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Storage

Storage. Types of Storage. Refrigeration Freezer Dry storage Food Cleaned and sanitized equipment Chemicals. First In, First Out (FIFO). Past-dated foods will lose their quality and sometimes become unsafe. FIFO ensures proper rotation of foods in storage.

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Storage

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  1. Storage

  2. Types of Storage • Refrigeration • Freezer • Dry storage • Food • Cleaned and sanitized equipment • Chemicals Storage

  3. First In, First Out (FIFO) • Past-dated foods will lose their quality and sometimes become unsafe. • FIFO ensures proper rotation of foods in storage. • When foods are received, put the oldest in the front and the newest in the back. • Identify package date, preparation date, or date of purchase. Storage

  4. Date Marking • Refrigerated, ready-to-eat, potentially hazardous foods include: • Deli meats, seafood salads, cooked and chilled leftovers. • When prepared in the establishment and held for more than 24 hours, they must be dated. • When prepared and packaged by a food processing plant, they must be dated when the original container is opened and if they will be held for more than 24 hours. • The date must indicate when the food will be eaten, sold, or thrown out. Storage

  5. Date Marking of RTE Food • Some RTE foods are exempt from date marking. These include: • Deli salads prepared and packaged in a food processing plant. • Hard and semi-soft cheeses. • Cultured dairy products. • Preserved fish products. • Shelf-stable RTE meat and poultry products. Storage

  6. Cross-contamination in Storage • Bacteria can be transferred from one food to another if the food is not properly stored. • Properly cover foods except while hot food is being cooled. • Store raw food below cooked or ready-to-eat food. Storage

  7. Activity Storage – Right or Wrong?

  8. Storage – Right or Wrong? Storage

  9. Storage – Right or Wrong? Storage

  10. Storage – Right or Wrong? Storage

  11. Storage – Right or Wrong? Storage

  12. Storage -- Right or Wrong? Storage

  13. Storage – Right or Wrong? Storage

  14. Temperature of Storage Units Refrigeration • Must keep food at 41 oF or colder. • Air temperature should be 39 oF or colder. Freezer • Must keep food at 0 oF or colder. • Air temperature should be 0 oF or colder. Dry storage • Best if temperature is between 50 oF and 70 oF. • Humidity level should be between 50% and 60%. Storage

  15. Storage Containers • Food that is removed from its original package must be stored in an approved storage container. • All containers must be food-grade. • The container must be identified with the common name of the food except if it is unmistakably recognized. Storage

  16. Activity What’s My Storage Temperature?

  17. What’s My Storage Temperature? Canned foods Milk Storage

  18. What’s My Storage Temperature? Whole, uncut fruit Fresh fish Storage

  19. What’s My Storage Temperature? Frozen turkey Chicken salad Storage

  20. What’s My Storage Temperature? Fresh cut melon Crackers Storage

  21. What’s My Storage Temperature? UHT dairy creamers Raw pork Storage

  22. Activity Preventing Cross-contamination during Storage

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