Food Bank and Urban Harvest

Organization and Control of Warehouse

NATIONAL CONFEDERATION OF TRADE - CNC NATIONAL COUNCIL OF THE NATIONAL COUNCIL O
F SESC SENAC Antonio Oliveira Santos President
SENAC - NATIONAL Sidney da Silva Cunha Director General Lea Viveiros de Castro D
irector of Vocational Training
National Confederation of Industry - CNI NATIONAL COUNCIL OF THE NATIONAL COUNCI
L OF SESI SENAI Armando de Queiroz Monteiro Neto President
SEBRAE - NATIONAL Sivan Gianni CEO Luiz Carlos Barboza Paulo Tarciso Okamotto Te
chnical Director Director of Administration and Finance
NATIONAL HEALTH SURVEILLANCE AGENCY - ANVISA Claudio Enrique Maierovich Chief Ex
ecutive Officer Ricardo Oliva Director of Food and Toxicology Cleber Ferreira do
s Santos General Manager Food
SESI - NATIONAL DEPARTMENT Armando de Queiroz Monteiro Neto President Rui Lima d
o Nascimento Superintendent Joseph Treigger Operations Director
SESC - NATIONAL Marom Emile Abi-Abib Director-General Alvaro de Mello Salmito Di
rector of Social Programs Fernando Dysarz Manager of Sports and Health
SENAI - NATIONAL DEPARTMENT José Manuel de Aguiar Martins CEO Adolfo Mario Zanon
i Cintra Development Director Regina Torres Director of Operations
Food Bank and Urban Harvest
Organization and Control of Warehouse
Series
MESA BRAZIL SESC - Food Security
2003
© 2003. SESC - National Bureau Any part of this publication may be reproduced pr
ovided the source is cited.
SESC / DN
STATEMENT CATALOGRÁFICA
Food Bank and Urban Harvest: Organization and control warehouse. Rio de Janeiro:
SESC / DN, 2003. 20 pp. (Mesa Brazil SESC-Food Security). Food Safety Program.
Covenant CNC / CNI / SENAI / ANVISA / SESI / SEBRAE. ISBN: 85-89336-08-5 FOOD ST
ORAGE, TEMPERATURE, ENVIRONMENT; PRODUCTS, REFRIGERATION; hygiene.
SESC - Social Service of Commerce / National Bureau Rua Voluntarios da Patria, 1
69 Botafogo CEP. 22270-000 Rio de Janeiro-RJ Internet: www.sesc.com.br
SUMMARY
INTRODUCTION ................................................. ...... 5
PREFACE ................................................. .............. 7
INTRODUCTION ................................................. .......... 9
STORAGE ................................................. .. 10
Stored at room temperature ......... 11
STORAGE UNDER REFRIGERATION ........................ 13
Sanitization procedures ........................... 16
PREPARATION OF 200 PPM chlorine solution .................. 20
PRESENTATION
The SESC MESA BRAZIL
NATIONAL NETWORK OF SOLIDARITY AGAINST HUNGER AND FOOD WASTE.
Since 1946, the SESC develops actions in health, education, culture and leisure
for improving the quality of life of workers in trade in goods and services and
contributes to the development of the country. In parallel, always participated
in the collective effort to ensure better living conditions for all opening new
paths to minimize the impacts of basic needs in low-income population. In this p
erspective, from the 1990s, initiated actions aimed at reducing hunger and malnu
trition by combating the waste of food. These regional programs have inspired ME
SA BRAZIL SESC. MESA BRAZIL SESC is a Program for Food Security and Nutrition fo
cused on social inclusion, forming a network of National Solidarity against hung
er and waste. It is a work of social commitment and has in the partnership, invo
lving various segments of society, the support base for all your actions. Demons
trates in practice that the union of several social organizations can respond ef
fectively to the difficulties besetting the country. The Program has a permanent
character and actions go beyond the collection and distribution of donated food
. Are developed in partnership with the Food Safety Program - PAS - and SENAC, m
aterials and capabilities to produce a safe, healthy and tasty as standards esta
blished by the Health Surveillance and to use food in an integral way. PAS is a
joint action of the SESC SENAC, SESI, SENAI and SEBRAE with federal agencies - A
NVISA, EMBRAPA and CNPq - which aims to disseminate and implement the Best Pract
ice (BP) and System Hazard Analysis and Critical Control Point (HACCP), which ar
e tools that can promote food safety throughout the food production chain.
