.1. Vegetables and fruit are often supplied fresh, in cardboard cartons. These cartons have big holes in their sides to allow good ventilation. Check for the freshness of produce. Stale, rotten stuff should be rejected. 14.2.2. Fresh food should be stowed in the refrigerated stores in a manner to ensure ventilation within and around the stack. 14.2.3. Fresh produce gives off moisture which sometimes condenses on the racks if good ventilation is not maintained. Condensing vapour drips back on the food items stacked below and results in its spoilage.
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contamination and defrosting: a. at the time of replenishment b. dailv

14.3. Dried goods 14.3.1. Many goods are supplied to ships, packaged in dry form, including powdered sauce mixes, soups, condiments, spices, pulses, cereals, baking supplies rice and pasta. The following general guidelines should be followed in respect of the handling and storage of dried goods: a. Packaging should be inspected on receipt on board. If it has been standing anywhere, the bottom may have got damp. b. Check for signs of infestation. Dried goods are particularly attractive to weevils and cockroaches that may have been introduced on board with the stores delivery itself. c. If a packet is opened, do not restore in an open condition. Either bring into ready use in the galley, or transfer the unused goods to a sealable, air-tight container. d. Do not store dried goods in refrigerated or freezer spaces 14.4. Tinned and bottled foods 14.4.1. Fruit, vegetables, some fish and meat may be supplied in tinned form. Many sauces and flavourings are supplied in bottled form. Both types of packaging should be inspected for damage on receipt. Damaged goods should be returned if the vessel is in port, or discarded if discovered later.
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get extremely hot. This mav increase the ~1 bottled goods, leading to leakage.
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14.5. Stock rotation 14.5.1. It shouId be noted that victua~~~ng money Iwoviaea ror crew 1s limited. It s replenished intelligently. is therefore necessary to ensure that stock ii Monc!y should not blocked in food stuff thiat is infrequently used. 14.5.2. Care should be taken to ensure that stocks are used in strict rotation. Also Iensure that supplies have best durabi lity date. Perishables should be or( dered in quantities that can be consurned within expiry dates. These steps will ensure that items of food stuff dl3 not expire or become unusable while lying onboard.
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3nlpDoara mventory Management 15.1. Effective shipboard inventory management is all al:IOUt knowing what is on hand, how much is required per day, how long will it last and how much is the worth of the existing stock. 15.2. Shipboard inventory management is the proceIss of: 15.2.1. efficiently overseeing the constant fIow of stock into and out existing inventory T5.2.2. controlling the consumption in order to prevent the inventory from becoming too high,or dwindling to levels that could put the operation of the ship into jeopardy 15.2.3. controlling the costs associated with the inventory, both from the perspective of the total value of the goods as well as per day consumptions 1 5 . 2 . 4 . calculating and maintaining what is know n as buffet stock. Buffer stock is adcIitional stock above and beyond the rninimum required to for a giverk period of time (usually the duration of current voyage).

15.2.5. Finally, inventory management has to do with keeping accurate records of orders and consumptions.
16. Stock requisition 16.1. Every shipping company has designed its own procedure of how stock dlould be ordered. In order to have some control on orders, some companies require prior approval. Others approve a chandler to whom order is placed. 16.2. Requisitions are always made on prescribed forms. With the improvemerlt in communication technology, these requisitions are nowadays sent to the oompany via internet. 16.3. All requisitions are sequentially numbered. This makes it easier to subsec identify a particular requisition. . . . . . -. . 16.4. Before ordering for fresh stock, Iollowine stem should be taken: 1 6 . 4 . 1 . careful inventory of the existing stock 1 6 . 4 . 2 . careful menu planning to dletermine future requirements 16.4.3. approximate calculation of the available budget 1 6 . 4 . 4 . determine available storagt2 capacity
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17. Budget 17.1. Companies normally allocate a certa~n arnounr per person per aay n , be spent on ng a1lowance". It is expect !d that food mdgc?t. r .I 17.2. Managemenr companies prepare summaries or expenses ror mew owners on quarterly or six-monthly basis. It i; s therefore necessary that at the end of the reporting period, the aggregate actual expenses must meet the budgetary
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1 7 . 3 . Menus should be adjusted to comprise of cheaper meals, once it is feared that expenses are exceeding the aIIocated budget. Care should be taken not to degrade the food. 17.4. It is helpful to know cheaper ports where food stock can be purchased. Maximum amount shouId be ordered from such ports while limiting repIenishments at expensive ports.