7-food storage overview
TRANSCRIPT
7Food Storage
By:
Dr. Waleed FoadMSc.Public Health in Nutrition
Clinical Nutrition SpecialistEuropean Society of Gastrointestinal
Endoscopy (ESGE)Member of the American Society of
Nutrition Email: [email protected]
General Guidelines For Storage1. Wash, Wipe and clean items that
needs cleaning 2. As soon as possible, Food should
be used, processed, stored or served.
3. Check Previously Frozen items, before putting them in the freezer.
4. Store foods in their specific areas of storage and keep different food items separated.
General Guidelines For Storage5. Periodic maintenance and check for
storage areas, stored food, transport tools and equipments.
6. Avoid overcrowding and overstocking of stored food.
7. Access to food store should be restricted to control stocks and reduce exposure to contamination.
8. Arrange Food supplies using FIFO method
First In, First Out (FIFO)Post-dated foods will lose their quality and
sometimes become unsafe.FIFO ensures proper rotation of foods in storage.When foods are received, put the oldest in the
front and the newest in the back.Identify package date, preparation date, or date
of purchase.
Inadequate storage conditions and/or equipments
Examples: Dry storage: Irregular inspection and
maintenance of Storage areas, which leads to insanitary conditions. E.g.. Rodents, insects,....etc.
Frozen storage: failure to maintain refrigerators and freezers in good operating conditions.
Inadequate storage separation of different food items (e.g. Meats & vegetables, raw and cooked, frozen and dry,....etc)
Storage 6
Cross-contamination in StorageBacteria can be
transferred from one food to another if the food is not properly stored.
Properly cover foods except while hot food is being cooled.
Store raw food at the bottom of the fridge, below cooked or ready-to-eat food.
Types of StorageRefrigerationFreezerDry storage
Golden Rule for storing any kind of food, is to keep it:
1. Clean2. Covered3. Cool4. Dry
Storage 8
Temperature of Storage UnitsRefrigerationMust keep food below 4 ºC.For Short-term holding of Perishable food.Freezer Must keep food below -18 ºC.For Long-term holding of perishable food.Dry storageBest if temperature is between 10 ºC and 21
ºC.For Short-term holding of non-perishable food.
Storage 9
Refrigeration Vs. FreezingThe storage life of fresh
perishable foods such as meats, fish, vegetables, and fruits can be extended by several days by storing them at temperatures just above freezing, usually between 1 and 4 ºC.
The storage life of foods can be extended by several months by freezing and storing them at subfreezing temperatures, usually between 18 and 35C, depending on the particular food
Operating Procedures for Refrigerators
1. The refrigeration unit should be placed in an airy and well- ventilated place, away from any source of heat.
2. It should not be overcrowded with food items.
3. Prepared food should be stored above raw food.
4. Green leafy vegetables should be stored in a special drawer in the refrigerator.
Operating Procedures for Refrigerators
5. Milk and dairy products should be tightly covered to prevent absorption of odor.
6. The refrigerator door should be opened for the shortest possible time.
7. Food Should be stored in clean covered containers.
Operating Procedures for Refrigerators
8. Don’t use refrigerator to cool food that is high in temperature:
Frost formation Increase temp. inside refrigerator.
9. Don’t refrigerate canned and bottled food unless specified on the label.
10.The refrigerator should be defrosted regularly.
Storage 15
Shelf Life of Refrigerated Food
Date Marking Refrigerated, ready-to-eat, potentially
hazardous foods include:Deli meats, seafood salads, cooked and chilled leftovers.
When prepared in the establishment and held for more than 24 hours, they must be dated.
When prepared and packaged by a food processing plant, they must be dated when the original container is opened and if they will be held for more than 24 hours.
The date must indicate when the food will be eaten, sold, or thrown out.
