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    Flow of Food ServSafe

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    camparan
    Here are three unsafe storage practices I see in this picture: 1. Raw chicken is stored above ready-to-eat foods like bread and salad, allowing for potential cross-contamination from chicken juices. Raw meats should be stored below ready-to-eat foods. 2. Eggs are not refrigerated, which is required to keep them at a temperature of 45°F or below. 3. Chemicals are stored on the same shelf as food, which poses a risk of contamination. Chemicals and cleaning supplies should be stored separately from food in a clearly designated area.

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    Flow of Food ServSafe

    Uploaded by

    camparan
    2K views32 pages
    Here are three unsafe storage practices I see in this picture: 1. Raw chicken is stored above ready-to-eat foods like bread and salad, allowing for potential cross-contamination from chicken juices. Raw meats should be stored below ready-to-eat foods. 2. Eggs are not refrigerated, which is required to keep them at a temperature of 45°F or below. 3. Chemicals are stored on the same shelf as food, which poses a risk of contamination. Chemicals and cleaning supplies should be stored separately from food in a clearly designated area.

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    Here are three unsafe storage practices I see in this picture: 1. Raw chicken is stored above ready-to-eat foods like bread and salad, allowing for potential cross-contamination from chicken juices. Raw meats should be stored below ready-to-eat foods. 2. Eggs are not refrigerated, which is required to keep them at a temperature of 45°F or below. 3. Chemicals are stored on the same shelf as food, which poses a risk of contamination. Chemicals and cleaning supplies should be stored separately from food in a clearly designated area.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views32 pages

    Flow of Food ServSafe

    Uploaded by

    camparan
    Here are three unsafe storage practices I see in this picture: 1. Raw chicken is stored above ready-to-eat foods like bread and salad, allowing for potential cross-contamination from chicken juices. Raw meats should be stored below ready-to-eat foods. 2. Eggs are not refrigerated, which is required to keep them at a temperature of 45°F or below. 3. Chemicals are stored on the same shelf as food, which poses a risk of contamination. Chemicals and cleaning supplies should be stored separately from food in a clearly designated area.

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    of 32

    The Flow of Food: Storage

    7-1
    Apply Your Knowledge: Test Your Food Safety Knowledge

    1. True or False: Potato salad that has been prepared in-house


    and stored at 41°F (5°C) must be discarded after three days

    2. True or False: Food can be stored near chemicals as long as


    the chemicals are stored in sturdy, clearly labeled containers

    3. True or False: Storing cans of tomatoes at 65°F (18°C) is


    acceptable

    4. True or False: Raw chicken must be stored below ready-to-


    eat food, such as pumpkin pie, if it is stored in the same walk-
    in refrigerator

    5. True or False: If stored food has passed its expiration date, it


    should be served at once

    7-2
    General Storage Guidelines

    Label Food
    Potentially hazardous, ready-to-eat food
    prepared on-site must contain a label that
    includes:
    „ The name of the food
    „ The date by which it should be sold,
    consumed or discarded

    7-3
    General Storage Guidelines

    Rotate products to ensure the


    oldest inventory is used first

    One way to rotate products is


    to follow FIFO:
    „ Identify the use-by or expiration
    date of products
    „ Shelve products with the earliest
    dates in front of those with later dates
    „ Use products stored in front first

    7-4
    General Storage Guidelines

    Deplete stored product


    on a regular basis

    If product is not sold or consumed by a


    predetermined date:
    „ Throw it out
    „ Clean and sanitize the container
    „ Refill the container with new product

    7-5
    General Storage Guidelines

    Discard food that has passed the


    manufacturer’s expiration date

    Potentially hazardous, ready-to-eat food


    that was prepared in-house:
    „ Can be stored for 7 days at 41°F (5°C)
    or lower
    „ Must be thrown out after 7 days

    7-6
    General Storage Guidelines

    Transfer food between


    containers properly

    If food is removed from its original package:


    „ Put it in a clean, sanitized container
    „ Cover it
    „ Label the container with:
    „ The name of the food
    „ The original use-by or expiration date

    7-7
    General Storage Guidelines

    Keep potentially hazardous food


    out of the temperature danger zone
    „ Store deliveries after inspection
    „ Take out only as much food
    as can be prepared at one time
    „ Put prepared food away
    until needed
    „ Properly cool and store cooked
    food when it’s no longer needed

    7-8
    General Storage Guidelines

    Check temperatures of
    stored food and storage areas

    Photo courtesy of Roger Bonafield and Dingbats

    7-9
    General Storage Guidelines

    Store food in designated


    storage areas

    Do not store food:


    „ Near chemicals or cleaning
    supplies
    „ In restrooms
    „ In locker rooms
    „ In janitor closets Never store food near chemicals
    or cleaning supplies
    „ In furnace rooms
    „ Under stairways or pipes

    7-10
    General Storage Guidelines

    Keep all storage areas clean and dry


    „ Clean up spills immediately
    „ Clean dollies, carts, transporters, and trays
    often

