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The Flow of Food: Storage

The Flow of Food: Storage

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The Flow of Food: Storage

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  1. The Flow of Food: Storage

  2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days • True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers • True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable • 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 • True or False: If stored food has passed its expiration date, it should be served at once 7-2

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. General Storage Guidelines Check temperatures of stored food and storage areas Photo courtesy of Roger Bonafield and Dingbats

  10. 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

  11. General Storage Guidelines • Keep all storage areas clean and dry • Clean up spills immediately • Clean dollies, carts, transporters, and trays often

  12. Refrigerated Storage • Refrigerated Storage • Used to hold potentially hazardous food at 41°F (5°C) or lower • Slows the growth of microorganisms

  13. 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

  14. Refrigerated Storage Guidelines • Monitor food temperature regularly • Randomly sample the internal temperature of stored food with a calibrated thermometer

  15. Refrigerated Storage Guidelines • Do not overload refrigerators • Storing too many products: • Prevents good airflow • Makes units work harder Overloaded refrigerator

  16. Refrigerated Storage Guidelines • Use open shelving in the unit • Lining shelving with the following restricts air circulation: • Aluminum foil • Sheet pans • Paper

  17. Refrigerated Storage Guidelines • Never place hot food in refrigerators • This can warm the interior and put other food into the temperature danger zone

  18. Refrigerated Storage Guidelines • Keep refrigerator doors closed as much as possible • Frequent opening lets warm air inside • Use cold curtains to help maintain temperatures

  19. 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

  20. Refrigerated Storage Guidelines • Wrap food properly • Leaving it uncovered can lead to cross-contamination

  21. Apply Your Knowledge: Load the Fridge • Store each item on the proper storage shelf 1 2 Cooked and ready-to-eat food C A Whole, raw meat 3 4 B D Raw poultry Raw ground meat 7-21

  22. 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

  23. Dry Storage Guidelines • Keep storerooms: • Cool (50°F to 70°F [10°C to 21°C]) • Dry (50% to 60% humidity) • Well ventilated • Clean

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. Apply Your Knowledge: What’s Wrong With This Picture? • Find the unsafe storage practices in this picture: 7-32