The Flow of Food: Storage

1
The Flow of Food Storage
2
Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False Potato salad that has been
  prepared in-house and stored at 41F (5C) must
  be discarded after three days
• True or False Food can be stored near chemicals
  as long as the chemicals are stored in sturdy,
  clearly labeled containers
• True or False Storing cans of tomatoes at 65F
  (18C) is acceptable
• True or False Raw chicken must be stored below
  ready-to-eat food, such as pumpkin pie, if it is
  stored in the same walk-in refrigerator
• True or False If stored food has passed its
  expiration date, it should be served at once

7-2
3
General Storage Guidelines

• Label Food
• Potentially hazardous, ready-to-eat food prepared
  on-site must contain a label that includes
• The name of the food
• The date by which it should be sold, consumed or
  discarded

4
General Storage Guidelines

• Rotate products to ensure the oldest inventory is
  used first
• One way to rotate products is to follow FIFO
• Identify the use-by or expiration date of
  products
• Shelve products with the earliest dates in front
  of those with later dates
• Use products stored in front first

5
General Storage Guidelines

• Deplete stored product on a regular basis
• If product is not sold or consumed by a
  predetermined date
• Throw it out
• Clean and sanitize the container
• Refill the container with new product

6
General Storage Guidelines

• Discard food that has passed the manufacturers
  expiration date
• Potentially hazardous, ready-to-eat food that was
  prepared in-house
• Can be stored for 7 days at 41F (5C)
  or lower
• Must be thrown out after 7 days

7
General Storage Guidelines

• Transfer food between containers properly
• If food is removed from its original package
• Put it in a clean, sanitized container
• Cover it
• Label the container with
• The name of the food
• The original use-by or expiration date

8
General Storage Guidelines

• Keep potentially hazardous food out of the
  temperature danger zone
• Store deliveries after inspection
• Take out only as much food as can be prepared at
  one time
• Put prepared food away until needed
• Properly cool and store cooked food when its no
  longer needed

9
General Storage Guidelines

• Check temperatures of stored food and storage
  areas

Photo courtesy of Roger Bonafield and Dingbats
10
General Storage Guidelines

• Store food in designated storage areas
• Do not store food
• Near chemicals or cleaning supplies
• In restrooms
• In locker rooms
• In janitor closets
• In furnace rooms
• Under stairways or pipes

Never store food near chemicals or cleaning
supplies
11
General Storage Guidelines

• Keep all storage areas clean and dry
• Clean up spills immediately
• Clean dollies, carts, transporters, and trays
  often

12
Refrigerated Storage

• Refrigerated Storage
• Used to hold potentially hazardous food at 41F
  (5C) or lower
• Slows the growth of microorganisms

13
Refrigerated Storage Guidelines

• Set refrigerators to the proper temperature
• The setting must keep the food at an internal
  temperature of 41F (5C) or lower

14
Refrigerated Storage Guidelines

• Monitor food temperature regularly
• Randomly sample the internal temperature of
  stored food with a calibrated thermometer

15
Refrigerated Storage Guidelines

• Do not overload refrigerators
• Storing too many products
• Prevents good airflow
• Makes units work harder

Overloaded refrigerator
16
Refrigerated Storage Guidelines

• Use open shelving in the unit
• Lining shelving with the following restricts air
  circulation
• Aluminum foil
• Sheet pans
• Paper

17
Refrigerated Storage Guidelines

• Never place hot food in refrigerators
• This can warm the interior and put other food
  into the temperature danger zone

18
Refrigerated Storage Guidelines

• Keep refrigerator doors closed as much as
  possible
• Frequent opening lets warm air inside
• Use cold curtains to help maintain temperatures

19
Refrigerated Storage Guidelines

• Store raw meat, poultry, and fish
• Separately from cooked and ready-to-eat food
• OR
• Below cooked and ready-to-eat food

Improper Storage
20
Refrigerated Storage Guidelines

• Wrap food properly
• Leaving it uncovered can lead to
  cross-contamination

21
Apply Your Knowledge Load the Fridge

• Store each item on the proper storage shelf

1
2
Cooked and ready-to-eat food
C
A
Whole, raw meat
3
4
B
Raw poultry
D
Raw ground meat
7-21
22
Frozen Storage Guidelines

• When storing food in freezers
• Keep freezers at a temperature that will keep
  products frozen
• Check freezer temperatures regularly
• Place deliveries in freezers as soon as they
  have been inspected
• Clearly label frozen food that was prepared on
  site

23
Dry Storage Guidelines

• Keep storerooms
• Cool (50F to 70F 10C to 21C)
• Dry (50 to 60 humidity)
• Well ventilated
• Clean

24
Dry Storage Guidelines

• When storing food in dry storage keep it
• Away from walls
• Out of direct sunlight
• At least 6 (15 cm)
  off
  the floor

25
Storing Meat

• When storing fresh meat
• Store it at an internal temperature of 41F
  (5C) or lower
• Wrap it in airtight, moisture-proof material
• OR
• Place it in a clean, sanitized container

26
Storing Poultry

• When storing fresh poultry
• Store it at an internal temperature of 41F
  (5C) or lower
• Store ice-packed product as is in self-draining
  containers
• Change the ice often
• Clean and sanitize the container regularly

27
Storing Fish

• When storing fresh fish
• Store it at an internal temperature of 41F
  (5C) or lower
• Store ice-packed product as is in self-draining
  containers
• Keep fillets and steaks in original packaging
• Store frozen fish in moisture-proof wrapping

28
Storing Eggs and Egg Products

• Shell Eggs
• Store at an air temperature of 45F (7C) or
  lower
• Keep eggs in refrigerated storage until used
• Use eggs within 4-5 weeks of packing date
• Liquid Eggs
• Store according to manufacturers
  recommendations
• Keep in refrigerated storage until used
• Dried Eggs
• Store product in a dry, cool storeroom

29
Storing Shellfish

• When storing shellfish
• Store alive at an air temperature of 45F (7C)
  or lower
• Store in original containers
• Keep shellstock tags on file for 90 days from
  the harvest date of the shellfish
• Obtain a variance if storing shellfish in a
  display tank prior to service

30
Storing Dairy

• When storing dairy
• Store fresh at 41F (5C) or lower
• Follow FIFO
• Discard product that has passed use-by or
  expiration dates

31
Storing Produce

• When storing fresh produce
• Storage temperatures will vary by product
• Product packed on ice can be stored as is
• Do not wash product prior to storage
• When soaking or storing product in standing water
  or an ice water slurry
• Do not mix different items
• Do not mix multiple batches of the same item

32
Apply Your Knowledge Whats Wrong With This
Picture?

• Find the unsafe storage practices in this picture

7-32