|
As soon as your food is delivered and has
been properly checked in, it should be placed into storage. There are 3
types of storage namely refrigerated units, freezers and dry storage. A
storage principle that effectively rotates stock of both perishable and
nonperishable items helps to prevent foods from spoiling or rotting. This
system is known as "First In, First Out" or FIFO. It means that any food
or preparation that is newly delivered or freshly prepared goes to the
back of the shelf.
Refrigeration and freezing
units should be regularly maintained and equipped with thermometers to
make sure that the temperature remains within a safe range. Although we
have seen that chilling foods doesn't actually destroy pathogens, cold
temperatures do drastically slow down reproduction. In general,
refrigerators should be kept between 36 and 40oF (2 and 4oC),
but food quality is better maintained if certain foods can be stored at
specific temperatures -
Meat and poultry - 32 to 36oF
(0 to 2oC)
Fish and shellfish - 30 to
34oF (-1 to 1oC)
Eggs - 38 to 40oF
(3 to 4oC)
Dairy products - 36 to 40oF
(2 to 4oC)
Produce - 40 to 45oF
(4 to 7oC)
Separate refrigerators for
each of the above categories is ideal, but if necessary, a single unit can
be divided into sections. The front of the box will be the warmest area,
the back the coldest.
Before being put in the
refrigerator, food should be properly cooled, stored in clean containers,
wrapped and labeled clearly with the contents and date. Store raw products
below and away from cooked foods to prevent cross-contamination by
dripping. Make sure the fan is not blocked and that the doors close
properly.
Freezers should be at 32oF
(0oC) or below. They also should be cleaned and put in order
regularly. Foods need to be clearly labeled and a system for checking and
rotating frozen goods should be maintained.
Dry storage is used for
foods such as canned goods, spices, condiments, cereals, staples such as
flour and sugar, as well as for some fruits and vegetables that do not
require refrigeration and have low perish-ability. Keep this area clean
and be sure that there is proper ventilation. Moisture, direct light, and
heat are likely to reduce shelf life for many foods.
Foods should not be stored
directly on the floor or near the walls. Provide adequate shelving to
prevent crowding. All containers (including boxes and cans) should be
labeled with a date. Use a separate area for cleaning supplies.
|