ORGANIZATION AND CONTROL OF KEEPER
5
PREFACE
The series "MESA BRAZIL SESC - Food and Nutrition Security" - is a set of educat
ional materials developed by SESC SENAC PAS and Food Safety Program,€as a tool t
o ensure quality and full use of food - from the donation, the partner company,
until the final consumption, the entity benefited by the program. For each step,
specific equipment was developed with guidance and clarification on: • Selectio
n and separation of food surpluses - with instructions to officials of the donat
ing company. • removal, transportation, storage and delivery in the institution
- for those who perform domestic tasks in the Food Bank and Urban Harvest. • rec
eiving, storing, handling of food and income received from taking full advantage
of foods in order to prepare nutritious meals in safe conditions - for educator
s, tutors, volunteers and staff of social institutions attended. The materials i
n this series are part of the shares structural MESA BRAZIL SESC (relating to Sp
ecific Policies of the Zero Hunger Program of the Federal Government), which aim
to contribute to the nutritional and social inclusion of segments of the popula
tion in situation of food vulnerability, through an action intense education foc
used on dietary education, knowledge dissemination and promotion of citizenship.
The emergency actions (relating to Local Policies of the Zero Hunger Program),
involving the distribution of surplus food to charities registered and monitored
 continuously by the Food Bank and implemented by the Urban Harvest SESC.
ORGANIZATION AND CONTROL OF KEEPER
7
INTRODUCTION
QUALITY
FOOD
The hygienic control of food is a mechanism to ensure maintenance of quality, th
e storage of the important steps in the flow of preparation. The implementation
of this guidance cartiha enjoys quality, offering security and preserving the id
eal characteristics of foods.
IN STORAGE
ORGANIZATION AND CONTROL OF KEEPER
9
STORAGE
The storage of food can be done in two ways: 1. At room temperature: in the dry
stock, according to specifications of the product itself, and the temperature at
the site shall not exceed 26 º C. 2. Under controlled temperature: 2.1-Frozen:
when foods are stored at subzero temperatures, ie below 0 o C in the refrigerato
r or freezer in a freezer. 2.2-Cooled: when foods are stored at a temperature be
tween 0 º C to 10 C (eg, refrigerator), according to the type of product, accord
ing to the following recommendation: • meat: up to 4 ° C. • fish up to 2 º C or
remain frozen; • fresh produce (vegetables, fruits and eggs) to 10 ° C. • Dairy
and cold: up to 8 º C.
10
ORGANIZATION AND CONTROL OF KEEPER
STORAGE
IN ROOM TEMPERATURE
ENVIRONMENT
Premises for the storage must be scrupulously clean (washed and disinfected), wi
thout food residues and dirt. Discarded materials (including pallets) must be wi
thdrawn from storage areas to avoid the presence of insects, rodents and birds.
FOOD
February 1
All goods must be removed from the secondary packaging such as cardboard boxes o
r paper bags. The packaging of all products must have identification. Otherwise
they should be placed stickers with the following information: name, trademark,
manufacturer, manufacturing date, expiry date, product composition and recording
of the competent organ. Disposable products should also be kept separate from t
he items mentioned above. Must be at least 10 cm away from the wall and 60 cm fr
om the ceiling to allow air circulation between the foods. The stacking in the s
tock should be aligned in time and not affect the product characteristics. Batte
ries should be arranged in a cross shape to promote air circulation between the
products and avoid accidents.
3 April 5
ORGANIZATION AND CONTROL OF KEEPER
11
STORAGE
6
IN ROOM TEMPERATURE
Processed foods (canned, canned, etc) should be kept away from grains and cereal
s to prevent insect infestation. Foods that have their packaging opened or damag
ed shall be transferred to appropriate containers (plastic), washed and disinfec
ted, and packaged in clear plastic. Furthermore, they must be properly labeled w
ith product name, supplier, opening dates and validity. After an exchange of pac
kaging or handling, should be valid for 30 days. Products Manufacturing older mu
st be positioned to be eaten first. The expiration date should be observed and c
an never be used expired products. The food should be portioned with exclusive a
nd sanitized utensils. After portioning, packaging must be closed properly.€Food
should not be stored next to cleaning products, chemical and hygiene. Should no
t be placed directly on the floor. Should be supported on pallets or shelves she
lves (the frames should be 25 cm above the floor). It should not be storing glas
ses "upside down" because it encourages the development of rust on the lids. The
re shall be no wood or cardboard boxes in any area of food service.
7
8
9
November 10 December 13
12
ORGANIZATION AND CONTROL OF KEEPER
STORAGE UNDER REFRIGERATION
EQUIPMENTS (REFRIGERATORS,
Freezers)
CHAMBERS AND
February 1
Must be kept clean and disinfected. The accumulation of ice on the coils should
not exceed 1 cm, because it hampers the operation. When this happens the equipme
nt must be thawed. The temperatures of the chambers, refrigerators or freezers s
hould be checked daily. The doors of refrigerators or freezers shall be kept clo
sed, and open the minimum time possible.
