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 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