Proper Food Storage Review
Proper Food Storage
1. Properly storing different food types at the correct temperatures will help prevent contamination
and foodborne illness outbreaks. In the next few scenes we will discuss a variety of food storage
guidelines to meet that goal.
Cold Food Storage
1. Freezing food and refrigerating food are a major line of defense in preventing Time-Temperature
Abuse.
2. Most microorganisms will grow slowly, or not at all, at temperatures below 41°F, and the colder it
gets, the more their growth slows down. That’s why foods frozen at the proper temperatures stay
safe longer than refrigerated foods. The colder a food is, the safer it stays.
3. Remember however, that refrigerating and freezing will not kill all microorganisms. They may not
grow or multiply at those temperatures, but they also may not die.
4. Unlike germs and viruses, parasites are the only organisms that can be killed by freezing. But to kill
parasites, food must be frozen to a cold enough temperature and kept there for long enough time.
5. When refrigerating or freezing food items:
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Foods should be stored below 41⁰F. Your refrigeration or freezer units should have their
internal temperature set low enough to keep foods below this threshold. Most refrigerators will
be set between 36⁰ and 39⁰F in order to keep foods at the correct temperature. You should
regularly monitor the temperature of your refrigerators and freezers to make sure proper
storage temperatures are met.
·
If you receive cold foods from your suppliers, place these foods in your refrigerator or freezer
immediately after inspection. DO NOT let cold foods sit at room temperature.
·
All prepared foods should be properly covered and labeled before storing. The storage
container should be designed specifically for food storage. It should be in good condition, leakproof, and completely sealed or covered.
·
The container should be labeled with
o the common name of the food item
o its preparation date, and
o The discard date.
·
Use the first in/first out (FIFO) method when selecting food items from storage. This means
always use the oldest good food item in stock before using new food inventory. This helps
eliminate food spoilage and prevents food from being “time abused.”
·
Throw away any food item that is past the supplier’s expiration or “use-by” date listed on the
label. Any prepared ready-to-eat foods can only be stored for a maximum of seven (7) days
below the 41⁰F temperature threshold. These foods must be discarded after that time period.
·
To reduce the risk of cross-contamination, you should store ready-to-eat foods separately from
raw foods. If this is not possible in your establishment, you should store any ready-to-eat foods
ABOVE any raw foods. This will prevent any leakage from the raw foods from dripping onto the
ready-to-eat foods.
·
Raw poultry should be stored on the bottom, next is ground meat or ground fish, followed by
whole cuts of beef or pork. Seafood should be stored on the top section of the raw food storage
area. Foods are stored this way because the higher the cooking temperature, the lower the
level in storage. This method assures that microorganisms are killed during the cooking
process.
·
Air circulation in the refrigerator or freezer is very important. For proper circulation:
o do not overload the unit with food items
o do not line the shelves with paper or foil, and
o leave at least 6” of space between the floor and any shelving.
o leave at least 6” of space open from the ceiling.
o All of these will allow air to circulate better in the unit.
·
The area closest to the door of the unit will be the warmest. If you only have one refrigeration
unit, you should store produce near this warm area and store meats, fish and poultry in the
coldest section of the unit. (Away from the door)
·
Because of this, the thermometer used to check the temperature of a cold storage unit should
be placed in the warmest part of unit. This will protect the food items that are closest to that
warm area.
·
You should defrost freezer units regularly. This will create better performance and help prevent
temperature fluctuations.
·
Keep the doors of your refrigerator and freezer closed as much as possible. Leaving the door
open too long can cause the internal temperatures to warm to unsafe levels.
Dry Goods and Canned Food Storage
1. Some food items in your establishment are not TCS foods and do not require cooling below 41⁰F.
2. These items generally include dry goods (rice, pasta, flour, etc.), as well as, canned goods (soup,
tomatoes, canned beans, etc).
3. Although these foods do not require cooling, you should follow a few guidelines when storing these
types if food items:
4. Store dry foods such as flour, pasta, salt, sugar and other grain products in air-tight containers at
least 6 inches off of the ground.
5. If possible, the temperature of the storage area for dry and canned goods should be between 54⁰F
and 69⁰F .
