The Flow of Food: Storage

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Potato salad that has been prepared in-house and stored at 41F (5C) must be discarded after three days 2. True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers 3. True or False: Storing cans of tomatoes at 65F (18C) is acceptable 4. True or False: Raw chicken must be stored below ready-toeat food, such as pumpkin pie, if it is stored in the same walkin refrigerator 5. True or False: If stored food has passed its expiration date, it should be served at once
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General Storage Guidelines

Label Food Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes:
The The

name of the food

date by which it should be sold, consumed or discarded

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General Storage Guidelines

Rotate products to ensure the oldest inventory is used first One way to rotate products is to follow FIFO:

Identify the use-by or expiration date of products Shelve products with the earliest dates in front of those with later dates Use products stored in front first

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General Storage Guidelines

Deplete stored product on a regular basis If product is not sold or consumed by a predetermined date:

Throw it out

Clean and sanitize the container

Refill the container with new product

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General Storage Guidelines

Discard food that has passed the manufacturers expiration date Potentially hazardous, ready-to-eat food that was prepared in-house:

Can be stored for 7 days at 41F (5C) or lower Must be thrown out after 7 days

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General Storage Guidelines

Transfer food between containers properly If food is removed from its original package:

Put it in a clean, sanitized container Cover it

Label the container with:

The name of the food The original use-by or expiration date

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General Storage Guidelines

Keep potentially hazardous food out of the temperature danger zone

Store deliveries after inspection Take out only as much food as can be prepared at one time Put prepared food away until needed Properly cool and store cooked food when its no longer needed

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General Storage Guidelines

Check temperatures of stored food and storage areas

Photo courtesy of Roger Bonafield and Dingbats

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General Storage Guidelines

Store food in designated storage areas Do not store food:

Near chemicals or cleaning supplies

In restrooms
In locker rooms In janitor closets

In furnace rooms
Under stairways or pipes

Never store food near chemicals or cleaning supplies

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General Storage Guidelines

Keep all storage areas clean and dry

Clean up spills immediately

Clean dollies, carts, transporters, and trays often

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Refrigerated Storage
Refrigerated Storage

Used to hold potentially hazardous food at 41F (5C) or lower Slows the growth of microorganisms

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Refrigerated Storage Guidelines

Set refrigerators to the proper temperature

The setting must keep the food at an internal temperature of 41F (5C) or lower

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Refrigerated Storage Guidelines

Monitor food temperature regularly

Randomly sample the internal temperature of stored food with a calibrated thermometer

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Refrigerated Storage Guidelines

Do not overload refrigerators Storing too many products:

Prevents good airflow

Makes units work harder

Overloaded refrigerator

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Refrigerated Storage Guidelines

Use open shelving in the unit Lining shelving with the following restricts air circulation:

Aluminum foil Sheet pans

Paper

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Refrigerated Storage Guidelines

Never place hot food in refrigerators

This can warm the interior and put other food into the temperature danger zone

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Refrigerated Storage Guidelines

Keep refrigerator doors closed as much as possible

Frequent opening lets warm air inside

Use cold curtains to help maintain temperatures

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Refrigerated Storage Guidelines

Store raw meat, poultry, and fish:

Separately from cooked and ready-to-eat food

OR

Below cooked and ready-to-eat food

Improper Storage

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Refrigerated Storage Guidelines

Wrap food properly

Leaving it uncovered can lead to cross-contamination

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Apply Your Knowledge: Load the Fridge

Store each item on the proper storage shelf

1
2 3 4
Cooked and ready-to-eat food

Whole, raw meat

Raw poultry

Raw ground meat

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Frozen Storage Guidelines

When storing food in freezers:

Keep freezers at a temperature that will keep products frozen Check freezer temperatures regularly Place deliveries in freezers as soon as they have been inspected Clearly label frozen food that was prepared on site

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Dry Storage Guidelines

Keep storerooms:

Cool (50F to 70F [10C to 21C])

Dry (50% to 60% humidity)

Well ventilated Clean

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Dry Storage Guidelines

When storing food in dry storage keep it:

Away from walls Out of direct sunlight At least 6 (15 cm) off the floor

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Storing Meat
When storing fresh meat:

Store it at an internal temperature of 41F (5C) or lower Wrap it in airtight, moisture-proof material
OR

Place it in a clean, sanitized container

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Storing Poultry
When storing fresh poultry:

Store it at an internal temperature of 41F (5C) or lower Store ice-packed product as is in self-draining containers

Change the ice often Clean and sanitize the container regularly

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Storing Fish
When storing fresh fish:

Store it at an internal temperature of 41F (5C) or lower Store ice-packed product as is in self-draining containers Keep fillets and steaks in original packaging Store frozen fish in moisture-proof wrapping

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Storing Eggs and Egg Products

Shell Eggs:

Store at an air temperature of 45F (7C) or lower Keep eggs in refrigerated storage until used Use eggs within 4-5 weeks of packing date

Liquid Eggs:

Store according to manufacturers recommendations Keep in refrigerated storage until used

Dried Eggs:

Store product in a dry, cool storeroom

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Storing Shellfish
When storing shellfish:

Store alive at an air temperature of 45F (7C) or lower Store in original containers Keep shellstock tags on file for 90 days from the harvest date of the shellfish Obtain a variance if storing shellfish in a display tank prior to service

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Storing Dairy
When storing dairy:

Store fresh at 41F (5C) or lower

Follow FIFO
Discard product that has passed use-by or expiration dates

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Storing Produce
When storing fresh produce:

Storage temperatures will vary by product Product packed on ice can be stored as is Do not wash product prior to storage When soaking or storing product in standing water or an ice water slurry:

Do not mix different items Do not mix multiple batches of the same item

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Apply Your Knowledge: Whats Wrong With This Picture?

Find the unsafe storage practices in this picture:

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