•Chapter Number 7
•The Flow of Food:
Storage
Class Name
Instructor Name
Date, Semester
Book Title
Book Author
1
7.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
7.1
Requirements for labeling and date marking food
7.2
How to rotate food using first-in, first-out (FIFO)
7.3
Temperature requirements for food in storage
7.4
Practices that can prevent temperature-abuse
during storage
2
7.0
Learning Objectives (cont.)
After this presentation, you should be able to complete the following
Learning Outcomes
7.5
Locations where food should not be stored
7.6
Practices that can prevent cross-contamination
during storage
7.7
Guidelines for storing specific types of food
including meat, poultry, fish, shellfish, eggs,
produce, and dry food
3
7.0 KEY TERMS
• Date marking: A date on ready-to-eat
TCS food held for more than 24
hours indicating by when the food
must be sold, eaten, or thrown out.
• First-in, first-out (FIFO): Method of
stock rotation in which products
are shelved based on their use-by or
expiration dates, so oldest products
are used first.
• Reduced-oxygen packaged (ROP) food:
Packaging method that reduces the
amount of oxygen available in order
to slow microbial growth. ROP
methods include sous vide, MAP,
and vacuum packaging.
7.1
Requirements for labeling and date marking food
LABELING FOOD FOR USE ON-SITE
• Any item not stored in its
original container must be
labeled.
• The label must include the
common name of the food or a
statement that clearly and
accurately identifies it.
• If a food is easily identifiable by
sight and will not be mistaken for
another item, it is not necessary
to label the item.
7.1
Requirements for labeling and date marking food
LABELING FOOD THAT IS PACKAGED
ON-SITE FOR RETAIL SALE
• Food packaged in the operation that is being sold to customers for
use at home must be labeled. The label must include the following
information:
– Common name of the food or a statement that clearly identifies it
– Quantity of the food
– List of ingredients in descending order by weight if the item contains
two or more ingredients
– List of artificial colors and flavors in the food—chemical preservatives
must also be listed
– Name and place of business of the manufacturer, packer, or distributor
– Source of each major food allergen contained in the food—this is not
necessary if the source is already part of the common name of the
ingredient
7.1
Requirements for labeling and date marking food
DATE MARKING
• Ready-to-eat TCS food must include date marking if it will be held
for longer than 24 hours.
– The date marking must indicate when the food must be sold, eaten, or
thrown out.
– Ready-to-eat TCS food can be stored for only seven days if it is held at
41°F (5°C) or lower. The count begins on the day the food was
prepared or a commercial container was opened.
• Commercially Processed Food
– Sometimes commercially processed food will have a use-by date that
is less than seven days from the date the container was opened. In this
case, the container should be marked with this use-by date as long as
the date is based on food safety.
• Combining Food
– When combining food in a dish with different use-by dates, the discard
date of the dish should be based on the earliest prepared food.
7.2
How to rotate food using first-in,
first-out (FIFO)
ROTATION
• Food must be rotated while in storage to maintain quality
and limit the growth of pathogens.
• Food items must be rotated so the items with the earliest
use-by or expiration dates are used before those with later
dates.
• Here is one way to use the FIFO method:
– Identify the food item’s use-by or expiration date.
– Store items with the earliest use-by or expiration dates in front
of items with later dates, as shown in the photo at left.
– Once shelved, use those items stored in front first.
– Throw out food that has passed its manufacturer’s use-by or
expiration date.
7.3
Temperature requirements for food in storage
TEMPERATURES
• Pathogens can grow when food is not stored at the correct
temperature.
• Follow these guidelines to keep food safe:
– Store TCS food at an internal temperature of 41°F (5°C) or lower, or
135°F (57°C) or higher. Randomly sample the internal temperature of
stored food using a calibrated thermometer on a regular basis.
– Store meat, poultry, seafood, and dairy items in the coldest part of the
unit, away from the door.
– Store frozen food at temperatures that keep it frozen.
– Make sure storage units have at least one air-temperature measuring
device.
