ServSafe 3e Topic 7

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Label potentially hazardous, ready-to-eat food
prepared on-site, with either
The date it was prepared The date it should be
sold, consumed, or discarded
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Discard food that has passed its manufacturers
expiration date
Potentially hazardous, ready-to-eat food that
was prepared in-house
Can be stored for 7 days at 41?F (5?C) or lower
Must be discarded after 7 days
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Rotate products so the oldestinventory is used
first
To follow FIFO
Identify the use-by, expiration, or preparation
date of products Shelve products with earliest
dates in front of those with later dates Use
products stored in front first
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Deplete product on a regular basis
If product is not sold or consumed by a
predetermined date
Discard it Clean and sanitize the container
Refill the container with new product
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Transfer food between containers properly
If you take food out of its original package
Put it in a clean, sanitized container Cover it
Label with product name and original
use-by/expiration date
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Keep potentially hazardous food out of the
temperature danger zone
Store deliveries as soon as they have been
inspected Put prepared food away until needed
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Check temperatures of stored food and storage
areas
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Photo courtesy of Roger Bonafield and Dingbats
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Store food only in designated storage areas
Do not store food
Near chemicals or cleaning supplies In restrooms
In locker rooms In furnace rooms In janitor
closets Under stairways or pipes
Do not store food this way
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Keep all storage areas and equipment clean and
dry
Clean up spills immediately Clean dollies,
carts, transporters, and trays often
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Todays date is October 3rd. September has 30
days. Which food items should be discarded?
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Refrigerated Storage
Used to hold potentially hazardous food at 41?F
(5?C) or lower Slows the growth of microorganisms
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Air temperature should be at least 2?F (1?C)
lower than the desired internal product
temperature
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Monitor food temperature regularly by
Randomly sampling temperature with a calibrated
thermometer Using a product-mimicking device
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Do not
Overload a refrigerator Line shelving with foil
or paper Open refrigerator doors too frequently
Overloaded refrigerator
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Never place hot food in the refrigerator
This can warm the interiorputting food into the
temperature danger zone
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Store raw meat, poultry, and fish
Separately from cooked and ready-to-eat food
OR Below cooked or ready-to-eat food
Do not store food this way
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Wrap food properly
Leaving it uncovered can lead to
cross-contamination
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Frozen Storage
Slows the growth of microorganisms
substantially Used to hold potentially hazardous
food at 0?F (18?C) or lower Storage temperature
varies by product
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To maintain proper freezer temperatures
Check unit temperatures regularly Do not store
warm food inside Do not overload units Keep doors
closed as much as possible Defrost units
regularly
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Dry-storage areas are used to hold dry and
canned food at
50?F to 70?F (10?C to 21?C) 50 to 60 relative
humidity
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Dry food must be stored
At least 6 inches off the floor Away from walls
Out of direct sunlight In a clean area
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When storing fresh meat
Store at an internal temperature of 41?F (5?C)
or lower Wrap it in airtight, moisture-proof
material OR Store it in a container
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When storing fresh poultry
Store at an internal temperature of 41?F (5?C)
or lower Store ice-packed product as is, in
self-draining containers
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When storing fresh fish
Keep at an internal temperature of 41?F (5?C) or
lower Store ice-packed product as is, in
self-draining containers Keep fillets and steaks
in original packaging
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When storing fresh shellfish
Store alive at an air temperature of 45?F (7?C)
or lower Store in original containers Keep
shellstock tags for 90 days from date last
shellfish was used
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When storing shell eggs
Store at an air temperature of 45?F (7?C) or
lower Keep eggs in refrigerated storage until
used Use eggs within 45 weeks of packing date
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When storing dairy
Store fresh at 41?F (5?C) or lower Store frozen
at 6?F to 10?F (14?C to 12?C) Follow
FIFO Discard product that has passed its
use-by/expiration date
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When storing fresh produce
Storage temperatures will vary by product Product
packed on ice can be stored that way Do not wash
product prior to storage
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When storing MAP, vacuum-packed, and sous vide
food
Store at temperatures recommended by
manufacturer Discard product if Use-by/expiratio
n dates have expired Package is torn Package is
slimy or contains excessive liquid Product
bubbles
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UHT Products Aseptically Packaged
Store product at room temperature Once opened,
store at 41?F (5?C) or lower
UHT Products Not Aseptically Packaged
Store at 41?F (5?C) or lower
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When storing canned and dry products
Store product at 50?F to 70?F (10?C to
21?C) Store in original package or in airtight,
clearly labeled containers Keep storerooms
dry Check packages for insect or rodent damage
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Find the unsafe storage practices in this
picture
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