1. Condition of Facilities and Equipment 2.

Arrangement of Foods

The factors involved in maintaining proper internal conditions include temperature, storage containers, shelving, and cleanliness.

This factor is particularly important to perishables.

Fresh meats Fresh produce Fresh dairy products Fresh fish Frozen foods 34-36 F 34-36 F 34-36 F 30-34 F -10-0 F

Care must be given to storing them to appropriate containers. Many staples are purchased in air tight containers while others in unsealed containers which are susceptible to attacks by insects and vermin.

Perishables shelving should be slatted to permit maximum circulation of air in refrigerated facilities. Non-perishables use stainless steel wire.

Absolute cleanliness should be enforced in all storage facilities at all times. Refrigerated facilities to prevent the accumulation of small amounts of spoiling food, which can give off odors and may affect other food. Storeroom facilities it will discourage infestation by insects and vermin.

 Keeping available

the

most-used

items

readily

Fixing definite location

Keeping the most-used items readily available

Usually helpful to arrange the storage facilities so that the most frequently used items are keep closest to the entrance.

Each particular item should always be found in the same location, and attention should be given to ensuring that new deliveries of the item are stored in the same location.