Storing Food Flashcards
Storage Order
- Ready-to-eat food
- Seafood
- Whole cuts beef & pork
- Ground meat & groung fish
- Whole & ground poultry
top to bottom
Storage Requirements
Meat: Temp
Fresh meat: internal temp of 41°F or lower
Frozen meat: temp that will keep it frozen
Storage Requirements
Meat: Containers & Location
- immediately after delivery & inspection store meat in its own storage unit or in the coldest part of the cooler
- if removed from original packaging wrap it in airtight, moisture proof material or place it in clean/sanitized containers
- primal cuts, quarters, sides of raw meat, and slab bacon can be hung on clean/sanitized hooks or placed on sanitized racks
- do NOT store meat above other food
Storage Requirements
Fish: Temp
Fresh: internal temp of 41°F or lower
Frozen: temp that will keep it frozen
fresh fish = very sensitive to time-temp abuse; can spoil quickly
Storage Requirements
Fish: Containers
- keep fillets & steaks in original packaging or tightly wrap them in moisture-proof materials
- fresh, whole fish can be packed in flaked/crushed ice; ice beds = self-draining; change ice and sanitize container often
Storage Requirements
Shellfish: Temp
Shucked shellfish: internal temp of 41°F or lower
Live shellfish: in original container at an air temp of 41°F or lower
Storage Requirements
Shellfish: Containers
- do not remove the shellstock tag from the container until the last shellfish has been used; keep tag on file for 90 days after last shellfish was sold/served
- Live shellfish can be stored in display tank if: tank has sign stating shellfish are for display only; a variance has been obtained to allow shellfish to be served to customers
Storage Requirements
Eggs: Temp
Shell eggs: air temp of 45°F or lower (maintain constant temp & humidity lvls in coolers used to store)
Frozen: temps that will keep them frozen
Liquid: according to manufacturers recommendations
Dried: in cool dry-storage area; once reconstituted (mixed with water) store in cooler at 41°F or lower
Storage Requirements
Eggs: Guidelines
- do NOT wash shell eggs before storing
- plan to use all shell eggs within 4 - 5 wks of packing date
- keep shell eggs in cold storage until the time they are used; take out only as many as needed for immediate use
- do NOT reconstitute more dried eggs than needed for immediate use
Storage Requirements
Poultry: Temp
Raw: internal temp of 41°F or lower
Frozen: temps that will keep it frozen
Storage Requirements
Poultry: Containers
- if it has been removed from original packaging place in airtight container or wrap in airtight material
- ice-packed poultry can be stored in a cooler as is (self-draining; change ice and sanitize container often)
Storage Requirements
Fresh Produce: Temp
TCS food(cut: melons/tomatoes/leafy greens): 41°F or lower
Whole citrus fruits / hard-rind squash / eggplant / root vegetable (ex. potatoes, onions): cool dry-storage area; temps 60°F to 70°F are best
other fruits & veggies have various temp requirements for storage
Storage Requirements
Fresh Produce: Containers & location
- raw whole produce & raw cut veggies delievered in ice stored as they are (self-draining; changed regularly)
- containers for whole citrus fruit, hard-rind squash, eggplant & root veggies = well ventilated
- store onions away from other veggies that might absorb odor
Storage Requirements
Fresh Produce: Guidelines
- fruits & veggies kept in cooler can dry out quickly = keep humidity at 85% - 95%
- avocados, bananas, pears & tomatoes rippen best at room temp
- most produce should NOT be washed before storage (moisture promotes growth of mold)
- when soaking/storing in standing water/ice-water slurry do NOT mix different items or multiple batches of same item
Storage Requirements
UHT & Aseptically Packaged Food: Temp
UHT = Ultra-high temperatures
food that has been pasteurized at ultra-high temps and aseptically packaged: room temp
opened uht & aseptically packaged food: in cooler at 41°F or lower
UHT items NOT aseptically packaged: internal tmeo of 41°F or lower
Storage Requirements
ROP Food: Temp
included MAP , vacuum-packed & sous vide
**always store at temps recommended by manufacturer or at 41°F or lower **
Frozen: stored at temps to keep them frozen
Storage Requirements
ROP Food: Guidelines
Throw away if package shows any of following characteristics
* it is torn or slimy
* it contains excessive liquid
* food item bubbles (indicates possible growth of Clostridium botulinum)
Always check expiration date before using
Follow specific guidelines for packaging and labeling
rop food = especially susceptible to growth of Clostridium botulinum
Storage Requirements
Canned Goods: Temp
higher storage temps may shorten shelf life
Storage Requirements
Canned Goods: Guidelines
- acidic food (ex. canned tomatoes) = does not last as long; acid can form pinholes in metal over time
- discard damaged cans
- keep dry-storage areas dry; to much moisture will cause cans to rust
- wipe cans with sanitzed cloth before opening
Storage Requirements
Dry Food: Containers
keep flour, cereal & grain items (ex. pasta) in airtight containers; they can become stale in humid room and moldy with too much moisture
Storage Requirements
Dry Food: Containers
- before using dry food check containers/packages for damage from insects or rodents
- if stored correctly salt & sugar can be held almost indefinitely
