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The Flow of Food: Storage
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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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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
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General Storage Guidelines
Rotate products to ensure the oldest inventory is used first
One 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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General Storage Guidelines
Deplete stored product on a regular basis
If product is not sold or consumed by a predetermined date:
Throw it out
Clean and sanitize the container
Refill the container with new product
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General Storage Guidelines
Discard food that has passed the manufacturer’s 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 thrown out after 7 days
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General Storage Guidelines
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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General Storage Guidelines
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
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General Storage Guidelines
Check temperatures of stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
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General Storage Guidelines
Store food in designated storage areas
Do not store food:
Near chemicals or cleaning supplies
In restrooms
In locker rooms
In janitor closets
In furnace rooms
Under stairways or pipes
Never store food near chemicals or cleaning supplies
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General Storage Guidelines
Keep all storage areas clean and dryClean up spills immediately
Clean dollies, carts, transporters, and trays often
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Refrigerated Storage
Refrigerated StorageUsed to hold potentially hazardous food at 41°F (5°C) or lower
Slows the growth of microorganisms
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Refrigerated Storage Guidelines
Set refrigerators to the proper temperature
The setting must keep the food at an internal temperature of 41°F (5°C) or lower
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Refrigerated Storage Guidelines
Monitor food temperature regularlyRandomly sample the internal temperature of stored food with a calibrated thermometer
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Refrigerated Storage Guidelines
Do not overload refrigeratorsStoring too many products:
Prevents good airflow
Makes units work harder
Overloaded refrigerator
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Refrigerated Storage Guidelines
Use open shelving in the unitLining shelving with the following restricts air circulation:
Aluminum foil
Sheet pans
Paper
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Refrigerated Storage Guidelines
Never place hot food in refrigerators
This can warm the interior and put other food into the temperature danger zone
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Refrigerated Storage Guidelines
Keep refrigerator doors closed as much as possible
Frequent opening lets warm air inside
Use cold curtains to help maintain temperatures
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Refrigerated Storage Guidelines
Store raw meat, poultry, and fish:Separately from cooked and ready-to-eat food
OR
Below cooked and ready-to-eat food
Improper Storage
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Refrigerated Storage Guidelines
Wrap food properlyLeaving it uncovered can lead to cross-contamination
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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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Frozen Storage Guidelines
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
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Dry Storage Guidelines
When storing food in dry storage keep it:
Away from wallsOut of direct sunlight
At least 6” (15 cm) off the floor
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Storing Meat
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
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Storing Poultry
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
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
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Storing Eggs and Egg Products
Shell Eggs:Store at an air temperature of 45°F (7°C) or lowerKeep eggs in refrigerated storage until usedUse eggs within 4-5 weeks of packing date
Liquid Eggs:Store according to manufacturer’s recommendationsKeep in refrigerated storage until used
Dried Eggs:Store product in a dry, cool storeroom
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Storing Shellfish
When storing shellfish:Store alive at an air temperature of 45°F (7°C) or lowerStore in original containers
Keep shellstock 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 Dairy
When storing dairy:Store fresh at 41°F (5°C) or lower Follow FIFO
Discard product that has passed use-by or expiration dates
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Storing Produce
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: What’s Wrong With This Picture?
Find the unsafe storage practices in this picture:
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