Servsafe Chapter 7 - storage

Explain labeling requirements for food packaged on site for retail sale?

- common name of food or statement that clearly identifies it. - quantity of the food - ingredients and sub ingredients in descending order by weight if the item contains 2 or more ingredients. - artificial colors and flavors. - chemical preservatives - name and place of business of manuf, packer or distributor. - source of each major food allergen contained in food. Not necessary if source is already part of common name of the ingredient.

List some things that chase and his staff should consider as they conduct a review of the new storage area.

- determine where meat, poultry, and seafood will be stored. Ideally they will want to store it in the coldest part of the unit, away from the door. - ensure that there is at least one air temperature measuring device in each storage unit. For coolers and freezers , the device must be located in the warmest part of the unit - install cold curtains in walk in coolers and freezers to help maintain temps in the units. - purchase open shelvings for walkin coolers and freezers. This will help ensure good airflow in the units. The shelving should also ensure that food is stored at least 6 inches from the floor. -identify the designated storage location for each stored product. This includes both food and nonfood items, such as paper napkins and single use cups. - purchase storage containers intended for food. - identify the storage location for dirty linen - establish a procedure for the correct storage order for raw and ready to eat food. - determine how to rotate food using the Fifa method.

Storage problem at enricos

- food handler at restaurant failed to shut the door to walk in freezer. Could have warmed interior of the freezer and allowed products to thaw. - alyce placed the case of sour cream into an already overloaded refrigerator. This could prevent good airflow and make the unit work harder to stay cold - the stock pot of soup should not have been stored on the floor of the cooler. Food must be stored at least 6 inches off floor. - Alice should not have stored the fresh salmon above the ready to eat soup. Salmon could drip fluids into soup cross contaminating it. Ready to eat food must always be stored above raw meat, poultry and seafood. - Alice should not have stored the ground beef near the door, which is the warmest part of the unit. Raw meat, poultry, and seafood should be stored in the coldest part of the unit. - Mary was lining the shelving with aluminum foil. Can restrict airflow in unit.

What is recommended top to bottom order for storing the following food in the same cooler: raw trout, an uncooked beef roast, raw chicken, pecan pie and raw ground beef.

- pecan pie - raw trout - uncooked beef roast - raw ground beef - raw chicken

Preventing cross contamination - Containers

-Store food in containers intended for food. - use containers that are durable, leakproof, and able to be sealed or covered. - never use empty food containers to store chemicals - never put food in empty chemical containers. - wrap or cover all food correctly. Leaving food uncovered can lead to cross contamination.

Preventing cross contamination - Supplies

-store all items in designated storage areas. -store items away from walls and at least six inches (15 centimeters) off the floor. - store single use items (sleeves of single use cups, single use gloves) in original packaging.

Storing food at correct Temperatures. Guidelines to keep food safe

-store tcs food at an internal temp of 41f (5c) or lower, or 135f (57c) or higher. Randomly sample the internal temp of stored food using a calibrated therm 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 temps that keep it frozen. - make sure storage units have at least one air temperature measuring device. It must be accurate to within 3f degrees or 1.5c. Must be located in warmest part of refrigerated units and coldest part of hot holding units. Hanging thermometer common type used in coolers. Check cooler and freezer temps often. - do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold. Be aware that frequent opening of the cooler lets warm air inside which can affect food safety. - consider using cold curtains in walk in coolers and freezers to help maintain temps. - use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper. This restricts circulation of cold air in unit. - monitor food temps in coolers regularly. Randomly sample the temp of stored food to verify that the cooler is working. If food not at correct temp, throw it out. - defrost freezers regularly. They are most efficient when free of frost. Move food to other freezer while defrosting.

An air temperature measuring device used to measure the temp in a cooler must be how accurate?

3f or 1.5c

At what air temp can you store she'll eggs?

45 (7c) or lower

How far above the floor should food be stored?

