MAINTAIN STRATEGIES FOR SAFE FOOD STORAGE

D1.HCC.CL2.04

Slide 1

Maintain strategies for safe food storage

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer or supervisor

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Maintain strategies for safe food storage

This unit comprises three elements:

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Identify critical control points1

Handle and store products correctly2

Maintain strategies for safe food3

Maintain strategies for safe food storage

Element 1: Identify critical control points in food production

Identify critical points in the processing of food

Identify legislated and enterprise requirements

Slide 4

Identify critical control points in food production

Identify critical control points in the processing of food

Purchasing from approved suppliers

Receiving supplies

Storing commodities

Processing commodities

Cooking foods

Cooling food

Storing cooked foods

Re-heating foods

Serving food to customers

Slide 5

Identify critical control points in food production

Identify legislated and enterprise requirements

Legislated:

Determined by the Government

Mandated by imposition of Act of Law

Enterprise:

Determined by the enterprise

Usually adopted by International Hotel Chains:

So every hotel works to and adopts the same standards

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Maintain strategies for safe food storage

Element 2: Handle and store food products correctly

Identify safe food storage conditions for food products

Apply safe food storage conditions to food products

Review/correct storage of products

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Handle and store food products correctly

Identify safe food storage conditions for food products

Store at correct temperature

Fresh foods: Chilled below 5°C:

Covered and in separate individual containers

Frozen foods: frozen hard below -18°C:

Good air flow, securely stacked, away from the wall and off the floor

Dry goods: Ambient room temperature 15°-18°C

Low humidity and off the floor

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Handle and store food products correctly

Apply safe food storage conditions to food products

All storage areas must be cleaned on a regular basis

All equipment used to store foods must be of food grade

Each food must be in separate container

All food must be covered

There must be good airflow in all storage areas:

To stop the build up of fumes, aromas

All storage area must be rodent and insect proof:

All holes blocked or covered with mesh to stop entry

Slide 9

Handle and store food products correctly

Review and correct storage of products

Conduct regular checks to check compliance of Standards:

Are they storage areas clean?

Are the required temperatures being maintained?

Are any food beyond the use by dates?

Are food containers covered or closed?

Are labels legible?

Are labels attached to foods?

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Maintain strategies for safe food storage

Element 3: Maintain strategies for safe food

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Check processes are being followed on a regular

basis

Respond to/correct

unsafe practices

Review/correct strategies for

safe food

Maintain strategies for safe food

Check processes are being followed on a regular basis

Conduct complete audit of entire process and procedures

Done on regular basis:

Weekly, monthly, 3 months, 6 months and yearly

Look for non compliance :

Also Validating Compliance when nothing is found to be non compliant

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Maintain strategies for safe food

Respond to and correct unsafe practices

Reject food found not to be safe

Re evaluate procedures found to be ineffective

What is required for the unsafe practice to be made safe?

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Maintain strategies for safe food

Review and correct strategies for safe food

Review Audit Results and review standards required

They must match

Change procedures as required to meet standards required

Validate and Verify that procedures in place are adequate

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