General

Food must be stored in the proper area in the appropriate container to ensure food from spoiling or damaging, preventing food borne illness, or the safety of clientele. Food items should be stored, thawed, and prepared in accordance with good sanitary practice. During a power failure, frozen and refrigerated foods are properly handled.

Things To Remember

1. Staff will label and date all ready-to-eat food. It must contain the name of food and the date it was made.

2. Staff will rotate foods to ensure that the oldest inventory is used first. They will use the first in, first our method for refrigerated, frozen, and dry products.

3. Staff will discard food that is passed its expiration date or use-by date.

4. Staff will schedule a time to discard expired food on a regular basis.

5. Staff will store food in containers intended for food.

6. The temperature of time temperature sensitive food will be monitored and stored below 40F or higher than 140F.

7. Staff will check the temperatures in food storage areas on a day to day basis.

8. All food, linens, and single-use items will be stored in their designated areas.

9. Staff will keep all storage areas clean and dry.

10. Perishable food will be stored at 40F or lower.

11. Meats will not be thawed at room temperature.

12. All condiments such as Parmesan cheese, jelly, mayonnaise, catsup, pickles, dressing, sauces, mustard and relish must be refrigerated after opening. Staff will read labels of all foods for proper storage.

13. All dry goods such as flour, sugar and spices will be stored in a clean, sealed, airtight container. Scoops will not be stored in the containers. Containers will be labeled with its contents.

14. All products should be dated upon receipt and when they are prepared. Use “use by dates” on al food stored in refrigerators and use dates according to the timetable in the Dry, Refrigerated and Freezer Storage chart. All foods need to be cover, labeled, dated and stored in appropriate containers.

15. All products should be dated upon receipt and when they are prepared. Use “use-by-dates” on all food stored in refrigerators and use dates according to the timeline in the Dry, Refrigerated and Freezer Storage. The “Refrigerated Storage Quick Reference Guide” may be used for a more efficient method of noting use by dates on products. Leftovers should be dated according to the Leftovers policy. Remember to cover, label, and date.

Raw Meat

Raw meat is to be stored separately from cooked meats and other raw foods at temperatures of 41 F or less. It is best to store in a deep dish on the lower shelf.

Wash hands before and after handling raw meat to prevent the transmission of bacteria to food from the hands and from objects that have been touched by hands.

Wash and sanitize all surfaces, equipment, and utensils that have come in contact with raw meats before using any other food to prevent cross-contamination.

Hamburger should be cooked within one to two days of purchase. Other fresh meats should be cooked or frozen within three to four days of purchase depending on the type of meat. Refer to Dry, Refrigerated and Freezer Storage Chart located in this section.

All cooked meat should be used within 72 hours days of cooking.

Frozen Meat/Poultry and Foods

Purchasing: Specify that all frozen products purchased be held at temperature of 0 F or less from the time of processing to delivery.

Receiving: Have freezer space available upon delivery of product. Examine all products for signs of defrosting. Return suspect items to vendor for credit.

Storage: Store items promptly at 0 F or less. Foods should be stored in their original containers if designed for freezing. Foods to be frozen should be stored in airtight containers or wrapped in heavy-duty aluminum foil or special laminated papers. Label and date all food items.

Thawing: Thaw foods at 41 F or less in refrigerator or in an airtight bag under cold CONTINUOUS running water. Thaw prepared frozen entrees according to manufacturer’s directions. Thaw meat preferably by placing in deep pans and setting on lowest shelf in refrigerator. Develop guidelines detailing defrosting procedure for different types of food. Date meat when taken out of freezer. Follow meat pull schedule when available in menu program.

Handling: Wash hands before handling food. Keep work surfaces clean and orderly.

Cooking: It is not recommended to cook large quantities (6 to 10 pounds) of frozen meat. Allow adequate time for thawing before cooking.

Refreezing: Refreezing of defrosted food is not recommended because of the increase in growth of food bacteria and the deterioration in food quality.

Eggs, Milk and Cheese

Eggs should be checked for cracks, and any damaged ones should be disposed of. Store at temperatures 41 F or less and on the bottom shelf. Pasteurized shell eggs are preferred. It is best to store eggs in the original cartoons to preserve freshness.

Dairy items should be kept under refrigeration until use. Store at temperatures 41 F or less.

Milk, Frozen

When freezing milk, leave 1/2 inch headroom and store for one month only. To thaw, refrigerate 41 F or less for about (4) hours. Freezing milk is NOT RECOMMENDED and should only be done when necessary. Milk that has been frozen should only be used in cooking not as a beverage.

Eggs, Frozen

All frozen egg entrees and processed egg products should be stored according to manufacturer’s instructions. These products must be pasteurized.

Thaw in refrigerator at 41 F or less for 8 to 10 hours.

Cheese

Cheese can be frozen safely between -10 to 0 F for no longer than 6 months.

One pound or less, one-inch thick or less, of the following cheeses can be frozen satisfactorily: Cheddar, Swiss, Edam, Gouda, Muenster, Brick Port de Salut, Provolone, Mozzarella, Camembert, and cream cheese.

Other cheeses which have been frozen should be used for cooking instead of slicing as it crumbles easily.

To thaw, remove from freezer and leave in refrigerator at 41 F or less for 24 to 48 hours.

Fresh Fruits

Fresh fruits should be checked and sorted for ripeness.

Store at a temperature of 41 F or less, except bananas, which should be stored at 60 to 70 F. Store separate from ready-to-eat foods.

Unwashed produce should not be placed in the refrigerator with or near prepared foods due to the high levels of competing organisms. The outside surface of cantaloupe or other melons should be scrubbed with a clean brush and rinsed well.