7-1 The Flow of Food: Storage. 7-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Potato salad that has been prepared in-house

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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 Food

Potentially 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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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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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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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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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

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Check temperatures of stored food and storage areas

Photo courtesy of Roger Bonafield and Dingbats

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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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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

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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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Monitor food temperature regularly

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

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Do not overload refrigerators

Storing too many products:

Prevents good airflow

Makes units work harder

Overloaded refrigerator

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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

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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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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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Wrap food properly

Leaving 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 walls

Out 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 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 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 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 Shellfish

When storing shellfish:

Store alive at an air temperature of 45°F (7°C) or lower

Store 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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Documents

7-1 The Flow of Food: Storage. 7-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Potato salad that has been prepared in-house