HACCP and GMP in school restaurants School Development Project

STORING AND KEEPING FOODSTUFFS

DRY GROCERIES

DEEP-FROZEN PRODUCTS

STORING AND KEEPING

FOODSTUFFS

CHILED PRODUCTS

HAZARDOUS SUBSTANCES

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;

Storage areas

storhause

dry, ventilated rooms for dry groceries

pantry

chilled rooms/refrigerators

deep-freeze rooms/freezers

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

Important in food storage

Products that have entered storage first are used first

The FIFO Principle

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

Storage rules

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

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

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

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

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

Rules for frozen products storage

Clean the refrigerators in keeping with the producer’s 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

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

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

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