Chapter 7

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Chapter 7

The Flow of Food: Storage

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Learning Objectives

Properly label and date-mark refrigerated, frozen, and dry food prior to storage.

Properly store refrigerated, frozen, dry, and canned food.

Apply first in, first out (FIFO) practices as they relate to refrigerated, frozen, and dry-storage areas.

Properly store raw food to prevent cross-contamination.

Identify temperature requirements for refrigerated and dry-storage areas.

Identify proper storage containers for refrigerated, frozen, and dry food.

At the end of the chapter the participants must be able to:

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General Storage Guidelines

Label FoodPotentially 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

Rotate products to ensure the oldest inventory is used firstOne 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

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

Discard food that has passed the manufacturer’s expiration datePotentially 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 thrown out after 7 days

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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

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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 it’s no

longer needed

Check temperatures of stored food and storage areas

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

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

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Refrigerated Storage

Refrigerated Storage

Used to hold potentially hazardous food at 41°F (5°C) or lower

Slows the growth of microorganisms

Set refrigerators to the proper temperature

The setting must keep the food at an internal temperature of 41°F (5°C) or lower

Monitor food temperature regularly

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

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Refrigerated Storage Guidelines

Do not overload refrigerators

Storing too many products: Prevents good airflow Makes units work harder

Use open shelving in the unit

Lining shelving with the following restricts air circulation: Aluminum foil Sheet pans Paper

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Never place hot food in refrigerators This can warm the interior and put other food into

the temperature danger zone

Keep refrigerator doors closed as much as possible Frequent opening lets warm air inside

Use cold curtains to help maintain temperaturesStore raw meat, poultry, and fish: Separately from cooked and ready-to-eat food OR

Below cooked and ready-to-eat food

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Wrap food properly

Leaving it uncovered can lead to cross-contamination

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

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Dry Storage Guidelines

Keep storerooms: Cool (50°F to 70°F [10°C to 21°C]) Dry (50% to 60% humidity) Well ventilated Clean

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

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Storing Meat and Poultry

When storing fresh meat: Store it at an internal temperature of 41°F (5°C) or

lower Wrap it in airtight, moisture-proof material OR

Place it in a clean, sanitized container

When storing fresh poultry: Store it at an internal temperature of 41°F (5°C) or

lower Store ice-packed product as is in self-draining

containers Change the ice often Clean and sanitize the container regularly

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Storing Fish and Shellfish

When storing fresh fish: Store it 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 Store frozen fish in moisture-proof wrapping

When storing shellfish: Store alive at an air temperature of 45°F (7°C) or

lower Store in original containers Keep shell stock 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

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Storing Eggs and Egg Products

Shell Eggs: Store at an air temperature of 45°F (7°C) or lower Keep eggs in refrigerated storage until used Use eggs within 4-5 weeks of packing date

Liquid Eggs: Store according to manufacturer’s recommendations Keep in refrigerated storage until used

Dried Eggs: Store product in a dry, cool storeroom

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Storing Dairy and Fresh Produce

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

expiration dates

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

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days

2. True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers

3. True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable

4. 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

5. True or False: If stored food has passed its expiration date, it should be served at once

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Store each item on the proper storage shelf

Apply Your Knowledge: Load the Fridge

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Whole, raw meat

1

2

3

4

Raw poultry

Cooked and ready-to-eat food

Raw ground meat

A

B

C

D

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Apply Your Knowledge: What’s Wrong With This Picture?

Find the unsafe storage practices in this picture:

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Documents

Chapter 7