• It must be accurate to +/- 3°F or +/- 1.5°C.
• It must be located in the warmest part of refrigerated units or
coldest part of hot-holding units.
7.3
Temperature requirements for food in storage
TEMPERATURES (cont.)
• Do not overload coolers or freezers. Storing too many food items
prevents good airflow and makes the units work harder to stay cold.
• Consider using cold curtains in walk-in coolers and freezers to help
maintain temperatures.
• Use open shelving. Do not line shelves with aluminum foil, sheet
pans, or paper. This restricts circulation of cold air in the unit.
• Monitor food temperatures in coolers regularly. Randomly sample
the temperature of stored food to verify that the cooler is working.
• Defrost freezers regularly. They are more efficient when free of
frost. Move food to another freezer while defrosting.
7.4
Practices that can prevent temperature-abuse
during storage
PRACTICES THAT CAN PREVENT TEMPERATUREABUSE DURING STORAGE
• Do not overload coolers or freezers. Storing too many food items
prevents good airflow and makes the units work harder to stay cold.
• Consider using cold curtains in walk-in coolers and freezers to help
maintain temperatures.
• Use open shelving. Do not line shelves with aluminum foil, sheet
pans, or paper. This restricts circulation of cold air in the unit.
• Monitor food temperatures in coolers regularly. Randomly sample
the temperature of stored food to verify that the cooler is working.
• Defrost freezers regularly. They are more efficient when free of
frost. Move food to another freezer while defrosting.
7.5
Locations where food should not be stored
PREVENTING CROSS-CONTAMINATION
•
•
Food and nonfood items
must be stored in ways
that prevent crosscontamination.
Follow these guidelines
– Supplies
•
•
•
Store food, linens, and
single-use items (e.g.,
sleeve of single-use
cups, single-use gloves),
in designated storage
areas.
These items must be
stored away from walls
and at least six inches
(15 centimeters) off the
floor.
Single-use items should
be stored in the original
packaging.
7.5
Locations where food should not be stored
PREVENTING CROSS-CONTAMINATION (cont.)
– Containers
• Store food in containers intended for food.
• Containers should be durable, leak-proof, and able to be sealed or
covered.
• Never use empty food containers to store chemicals or put food in
empty chemical containers.
• Wrap or cover all food correctly.
– Cleaning
• Keep all storage areas clean and dry.
• Clean floors, walls, and shelving in coolers, freezers, dry-storage areas,
and heated holding cabinets regularly.
• Clean up spills and leaks promptly.
• Clean dollies, carts, transporters, and trays often.
• Store food in containers that have been cleaned and sanitized.
• Store dirty linens away from food.
7.6
Practices that can prevent cross-contamination
during storage
STORAGE ORDER
• Store raw meat, poultry, and seafood separately from
ready-to-eat food.
• If raw and ready-to-eat food cannot be stored separately,
store ready-to-eat food above raw meat, poultry, and
seafood.
– This will prevent juices from raw food from dripping onto readyto-eat food.
• Store raw meat, poultry, and seafood in coolers in the
following top-to-bottom order:
–
–
–
–
seafood
whole cuts of beef and pork
ground meat and fish
whole and ground poultry
7.6
Practices that can prevent cross-contamination
during storage
STORAGE ORDER (cont.)
• This order is based on the minimum internal
cooking temperature of each food.
7.7
Guidelines for storing specific types of food
MEAT AND POULTRY
• The general storage guidelines apply to most food. However, certain
types of food have special requirements.
– Meat
• Store meat in its own storage unit or in the coldest part of the cooler.
• If meat is removed from its original packaging, wrap it in airtight, moisture-proof
material or place it in clean and sanitized containers.
• Primal cuts, quarters, sides of raw meat, and slab bacon can be hung on clean
and sanitized hooks or placed on sanitized racks.
• Do not store meat above other food.
– Poultry
• Store raw poultry at an internal temperature of 41°F (5°C) or lower.
