jimtrue.com : school : CUL112 : CH07: The Flow of Food: Storage

Posted by Jim True on August 5, 2009 8:14 PM. Last Updated August 5, 2009 8:14 PM

Disclaimer for all material noted here is at the bottom of this web page.

CH07: The Flow of Food: Storage

General Storage Guidelines

• Must Label Food: Name of product, date
• Little colored stickers that represent how long you can hold food
• Rotate products based on FIFO (First In First Out)
• Discard food that has passed its expiration date
• Create a schedule to throw out stored food on a regular basis
• Store food in containers intended for food
• Keep TCS food at 41F or at 135F or higher
• Refrigerated 41F or less
• Frozen Storage, temperature that must keep it frozen
• Store food, linens and single use items in designated storage areas
• Keep all storage areas clean and dry
• Clean dollies, carts, transporters, and trays often

Types of Storage

• Refrigerated Storage
• Set refrigerators to proper temperature
• Monitor food temperature regularly
• Schedule regular maintenance for refrigerators
• Do not overload refrigerator
• Use open shelving
• Keep refrigerators doors closed as much as possible
• Wrap or cover all food properly
• Store raw meat, poultry, and seafood separately from ready-to-eat food
• Frozen Storage
• Set freezers to a temperature that will keep products frozen
• Check freezer temperatures regularly
• Place frozen food deliveries in freezers as soon as they have been inspected
• Ensure good airflow inside freezers
• Defrost freezer units on a regular basis
• Clearly label food prepared on site that is intended for frozen storage
• Keep the unit closed as much as possible
• Dry Storage
• Keep storerooms cool and dry: 50-70F (10-21C)
• Make sure storerooms are well ventilated
• Store dry food away from walls and at least 6 inches off the floor
• Keep dry food out of direct sunlight

Storing Specific Food

• Meat
• Store meat immediately after delivery < 41F
• Removed from original packaging: wrap in airtight, moisture proof/clean sanitized container
• Poultry
• Fish
• Shellfish
• Shellstock identification tags
• Eggs: 45F or lower, do not wash eggs before storing, FIFO
• Dairy Products
• Fresh Produce
• ROP Food
• UHT and Aseptically Packaged Food: once opened 41F or lower
• Canned Goods: 50-70F in dry storage
• Dry Food: airtight containers

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.