1. Food Storage

2. OVERVIEW Describe general storage requirements for different types of food. GeneralRefrigeratedHeated Semi Perishable

3. General Storage Proper food storage will minimize contamination of food and improve shelf life. Food that is removed from original package will be stored in a clean, covered, impervious, and nonabsorbent container.

4. General Storage Bread or rolls may be covered by linens or napkins when covering small quantities. Solid cuts of meat may be uncovered on clean, sanitized hooks if no food product is stored under it. Where different types of meat are stored separation should be considered to prevent cross contamination.

5. Separate meats NAPKIN Clean hooks

6. General Storage Containers or bulk lots of food should be stored: 15cm above floor and 15 cm from air ducts 10 cm from walls On a easily cleanable, non absorbent surface

7. General Storage Storage racks or dollies should be easily movable for inspection purposes. Organization and cleanliness is essential for inspection.

8. Food should not be stored under any leaking pipes or water system that may leak. If no other area is available preventive medicine authority should take corrective action and recommend plan for a method to prevent food from cross contamination and spoilage. General Storage

9. Food not subject to further washing or cooking before serving should be stored in a way to prevent cross contamination. Raw meats and seafood should be in separate refrigerated units.

10. General Storage If raw and cooked food are stored in same unit, cover raw food and store below cooked foods or foods which will receive no more cooking or reheating.

11. Non-acidic bulk food, such as cooking oil, syrup, salt, sugar, or flour, should be left in original package. Sugar, Flour, and similar items should be put in container with tight lid and nonabsorbent. Only food is stored in food storage spaces. General Storage

12. FIFO First in, First out (FIFO) - oldest items will be taken out of storage first to avoid expiration.

13. Refrigerated Storage Temperature control is the most important aspect. Thermometer must be placed in unit, be visible, and accurate within critical range. Check at least twice daily and document. Mercury thermometers are not to be used.

14. Refrigerated Storage Required temperature is 0°- 5° C for refrigeration units. Check regularly and keep log book next to unit. Care should be taken to not let excess frost buildup in freezer unit. Refrigerator should be cleaned routinely with warm water and detergent.

15. Refrigerated Storage Frozen food should be kept -17° C or below. Any temperature change that is out of the normal range should be reported immediately.

16. Heated Storage When available for hot food holding, equipment must have a thermometer that is visible and accurate. Employees must maintain log and check temperature regularly. If impractical to have thermometer on equipment, employee will have one available for personnel to record temperature.

17. Temperature

18. Semi Perishables Canned, dried, dehydrated, any other items not needing refrigeration. Should be inspected prior to storage for tears, broken lids, abnormal shape, infestation, and expiration.

19. Air Circulation Adequate air circulation is when there is sufficient space between air ducts and products, and enough space 15cm and 10 cm away from wall and floor/air ducts, respectively.

20. Summary Describe general storage requirements for different types of food. GeneralRefrigeratedHeated Semi Perishable

21. Review Questions 1. What is FIFO? 2. How far should packages be stored away from wall and floor and air ducts? 3. What kind of container would you use to put rice or sugar if needed to take out of package? 4. Refrigerated temperature should be kept at what temperature?