ServSafe Powerpoint 7: The Flow of Food- Storage

Keep all storage areas

clean and dry.

Store food in containers that have been

cleaned and sanitized.

Use ________ _________ in walk-in coolers and freezers.

cold curtains

Store meat, poultry, seafood, and dairy items in the

coldest part of the unit away from the door.

Food labels should include the ________ __________ of the food or a statement that clearly and accurately identifies it.

common name

If the item contains two or more ingredients, list the ingredients and subingredients in _______ ________ by weight.

descending order

Store all items in ___________ storage areas.

designated

Store ________ _________ in clean, nonabsorbent containers or washable laundry bags.

dirty linens

When combining food with different use-by dates in a dish, base the discard date of the dish on the __________ use-by date of ingredients.

earliest

Avoid _________ opening of the cooler.

frequent

Clean up spills and leaks

immediately.

Store food in containers ___________ for food.

intended

Store frozen food at temperatures that

keep it frozen.

What is the top-to-bottom storage order based on?

minimum internal cooking temperature of each food

It is not necessary to label food if it clearly will not be __________ for another item.

mistaken

Clean dollies, carts, transporters, and trays

often.

Rotate food to use the _______ inventory first

oldest

Use ______ shelving.

open

Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in ________ packaging.

original

All items not in their __________ ___________ must be labeled.

original containers

Store raw meat, poultry, and seafood _______ from ready-to-eat food.

separately

Ready-to-eat TCS food can be stored for only _____ __________ if it is held at 41˚F (5˚C) or lower.

seven days

Store items away from walls and at least ______________ off the floor.

six inches (15 centimeters)

preventing cross-contamination

storage location, damaged/spoiled/or incorrectly stored food, supplies, containers, cleaning, storage order

Discard unsafe food:

-Damaged -Spoiled -Incorrectly stored -Missing its date mark -Past its date mark -Exceeded time/temperature requirements

Make sure storage units have at least one air temperature measuring device.

-It must be accurate to +/- 3˚F or +/- 1.5˚C. -Put it in the warmest part of refrigerated units and the coldest part of hot-holding units.

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

Monitor food temperatures regularly.

-Randomly sample food temperatures. -If the food is not at the correct temperature, throw it out.

Store food items in the following top-to-bottom order:

-Ready-to-eat food -Seafood -whole cuts of beef and pork -ground meat and ground fish -whole and ground poultry

date marking systems

-Some write the day or date the food was prepared on the label. -Others write the use-by day or date on the label.

Labeling food packaged on-site for retail sale:

-Source of each major food allergen contained in the food. -Quantity of the food. -List of artificial colors and flavors and chemical preservatives. -Name and place of business of the manufacturer, packer, or distributor.

If returning unsafe food:

-Store it away from other food and equipment. -Label it so it is not used.

Consider a shrimp and sausage jambalaya prepared on December 4:

-The shrimp has a use-by date of December 8. -The sausage has a use-by date of December 10. -The use-by date of the jambalaya is December 8.

what should you NEVER do with containers?

-use empty food containers to store chemicals -put food in empty chemical containers.

One way to rotate products is to follow FIFO

1.Identify the food item's use-by or expiration date. 2.Store items with the 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 manufacturer's use-by or expiration date.

Ready-to-eat TCS food must be marked if held for longer than

24 hours.

Store TCS food at an internal temperature of

41˚F (5˚C) or lower, or 135˚F (57˚C) or higher.

storing specific food (canned goods): guidelines

>Acidic food does not last as long as food low in acid. >Discard damaged cans. >Keep dry-storage areas dry. >Wipe cans clean with a sanitized cloth before opening them.

storing specific food (dry food): guidelines

>Check containers or packages for damage from insects or rodents before use. >If stored correctly, salt and sugar can be held almost indefinitely.

Storing specific food(shellfish): containers

>Do NOT remove the shellstock tag from the container until the last shellfish has been used. -Keep it on file for 90 days after sale or service. >A display tank may be used under certain conditions.

Storing specific food (eggs): guidelines

>Do NOT wash shell eggs before storing. >Plan to use all shell eggs within four to five weeks of the packing date. >Keep shell eggs in cold storage until used. >Do NOT reconstitute more dried egg items than needed for immediate use.

