DeepseekerADS
Gold Member
- Mar 3, 2013
- 14,880
- 21,732
- Detector(s) used
- CTX, Excal II, EQ800, Fisher 1260X, Tesoro Royal Sabre, Tejon, Garrett ADSIII, Carrot, Stealth 920iX, Keene A52
- Primary Interest:
- Other
Jason Richards
If you are wondering why you would need standards for food storage,
things are quite simple.
Sometimes food is discarded because of improper storage and
that’s why it’s important that you are informed about how
food should REALLY be stored.
And the best way you can do that is by knowing
the correct standards.
Besides reducing waste, properly stored food maintains its nutritional
quality and decreases the risk of foodborne illness.
In addition, with the threat of terrorist and natural disasters,
properly storing water and other appropriate emergency
supplies is becoming increasingly important.
Refrigerator Storage
1. Refrigerator storage temperature meets FDA or state
standards (usually a maximum of 35°-41°F) and
is recorded once each shift.
2. Refrigerators are used for short-term storage (usually a
maximum of 7 days).
3. Food storage procedures are followed to diminish
environmental and cross-contamination.
(example: All foods are covered and
raw meat items are stored
below cooked items.)
4. Refrigerator storage areas meet FDA or state standards
(e.g. 6 inches off the floor, clean, slatted shelving).
5. Ready-to-eat refrigerated foods are labeled according
to FDA or state standards (e.g. the date or day
by which the food should be consumed,
sold, or discarded).
6. Refrigerated ready-to-eat food that is not labeled is discarded.
7. All discarded refrigerated food is recorded with
food item, amount, date, and reason.
8. Blast chillers, if available, are used to quickly cool foods
to safe refrigeration temperatures.
9. Refrigeration unit is cleaned and inspected on a regular basis.
10. Only food purchased from approved vendors is refrigerated.
11. Refrigerated food stock rotation follows the FIFO
(first in, first out) principle.
12. Personnel look for and follow “Use by” dates.
(For example: “Use by” dates mean that a
product cannot be used after that date,
even if it appears and smells good.
Products can be safely frozen before the “use by” date.
Freezer Storage
1. Freezer storage temperature meets FDA or state standards
(usually a minimum of -10°-0°F) and
is recorded once each shift.
2. Freezers are used for long-term storage and not used
for cooling foods. (Usually a maximum
of 12 months.)
3. Freezer storage areas are designed and maintained to
promote proper air circulation.
4. Frozen food stock rotation follows the FIFO principle.
5. All discarded frozen food is recorded with food item,
amount, date, and reason.
6. Freezers are cleaned and inspected on a regular basis.
7. Only food purchased from approved vendors is frozen.
Dry Food Storage
1. Dry food storage temperature meets FDA or state standards
(usually a maximum of 50°-70°F).
2. Dry food storage areas are kept dry, clean, and
are well lighted and ventilated.
3. Dry food storage has a two-foot ceiling clearance to avoid
high temperatures at ceiling.
4. Dry food stock rotation follows the FIFO principle.
5. Working containers holding dry food or ingredients that
are removed from their original packages are identified
with the common name of the food, unless
the food is easily recognizable
such as dry pasta.
6. All discarded dry food is recorded with food item,
amount, date, and reason.
7. Storage area is kept clean, secure, and
is inspected regularly.
8. Only food purchased from approved vendors is stored
in dry storage.
9. There are separate storage compartments for
chemical storage.
10. Personnel look for and follow “best before” dates.
They also honor “store in a cool dry place” or “keep
in the refrigerator once opened.”
(Note: “Best before” dates mean personnel must look
for additional instructions on the label; “best before”
dates also mean the item is no longer at its best
quality but may still be safe to eat.)
Assessment
1. Storage temperatures are tracked and data is used
for continuous improvement and/or corrective action.
2. Refrigerators are monitored daily for proper food labeling.
3. Discarded food record is checked weekly and cost is tracked.
4. Data from discarded food record is used for
cost control planning purposes.
5. Inspection forms for all food storage are used for
continuous quality improvement purposes.
6. Training records are evaluated to make sure all cooking staff
has received training in the proper storage of dry foods;
training records are maintained in
the dietary department.
Water Storage and Emergency Supplies
1. A minimum of a three-day supply of drinking water
is stored in appropriate containers.
Appropriate containers are clean, sanitized, plastic
containers that are food quality.
2. Water supplies are labeled and replaced every six months.
3. Emergency food supplies equivalent to three days are stored
in appropriate storage areas.
4. Emergency foods are properly labeled and replaced
every six months.
