Serv Safe Manager's Course Chapter 7: The Flow of food: Storage

crushed ice.

Fresh fish can be packed in or flaked with what?

seven days, if it is held at 41 F or lower

How long can ready-to-eat TCS food be stored?

41 F or lower

At what temperature should you store milk at?

Modified atmosphere packaged

What does MAP stand for?

Reduced-oxygen packaging

What does ROP stand for?

ultra-high temperature

What does UHT stand for?

1. Labeling 2. Date Marking 3. Rotation 4. Preventing cross-contamination

What guidelines should you follow when storing food?

41 F or lower

What internal temperature should fresh fish be stored at?

41 F or lower

What internal temperature should you store poultry?

Date marking

What must TCS food include?

Containers

Storage: Preventing Cross-contamination: 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 or store chemicals or put food in empty chemical containers. Wrap or cover all food correctly. Leaving food uncovered can lead to cross-contamination.

1. Clean dollies, carts, transporters, and trays often.. 2. Store food in containers that have been cleaned and sanitized. 3. Store dirty linens away from food. Store them in, clean, nonabsorbent containers. They can also be stored in a washable laundry bags.

What guidelines should be followed for storage: Cleaning?

45 F or lower

Store shell eggs at what air temperature?

Fresh fish

Very sensitive to time-temperature abuse. It can spoil quickly if handled incorrectly.

1. Locker rooms or dressing rooms 2. Restrooms or garbage rooms 3. Mechanical rooms 4. Use scheduled sewer lines or leaking water lines 5. Under Stairwells

What are some places that food should never be stored?

contents, storage temperature, prep instructions, and a use-by date

What should labels on ROP items clearly list?

41 F or lower

Fresh produce TCS foods should be stored at what temperature?

90 days from the date that the last shellfish was sold or served from the container.

How long should you keep shellstock identification tags for?

1. Discard damaged cans 2. Keep dry-storage areas dry. 3. Wipe cans clean with a sanitized cloth before opening them. This will help prevent dirt from falling into the contents of the can.

Even canned food spoils over time. Higher storage temperatures may shorten shelf life. Acidic food such a 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. What guidelines should be followed in order to prevent this from happening?

Labeling food for use on-site

Food Storage Guidelines: Labeling: 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.

Labeling

Food Storage guidelines: labeling food is important for many reasons. Illnesses have occurred when unlabeled chemical were mistaken for food such a flour, sugar, and baking powder. Customers have also suffered allergic reactions when food unknowingly prepped with a food allergen that was not identified on the label.

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.

41 F or lower

Fresh meat should be held at a temperature of what?

1. Identify the food item's use-by or expiration date. 2. Store items with the earliest use-by or expiration date. 3. once shelved, use those items stored in front first. 4. Throw out food that has passed its manufacturer's use-by or expiration date.

How should you use the FIFO method?

Self-draining

Ice-beds for fish should be what?

Clostridium botulinum

ROP items are especially susceptible to the growth of what?

Commercially Processed Food

Sometimes commercially processed food will have a use-by date that is less than seven days from the date the food was prepped on the label. In this case, the container should be marked with this use-by date as long as the date is based on food safety.

Supplies

Storage: Preventing Cross-contamination: Store food, linens, and single-use items (e.g., sleeve of single-use cups, single-use gloves), in designated storage areas. The items must be stored away from walls and at least six inches off the floor, Single-use items should be stored in the original packaging.

Storage Order

Storage: Preventing Cross-contamination: Store raw meat, poultry, and seafood, separately, from ready-to-eat food. If raw and ready-to-eat food cannot be stored separately, store read-to-eat above raw meat, poultry, and seafood. This well prevent juices from raw food 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 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.

Cleaning

Storage: Preventing cross-contamination: 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.

Listeria Monocytogenes

They grow well at refrigeration temperatures.

dry food

what should you keep in airtight containers because they can quickly become stale in a humid room & can become moldy with too much moisture?

1. Do not wash shell eggs before storing them. They are washed and sanitized at the packing facility. 2. Plan to use all shell eggs within four to five weeks of the packing date 3. Keep shell eggs in cold storage until the time they are used. Take out only as many eggs as are needed for immediate use. 4. Store frozen egg items at temperatures that will will keep them frozen. 5. Store liquid eggs according to the manufacturer's recommendations. 6. 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 or lower. Do not reconstitute more dried egg item than is needed for immediate use.

