ServSafe Manager Chapter 5 Part 2

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Storing

●Label and date mark food correctly

●Rotate food

●Store at correct temperatures

●Store in a way that prevents contamination

●Labeling for On-Site Use

○All items not in original containers must be labeled

○Labels should include the common name of the food

○Easily identified by sight foods need not be labeled

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Storing

●Labeling for Food that is for Retail Sale

○Labels should include the common name of the food

○Quantity of the food

○List of ingredients and sub-ingredients in descending order by weight

○List of artificial colors and flavors

○Chemical preservatives

○Name and place of the manufacturer, packer, or distributor

○Source of any of the Big 8 Allergens

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Storing

●Date marking

○Bacteria can still grow under refrigeration

○Ready to eat TCS foods must be marked if held longer than 24 hours

■Labeled with sell/use/eat by date

■Maximum 7 days

■Count begins on the day the food was prepared

■Example: we prepare potato salad today, when must it be used by?

○When combining foods, the earliest use-by date is the one to go by

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Storing

●Temperature

○Store TCS foods at internal temperatures of 41 degrees F or less or 135 degrees or more

○Frozen food should stay frozen

○Storage units need at least one air thermometer, in the warmest part of the fridge

○Do not overload coolers/freezers

○Use open shelving (wire/mesh)

○Monitor food temperatures regularly

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Storing

●Rotation

○Maintains quality and limits growth of pathogens

○Use the ones that have the earliest use-by dates first

○First in, first out method

●Preventing Cross-contamination

○Supplies- store items in designated areas, away from walls at least 6 inches off
floors, and single use items in original packaging

○Containers- use food-safe containers, durable/leakproof/sealable or covered,
never store chemicals in empty food containers or food in empty chemical
containers

© Born in a Barn

Storing

●Rotation

○Maintains quality and limits growth of pathogens

○Use the ones that have the earliest use-by dates first

○First in, first out method

●Preventing Cross-contamination

○Supplies-

■store items in designated areas

■away from walls at least 6 inches off floors

■single use items in original packaging

○Containers-

■use food-safe containers

■durable/leakproof/sealable or covered

■never store chemicals in empty food containers or food in empty
chemical containers

© Born in a Barn

Storing

●Preventing Cross-contamination

○Supplies-

■store items in designated areas

■away from walls at least 6 inches off floors

■single use items in original packaging

○Containers-

■use food-safe containers

■durable/leakproof/sealable or covered

■never store chemicals in empty food containers or food in empty
chemical containers

© Born in a Barn

Storing

●Preventing Cross-contamination

○Cleaning-

■keep storage clean and dry

■clean all surfaces on a regular basis

■clean up spills and leaks quickly

■store food in clean and sanitary containers

■store dirty linens away from food

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Storing

●Preventing Cross-contamination

○Storage order-

■wrap or cover food

■raw meat/poultry/seafood separate from ready to eat food if possible

■If not, store ready to eat food above the raw meat/seafood/poultry

■In freezer, if they are commercially packed they can be stored anywhere

■In coolers: (top to bottom) ready to eat food, seafood, whole beef/pork,
ground meat and fish, whole and ground poultry

●Based on minimum internal temperature for cooking

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Storing

●Preventing Cross-contamination

○Storage location

■Clean, dry, away from dust

■Never store food in: lockers/dressing rooms, restrooms or garbage
rooms, mechanical rooms, under unshielded sewer lines or leaking water
lines, under stairwells

○Damaged, soiled, or incorrectly stored food

■Discard it

■Includes unlabeled foods

■If it needs to be stored for return, make sure to label it and store
separately