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

2. 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

3. Types of Storage
Refrigerated Storage
Frozen Storage
Dry Storage

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

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

12. 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

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

14. 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