assessment 3

Objectives

Identify the following:

 Requirements for labeling and date marking food

 How to rotate food using first-in, first-out (FIFO)

 Temperature requirements for food in storage

 Practices that can prevent temperature abuse during storage

 Practices that can prevent cross-contamination during storage

 Guidelines for storing specific types of food including meat, poultry, fish,

shellfish, eggs, produce, and dry food

7-2

Labeling

Labeling food for use on-site:

 All items not in their original containers must be

labeled.

 Food labels should include the common name

of the food or a statement that clearly and

accurately identifies it.

 It is not necessary to label food if it clearly will

not be mistaken for another item.

7-3

Labeling

Labeling food packaged on-site for retail sale:

 Common name of the food or a statement clearly identifying it.

 Quantity of the food.

 If the item contains two or more ingredients, list the ingredients and

subingredients in descending order by weight.

 List of artificial colors and flavors and chemical preservatives.

 Name and place of business of the manufacturer, packer,

or distributor.

 Source of each major food allergen contained in the food.

7-4

Date Marking

Date marking:

 Ready-to-eat TCS food must be marked if held

for longer than 24 hours.

o Date mark must indicate when the food must be

sold, eaten, or thrown out.

 Ready-to-eat TCS food can be stored for only

seven days if it is held at 41˚F (5˚C) or lower.

o The count begins on the day that the food was

prepared or a commercial container

was opened.

o For example, potato salad prepared and stored

on October 1 would have a discard date of

October 7 on the label.

7-5

Date Marking

Date marking:

 Operations use different systems for date

marking:

o Some write the day or date the food was

prepared on the label.

o Others write the use-by day or date on the label.

7-6

Date Marking

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

Then

 The container should be marked with this use-by date

as long as the date is based on food safety

7-7

Storage

Date marking:

 When combining food with different

use-by dates in a dish, base the discard

date of the dish on the earliest use-by date

of ingredients.

 Consider a shrimp and sausage jambalaya

prepared on December 4:

o The shrimp has a use-by date of

December 8.

o The sausage has a use-by date of

December 10.

o The use-by date of the jambalaya is

December 8.

7-8

Rotation

Rotate food to use the oldest inventory first:

 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.

7-9

Temperatures

Temperature guidelines:

 Store TCS food at an internal temperature of 41˚F (5˚C) or lower, or 135˚F (57˚C) or higher.

 Store meat, poultry, seafood, and dairy items in the coldest part of the unit away from the door.

 Store frozen food at temperatures that keep it frozen.

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

o It must be accurate to +/- 3˚F or +/- 1.5˚C.

o Put it in the warmest part of refrigerated units and the coldest part of hot-holding units.

7-10

Temperatures

Temperatures guidelines:

 Do NOT overload coolers or freezers.

 Avoid frequent opening of the cooler.

 Use cold curtains in walk-in coolers and

freezers.

 Use open shelving.

 Monitor food temperatures regularly.

o Randomly sample food temperatures.

o If the food is not at the correct temperature,

throw it out.

 Defrost freezers regularly.

7-11

Preventing Cross-Contamination

Storage location:

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

 NEVER store food in these areas:

o Locker rooms or dressing rooms

o Restrooms or garbage rooms

o Mechanical rooms

o Under unshielded sewer lines or leaking water lines

o Under stairwells

7-12

Preventing Cross-Contamination

Damaged, spoiled, or incorrectly stored food:

 Discard unsafe food:

o Damaged

o Spoiled

o Incorrectly stored

o Missing its date mark

o Past its date mark

o Exceeded time/temperature requirements

 If returning unsafe food:

o Store it away from other food and equipment.

o Label it so it is not used.

7-13

Preventing Cross-Contamination

Supplies:

 Store all items in designated storage areas.

o Store items away from walls and at least

six inches (15 centimeters) off the floor.

o Store single-use items (e.g., sleeve of

single-use cups, single-use gloves) in

original packaging.

7-14

6" (15 cm)

Preventing Cross-Contamination

Containers:

 Store food in containers intended for food.

 Use containers that are durable, leakproof, and

able to be sealed or covered.

 NEVER use empty food containers to store

chemicals.