6. Keep the storage area as dry as possible. High humidity in the storage area can cause food to go
stale and may cause cans to rust.
7. If any cans or containers are damaged, dented or swollen, throw them away immediately.
8. Remove any dirt or debris from cans to prevent food contamination when opening the can.
9. Dry and canned foods should NOT be stored in the same area as non-food items such as linens,
cleaning chemicals, and single-use items.
10. Circumstances may require that you store these items together. If you must store these different
types of items together, you should follow the safe storage rules listed below.
11. On the top shelf, you should store any single-use or disposable items such as single-use gloves.
12. Next, store dry food items that are appropriately covered and sealed.
13. On the third shelf you should store any canned goods.
14. Finally, store any chemicals on the bottom shelf.
15. This type of dry good storage layout will help prevent contamination of the single-use or dry food
items.
Specific Storage Requirements
1. Eggs
·
Eggs should be received from your supplier at a temperature of 45°F (7°C) or cooler and must
be placed in cold storage immediately. The storage area must keep the eggs at 45°F (7°C) or
lower.
·
Eggs must be used within a few weeks of receipt. Make sure to use the older inventory first, in
a FIFO method.
·
Products made from eggs that are frozen, must remain frozen until ready for use.
·
When using eggs during preparation, only remove from the refrigerator the inventory necessary
for immediate use.
2. Dairy
·
Dairy products will have specific use-by dates on their packaging. Discard any dairy products in
inventory that are older than their expiration date.
·
Dairy products should be kept at 41°F (5°C) or lower at all times during storage.
3. Fish
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Fish must be handled and stored properly to ensure its quality and safety, as it can go bad very
quickly.
·
Fish should be stored so that its internal temperature is at 41°F (5°C) or lower.
·
Fish should be stored in its original packaging, or in suitable moisture-proof wrapping.
·
If the fish is frozen, it must stay frozen until ready for preparation and use.
4. Shellfish
·
Shellstock will be delivered in containers labeled with identification tags. These tags must be
kept on file for 90 days AFTER the last portion of shellfish is removed from the original
container.
·
Shellstock should be kept at a temperature of 45°F (7°C) or cooler.
·
Display tanks can be used to store shellstock in certain instances:
o if served to customers, a variance must be granted by the local jurisdiction if the
establishment meets certain requirements, or
o a sign must be posted on the display tank that the shellstock is "for display only."
5. Poultry
·
Poultry that is received fresh and raw should be stored at an internal temperature of 41°F (5°C)
or cooler.
·
If poultry is received frozen, it should remain completely frozen until it is ready for preparation.
·
If raw poultry is removed from its packaging and separated, it should be kept in an air-tight
container or covering when cold-stored.
·
If stored on a shelf system, poultry should be stored below any other raw meats or fish since it
requires a higher cooking temperature to make safe for consumption.
6. Meats
·
Meats should be stored at 41°F (5°C) or cooler.
·
If meats are removed from their packaging, they should be it should be kept in an air-tight
container or covering when cold-stored.
·
Quarters and sides of meat can be hung on hooks provided the hooks are cleaned and
sanitized.
·
Ground meats should be stored below intact meats or steaks since they require a higher
cooking temperature for safe consumption
7. Produce
·
The storage requirements for fruits and vegetables can vary widely depending on their type.
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Produce should not be washed prior to storage. Wash produce prior to preparation.
·
Any produce that is considered TCS (such as sliced tomatoes and melons) must be stored at
41°F (5°C) or cooler to prevent contamination.
·
Some types of produce can be stored below 70°F (21°C). These include eggplants, potatoes,
and un-cut citrus fruits.
8. Reduced-Oxygen Packaging Foods (Vacuum Packaged Foods)
·
Temperature is an important part of storing ROP foods. Reduced-oxygen packaged (ROP)
foods should be stored at 41°F (5°C) or cooler unless directed otherwise by the manufacturer.
·
These foods will have expiration dates and storage temperature labels that must be followed
closely to prevent contamination.
·
These foods can be subject to the growth of clostridium botulinum. These bacteria can cause
botulism, a common foorborne illness. You should carefully check the packaging of any ROP
food to ensure the contents are safe.