    7-11
    Refrigerated Storage

    Refrigerated Storage
    „ Used to hold potentially
    hazardous food at 41°F
    (5°C) or lower
    „ Slows the growth of
    microorganisms

    7-12
    Refrigerated Storage Guidelines

    Set refrigerators to the


    proper temperature
    „ The setting must keep the
    food at an internal temperature
    of 41°F (5°C) or lower

    7-13
    Refrigerated Storage Guidelines

    Monitor food temperature regularly


    „ Randomly sample the
    internal temperature of
    stored food with a
    calibrated thermometer

    7-14
    Refrigerated Storage Guidelines

    Do not overload refrigerators


    Storing too many products:
    „ Prevents good airflow
    „ Makes units work harder

    Overloaded refrigerator

    7-15
    Refrigerated Storage Guidelines

    Use open shelving in the unit


    Lining shelving with the following
    restricts air circulation:
    „ Aluminum foil
    „ Sheet pans
    „ Paper

    7-16
    Refrigerated Storage Guidelines

    Never place hot food in


    refrigerators
    „ This can warm the interior
    and put other food into the
    temperature danger zone

    7-17
    Refrigerated Storage Guidelines

    Keep refrigerator doors closed as


    much as possible
    „ Frequent opening lets warm air inside

    Use cold curtains to help maintain


    temperatures

    7-18
    Refrigerated Storage Guidelines

    Store raw meat, poultry, and fish:


    „ Separately from cooked and
    ready-to-eat food
    OR

    „ Below cooked and


    ready-to-eat food

    Improper Storage

    7-19
    Refrigerated Storage Guidelines

    Wrap food properly


    „ Leaving it uncovered can lead to cross-contamination

    7-20
    Apply Your Knowledge: Load the Fridge

    Store each item on the proper storage shelf

    2 C
    Cooked and
    A Whole, raw meat ready-to-eat food

    B Raw poultry D Raw ground meat

    7-21
    Frozen Storage Guidelines

    When storing food in freezers:


    „ Keep freezers at a temperature that will
    keep products frozen
    „ Check freezer temperatures regularly
    „ Place deliveries in freezers as soon as
    they have been inspected
    „ Clearly label frozen food that was
    prepared on site

    7-22
    Dry Storage Guidelines

    Keep storerooms:
    „ Cool (50°F to 70°F [10°C to 21°C])
    „ Dry (50% to 60% humidity)
    „ Well ventilated
    „ Clean

    7-23
    Dry Storage Guidelines

    When storing food in dry


    storage keep it:
    „ Away from walls
    „ Out of direct sunlight
    „ At least 6” (15 cm)
    off the floor

    7-24
    Storing Meat

    When storing fresh meat:


    „ Store it at an internal temperature
    of 41°F (5°C) or lower
    „ Wrap it in airtight, moisture-proof
    material
    OR

    „ Place it in a clean, sanitized container

    7-25
    Storing Poultry

    When storing fresh poultry:


    „ Store it at an internal temperature
    of 41°F (5°C) or lower
    „ Store ice-packed product as is
    in self-draining containers
    „ Change the ice often
    „ Clean and sanitize the
    container regularly

    7-26
    Storing Fish

    When storing fresh fish:


    „ Store it at an internal temperature
    of 41°F (5°C) or lower
    „ Store ice-packed product as is
    in self-draining containers
    „ Keep fillets and steaks in original
    packaging
    „ Store frozen fish in moisture-proof
    wrapping

    7-27
    Storing Eggs and Egg Products

    Shell Eggs:
    „ Store at an air temperature
    of 45°F (7°C) or lower
    „ Keep eggs in refrigerated
    storage until used
    „ Use eggs within 4-5 weeks of
    packing date

    Liquid Eggs:
    „ Store according to manufacturer’s
    recommendations
    „ Keep in refrigerated storage until used

    Dried Eggs:
    „ Store product in a dry, cool storeroom
    7-28
    Storing Shellfish

    When storing shellfish:


    „ Store alive at an air temperature
    of 45°F (7°C) or lower
    „ Store in original containers
    „ Keep shellstock tags on file for
    90 days from the harvest date
    of the shellfish
    „ Obtain a variance if storing shellfish in
    a display tank prior to service

    7-29
    Storing Dairy

    When storing dairy:


    „ Store fresh at 41°F (5°C) or lower
    „ Follow FIFO
    „ Discard product that has passed
    use-by or expiration dates

    7-30
    Storing Produce

    When storing fresh produce:


    „ Storage temperatures will vary by
    product
    „ Product packed on ice can be stored
    as is
    „ Do not wash product prior to storage
    „ When soaking or storing product in
    standing water or an ice water slurry:
    „ Do not mix different items
    „ Do not mix multiple batches
    of the same item

    7-31
    Apply Your Knowledge: What’s Wrong With This Picture?

    Find the unsafe storage practices in this picture:

    7-32

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