Chapter 7

How to rotate food using first-in, first-out (FIFO)

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. Many operations use the first-in, first-out (FIFO) method to rotate their refrigerated, frozen, and dry food during storag 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.

Practices that can prevent cross-contamination during storage

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. Containers Store food in containers intended for food. The 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. Leaving food uncovered can lead to 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. Follow these guidelines: 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, nonabsorbent containers. They can also be stored in washable laundry bags. 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 ready-to-eat food. Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the 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 is based on the minimum internal cooking temperature of each food. As an exception, ground meat and ground fish can be stored above whole cuts of beef and pork. To do this, make sure the packaging keeps out pathogens and chemicals. It also must not leak.

Guidelines for storing specific types of food including meat, poultry, fish, shellfish, eggs, produce, and dry food

Meat Immediately after delivery and inspection, store meat in its own storage unit or in the coldest part of the cooler. Fresh meat should be held at an internal temperature of 41°F (5°C) or lower. Frozen meat should be stored at a temperature that will keep it frozen. 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. 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 it 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. 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. 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 can 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. Eggs 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. Here are some guidelines: 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. Fresh Produce Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at 41°F (5°C) or lower. Other fruit and vegetables have various temperature requirements for storage. While many raw, whole fruit and vegetables can be stored at 41°F (5°C) or lower, not all can be stored at this temperature. Work with your produce supplier to determine the best storage temperature for the items you purchase. 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 the containers are self-draining. The ice should also be changed regularly. Follow these guidelines: Fruit and vegetables kept in the cooler can dry out quickly. Keep the relative humidity at 85 to 95 percent. Although most produce can be stored in the cooler, avocados, bananas, pears, and tomatoes ripen best at room temperature. Most produce should not be washed before storage. Moisture often promotes the growth of mold. Instead, wash produce before prepping or serving it. 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. Store whole citrus fruit, hard-rind squash, eggplant, and root vegetables—such as potatoes, sweet potatoes, rutabagas, and onions—in a cool dry-storage area. Temperatures of 60°F to 70°F (16°C to 21°C) are best. Make sure containers are well ventilated. Store onions away from other vegetables that might absorb odor. 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. ROP items are especially susceptible to the growth of Clostridium botulinum. 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. Always check the expiration date before using ROP items. Labels should clearly list contents, storage temperature, prep instructions, and a use-by date. Operators who package food in-house using a ROP process need to follow specific rules for packaging and labeling. Consult your local regulatory authority for guidance. UHT and Aseptically Packaged Food Food that has been pasteurized at ultra-high temperatures (UHT) and aseptically packaged can be stored at room temperature. Individual coffee creamers are an example. Once opened, store UHT and aseptically packaged food in the cooler at 41°F (5°C) or lower. Canned Goods Even canned food spoils over time. Higher storage temperatures may shorten shelf life. Acidic food, such as canned tomatoes, does not last as long as food that is low in acid. The acid can also form pinholes in the metal over time. Follow these guidelines: Discard damaged cans, as shown in the photo at left. 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. They can quickly become stale in a humid room. They can also become moldy with too much moisture. Before using dry food, check containers or packages for damage from insects or rodents. Cereal and grain items are often targets for these pests. If stored in the correct conditions, salt and sugar can be held almost indefinitely.

A list of ______________ in the food is part of labeling requirements for food that is packaged onsite for retail sale

artificial colors and flavors preservatives

Temperature requirements for food in storage

1) 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. 2) Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the door. 3) Store frozen food at temperatures that keep it frozen. 4) Use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper. This restricts circulation of cold air in the unit. 5) Monitor food temperatures in coolers regularly. Randomly sample the temperature of stored food to verify that the cooler is working.

Practices that can prevent temperature-abuse during storage

Consider using cold curtains in walk-in coolers and freezers to help maintain temperatures. Make sure storage units have at least one air-temperature measuring device. It must be accurate to +/- 3°F or +/- 1.5°C. This device must be located in the warmest part of refrigerated units, and the coldest part of hot-holding units. A hanging thermometer is a common type of temperature measuring device used in coolers. Check cooler and freezer temperatures often. Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold. Defrost freezers regularly. They are more efficient when free of frost. Move food to another freezer while defrosting.

Locations where food should not be stored

Food should be stored in a clean, dry location away from dust and other contaminants. Never store food in these areas to prevent contamination: Locker rooms or dressing rooms Restrooms or garbage rooms Mechanical rooms Under unshielded sewer lines or leaking water lines Under stairwells

Requirements for labeling and date marking food

Labeling Food for Use On-Site: Any item not stored in its original container must be labeled Labeling Food That is Packaged On-site for Retail Sale:Common name of the food or a statement that clearly identifies it. Quantity of the food. List of ingredients and sub-ingredients in descending order by weight. This is necessary 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 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. 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. 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 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.