1. New Generation Foods: Storing Anna Fortenberry

2. Why is Storage important? Money Food Safety Quality Preventing theft Being Prepared

3. Types of Storage Areas Dry Refrigerated Frozen Need to be clean and organized FIFO Clearly mark date received Check temperature regularly FCNS policy- every 3 hours Temperature Logs Keep items in their original containers

4. Dry Storage 50°-70°F Clean and dry Keep items 6” off the floor Items in original containers Label and date items MM/DD/YY Store items to where you can see date and label Store chemicals away from food Remove items that are damaged, spoiled, broken or torn packages, and cans that are bulging or leaking

5. Refrigerated Storage 32°-41°F Record temperature several times a day Allow air to circulate Don’t line shelves with foil or paper Don’t store items directly next to each other Keep items 6” off the floor Label and date items MM/DD/YY Store items to where you can see date and label Keep items in original containers Avoid cross-contamination

6. Refrigerator Storage Order 1.Ready-to-eat food 2.Milk and Juice 3.Whole cuts of beef or pork 4.Ground meat 5.Whole or ground poultry DISD Policy- store milk and juice on bottom shelves

7. Grapefruit Honeydew Lemons Limes Pineapples Melons Tomatoes Apples Berries Cantaloupe Green Onions Kiwifruit Nectarines Onions Oranges Peaches Plums Fresh-Cut Produce Broccoli Cabbage Cauliflower Celery Grapes Greens Carrots Herbs Lettuce Mushrooms Spinach Cucumbers Summer Squash Peppers Walk-In Refrigerator Back Wall Ethylene Producers Ethylene Sensitive

8. Frozen Storage 32°F and below Record temperatures several times a day Allow for air circulation Keep items 6” off the floor Date and label all items MM/DD/YY Store items to where you can see date and label Never refreeze thawed foods

9. Pest Control Pests can come in at any time Keep doors closed Keep areas clean and dry Maintain the proper temperatures FSA/FST If you notice a pest, tell your supervisor Supervisor If you notice a pest, place a work order on FileMaker

10. Video Take One DISD FCNST.J. High School New Generation Foods- Storing

11. Storing Activity February 20, 2015 Dallas ISD FCNS Staff In-service Training

12. Posters for Activity

13. Training Assessment Please take 5 minutes to complete the training assessment on storing