Flow of Food: Storage

Flow of Food: Storage

Objectives

• After completing this chapter you should be able to identify the following:

• Requirements for labeling and date marking food

• How to rotate food (FIFO)

• Temperature requirements for food in storage

• Safety considerations

• Guidelines for storing specific types of food including meat, poultry, fish, shellfish, eggs, produce, and dry food

General Storage Guidelines

Food storage is one of the most important control points for food safety

Labeling

• Labeleing is important so that one food isn't mistaken as another, and so that dates are kept accurately.

• Any item not in original container must be labeled

Date Marking

• Refrigeration SLOWS but does not STOP bacteria growth

• Ready to eat foods can only be stored for 7 days

• Commercially processed foods sometimes must be held for less than 7 days

• When combining a dish, use the discard date of the food with the shortest holding time

Rotation

• It's important to rotate foods to make sure the freshest ones are used in the right order

• Don't open a new container until the last one is all the way gone.

• Most common is FIFO method: First In, First Out

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Fill in the Blanks

What does FIFO stand for?

Storage Temperatures

• check holding temperatures often

• Store meat, seafood, and dairy in the coldest part of the fridge

• Don't overload fridge and freezer

• Us e open shelving

Storage Location

• Keep food in food areas.

• No: locker rooms, restrooms, mechanical rooms, or storage closets.

Avoid Storage Cross Contamination

• Store supplies and chemicals away from food

• All storage must be at least 6" off floor and away from walls.

• Store food in appropriate containers

Multiple Choice

How high off the ground must kitchen equipment be to meet health and safety requirements?

• 2"

• 4"

• 6"

• 8"

Dairy

Must be kept below 41 degrees, but should be in the coldest part of the fridge

Should be kept in dark locations

Meats

36-39 F

Keep covered to prevent drying out

Dry Storage

Well lit

Storage shelves with removable grating

6" off floor

Should lock

Fruits and Veg

Keep dry

Warmest part of fridge

Keep an eye on special items

Herbs

Keep warm, out of air flow

Usually in special containers

Beverages