What are the guidelines to storing shell eggs?

First-in, first-out

What does FIFO stand for?

1. Supplies 2. Containers 3. Cleaning 4. Storage order

What guidelines should be followed when storing food in order to prevent cross-contamination?

1. Fruit and vegetables kept in the cooler can dry out quickly. Keep the relative humidity at 85 to 95 percent. 2. Although most produce can be stored in the cooler, avocados, bananas, pears, and tomatoes ripen best at room temperature 3. Most produce should not be washed before storage. Moisture often promotes the growth of mold. Instead, wash produce before prepping or serving it. 4. When storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches of the same item 5. Store whole citrus fruit, hard-rind squash, eggplant, and root vegetables-such as potatoes, rutabagas, and onions-- in a cool dry-storage area. Temperatures of 60 F to 70 F are best. Make sure containers are well ventilated. Store onions away from other vegetables that may absorb odor.

What guidelines should be followed with self draining containers that the ice is changed out regularly?

1. Ready-to-eat food 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and ground fish 5. Ground and whole poultry

What is the correct order to store food in?

Primal cuts, quarters, sides of raw meat, and slab bacon

What meat can be hung on clean and sanitized hooks or placed on sanitized racks?

1. Common name of the food or a statement that clearly identifies it. 2. Quantity of the food 3. List of ingredients and sub-ingredients in descending order by weight. This is necessary if the item contains two or more ingredients. 4. List of artificial colors and flavors in the food. Chemical preservatives must also be listed. 5. Name and place of business of the manufacturer, packer or distributor. 6. Source of each major food allergen contained in the foo. This is not necessary if the source is already part of the common name of the ingredient.

What must labels for food that is packaged onsite for retail sale have on it?

Label and date mark, rotate and store food and the correct temperature, and store items in a way that will prevent cross-contamination

What must you do to your food?

Place it in airtight containers or wrap it in airtight material

What should be done with poultry if it has been removed from its original packaging?

When the food must be sold, eaten, or thrown out.

What should the date marking indicate?

Wrap it in air-tight, moisture-proof material or place it in clean and sanitized containers.

What should you do if meat is removed from its original packaging?

Use self-draining containers. Change the ice and sanitize the container often. Can be stored in a cooler

What should you do when storing ice-packed poultry?

Do not store meat above other food

What should you do when storing meat in order to prevent cross-contamination?

Constant temperature, and humidity levels

What should you maintain in coolers used to store shell eggs?

Refrigeration

What slows the growth of most bacteria?

1. Store TCS food at an internal temperature of 41 F or lower, or 135 F 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. 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. Check cooler and freezer temperatures often. 5. Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold. 6. Consider using cold curtains in walk-in coolers and freezers to help maintain temperatures. 7. Use open shelving. Do not lone shelves with aluminum foil, sheet pans, or paper. This restricts circulation of cold air in the unit. 8. Monitor food temperatures in coolers regularly. Randomly sample the temperature of stored food to verify that the cooler is working. 9. Defrost freezers regularly. They are more efficient when free of frost. Move food to another freezer while defrosting.

What temperature guidelines should be followed in order to keep food safe?

A temperature that will keep it frozen

What temperature should frozen meat be stored at?

At temperature that will keep it frozen

What temperature should frozen poultry be stored at?

General Storage Guidelines

When food is stored incorrectly and not used in a timely manner, quality, and safety will suffer. The results can be serious

1. It is torn or slimy 2. It contains excessive liquid 3. The food item bubbles, indicating the possible growth of Clostridium botulinum

When should you throw away ROP items?

In a clean, dry location away from dust and other contaminants.

Where should food be stored?

keep them in original packaging, or tightly wrap them in moisture proof materials

Where should you keep fillets and steaks?

in its original container at an air temperature of 41 F or lower.

Where should you store live shellfish?

In its own storage unit, or in the coldest part of the cooler

Where should you store meat immediately after delivery and inspection?

Cut melons, cut tomatoes, and cut leafy greens.

Which fresh produces are TCS foods?

To maintain quality and limit the growth of pathogens.

Why must food be rotated while in storage?

1. The tanks has a sign stating that the shellfish are for display only. 2. 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: A. Water from other tanks will not flow into the display tank. B. Using the display tank will not affect food quality or safety. C. Shellstock ID tags have been retained as required.

You can store shellfish, such as clams, oysters, mussels, and scallops, in a display tank under what conditions?