DRY STORAGE Follow the Policies and Procedures guidelines for Food and Supply Storage (B003) In addition to the P&P guidelines, you should: • Arrange items neatly on shelves in the same order as they inventory book. • Date and rotate items, first in, first out (FIFO). • Keep the room safe for staff. • Store heavier items on lower shelves. • Store heavy products (over 25 lbs.) on shelves between knee and shoulder height. • Don’t stack cases too high. • Stack cases like bricks with layers running perpendicularly. • Remember, only people who are assigned to work in the storage area should be allowed in at any time. REFRIGERATED STORAGE Follow the Policies and Procedures guidelines for Food and Supply Storage (B003) . In addition to the P&P guidelines, you should: • Separate goods by type (meat, fish, poultry, dairy, produce). • Separate cooked and raw foods. Store ready-to-eat and cooked food above raw food. • If raw animal foods are stored on the same rack, store in this order from top of the rack to the bottom of the rack: fish and raw shell eggs, whole cuts of beef, pork, ground meat and poultry. • Arrange items neatly on shelves in the same order as inventory book. • Date and rotate items; first in, first out (FIFO). Discard food past use-by or expi- ration date. • Space foods on shelves to allow for air circulation. Do not crowd food or cover shelves with foil or paper. • Cover food on “ladder/speed” racks completely to keep products clean. Either use a bag that covers the entire cart, or cover each tray individually. • Check produce every day and remove spoiled pieces. • Always store raw ingredients below cooked products. • Observe safety practices. Store heavier items on lower shelves between knee and shoulder height. • Do not leave utensils in cold storage products for future use.
Learn how to use the Orange Food Label by clicking here:
FOOD& SUPPLY STORAGE
• Pay attention to “sell-by” or expiration date. Sometimes these dates are called “best-by”, “enjoy-by” or “use-by.” • This also serves as the last date to consume the product. Throw out food that has passed its expiration date. • Cover, label and date unused portions and open packages. Train staff using orange food label In-service on opened products. Complete all sections on label. • Use the Food Storage Chart in Quality Control Logs to decide on discard dates for food. • Only people who are assigned to work in a storage area should be allowed in at any time. • There are three types of storage listed on the following pages: dry, refrigerated and frozen.
Why it’s important! Food and supplies need to be stored in a way that keeps them fresh, secured, in good condition and in a way that prevents contamination.
17 | Culinary
Culinary | 18
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