6 inches (15 centimeters)

How long can ready to eat tcs food that was prepped inhouse be stored if it is held at 41f (5c) or lower?

7 days

Storage order top to bottom minimum internal cooking temps

A) ready to eat food n/a B) seafood 145f (63c) C) whole cuts of beef and pork 145f (63c) D) ground meat and ground fish 155f (68c) E) whole and ground poultry 165f (74c)

Due to operating space limits, ready to eat and uncooked must be stored in same cooler. How should food be stored in top to bottom order?

According to minimum internal cooking temps, with ready to eat food on the top shelf and poultry on the bottom.

Where in a cooler should dairy products be stored?

Away from door, in the coldest part of the cooler.

Storing specific food - additional storage requirements and guidelines - Dry foods

Containers - Keep flour, cereal, and grain items like pasta or crackers in airtight containers. Items can quickly become stale in a humid room. Can also become moldy with too much moisture. Guidelines - b4 using, check containers or packages for damage from insects or rodents. Cereal and grain items are often targets for these pests. - if stored in correct conditions, salt and sugar can be held almost indefinitely.

What is the problem with storing raw ground turkey above raw ground pork?

Cross contamination

Study questions. What must be included on the label of tcs food that was prepped inhouse.

Date that the food should be thrown out

Preventing cross contamination - Damaged, spoiled or incorrectly stored food

Discard this. Includes food that is missing a date mark, ready to eat tcs food that has exceeded its date mark and food that has exceeded time/ temperature requirements. If food must be stored until can be returned to vendor, there is a risk of contaminating the food stored near it. - store food away from other food and equipment. - label food so food handlers do not use product. Store until it can be returned to vendor.

Explain Fifo method of stock rotation?

First in first out method of rotating refrigerated, frozen, and dry food during storage: - identify food items use by or expiration date - store items with the earliest use by or expiration dates in front of items with later dates. - once shelved use those items stored in front first. - throw out food that has passed its manufacturers use by or expiration date.

FIFO method

First in first out to rotate refrigerated, frozen, and dry food during storage. 1) identify food items use by or expiration date. 2) store items with earliest use by or expiration dates in front of items with later dates 3) once shelved, use those items stored in front first. 4) throw out food that has passed its manufacturers use by or expiration date.

Preventing cross contamination - storage location

Food should be stored in a clean, dry location away from dust and other contaminants. Never store food in these areas: - locker rooms or dressing rooms - restrooms or garbage rooms - mechanical rooms - Under unshielded sewer lines or leaking water lines. - under stairwells

General storing

Food, linens and single use items should only be stored in designated storage areas. Away from walls and at least 6 inches (15 centimeters) off the floor.

General storage guidelines -labeling

Illnesses have occurred when unlabeled chemicals were mistaken for food like flour, sugar, and baking powder. Customers have also suffered allergic reactions when food was unknowingly prepped with a food allergen that was not identified on the label. Labeling food for use onsite - any item not stored in original container must be labeled. Must include common name of food or a statement or clear and accurate identification. If easily identifiable by sight and not mistaken for other item, not necessary to label. (Dry pasta) Labeling food that is packaged on site for retail sale - food packagedin operation that is being sold to customers for use at home, such as bottled salad dressing must be labeled and include the following: - common name of food or clear identification - quantity of food - list of ingredients and sub ingredients in descending order by weight. Necessary if item contains 2 or more ingredients. -list of artificial colors and flavors in the food - chemical preservatives - name and place of business of the manuf,packer or distributor. - source of each major food allergen contained in the food not necessary if source is already part of common name of ingredients. Do not apply to customers leftover food items placed in carry out containers.

Special storage requirements?

Items include meat, poultry, fish, shellfish, eggs, fresh produce, rop food, UHT and Aseptically packaged food, canned food and dry food.

When must you discard tuna salad that was prepped on July 19?

