food protection course: storing food

freezer storage

By keeping foods frozen solid, the bacterial growth is minimal at best. However, if frozen foods are thawed and then refrozen, then harmful bacteria can reproduce to dangerous levels when thawed for the second time. In addition to that, the quality of the food is also affected. Never refreeze thawed foods, instead use them immediately. Keep the following rules in mind for freezer storage: Use FIFO method of stock rotation. All frozen foods should be frozen solid with temperature at 0°F or lower. Always use clean containers that are clearly labeled and marked, and have proper and secure lids. Allow adequate spacing between food containers to allow for proper air circulation. Never use the freezer for cooling hot foods. * Tip: When receiving multiple items, always store the frozen foods first, then foods that are to be refrigerated, and finally the non-perishable dry goods.

storage areas

Foods should only be stored in designated areas. Storing foods in passageways, rest rooms, garbage areas, utility rooms, etc. would subject these to contamination. Raw foods must always be stored below and away from cooked foods to avoid cross contamination.

storage containers

It is always best to store food in their original packaging; however, when it is removed to another container, take extra care to avoid contamination. Only use food containers that are clean, non-absorbent and are made from food-grade material intended for such use. Containers made from metal may react with certain type of high acid foods such as sauerkraut, citrus juices, tomato sauce, etc. Plastic food-grade containers are the best choice for these types of foods. Containers made of copper, brass, tin and galvanized metal should not be used. The use of such products is prohibited. Re-using cardboard containers to store cooked foods is also a source of contamination. Lining containers with newspapers, menus or other publication before placing foods is also prohibited as chemical dyes from these can easily leach into foods.

dry storage

Proper storage of dry foods such as cereals, flour, rice, starches, spices, canned goods, packaged foods and vegetables that do not require refrigeration ensures that these foods will still be usable when needed. Adequate storage space as well as low humidity (50% or less), and low temperatures (70 °F or less) are strongly recommended. Guidelines: Use FIFO method of stock rotation. Keep foods at least 6 inches off the floor. This allows for proper cleaning and to detect vermin activity. Keep foods in containers with tightly fitted lids. Keep dry storage areas well lighted and ventilated. Install shades on windows to prevent exposure from sunlight. Do not store foods under overhead water lines that may drip due to leaks or condensation. Do not store garbage in dry food storage areas. Make sure that dry storage area is vermin proof by sealing walls and baseboards and by repairing holes and other openings. * Safety Tip: Storage of harmful chemicals in the food storage areas can create hazardous situations and hence is prohibited by law. All chemicals must be labeled properly and used in accordance to the instructions on the label. Pesticide use is prohibited unless used by a licensed pest control officer.

common types of food storage

Refrigeration storage Freezer storage Dry storage Storage in Ice

product period: steaks and roasts

in fridge: 3-5 days in freezer: 6-12 months

product period: milk

in fridge: 5 days in freezer: N/A

FIFO

The common sense approach of First in First out (FIFO) method of stock rotation prevents waste of food products and ensures quality (makes sure everything is used before its expiration date). The first step in implementing the FIFO method of stock rotation is to date products. Marking the products with a date allows food workers to know which product was received first. This way, the older stock is moved to the front, and the newly received stock is placed in the back.

refrigerated storage

This type of storage is typically used for holding potentially hazardous foods as well as perishable foods for short periods of time—a few hours to a few days. An adequate number of efficient refrigerated units are required to store potentially hazardous cold foods. By keeping cold foods cold, the microorganisms that are found naturally on these foods are kept to a minimum. Cold temperature does not kill microorganisms; however, it slows down their growth. Pre-packaged cold foods must be stored at temperatures recommended by the manufacturer. This is especially important when dealing with vacuum packed foods, modified atmosphere packages and sous vide foods. Refrigerators and freezers must be operating at temperatures lower than 41°F and 0°F., respectively. Thermometers placed in the warmest part of a refrigerated unit are necessary to monitor the temperature of each unit. MAKE SURE: Store cooked foods above raw foods to avoid cross-contamination. Keep cooked food items covered unless they are in the process of cooling, in which case they must be covered after being cooled to 41°F. Avoid placing large pots of hot foods in a refrigerator. This will cause the temperature of the refrigerator to rise and other foods will be out of temperature. Store foods away from dripping condensate, at least six inches above the floor and with enough space between items to encourage air circulation.

ice storage

Whenever food items are to be stored in ice, care must be taken to ensure that water from the melted ice is constantly being drained so that the food remains on ice and not immersed in iced water. Furthermore, it is improper to store food in ice machines or ice that will be later used or human consumption.

product period: ground

in fridge 1-2 days in freezer: 3-4 months

product period: eggs (hard boiled)

in fridge: 1 week in freezer: N/A

product period: sausage

in fridge: 1-2 days in freezer: 1-2 months

product period: chicken (whole)

in fridge: 1-2 days in freezer: 12 months

product period: gravy

in fridge: 1-2 days in freezer: 3 months

product period: beef (ground)

in fridge: 1-2 days in freezer: 3-4 months

product period: chicken (giblets)

in fridge: 1-2 days in freezer: 3-4 months

product period: chicken (parts)

in fridge: 1-2 days in freezer: 9 months

product period: fatty fish (such as blue, tuna, salmon)

in fridge: 1-2 days in freezer: up to 3 months

product period: clams and oysters

in fridge: 1-2 days (if alive) in freezer: up to 6 months (if shucked)

product period: lean fish (such as cod)

in fridge: 2-3 days in freezer: 3-6 months

product period: eggs (fresh in shell)

in fridge: 3 weeks in freezer: N/A

product period: meat and vegetable casserole/soups/stews

in fridge: 3-4 days in freezer: 2-3 months

product period: swiss brick, processed cheeses

in fridge: 3-4 weeks in freezer: cheese can be frozen, but freezing will affect the texture and taste

product period: lunch meat

in fridge: 3-5 days in freezer: 1-2 months

product period: pork (chops)

in fridge: 3-5 days in freezer: 4-6 months

product period: roasts

in fridge: 3-5 days in freezer: 4-6 months