FOOD SAFETY, SANITATION, AND STORAGE

• Good video to summarize safety and sanitation is:• APT: meals in minutes food safety and sanitation (18)• This slide is also featured at the end of this presentation

• Discussion: Why is it so important to know so much about food safety, sanitation, and storage?

STORING FOOD

SPOILAGE AND NUTRIENT LOSS

•When food is not stored properly, it begins to lose quality and nutrients.•Under the right conditions, harmful bacteria, yeasts, and molds can spoil food.• There are also environmental conditions that speed up nutrient loss.

ENVIRONMENTAL CONDITIONS

1. Heat – speeds up the chemical reactions that cause food to spoil

2. Air – exposure to oxygen destroys some nutrients

3. Moisture – Too little moisture causes food to dry out while too much moisture provides a breeding ground for bacteria and mold

4. Light – destroys some nutrients5. Dirt – contains harmful microorganisms6. Damage to food or packaging – be alert

to damage

WHEN FOOD IS SPOILED

• How do you know when a food is spoiled? It can wilt, get wrinkled, turn brown, get slimy, develop spots, become fuzzy, develop holes and tears, become bruised, develop bad flavors, mold, and develop bad odors.• Food that is spoiled should be discarded. • Things that are moldy require special

handling because the mold gives off spores which can easily spread. • Never taste a food to see if it is spoiled.

BASIC STORAGE PRINCIPLES

•No food can be stored forever. • Each food has a shelf life. • This is the length of time it can be stored and still retain its quality.

BASIC STORAGE PRINCIPLES

To avoid the loss of stored food:• Buy only what you need• Follow the rule of first in, first out• Look for sell by and use by dates• Clean storage areas regularly• Store leftovers immediately

ROOM TEMPERATURE STORAGE

• Many canned foods are shelf-stable. This means they are able to last for weeks and months at room temperature below 85 degrees.• Kitchen cabinets used for most room

temperature storage should be clean and dry with doors to keep out the light and dirt.• Do not store food on shelves above heat

or water sources .

COLD STORAGE

• Perishable foods spoil quickly at room temperature. Examples of perishable foods include dairy, meats, and cooked foods. • Perishable foods require cold storage.

REFRIGERATOR STORAGE

Foods that are normally refrigerated include:a. Foods that were refrigerated in the storeb. Most fruits and vegetables, except for

onions, potatoes, and sweet potatoes which should be stored in the pantry.

c. Whole grain bread productsd. Leftover cooked foodse. Baked goods with fruit or cream fillingsf. Foods labeled with refrigerate after

opening.g. Store highly perishable foods for only a

few days in the refrigerator.

REFRIGERATOR GUIDELINES

• Avoid overloading the refrigerator• Tightly cover the food• Do not store food in opened cans• Keep meats in store wrap and place in a

plastic bag• Do not wash fruits and vegetables before

you store them. You should also not store them in plastic bags. • Place leftovers in shallow containers• Cut large pieces of meat into smaller

pieces so they cool quickly.

REFRIGERATOR GUIDELINES

•Do not let the refrigerator temperature fall to freezing.• Store leftovers immediately.•Never line your refrigerator shelves with foil• Eggs should not be stored in the door of the refrigerator. • Your refrigerator should be set to 40 degrees.

FREEZER STORAGE

• Freezing allows long term storage of many foods. Do not freeze eggs, products made with mayonnaise, meat and poultry stuffing, cream or egg based sauces, custards, baked goods with cream fillings, and many cheeses. • Your freezer should be set to 0 degrees. • Foods purchased frozen should be stored

promptly. • Do not freeze vegetables that you plan to eat

raw.• Do not cook foods frozen. • A safe place to thaw foods is in the refrigerator.

FREEZER STORAGE PACKAGING

• Always use freezer weight paper, plastic, and foil for freezing foods. Freezer weight is both vapor and moisture resistant. • Plastic containers should have tight fitting lids. • Using appropriate freezer materials will

prevent freezer burn.• Freezer burn is a condition that results when

food is improperly packaged or stored in the freezer too long. • Foods that are purchased frozen can be stored

in their original packaging.

FREEZER GUIDELINES

A. Always check the appearance and odor of all thawed foods.

B. When freezing foods, squeeze out as much air as possible to prevent freezer burn.

C. Leave a one inch head space at the top for the food to expand as it freezes.

D. Keep a freezer inventory which is a list of food kept in the freezer.

POWER OUTAGES

•When the power goes out, do not open the freezer or refrigerator door. • A full freezer will keep food frozen for two days. A half full freezer will keep for one day. • If the power will be off for longer than two days, carefully put in dry ice.

POWER OUTAGES IN THE FREEZER

When the power returns to the freezer, use these guidelines to determine what to do:• If ice crystals are still visible refreeze• Discard any food that was held above 40

degrees for more than two hours• Discard food that has a strange odor• Once the power returns, wash up any food

spills and wipe surfaces dry.

POWER OUTAGES IN THE REFRIGERATOR

When the power returns to the refrigerator, use these guidelines:• Foods will usually keep for 4-6 hours• Discard fresh meats, dairy, and cooked

foods held above 40 for more than 2 hours• Keep butter if it has not melted or smells

rancid• Other food like fruits are fine if they have

no odor, mold, or sliminess

FOOD SAFETY, SANITATION, AND STORAGE

•APT: Meals in Minutes - Food Safety and Sanitation (18)