The date it was prepared

The date it should be sold, consumed, or discarded

Label potentially hazardous, ready-to-eat food prepared on-site, with either:

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Can be stored for 7 days at 41F (5C) or lower

Must be discarded after 7 days

Discard food that has passed its manufacturer’s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house

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Identify the use-by, expiration, or preparation date of products

Shelve products with earliest dates in front of those with later dates

Use products stored in front first

Rotate products so the oldestinventory is used first

To follow FIFO:

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Discard it

Clean and sanitize the container

Refill the container with new product

Deplete product on a regular basis If product is not sold or consumed by a predetermined date:

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Put it in a clean, sanitized container

Cover it

Label with product name and original use-by/expiration date

Transfer food between containers properly If you take food out of its original package:

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Store deliveries as soon as they have been inspected

Put prepared food away until needed

Keep potentially hazardous food out of the temperature danger zone

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Check temperatures of stored food and storage areas

Photo courtesy of Roger Bonafield and Dingbats

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Near chemicals or cleaning supplies

In restrooms

In locker rooms

In furnace rooms

In janitor closets

Under stairways or pipes

Store food only in designated storage areas

Do not store food:

Do not store food this way

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Clean up spills immediately

Clean dollies, carts, transporters, and trays often

Keep all storage areas and equipment clean and dry

Today’s date is October 3rd. Septemberhas 30 days. Which food items should be discarded?

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

Slows the growth of microorganisms

Refrigerated Storage

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Air temperature should be at least 2F (1C) lower than the desired internal product temperature

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Randomly sampling temperature with a calibrated thermometer

Using a product-mimicking device

Monitor food temperature regularly by:

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Overload a refrigerator

Line shelving with foil or paper

Open refrigerator doors too frequently

Do not:

Overloaded refrigerator

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This can warm the interior—putting food into the temperature danger zone

Never place hot food in the refrigerator

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Separately from cooked and ready-to-eat food

OR

Below cooked or ready-to-eat food

Store raw meat, poultry, and fish:

Do not store food this way

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Leaving it uncovered can lead to cross-contamination

Wrap food properly

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Slows the growth of microorganisms substantially

Used to hold potentially hazardous food at 0F (–18C) or lower

Storage temperature varies by product

Frozen Storage

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Check unit temperatures regularly

Do not store warm food inside

Do not overload units

Keep doors closed as much as possible

Defrost units regularly

To maintain proper freezer temperatures:

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50F to 70F (10C to 21C)

50% to 60% relative humidity

Dry-storage areas are used to hold dry and canned food at:

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At least 6 inches off the floor

Away from walls

Out of direct sunlight

In a clean area

Dry food must be stored:

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Store at an internal temperature of 41F (5C) or lower

Wrap it in airtight, moisture-proof material

OR

Store it in a container

When storing fresh meat:

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Store at an internal temperature of 41F (5C) or lower

Store ice-packed product as is, in self-draining containers

When storing fresh poultry:

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Keep at an internal temperature of 41F (5C) or lower

Store ice-packed product as is, in self-draining containers

Keep fillets and steaks in original packaging

When storing fresh fish:

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

Store in original containers

Keep shellstock tags for 90 days from date last shellfish was used

When storing fresh shellfish:

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

Keep eggs in refrigerated storage until used

Use eggs within 4–5 weeks of packing date

When storing shell eggs:

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Store fresh at 41F (5C) or lower

Store frozen at 6F to 10F (–14C to –12C)

Follow FIFO

Discard product that has passed its use-by/expiration date

When storing dairy:

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Storage temperatures will vary by product

Product packed on ice can be stored that way

Do not wash product prior to storage

When storing fresh produce:

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Store at temperatures recommended by manufacturer

Discard product if:

Use-by/expiration dates have expired

Package is torn

Package is slimy or contains excessive liquid

Product bubbles

When storing MAP, vacuum-packed, and sous vide food:

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Store product at room temperature

Once opened, store at 41F (5C) or lower

UHT Products Aseptically Packaged

UHT Products Not Aseptically Packaged

Store at 41F (5C) or lower

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Store product at 50F to 70F (10C to 21C)

Store in original package or in airtight, clearly labeled containers

Keep storerooms dry

Check packages for insect or rodent damage

When storing canned and dry products:

Find the unsafe storage practices in this picture

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