HACCP and GMP in school restaurants

1
HACCP and GMP in school restaurants School
Development Project STORING AND KEEPING
FOODSTUFFS
2
DRY GROCERIES
CHILED PRODUCTS
STORING AND KEEPING FOODSTUFFS
DEEP-FROZEN PRODUCTS
HAZARDOUS SUBSTANCES
3
Storage

• AIM -to ensure the quality and integrity of
  foodstuff is maintained for a certain period of
  time.
• STORAGE CONDITIONS
• store separately
• - according to the nature of the product
• - according to the storage conditions
  recommended by the producer
• store specially designed areas, according to
  standards
• adequate temperature, humidity and ventilation

4
Storage areas
storhause
dry, ventilated rooms for dry groceries
pantry
deep-freeze rooms/freezers
chilled rooms/refrigerators
5
Conditions to be met by storage areas

• to be placed within the technological flow, to
  prevent cross-contamination
• to be equipped with thermometers and
  traffic-resistant floors
• to be kept clean and hygienic
• to be protected against pests
• the refrigerating equipment will be kept in
  continuous functioning
• ATTENTION!!
• Any technical default in the refrigerating
  equipment will be immediately remedied, to
  prevent the interrupting of the refrigerating
  cycle

6
Important in food storage
The FIFO Principle

• Products that have entered storage first are used
  first

7
Storage rules

• store stocks just delivered behind stocks already
  in storage
• put a clear shelf-life date on products to be
  easy identified
• first use the products with the nearest
  shelf-life date, even if they are delivered later
• check the application of the FIFO system at least
  once a week and record this check

8
The person responsible for storage will

• check the shelf-life dates on the packaging
  regularly
• use the Recommended Shelf-life Table when the
  recommendations on the package are incomplete
• reduce the shelf-life if the products are stored
  at a lighter temperature than recommended
• remove products whose shelf-life date have been
  exceeded
• mark and isolate removed products
• record products that have been removed
• ! To prevent microbiological and biochemical
  contamination

9
Rules for refrigerate storage

• temperature lower than 7ºC
• place products in a refrigerated room on
  pallet/dismountable shelves
• store vegetal and animal raw products separately
• If the space is too small, pack the products
  in closed containers

10
Rules for refrigerate storage

• store semi-finished and end products separately
  from the other products
• mark each type of products so as to be easily
  identified
• apply the FIFO principle
• measure and record the temperature every day

11
It is forbidden

• to store products directly on the floor near wall
• to introduce warm food products in the
  refrigerator
• to interrupt the cooling cycle

12
Rules for frozen products storage

• Temperature of -180C or lower
• Store packed products in closed containers
• Label every type of product
• Apply the FIFO principle

13
Rules for frozen products storage

• Clean the refrigerators in keeping with the
  producers instructions
• Check and monitor the air temperature in the
  refrigerator/freezer daily
• ATTENTION!
• Remove frozen products which have been stored at
  temperatures higher than -120C
• Remove products which have outrun their expiry
  date

14
Rules for dry groceries storage

• The storage space must be ventilated and clean
• The temperature must not be higher than 250C
• Store packed products only
• Do not store groceries and cleaning products in
  the same space
• Label every type of product
• Apply the FIFO principle
• ATTENTION!
• Opened packets in which there is left over food
  will be closed and properly labeled

15
Rules for storing hazardous substance

• store in a separate locked room or cupboard
• keep the substances in their original containers
• read carefully the usage instructions for each
  substance
• remove containers that are insufficiently coded

16
Internal transport

• is performed with
• Elevators
• Carriers
• Trolleys
• transport different types of products separately
• store chilled and deep-frozen foods in maximum 15
  min after delivery
• do not transport raw materials together with
  prepared food