Storing specific food(fish): temperature

>Fresh fish—internal temperature of 41ºF (5ºC) or lower >Frozen fish—a temperature that keeps it frozen

Storing specific food (meat): temperature

>Fresh meat—internal temperature of 41ºF (5ºC) or lower >Frozen meat—a temperature that keeps it frozen

Storing specific food (eggs): temperature

>Frozen egg items—a temperature that keeps them frozen >Liquid eggs—according to manufacturer's recommendations >Dried egg items—in a cool dry-storage area >Once reconstituted (mixed with water), store them at 41ºF (5ºC) or lower.

storing specific food (poultry): containers

>If removed from its original packaging, place the poultry in an airtight container or wrap it in airtight material. >Ice-packed poultry can be stored in a cooler as is. -Make sure containers are self-draining. -Change the ice and sanitize the container often.

Storing specific food(fish): containers

>Keep fillets and steaks in original packaging, or tightly wrap them in moisture-proof materials. >Keep fillets and steaks in original packaging, or tightly wrap them in moisture-proof materials. -Ice beds should be self-draining. -Change the ice, and clean and sanitize the container often.

storing specific food (fresh produce): guidelines

>Keep the relative humidity of coolers at 85 to 95 percent. >Some produce ripens best at room temperature. -Avocados, bananas, pears, and tomatoes >Wash most produce just before prepping or serving. >Do NOT mix different items or multiple batches of the same item in standing water or an ice-water slurry.

storing specific food (poultry): temperature

>Raw poultry—internal temperature of 41ºF (5ºC) or lower >Frozen poultry—a temperature that keeps it frozen

storing specific food (fresh produce): Containers and location

>Raw, whole produce and raw, cut vegetables delivered packed in ice can be stored as they are. -Make sure containers are self-draining. -Change the ice regularly. >Make sure containers for whole citrus fruit, hard-rind squash, eggplant, and root vegetables are well ventilated. >Store onions away from other vegetables that might absorb odor.

Storing specific food (meat): containers and location

>Separate storage unit or coldest part of the cooler >Airtight, moisture-proof material, or clean and sanitized containers, hooks, or racks >NOT stored above other food

Storing specific food(shellfish): temperature

>Shucked shellfish —internal temperature of 41ºF (5ºC) or lower >Live shellfish—in its original container at an air temperature of 45ºF (7ºC) or lower

storing specific food (ROP food): temperature

>Store at temperatures recommended by the manufacturer or at 41ºF (5ºC) or lower. >Frozen ROP food—a temperature that keeps it frozen

storing specific food (fresh produce): temperature

>TCS food items—41ºF (5ºC) or lower >Whole citrus fruit, hard-rind squash, eggplant, and root vegetables—in a cool dry-storage area -60ºF to 70ºF (16ºC to 21ºC) is best >Other fruits and vegetables—requirements vary

storing specific food (ROP food): guidelines

>Throw the item away if the: -Package is torn or slimy or contains excessive liquid. -Food item bubbles. >Check the expiration date before using.

storing specific food (UHT and aseptically packaged food): temperature

>UHT-pasteurized food in aseptic packaging -Unopened—room temperature -Opened—41ºF (5ºC) or lower >UHT-pasteurized food not in aseptic packaging—internal temperature of 41ºF (5ºC) or lower

Commercially processed food: If

A commercially processed food has a use-by date that is less than seven days from the date the container was opened

If it is not possible to store ready-to-eat food away from the raw meat, poultry, and seafood, where should you store it?

Above it -This will prevent juices from raw food from dripping onto ready-to-eat food.

_________ freezers regularly.

Defrost

storing specific food (canned goods): temperature

Higher storage temperatures may shorten shelf life.

storing specific food (dry food): temperature

Higher storage temperatures may shorten shelf life.

Do _____ overload coolers or freezers.

NOT

storage location of food should be

Store food in a clean, dry location away from dust and other contaminants.

Commercially processed food: If...... Then

The container should be marked with this use-by date as long as the date is based on food safety

For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label.

The count begins on the day that the food was prepared or a commercial container was opened.

containers:

Use containers that are durable, leakproof, and able to be sealed or covered.

Storing specific food (shell eggs): temperature

air temperature of 45ºF (7ºC) or lower