1106 – Safe Food Storage

Storing food correctly is key to maintaining safety and quality. Follow these guidelines:

• Label and Date: Label all food that is not in its original packaging with its common name and a date. Ready-to-eat TCS foods held for more than 24 hours must also include a discard date.
• Rotate Stock (FIFO): Use the First-In, First-Out (FIFO) method to ensure older products are used before newer ones. Store products with the earliest expiration dates at the front of shelves.
• Prevent Cross-Contamination: Store raw meat, poultry, and seafood below ready-to-eat food to prevent juices from contaminating other items.
• Monitor Temperatures: Use thermometers to ensure coolers and freezers maintain proper temperatures (4°C which is 40°F or below for refrigerated foods, frozen solid for frozen foods).

Storage Order and Location

Raw and ready-to-eat food must be stored in specific order:

1. Ready-to-eat food
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Poultry

This storage order prevents juices from raw meats from dripping onto ready-to-eat items, avoiding cross-contamination.

Refrigeration and Freezing

Maintaining the correct refrigerator temperatures is a foundational aspect of food safety in foodservice operations. 

Setting and Monitoring Temperatures

• Set the refrigerator to maintain an internal temperature at or below 4°C which is 40°F. This temperature range is critical to slow bacterial growth and maintain food safety.
• Use the freezer for extended storage with proper packaging. Maintain freezer temperatures at -18°C which is 0°F or below.
• Install a reliable appliance thermometer in a visible location inside the refrigerator to monitor the temperature continuously. Check this thermometer regularly, at least daily, to ensure the temperature remains within the safe range.
• Consider using digital thermometers that can provide alerts if the temperature deviates from the set range, allowing for immediate corrective actions.
• Regularly calibrate thermometers to ensure accuracy. Follow manufacturer instructions for calibration or replace thermometers periodically to maintain reliability.
• Be aware of external factors that can affect internal temperatures, such as frequent door openings, the volume of food stored, and the ambient temperature of the kitchen. Adjust the refrigerator and freezer settings accordingly during peak usage times or if the kitchen temperature rises significantly.

• During warmer seasons or in hotter kitchen environments, it may be necessary to set the refrigerator to a lower setting to compensate for increased ambient temperatures.

• Understand the recovery time of your refrigerator or freezer, which is the time it takes to return to the appropriate temperature after the door has been opened. Minimize door openings during busy periods to allow the refrigerator to maintain a constant temperature.
• Recognize and reinforce the importance of keeping refrigerator and freezer doors closed as much as possible to avoid prolonged recovery times.

• Do not overfill the refrigerator. An overcrowded refrigerator can block air vents, restrict air circulation, and lead to uneven cooling and temperature fluctuations.
• Store larger, denser items at the bottom and towards the back of the refrigerator where temperatures are more stable. Keep smaller, more temperature-sensitive items towards the front and on higher shelves.

Preparing Food for Freezing

• Prepare food properly before freezing to maintain quality. Cool hot foods quickly before placing them in the freezer to minimize the risk of increasing the freezer’s internal temperature. 
• Portion food into meal-sized quantities to facilitate quick freezing and thawing. This practice also helps manage inventory and reduce waste.
• Use appropriate freezer-safe containers and wraps to protect food from freezer burn and odor transfer. Label each package with the freezing date and contents for easy identification and rotation.

Freezing Techniques

• Flash freezing: For items like baked goods, fruits, or prepared meals, spread them out on a baking sheet to freeze individually before packaging. This technique helps maintain food quality by reducing clumping and ice crystal formation.
• Vacuum sealing: Remove as much air as possible from packaging to reduce oxidation and extend the shelf life of frozen foods.
• Layering: Use wax paper or freezer paper between layers of food items like burgers or pancakes to prevent sticking and allow for easy separation during thawing.

Organizing the Refrigerator or Freezer

• Organize the freezer to ensure efficient air circulation. Avoid overpacking, which can restrict airflow and lead to uneven freezing.
• Place newer items towards the back and rotate older items to the front to use them first, adhering to the First-In, First-Out (FIFO) method.
• Group similar items together to streamline inventory checks and reduce the time the freezer door is open.

Storing food properly is crucial for maintaining food safety and quality. Label all items with dates and rotate stock using the First-In, First-Out (FIFO) method. Store raw meats below ready-to-eat food to prevent cross-contamination. Maintain refrigerator temperatures at or below 4°C which is 40°F and freezer temperatures at 0°F or below. Use reliable thermometers and minimize door openings to keep temperatures stable. Organize storage to promote airflow and ensure even cooling. Preparing food properly for freezing, using portion control, and proper packaging will help preserve quality and reduce waste.