Lesson 3 Flashcards
Name the 4 most common types of storage
- refrigeration
- freeze
- dry
- in ice
Describe FIFO
- stock rotation method
- date products upon arrival
- older stock in front
- newer in back
What materials should not be used for storage containers?
Why?
- copper
- tin
- brass
- galvanized metal
- may react w/ high acid foods
What is the best choice of material for storage containers?
-plastic food grade containers
Why should raw foods be stored below and away from cooked food?
-to prevent cross contamination
How does one monitor the temp of the refrigerator/freezer?
- place thermometer in warmest part of fridge/freezer
- fridge: <41
- freezer: <0
What are the 4 rules of refrigerated storage?
- Raw foods kept below cooked foods
- no large pots of hot food in fridge
- keep cooked food items covered unless they are cooling (>41)
- store foods away from dripping condensate, 6 in above floor, enough space between for air circulation
Why must frozen foods not be thawed then refrozen again?
- harmful bacteria can reproduce to dangerous levels when thawed for the second time
- quality of food is also affected
What are the 5 rules of freezer storage?
- never use freezer for cooling hot food
- allow space between products for air circulation
- keep at 0 F or below
- FIFO
- clean, clearly labelled containers w/ secure lids
What is the proper humidity for storing dry foods?
-low (50% or less)
What is the proper temperature for storing dry foods?
-low (70 F or less)
True or false - dry storage should be kept in the sun
-false
8 rules of Dry storage
- FIFO
- tightly fitted lids
- 6 inches above floor
- well lit/ventilated
- shades on windows
- no garbage in area
- no holes in walls for vermin to get through
- don’t store foods under water lines
What may be the danger of storing food in ice?
-ice may melt, so need to make sure that food remains in ice not ice water
