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Chapter

The Flow of Food: Storage

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Learning Objectives
At the end of the chapter the participants must
be able to:

Properly label and date-mark refrigerated, frozen,


and dry food prior to storage.
Properly store refrigerated, frozen, dry, and canned
food.
Apply first in, first out (FIFO) practices as they relate
to refrigerated, frozen, and dry-storage areas.
Properly store raw food to prevent crosscontamination.
Identify temperature requirements for refrigerated
and dry-storage areas.
Identify proper storage containers for refrigerated,
frozen, and dry food.
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General Storage Guidelines


Label Food
Potentially hazardous, ready-to-eat food prepared onsite must contain a label that includes:
The name of the food
The date by which it should be sold, consumed or
discarded

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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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

Discard food that has passed the


manufacturers expiration date
Potentially hazardous, ready-to-eat food that was
prepared in-house:
Can be stored for 7 days at 41F (5C) or lower
Must be thrown out after 7 days
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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

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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 its no


longer needed

Check temperatures of stored food and


storage areas

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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
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 41F


(5C) or lower

Slows the growth of microorganisms

Set refrigerators to the proper temperature

The setting must keep the food at an internal


temperature
of 41F (5C) or lower

Monitor food temperature regularly

Randomly sample the internal temperature of


stored food with a calibrated thermometer
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Refrigerated Storage Guidelines


Do not overload refrigerators
Storing too many products:

Prevents good airflow

Makes units work harder

Use open shelving in the unit


Lining shelving with the following restricts air
circulation:

Aluminum foil

Sheet pans

Paper
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Refrigerated Storage Guidelines


Never place hot food in refrigerators

This can warm the interior and put other food into
the temperature danger zone

Keep refrigerator doors closed as much as


possible

Frequent opening lets warm air inside

Use cold curtains to help maintain


temperatures
Store raw meat, poultry, and fish:

Separately from cooked and ready-to-eat food


Below cooked and ready-to-eat food

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OR

Refrigerated Storage Guidelines


Wrap food properly

Leaving it uncovered can lead to cross-contamination

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

Dry (50% to 60% humidity)

Well ventilated

Clean

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 and Poultry


When storing fresh meat:

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


lower

Wrap it in airtight, moisture-proof material


Place it in a clean, sanitized container

OR

When storing fresh poultry:

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


lower

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 and Shellfish


When storing fresh fish:
Store it 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
Store frozen fish in moisture-proof wrapping

When storing shellfish:


Store alive at an air temperature of 45F (7C) or
lower
Store in original containers
Keep shell stock 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 Eggs and Egg Products


Shell Eggs:

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

Liquid Eggs:

Store according to manufacturers recommendations

Keep in refrigerated storage until used

Dried Eggs:

Store product in a dry, cool storeroom

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Storing Dairy and Fresh Produce


When storing dairy:
Store fresh at 41F (5C) or lower
Follow FIFO
Discard product that has passed use-by or
expiration dates
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: Test Your Food Safety Knowledge


1. True or False: Potato salad that has been prepared in-house
and stored at 41F (5C) 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 65F (18C) is
acceptable
4. True or False: Raw chicken must be stored below ready-toeat food, such as pumpkin pie, if it is stored in the same walkin refrigerator
5. True or False: If stored food has passed its expiration date, it
should be served at once
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Apply Your Knowledge: Load the Fridge


Store each item on the proper storage shelf

2
A

Cooked and
ready-to-eat food

Raw ground meat

Whole, raw meat

Raw poultry

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Apply Your Knowledge: Whats Wrong With This Picture?


Find the unsafe storage practices in this picture:

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