Use FIFO

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• Use FIFO
• Prevent cross- contamination
• Check food and storage temperatures
• Wrap and label foods

• Keep areas clean and dry
• Dont overload
• Store food in designated areas
• Discard potentially hazardous foods within
  seven days

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• Refrigerated
• Frozen
• Deep chill
• Dry
• Cleaning supplies and chemicals

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• Temperature
• 41ºF (5ºC) or lower
• 45ºF (7ºC) or lower
• Storage temperatures vary
• 50ºF to 70ºF (10ºC to 21ºC)
• 41ºF (5ºC) or lower or as per manufacturer

• Food
• Meat, Poultry, Fish, Eggs, Dairy
• Live Shellfish and Crustacea
• Produce
• Canned/Dry Foods
• MAP, vacuum packed, sous vide

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Store raw meats

• Separately from cooked/ready- to-eat
  foods
• Below ready-to-eat/ prepared foods
• As indicated in the illustration

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Store Chemicals and Cleaning Supplies Away from
Food Storage and Preparation Areas
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What step should be taken if a raw food has
dripped onto a ready-to-eat/cooked product?
What step could have been taken to avoid this?
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• List and explain the principles behind FIFO.
• Pair up participants. Have one participant
  list five different foods and the other describe
  how they should be properly stored. Then
  switch roles.