the date it was prepared the date it should be sold, consumed, or discarded label potentially...
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The date it was prepared
The date it should be sold, consumed, or discarded
Label potentially hazardous, ready-to-eat food prepared on-site, with either:
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Can be stored for 7 days at 41F (5C) or lower
Must be discarded after 7 days
Discard food that has passed its manufacturer’s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house
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Identify the use-by, expiration, or preparation date of products
Shelve products with earliest dates in front of those with later dates
Use products stored in front first
Rotate products so the oldestinventory is used first
To follow FIFO:
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Discard it
Clean and sanitize the container
Refill the container with new product
Deplete product on a regular basis If product is not sold or consumed by a predetermined date:
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Put it in a clean, sanitized container
Cover it
Label with product name and original use-by/expiration date
Transfer food between containers properly If you take food out of its original package:
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Store deliveries as soon as they have been inspected
Put prepared food away until needed
Keep potentially hazardous food out of the temperature danger zone
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Check temperatures of stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
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Near chemicals or cleaning supplies
In restrooms
In locker rooms
In furnace rooms
In janitor closets
Under stairways or pipes
Store food only in designated storage areas
Do not store food:
Do not store food this way
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Clean up spills immediately
Clean dollies, carts, transporters, and trays often
Keep all storage areas and equipment clean and dry
Today’s date is October 3rd. Septemberhas 30 days. Which food items should be discarded?
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Used to hold potentially hazardous food at 41F (5C) or lower
Slows the growth of microorganisms
Refrigerated Storage
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Air temperature should be at least 2F (1C) lower than the desired internal product temperature
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Randomly sampling temperature with a calibrated thermometer
Using a product-mimicking device
Monitor food temperature regularly by:
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Overload a refrigerator
Line shelving with foil or paper
Open refrigerator doors too frequently
Do not:
Overloaded refrigerator
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This can warm the interior—putting food into the temperature danger zone
Never place hot food in the refrigerator
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Separately from cooked and ready-to-eat food
OR
Below cooked or ready-to-eat food
Store raw meat, poultry, and fish:
Do not store food this way
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Leaving it uncovered can lead to cross-contamination
Wrap food properly
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Slows the growth of microorganisms substantially
Used to hold potentially hazardous food at 0F (–18C) or lower
Storage temperature varies by product
Frozen Storage
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Check unit temperatures regularly
Do not store warm food inside
Do not overload units
Keep doors closed as much as possible
Defrost units regularly
To maintain proper freezer temperatures:
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50F to 70F (10C to 21C)
50% to 60% relative humidity
Dry-storage areas are used to hold dry and canned food at:
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At least 6 inches off the floor
Away from walls
Out of direct sunlight
In a clean area
Dry food must be stored:
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Store at an internal temperature of 41F (5C) or lower
Wrap it in airtight, moisture-proof material
OR
Store it in a container
When storing fresh meat:
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Store at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
When storing fresh poultry:
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Keep at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
Keep fillets and steaks in original packaging
When storing fresh fish:
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Store alive at an air temperature of 45F (7C) or lower
Store in original containers
Keep shellstock tags for 90 days from date last shellfish was used
When storing fresh shellfish:
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Store at an air temperature of 45F (7C) or lower
Keep eggs in refrigerated storage until used
Use eggs within 4–5 weeks of packing date
When storing shell eggs:
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Store fresh at 41F (5C) or lower
Store frozen at 6F to 10F (–14C to –12C)
Follow FIFO
Discard product that has passed its use-by/expiration date
When storing dairy:
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Storage temperatures will vary by product
Product packed on ice can be stored that way
Do not wash product prior to storage
When storing fresh produce:
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Store at temperatures recommended by manufacturer
Discard product if:
Use-by/expiration dates have expired
Package is torn
Package is slimy or contains excessive liquid
Product bubbles
When storing MAP, vacuum-packed, and sous vide food:
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Store product at room temperature
Once opened, store at 41F (5C) or lower
UHT Products Aseptically Packaged
UHT Products Not Aseptically Packaged
Store at 41F (5C) or lower
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Store product at 50F to 70F (10C to 21C)
Store in original package or in airtight, clearly labeled containers
Keep storerooms dry
Check packages for insect or rodent damage
When storing canned and dry products:
Find the unsafe storage practices in this picture
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