Lesson 3 Flashcards
What are the common types of food storage?
The common types of food storage include refrigeration storage, freezer storage, dry storage, and storage in ice.
What is the FIFO method and why is it important in food storage?
FIFO stands for First In First Out, a method of stock rotation to ensure that food products are used before their expiration date, preventing waste and ensuring quality. It involves dating products and storing newer stock behind older stock.
What precautions should be taken when using storage containers for food?
Food should ideally be stored in its original packaging. If moved to another container, it must be clean, non-absorbent, and made from food-grade material. Containers made from metals like copper, brass, tin, and galvanized metal should not be used as they can react with acidic foods. Re-using cardboard containers and lining containers with newspapers or publications is prohibited.
Where should foods not be stored to avoid contamination?
Any non-designated areas including, but not limited to garbage areas. Raw foods must be stored below and away from cooked foods.
What are the temperature requirements for refrigerated storage of various foods?
Smoked fish must be stored at 38°F or below, fresh meat and poultry at 41°F or below, and frozen foods at 0°F or below. Refrigerators should operate at temperatures lower than 41°F, and freezers at lower than 0°F.
What rules should be followed for safe refrigerated storage of foods?
Store cooked foods above raw foods to avoid cross-contamination, keep cooked foods covered unless cooling, avoid placing large pots of hot food in the refrigerator, store foods away from dripping condensate, and ensure they are at least six inches above the floor with enough space for air circulation.
What are the guidelines for freezer storage of foods?
- Use the FIFO method for stock rotation
- Ensure all foods are frozen solid at 0°F or lower
- Use clean, labeled containers with secure lids, allow adequate spacing for air circulation, and never use the freezer for cooling hot foods.
- Thawed foods should not be refrozen.
What are the recommendations for dry storage of foods?
Dry foods should be stored at low humidity (50% or less) and low temperatures (70°F or less), away from sunlight. Follow the FIFO method, keep foods at least six inches off the floor, use containers with tight lids, ensure the area is well-lit and ventilated, and do not store foods under water lines or garbage in dry storage areas.
Why is it important to label and properly use chemicals in food storage areas?
Storing harmful chemicals in food storage areas is prohibited as it can create hazardous situations. All chemicals must be labeled and used according to instructions, and pesticide use is only allowed by licensed pest control officers.
