Proper Food Storage Practices: Keeping Food Safe and Fresh

1. Sanitation Y1.U2.6: The Flow of Food Keeping Food Safe in Storage

2. 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

3. 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

4. Key Terms

5. 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

6. 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

7. 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

8. Types of storage • Refrigerated • Temp (shelf life) • Type of food • Ambient temperature should be two degrees lower • Thermometers if needed, calibrated

9. Types of Storage • Refrigerated • Never place hot food in refrigerator • Do not overload unit • Use open shelving • Keep door closed

10. 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

11. Place by Temperature

12. Types of storage • Frozen • Check unit temperatures regularly • 0o or below • Deliveries put away right away • Hot food, circulation • Defrost on regular basis

13. 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

14. 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

15. Types of storage • Dry storage • Original packaging • Keep area clean and dry • Well ventilated

16. Brain Food • llel

17. Brain Food • Parallel

18. 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

19. 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

20. 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

21. 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

22. 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

23. Storing Specific Food • Eggs • 45o F. or lower • FIFO • Use within 4-5 weeks of packing date • Use pooled immediately

24. 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

25. 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

26. 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

27. 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.

28. Storing Specific Food • Produce cont • When soaking do not mix multiple items or mix batches

29. 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

30. Storing Specific Food • MAP, etc • Vacuum packaging does not prevent growth of anaerobic microorganisms • Discard if torn, slimy, excessive liquid, bubbles • Check expiration date

31. 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

32. 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

33. 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

34. Storing Specific Food • Chemicals • Keep in original containers • Never cross containers • Label • Store separate

35. 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