July 25

Preventing cross contamination - 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 to keep them from contaminating other food. - clean dollies, carts, transporters, and trays often. - store food in containers that have been cleaned and sanitized. - store dirty linens away from food. Store them in clean, non absorbent containers. Can also be stored in washable laundry bags.

In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

If tcs food prepped in house and stored longer than 24hrs?

Must be date marked. Can be stored only 7 days if held at 41f (5c) or lower. After, discard.

Food packaged in the operation that is being sold to customers for use at home?

Must be labeled with specific info. Food name, quantity, ingredients, artificial colors and flavors, chemical preservatives and major allergens. Also show manufacturers, packers, or distributers name and place of business.

Chapter summary - if item not stored in original container?

Must be labeled. Must include common name of food or statement that clearly and accurately identifies it.

Rotation

Must be rotated while in storage to maintain quality and limit growth of pathogens. Rotated so items with earliest use by or expiration dates are used b4 those with later dates.

General storage guidelines - date marking

Refrigerations slows growth of most bacteria, but some grow well at refrigeration temp. When refrig for Lon periods, bacteria can grow enough to cause illness. Ready to eat tcs foods must include date markings if held longer then 24hrs indicating when food must be sold, eaten or thrown out. Ready to eat tcs food can be stored for only 7 days if held at 41f (5c) or lower. Food discarded after that date. Count begins day food was prepared or commercial container was opened. Some write date prepped others use by date. Commercially processed food. Sometimes will have use by date that is less than 7 days from date container was opened. Container should be marked with this use by date as long as based on food safety. Combining food - with different use by dates, discard date of fish should be based on the earliest use by date of any food items involved Example:

Preventing cross contamination - Storage order

Starts with wrapping or covering food. - 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. Prevent juices from raw food from dripping onto ready to eat food. - raw meat, poultry and seafood can be stored with or above ready to eat food in a freezer if all items have been commercially processed and packaged. Frozen food that is being thawed in coolers must also be stored below ready to 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 ground fish Whole and ground poultry This order based on minimum internal cooking temp of each food with food requiring the highest internal cooking temp at the bottom. - as an exception ground meat and ground fish can be stored above whole cuts of beef and pork. Make sure packaging keeps out pathogens and chemicals. Also must not leak.

Storage - cross contamination?

Store items to prevent cross contamination. Store only in containers intended for food. Keep raw meat, poultry and seafood separate 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.

Storing (tcs) foods?

Store tcs foods at internal temp of 41f (5c) or lower or 135f (57c) or higher. Randomly sample internal temp of stored food. Follow storage and maintenance guidelines to ensure coolers and freezers can function properly.

Rotation?

Stored food items should always be rotated so that older items are used first.

What are requirements for storing live shellfish?

Stored in original container at air temp of 41f (5c) or lower. Shellstock I'd tags must be kept on file for 90 days from the date the last shellfish was sold or served from container.

Storing specific food - additional storage requirements and guidelines - meat

Temperature - fresh meat should be held at internal temp of 41f (5c) or lower. - frozen meat should be stored at a temp that will keep it frozen Containers and location - immediately after delivery and inspection, 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. - to prevent cross contamination do not store meat above other food.

Storing specific food - additional storage requirements and guidelines - Canned goods.

Temperature - Even canned food spoils over time. Higher storage temps may shorten shelf life. Guidelines - acidic food such as canned tomatoes don't last as long as food that is low in acid. Acid can also form pinholes in metal over time. - discard damaged cans. - keep dry storage areas dry. Too much moisture will cause cans to rust. - wipe cans clean with sanitized cloth b4 opening them. Will help prevent dirt from falling into contents of the can.

Storing specific food - additional storage requirements and guidelines - ROP Food

Temperature - always store reduced oxygen packaged food at temps recommended by the manufacturer or at 41f (5c) or lower. Rop food includes modified atmosphere packaged (map), vacuum packed, and sous vide food. - frozen items should be stored at temps that will keep them frozen. Guidelines - rop items are especially susceptible to the growth of clostridium botulinum. Throw away if: : torn or slimy : contains excessive liquid : food item bubbles, indicating possible growth of clostridium botulinum. - always check exp. date b4 using rop items. Labels should list contents, storage temp, prep instructions, and use by date. - operators who package food inhouse using a rop process need to follow specific rules for packaging and labeling. Consult local regulatory authority for guidance.