• Frozen poultry should be stored at temperatures that will keep it frozen.
• If meat has been removed from its original packaging, place it in airtight
containers or wrap it in airtight material.
• Ice-packed poultry can be stored in a cooler as is.
• Use self-draining containers\Change the ice and sanitize the container often.
7.7
Guidelines for storing specific types of food
FISH
• Fresh fish is very sensitive to time-temperature abuse. It
can spoil quickly if handled incorrectly.
• Store fresh fish at an internal temperature of 41°F (5°C)
or lower.
• Keep fillets and steaks in original packaging, or tightly
wrap them in moisture-proof materials.
• Fresh, whole fish can be packed in flaked or crushed ice.
– Ice beds should be self-draining.
– Change the ice and clean and sanitize the container often.
– Store frozen fish at temperatures that will keep it frozen.
7.7
Guidelines for storing specific types of food
SHELLFISH
• Store shucked shellfish at an internal temperature of 41°F (5°C) or lower.
• Store live shellfish in its original container at an air temperature of 41°F
(5°C) or lower.
• Keep shellstock identification tags on file for 90 days from the date the last
shellfish was sold or served from the container.
• You may store live shellfish, such as clams, oysters, mussels, and scallops, in
a display tank under one of two conditions:
– The tank has a sign stating that the shellfish are for display only.
– For shellfish to be served to customers, a variance has been obtained from the
local regulatory authority that allows the shellfish to be served to customers.
– You will need to show the following:
• Water from other tanks will not flow into the display tank.
• Using the display tank will not affect food quality or safety.
• Shellstock ID tags have been retained as required.
7.7
Guidelines for storing specific types of food
EGGS & MILK
• Store shell eggs at an air temperature of 45°F (7°C) or lower.
• Maintain constant temperature and humidity levels in coolers used to store
shell eggs.
• Do not wash shell eggs before storing them. They are washed and sanitized
at the packing facility.
• Plan to use all shell eggs within four to five weeks of the packing date.
• Keep shell eggs in cold storage until the time they are used.
• Take out only as many eggs as are needed for immediate use.
• Store frozen egg items at temperatures that will keep them frozen.
• Store liquid eggs according to the manufacturer’s recommendations.
• Dried egg items can be stored in a cool dry-storage area. Once they are
reconstituted (mixed with water), store them in the cooler at 41°F (5°C) or
lower. Do not reconstitute more dried egg item than is needed for
immediate use.
• Milk
– Store milk at 41°F (5°C) or lower.
7.7
Guidelines for storing specific types of food
ROP FOOD
• Always store reduced-oxygen packaged (ROP) food at temperatures
recommended by the manufacturer or at 41°F (5°C) or lower. This
includes modified atmosphere packaged (MAP), vacuum-packed, and
sous vide food.
• Frozen items should be stored at temperatures that will keep them
frozen.
• Store and handle these items carefully as ROP items are especially
susceptible to the growth of Clostridium botulinum.
• Always check the expiration date before using ROP items.
• Throw the item away if the package shows any of the following
characteristics:
– It is torn or slimy.
– It contains excessive liquid.
– The food item bubbles, indicating the possible growth of Clostridium
botulinum.
7.7
Guidelines for storing specific types of food
UHT FOODS, CANNED GOODS, & DRY FOODS
• UHT and Aseptically Packaged Food
– Can be stored at room temperature
– Once opened, store UHT and aseptically packaged food in the cooler at 41°F
(5°C) or lower.
– Store UHT items that are not aseptically packaged at an internal temperature of
41°F (5°C) or lower.
• Canned Goods
– Discard damaged cans.
– Keep dry-storage areas dry. Too much moisture will cause cans to rust.
– Wipe cans clean with a sanitized cloth before opening them. This will help
prevent dirt from falling into the contents of the can.
• Dry Food
– Keep flour, cereal, and grain items, such as pasta or crackers, in airtight
containers.
– Before using dry food, check containers or packages for damage from insects or
rodents. Cereal and grain items are often targets for these pests.