Flow of Food: Storage

After completing this chapter you should be able to identify the following:

Requirements for labeling and date marking food

How to rotate food (FIFO)

Temperature requirements for food in storage

Safety considerations

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

Refrigeration SLOWS but does not STOP bacteria growth

Ready to eat foods can only be stored for 7 days

Commercially processed foods sometimes must be held for less than 7 days

When combining a dish, use the discard date of the food with the shortest holding time

It's important to rotate foods to make sure the freshest ones are used in the right order

Don't open a new container until the last one is all the way gone.

Most common is FIFO method: First In, First Out

check holding temperatures often

Store meat, seafood, and dairy in the coldest part of the fridge

Don't overload fridge and freezer

Us e open shelving

Keep food in food areas.

No: locker rooms, restrooms, mechanical rooms, or storage closets.

Store supplies and chemicals away from food

All storage must be at least 6" off floor and away from walls.

Store food in appropriate containers