The Flow of Food: Storage Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

General Storage Guidelines Label Food Rotate products to ensure that the oldest inventory is used first FIFO – First In First Out Discard food that has passed it 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 41*F or lower, or at 135*F or higher Check temperatures of stored food and storage areas Store food, linens, and single-use items in designated areas Keep all storage areas clean and dry

Types of Storage Refrigerated Storage Frozen Storage Dry Storage

Refrigerator Storage Shelf life: the amount of time food will remain suitable for use. General Guidelines for Refrigerator Storage Set to proper temperature Monitor food temperature regularly Schedule regular maintenance Do not overload refrigerators Use open shelving Keep refrigerator doors closed as much as possible Wrap or cover all food items 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 Make sure storerooms are well ventilated Store dry food away from walls and at least six inches off the floor Keep dry food out of direct sunlight

Storing Specific Food: Meat & Poultry Store immediately after delivery. Fresh meat and poultry must be held at an internal temperature of 41*F or lower. Frozen meat and poultry must be held at a temperature that will keep it frozen If removed from its original package, make sure it is rewrapped in an airtight, moisture free material or put into a clean and sanitized container

Storing Specific Food: Fish Fresh fish must be held at an internal temperature of 41*F or lower. If removed from its original package, make sure it is rewrapped in an airtight, moisture free material or put into a clean and sanitized container Fresh, whole fish should be packed in flaked or crushed ice, and ice beds mush be self-draining. Ice must be changed regularly and bins cleaned and sanitized Frozen fish must be held at a temperature that will keep it frozen

Storing Specific Foods: Shellfish Live shellfish (clams, oysters, mussels, & scallops) must be stored in its original container at an air temperature of 45*F or lower You must keep shellstock I.D. tags for ninety days from the date the last shellfish was sold or served from the container Store shucked shellfish at an internal temperature of 41*F or lower

Storing Specific Foods: Eggs Received eggs must be immediately stored at an air temperature of 45*F or lower Do not wash eggs before storing them Use the FIFO method of stock rotation Keep shell eggs in cold storage right up until the time they are used Store frozen egg products at temperatures that will keep them frozen

Storing Specific Foods: Dairy Store dairy products at 41*F or lower Always use the FIFO method in stock rotation

Storing Specific Foods: Produce Cut fruits and vegetables should be stored at 41*F or lower. Specifically cut melons or tomatoes. Other fruits and vegetables have various temperature requirements for storage. Fruits and vegetables kept in the refrigerator can dry out Some fruits and vegetables ripen better when stored at room temperature Most produce should not be washed before putting away

Storing Specific Foods: Ultra-high Temperatures or Pasteurized Can be stored at room temperature Once opened, store in refrigerator at 41*F or lower

Storing Specific Foods: Canned Food and Dry Goods Store between 50*F and 70*F Discard damaged cans Keep store rooms dry Wipe cans and clean before opening Keep flour, cereal, and grain products in airtight containers Before using dry goods, check containers for damaged insects or rodents Sugar and salt, if stored in the right conditions, can be held almost indefinitely