 NEVER put food in empty chemical containers.

 Wrap or cover all food correctly.

7-15

Preventing Cross-Contamination

Cleaning:

 Keep all storage areas clean and dry.

 Clean up spills and leaks immediately.

 Clean dollies, carts, transporters, and trays

often.

 Store food in containers that have been

cleaned and sanitized.

 Store dirty linens in clean, nonabsorbent

containers or washable laundry bags.

7-16

7-17

Preventing Cross-Contamination

Storage order:

 Wrap or cover food.

 Store raw meat, poultry, and seafood

separately from ready-to-eat food.

o If this is not possible, store ready-to-eat food

above raw meat, poultry, and seafood.

o This will prevent juices from raw food from

dripping onto ready-to-eat food.

Preventing Cross-Contamination

Storage order:

 Store food items in the following

top-to-bottom order:

A. Ready-to-eat food

B. Seafood

C. Whole cuts of beef and pork

D. Ground meat and ground fish

E. Whole and ground poultry

 This storage order is based on the minimum

internal cooking temperature of each food.

7-18

A

B

C

D

E

Storing Specific Food

Meat:

7-19

Temperature  Fresh meat—internal temperature of

41ºF (5ºC) or lower

 Frozen meat—a temperature that

keeps it frozen

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

Eggs:

7-20

Temperature  Shell eggs—air temperature of 45ºF

(7ºC) or lower

 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

o Once reconstituted (mixed with water),

store them at 41ºF (5ºC) or lower.

Storing Specific Food

Eggs:

7-21

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:

7-22

Temperature  Fresh fish—internal temperature of

41ºF (5ºC) or lower

 Frozen fish—a temperature that keeps

it frozen

Containers  Keep fillets and steaks in original

packaging, or tightly wrap them in

moisture-proof materials.

 Fresh, whole fish can be packed in

flaked or crushed ice:

o Ice beds should be self-draining.

o Change the ice, and clean and sanitize

the container often.

Storing Specific Food

Shellfish:

7-23

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

Containers  Do NOT remove the shellstock tag

from the container until the last

shellfish has been used.

o Keep it on file for 90 days after sale or

service.

 A display tank may be used under

certain conditions.

Storing Specific Food

Fresh produce:

7-24

Temperature  TCS food items—41ºF (5ºC) or lower

 Whole citrus fruit, hard-rind squash,

eggplant, and root vegetables—in a

cool dry-storage area

o 60ºF to 70ºF (16ºC to 21ºC) is best

 Other fruits and vegetables—

requirements vary

Storing Specific Food

Fresh produce:

7-25

Containers

and location

 Raw, whole produce and raw, cut

vegetables delivered packed in ice

can be stored as they are.

o Make sure containers are self-draining.

o 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

Fresh produce:

7-26

Guidelines  Keep the relative humidity of coolers

at 85 to 95 percent.

 Some produce ripens best at room

temperature.

o 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:

7-27

Temperature  Raw poultry—internal temperature of

41ºF (5ºC) or lower

 Frozen poultry—a temperature that

keeps it frozen

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.

o Make sure containers are self-draining.

o Change the ice and sanitize the container often.

Storing Specific Food

ROP food:

7-28

Temperature  Store at temperatures recommended

by the manufacturer or at 41ºF (5ºC)

or lower.

 Frozen ROP food—a temperature

that keeps it frozen

Guidelines  Throw the item away if the:

o Package is torn or slimy or contains

excessive liquid.

o Food item bubbles.

 Check the expiration date

before using.

Storing Specific Food

UHT and aseptically packaged food:

7-29

Temperature  UHT-pasteurized food in aseptic

packaging

o Unopened—room temperature

o Opened—41ºF (5ºC) or lower

 UHT-pasteurized food not in aseptic

packaging—internal temperature of

41ºF (5ºC) or lower

Storing Specific Food

Canned goods:

7-30

Temperature  Higher storage temperatures may

shorten shelf life.

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:

7-31

Temperature  Higher storage temperatures may

shorten shelf life.

Guidelines  Check containers or packages for

damage from insects or rodents

before use.

 If stored correctly, salt and sugar can

be held almost indefinitely.