Sanitation Y1.U2.6: The Flow of Food

Keeping Food Safe in Storage

Objectives• Label and store specific types of

refrigerated food

• Label and store frozen food

• Properly store dry and canned food

• Apply first in, first out (FIFO) practices

Objectives• Properly store raw food to prevent

cross-contamination• Properly transfer food from original

containers to storage containers• Follow the proper procedures for

using refrigerators, freezers, and dry storage areas

Key Terms

General Storage Guidelines

• Follow first in, first out (FIFO) method

• Keep potentially hazardous food out of the temperature danger zone

• Check temperatures of stored food in storage areas

General Storage Guidelines

• Label Food

• Keep all storage areas clean and dry

• Clean dollies, carts, transporters and trays often

• Store food only in designated areas

General Storage Guidelines

• Discard if passed manufacturer expiration date

• Establish schedule to insure stored product is depleted on a regular basis

• Transfer food between containers properly

Types of storage• Refrigerated

– Temp (shelf life)– Type of food– Ambient temperature should be two

degrees lower– Thermometers if needed, calibrated

Types of Storage• Refrigerated

– Never place hot food in refrigerator– Do not overload unit– Use open shelving– Keep door closed

Types of storage• Refrigerated

– Wrap food properly– Keep raw meats separate from

cooked or rte foods– Cooked and rte above meats– Place by cook temp. lowest to

highest

Place by Temperature

Types of storage• Frozen

– Check unit temperatures regularly– 0o or below– Deliveries put away right away– Hot food, circulation– Defrost on regular basis

Types of storage• Frozen

– Never refreeze thawed food unless it has been thoroughly cooked

– Rotate using FIFO– Store in original package– Keep door closed– Label

Types of storage• Dry Storage

– Recommended 50o-70o F. and 50-60 percent humidity, out of direct sunlight

– Monitor temperature and humidity (hygrometer)

– Store food 6 inches from floor and away from walls

Types of storage• Dry storage

– Original packaging– Keep area clean and dry– Well ventilated

Brain Food

• llel

Brain Food

• Parallel

Storing Specific Food• Meat

– Store immediately, coldest part of refrigerator or freezer, 41o (40o NYS) or below

– Wrap airtight, frozen moisture-proof– Primal cuts hung– Discard if signs of spoilage

Storing Specific Food• Poultry

– Store raw poultry refrigerated 41°F or lower or frozen

– If ice packed, self draining, change ice and sanitize container often

Storing Specific Food• Fish

– Store fresh fish refrigerated 41°F or lower or frozen

– Freeze moisture-proof– If ice packed, self draining, change

ice and sanitize container often

Storing Specific Food• Fish

– Fish to be served raw or partially cooked to be frozen by processor as follows

• -4o F. or lower for 7 days• -31o F. or lower 15 hours in blast freezer• Exceptions, shellfish, certain species

tuna, check with supplier

Storing Specific Food• Shellfish

– Live shellfish, in containers, 45o F. to 35o F.

– Mollusks displayed in tank must• Signage, display only• Health dept. variance

– Water will not contact other fish– Tank won’t affect quality or safety– Retain shellstock identification tags

Storing Specific Food• Eggs

– 45o F. or lower– FIFO– Use within 4-5 weeks of packing

date– Use pooled immediately

Storing Specific Food• Eggs

– Liquid eggs kept in original container 41o F. or lower, do not freeze

– Dried egg products, store cool, dry, away from light, refrigerator is best, reconstituted 41o F. or lower

Storing Specific Food• Dairy

– 41o F. or lower– Ice cream 6o to 10o F.– Do not hold at room temperature for

more than 2 hours– FIFO

Storing Specific Food• Produce

– Most 41o F. or lower, can vary with item

– Fruits and vegetables dry out quickly, keep 85-95% relative humidity

– Do not wash before storage, excess moisture promotes mold

Storing Specific Food• Produce

– Avocados, bananas, tomatoes ripen best at room temperature

– Citrus fruit, hard rind squash, eggplant, root vegetables such as potatoes, sweet potatoes, rutabagas, onions- cool, dry storeroom 60o to 70o F.

Storing Specific Food• Produce cont

– When soaking do not mix multiple items or mix batches

Storing Specific Food• ROP, MAP, Vacuum-Packed,

Sous Vide– Use temperatures recommended by

manufacturer, usually 41o F. or lower or frozen 0o F. or lower

– Inspect, store and handle these products carefully

Storing Specific Food• MAP, etc

– Vacuum packaging does not prevent growth of anaerobic microorganisms

– Discard if torn, slimy, excessive liquid, bubbles

– Check expiration date

Storing Specific Food• UHT, aseptically packaged

– If both, room temperature– May want cold– Once opened, internal 41o F. or

lower– UHT not aseptically packaged,

internal 41o F. or lower

Storing Specific Food• Canned Goods

– Store 50o to 70o F., higher temperatures shorten shelf life

– Keep storeroom dry (rust)– Wipe cans clean with sanitized cloth

before opening

Storing Specific Food• Dry Foods

– Keep flour, cereal, grain in airtight containers (moisture/stale/mold)

– Label– Inspect for evidence of insects or

rodents– Salt/sugar indefinite

Storing Specific Food• Chemicals

– Keep in original containers– Never cross containers– Label– Store separate

Shelf life• Pay close attention to each foods

expiration date, discard• Refrigerated ph/rte’s should be

consumed within 7 days of preparation

• Frozen ph/rte’s should be consumed within 24 hours of thawing