5. A three-day menu using common emergency foods is
available and made up of foods from the
following list:
Canned condensed meat and vegetable soups
Canned fruits, fruit juices, and vegetables
Ready-to-eat cereals and uncooked instant cereals
(stored in metal containers)
Peanut butter
Jelly
Hard candy and canned nuts
If you are wondering why you would need standards for food storage,
things are quite simple.
Sometimes food is discarded because of improper storage and
that’s why it’s important that you are informed about how
food should REALLY be stored.
And the best way you can do that is by knowing
the correct standards.
Besides reducing waste, properly stored food maintains its nutritional
quality and decreases the risk of foodborne illness.
In addition, with the threat of terrorist and natural disasters,
properly storing water and other appropriate emergency
supplies is becoming increasingly important.
Refrigerator Storage
1. Refrigerator storage temperature meets FDA or state
standards (usually a maximum of 35°-41°F) and
is recorded once each shift.
2. Refrigerators are used for short-term storage (usually a
maximum of 7 days).
3. Food storage procedures are followed to diminish
environmental and cross-contamination.
(example: All foods are covered and
raw meat items are stored
below cooked items.)
4. Refrigerator storage areas meet FDA or state standards
(e.g. 6 inches off the floor, clean, slatted shelving).
5. Ready-to-eat refrigerated foods are labeled according
to FDA or state standards (e.g. the date or day
by which the food should be consumed,
sold, or discarded).
6. Refrigerated ready-to-eat food that is not labeled is discarded.
7. All discarded refrigerated food is recorded with
food item, amount, date, and reason.
8. Blast chillers, if available, are used to quickly cool foods
to safe refrigeration temperatures.
9. Refrigeration unit is cleaned and inspected on a regular basis.
10. Only food purchased from approved vendors is refrigerated.
11. Refrigerated food stock rotation follows the FIFO
(first in, first out) principle.
12. Personnel look for and follow “Use by” dates.
(For example: “Use by” dates mean that a
product cannot be used after that date,
even if it appears and smells good.
Products can be safely frozen before the “use by” date.
Freezer Storage
1. Freezer storage temperature meets FDA or state standards
(usually a minimum of -10°-0°F) and
is recorded once each shift.
2. Freezers are used for long-term storage and not used
for cooling foods. (Usually a maximum
of 12 months.)
3. Freezer storage areas are designed and maintained to
promote proper air circulation.
4. Frozen food stock rotation follows the FIFO principle.
5. All discarded frozen food is recorded with food item,
amount, date, and reason.
6. Freezers are cleaned and inspected on a regular basis.
7. Only food purchased from approved vendors is frozen.
Dry Food Storage
1. Dry food storage temperature meets FDA or state standards
(usually a maximum of 50°-70°F).
2. Dry food storage areas are kept dry, clean, and
are well lighted and ventilated.
3. Dry food storage has a two-foot ceiling clearance to avoid
high temperatures at ceiling.
4. Dry food stock rotation follows the FIFO principle.
5. Working containers holding dry food or ingredients that
are removed from their original packages are identified
with the common name of the food, unless
the food is easily recognizable
such as dry pasta.
6. All discarded dry food is recorded with food item,
amount, date, and reason.
7. Storage area is kept clean, secure, and
is inspected regularly.
8. Only food purchased from approved vendors is stored
in dry storage.
9. There are separate storage compartments for
chemical storage.
10. Personnel look for and follow “best before” dates.
They also honor “store in a cool dry place” or “keep
in the refrigerator once opened.”
(Note: “Best before” dates mean personnel must look
for additional instructions on the label; “best before”
dates also mean the item is no longer at its best
quality but may still be safe to eat.)
Assessment
1. Storage temperatures are tracked and data is used
for continuous improvement and/or corrective action.
2. Refrigerators are monitored daily for proper food labeling.
3. Discarded food record is checked weekly and cost is tracked.
4. Data from discarded food record is used for
cost control planning purposes.
5. Inspection forms for all food storage are used for
continuous quality improvement purposes.
6. Training records are evaluated to make sure all cooking staff
has received training in the proper storage of dry foods;
training records are maintained in
the dietary department.
Water Storage and Emergency Supplies
1. A minimum of a three-day supply of drinking water
is stored in appropriate containers.
Appropriate containers are clean, sanitized, plastic
containers that are food quality.
2. Water supplies are labeled and replaced every six months.
3. Emergency food supplies equivalent to three days are stored
in appropriate storage areas.
4. Emergency foods are properly labeled and replaced
every six months.
5. A three-day menu using common emergency foods is
available and made up of foods from the
following list:
Canned condensed meat and vegetable soups
Canned fruits, fruit juices, and vegetables
Ready-to-eat cereals and uncooked instant cereals
(stored in metal containers)
Peanut butter
Jelly
Hard candy and canned nuts
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