Summary Sheet

3 Objectives:
- Identify what foods are considered dry storage, refrigerator, freezer, and non-food
etc.
- Identify the correct order of foods placed in a refrigerator
- Recognize proper food stacking/storage techniques
Introduction of Food Storage
3 Objectives
1. Identify appropriate storage for food, food-items and non food items
2. Identify the correct order of foods placed in a refrigerator
3. Recognize proper food stacking/storage techniques
General Storage
- Labeling Any item not stored in its original container must be labeled, including
the common name of the food or a statement that clearly and accurately identifies it
- Date Marking Ready to eat TCS food must include date marking if it will be held
for longer than 24 hours
- Rotation FIFO, food must be used in order of expiration date
- Temperature TCS food = 41F or lower, 135F or higher
Types of Storage
- Main types of storage
1. Dry
2. Refrigerator
3. Freezer
- Why its important to store food properly
1. To prevent spread of foodborne illnesses - Cross contamination
2. Early HACCP stage - Temperature is an important factor
- Important parameters of shelving, ordering, ie: cold curtains and temperature
monitors
- Length of time foods can be in different types of storage
a.Varies on the type of food
- fresh items like fruits and vegetables
- Raw meats in fridge or freezer
- Some foods have use by dates- best to follow those dates to ensure quality
b.Time allotted varies, depending on the organization
- ie UC Davis policy of 6 months out in freezer, frozen items in grocery store
can be up to 2 years old
Refrigerator
- Foods that go into refrigerator
- How to store
- Order of ready to serve food (Ready to eat, seafood, whole cuts of beef and pork,

ground meat and ground fish, whole and ground poultry)

- Proper temperature
- Maintenance
Freezer
1. Types of food required to freeze
- How to store
2 Proper temperature
3. Maintenance
Real Life Example
Real Life Example: I am an intern in my FSM120L class, and I working at the salad
preparation kitchen at the Segundo dining commons. I have spent the last hour
preparing: raw chicken, salmon fillets, lettuce, and sliced ham for sandwiches. It is
time to put these items on the shelves in the refrigerator, but in what order? I think
about what temperature these items should be cooked at and then make a decision
about what should go on the first, second, third, and fourth shelf. Follow along on the
handout. It shows the four times that I will be storing, and also has the shelves
numbered. What goes on top (shelf 1)? Lettuce-doesnt get cooked. What goes on
second to top(shelf 2)? Sliced lunch meat-already cooked but it is meat. What goes on
the second to bottom (shelf 3)? Fish-gets cooked at 145 degrees. And the bottom shelf
(shelf 4)? Chicken-gets cooked to the highest temperature-165 degrees.

Questions
What is a strategy you can incorporate into your daily routine on site to promote FIFO
and proper labeling?
References:
eat right. academy of nutrition and dietetics
servsafe coursebook