Storing specific food - additional storage requirements and guidelines - fresh produce

Temperature - cut melons, cut tomatoes, and cut leafy greens are tcs foods. Store them at 41f (5c) or lower. - store whole citrus fruit, hard rind squash, eggplant and root vegetables such as potatoes, sweet pot, rutabagas and onions in a cool dry storage area. Temps of 60f to 70f (16c to 21c) are best. - other fruits and veggies have various temps requirements for storage. While many raw, whole fruits and veggies can be stored Containers and location -raw, whole produce and raw cut vegetables such as celery, carrots and radishes delivered packed in ice can be stored as they are. Make sure containers are self draining. Ice should also be changed regularly. - make sure containers for whole citrus fruit, hard rinse squash, eggplant and root vegetables such as potatoes, sweet potatoes, rutabagas and onions are well ventilated. - store onions away from other veggies that might absorb odor. Guidelines - fruits and veggies kept in cooler can dry out quickly. Keep humidity at 85 to 95 percent. - avocados, bananas, pears, and tomatoes ripen best at room temp. -most produce should not be washed before storage. Moisture promotes growth of mold. Wash b4 prepping or serving. - when soaking or storing produce in standing water or an ice water slurry, do not mix different items or multiple batches of the same item.

Storing specific food - additional storage requirements and guidelines - UHT and Aseptically packaged food

Temperature - food pasteurized at ultra high temp (UHT) and Aseptically packaged stored at room temp. - once open, store in cooler at 41f (5c) or lower. -store UHT items that are not Aseptically packaged at internal temp of 41f (5c) or lower.

Storing specific food - additional storage requirements and guidelines - poultry

Temperature - store raw poultry at an internal temp of 41f (5c) or lower. - frozen poultry should be stored at a temp that will keep it frozen. Containers - if poultry removed from original packaging, place in airtight container or wrap in airtight material. - ice packed poultry can be stored in a cooler as is. Use self draining containers. Change ice and sanitize containers often.

Storing specific food - additional storage requirements and guidelines - eggs

Temperature - store she'll eggs at an air temp of 45f (7c) or lower. Maintain constant temp and humidity levels in coolers used to store she'll eggs. - store frozen eggs items at temps that will keep them frozen. - store liquid eggs according to the manuf. recommendation. - store dried egg items in a cool dry storage area. Once they are reconstituted ( mixed with water) store them in the cooler at 41f (5c) or lower. Guidelines - do not wash she'll eggs before storing them. They are washed and sanitized at packing facility. - plan to use all she'll eggs within 4 to 5 weeks of packing date. - keep she'll eggs in cold storage until the time they are used. Take out only as many eggs as needed for immediate use. - do not reconstitute more dried egg items than needed for immediate use.

Storing specific food - additional storage requirements and guidelines - shellfish

Temperature - store shuckled fish at an internal temp of 41f (5c) or lower. - store live shell fish in its original container at an air temp of 41f (5c) or lower. Containers -do not remove the shellstock tag from the container until the last she'll fish has been used. Keep shellstock identification tags on file for 90 days from the date the last shellfish was sold or served from the container. - live shefish, like clams, oysters, mussels, and scallops can be stored in a display tank under one of 2 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 local regulatory that allows the shellfish to be served to customers To obtain variance: -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

Storing specific food - additional storage requirements and guidelines - fish

Very sensitive to time temp abuse. Can spoil quickly if handled incorrectly. Temperature - store fresh fish at an internal temp of 41f (5c) or lower. - store frozen fish at a temp that will keep it frozen. Containers - 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.