sanitation y1.u2.6: the flow of food keeping food safe in storage
TRANSCRIPT
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Sanitation Y1.U2.6: The Flow of Food
Keeping Food Safe in Storage
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Objectives• Label and store specific types of
refrigerated food
• Label and store frozen food
• Properly store dry and canned food
• Apply first in, first out (FIFO) practices
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Objectives• Properly store raw food to prevent
cross-contamination• Properly transfer food from original
containers to storage containers• Follow the proper procedures for
using refrigerators, freezers, and dry storage areas
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Key Terms
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General Storage Guidelines
• Follow first in, first out (FIFO) method
• Keep potentially hazardous food out of the temperature danger zone
• Check temperatures of stored food in storage areas
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General Storage Guidelines
• Label Food
• Keep all storage areas clean and dry
• Clean dollies, carts, transporters and trays often
• Store food only in designated areas
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General Storage Guidelines
• Discard if passed manufacturer expiration date
• Establish schedule to insure stored product is depleted on a regular basis
• Transfer food between containers properly
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Types of storage• Refrigerated
– Temp (shelf life)– Type of food– Ambient temperature should be two
degrees lower– Thermometers if needed, calibrated
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Types of Storage• Refrigerated
– Never place hot food in refrigerator– Do not overload unit– Use open shelving– Keep door closed
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Types of storage• Refrigerated
– Wrap food properly– Keep raw meats separate from
cooked or rte foods– Cooked and rte above meats– Place by cook temp. lowest to
highest
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Place by Temperature
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Types of storage• Frozen
– Check unit temperatures regularly– 0o or below– Deliveries put away right away– Hot food, circulation– Defrost on regular basis
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Types of storage• Frozen
– Never refreeze thawed food unless it has been thoroughly cooked
– Rotate using FIFO– Store in original package– Keep door closed– Label
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Types of storage• Dry Storage
– Recommended 50o-70o F. and 50-60 percent humidity, out of direct sunlight
– Monitor temperature and humidity (hygrometer)
– Store food 6 inches from floor and away from walls
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Types of storage• Dry storage
– Original packaging– Keep area clean and dry– Well ventilated
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Brain Food
• llel
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Brain Food
• Parallel
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Storing Specific Food• Meat
– Store immediately, coldest part of refrigerator or freezer, 41o (40o NYS) or below
– Wrap airtight, frozen moisture-proof– Primal cuts hung– Discard if signs of spoilage
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Storing Specific Food• Poultry
– Store raw poultry refrigerated 41°F or lower or frozen
– If ice packed, self draining, change ice and sanitize container often
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Storing Specific Food• Fish
– Store fresh fish refrigerated 41°F or lower or frozen
– Freeze moisture-proof– If ice packed, self draining, change
ice and sanitize container often
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Storing Specific Food• Fish
– Fish to be served raw or partially cooked to be frozen by processor as follows
• -4o F. or lower for 7 days• -31o F. or lower 15 hours in blast freezer• Exceptions, shellfish, certain species
tuna, check with supplier
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Storing Specific Food• Shellfish
– Live shellfish, in containers, 45o F. to 35o F.
– Mollusks displayed in tank must• Signage, display only• Health dept. variance
– Water will not contact other fish– Tank won’t affect quality or safety– Retain shellstock identification tags
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Storing Specific Food• Eggs
– 45o F. or lower– FIFO– Use within 4-5 weeks of packing
date– Use pooled immediately
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Storing Specific Food• Eggs
– Liquid eggs kept in original container 41o F. or lower, do not freeze
– Dried egg products, store cool, dry, away from light, refrigerator is best, reconstituted 41o F. or lower
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Storing Specific Food• Dairy
– 41o F. or lower– Ice cream 6o to 10o F.– Do not hold at room temperature for
more than 2 hours– FIFO
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Storing Specific Food• Produce
– Most 41o F. or lower, can vary with item
– Fruits and vegetables dry out quickly, keep 85-95% relative humidity
– Do not wash before storage, excess moisture promotes mold
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Storing Specific Food• Produce
– Avocados, bananas, tomatoes ripen best at room temperature
– Citrus fruit, hard rind squash, eggplant, root vegetables such as potatoes, sweet potatoes, rutabagas, onions- cool, dry storeroom 60o to 70o F.
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Storing Specific Food• Produce cont
– When soaking do not mix multiple items or mix batches
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Storing Specific Food• ROP, MAP, Vacuum-Packed,
Sous Vide– Use temperatures recommended by
manufacturer, usually 41o F. or lower or frozen 0o F. or lower
– Inspect, store and handle these products carefully
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Storing Specific Food• MAP, etc
– Vacuum packaging does not prevent growth of anaerobic microorganisms
– Discard if torn, slimy, excessive liquid, bubbles
– Check expiration date
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Storing Specific Food• UHT, aseptically packaged
– If both, room temperature– May want cold– Once opened, internal 41o F. or
lower– UHT not aseptically packaged,
internal 41o F. or lower
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Storing Specific Food• Canned Goods
– Store 50o to 70o F., higher temperatures shorten shelf life
– Keep storeroom dry (rust)– Wipe cans clean with sanitized cloth
before opening
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Storing Specific Food• Dry Foods
– Keep flour, cereal, grain in airtight containers (moisture/stale/mold)
– Label– Inspect for evidence of insects or
rodents– Salt/sugar indefinite
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Storing Specific Food• Chemicals
– Keep in original containers– Never cross containers– Label– Store separate
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Shelf life• Pay close attention to each foods
expiration date, discard• Refrigerated ph/rte’s should be
consumed within 7 days of preparation
• Frozen ph/rte’s should be consumed within 24 hours of thawing