April 3
ORGANIZATION AND CONTROL OF KEEPER
13
STORAGE UNDER REFRIGERATION
FOOD
February 1
After receiving the perishable products must be stored as soon as possible. If t
here are several products to be stored should follow the following order: 1st -
perishables chilled and chilled; second - perishable frozen; 3rd - perishable at
room temperature; fourth - not perishable.
3
Should not be stored in cardboard boxes, refrigerators, freezers or chambers, be
ing porous, insulating materials and promote contamination. The packaging of mil
k can be stored in refrigerators, as your finish is smooth, waterproof and washa
ble. Before being stored, all food ready for consumption or pre-prepared should
be covered with transparent plastic. For fruits and vegetables, making pre-wash
removing all visible debris and leaves or parts damaged. Selected parts fit for
consumption should be placed in monoblock cast (plastic boxes) to drain the wate
r. The monoblocks are properly cleaned and are deposited on pallets, not on the
floor. If you can not pre-washing of fruits and vegetables, placing food in plas
tic bags colorless and transparent (frozen) and keep them closed under refrigera
tion, or transfer them to shut monoblocks covered with transparent plastic, to a
void that the dirt from spreading into the environment.
May 4
6
7
14
ORGANIZATION AND CONTROL OF KEEPER
STORAGE UNDER REFRIGERATION
8
After being opened, canned foods should be transferred to clean containers, capp
ed, identified and stored under refrigeration 4 ° C (refrigerator). Failing to m
aintain the original product label, the information on it (product name, brand,
date of manufacture, when it was opened, in the absence of this information or w
rite: "consume in 48 hours") shall be noted on label and this be placed in the c
ontainer.
9
10
In cold storage under air (mainly refrigerators where to store different types o
f food) to observe the following: upper shelves: ready to eat foods; shelves med
ium: semi-finished or pre-prepared; shelves below: raw foods ( meat, vegetables
not cleaned etc..), and separated from other products.
11
Foods stored in cold air (in refrigerators, freezers or chambers) should not be
in very large portions. Prefer volumes maximum height of 10 cm and / or weight o
f approximately 2.5 kg is thus improves the conditions for freezing, chilling, f
reezing, thawing. Inside the refrigerator containers should be arranged to form
a cross, so that facilitates the movement of cold air. Any irregularity with the
products must be reported to responsible for their destruction.
ORGANIZATION AND CONTROL OF KEEPER
12
15
PROCEDURES
A.
DE
Sanitation
FLOOR
1 - Remove the dirt and 2 - Skip damp with chlorine solution.
Daily
Monthly 1 - Remove the dirt and 2 - Wash with detergent and rinse 3 - Remove exc
ess water with squeegee, 4 - Skip cloth with chlorine solution, 5 - dry naturall
y.
B.
SHELVES
Weekly 1 - Remove the dirt and 2 - Skip damp with chlorine solution, 3 - dry nat
urally.
C.
ROADS
1 - Remove the dirt and 2 - Wash with detergent using sponge or brush, 3 - Rinse
4 - Disinfect with chlorine solution, 5 - dry naturally.
Weekly
16
ORGANIZATION AND CONTROL OF KEEPER
PROCEDURES
D.
DE
Sanitation
CHAMBERS
COLD
Daily 1 - Remove dirt from the shelves and the floor with damp cloth 2 - Skip cl
oth with chlorine solution and finally on the shelves on the floor, 3 - dry natu
rally; 4 - Sort the products.€Weekly 1 - Remove the products and make the transf
er, if any other equipment; 2 - Defrosting, 3 - Remove and wash the pallets 4 -
Wash walls, shelves and floor with neutral detergent, 5 - Rinse with water, 6 -
Disinfect with chloride solution, 7 - Remove the excess with squeegee, 8 - to dr
y naturally; 9 - Rearrange the products.
ORGANIZATION AND CONTROL OF KEEPER
17
PROCEDURES
E.
DE
Sanitation
REFRIGERATORS
1 - Remove dirt from the shelves with a damp cloth 2 - Organize products.
Daily
Weekly 1 - Remove the products. And whenever possible, transfer them to another
device, 2 - Defrosting 3 - Wash inside walls and shelves with detergent, and 4 -
Remove the detergent with a damp cloth; 5 - Disinfect with chlorine solution; 6
- Remove the excess with cloth; 7 - Rearrange the products.
F.
Freezers
Organize daily products. Weekly Scrape the ice wall with the aid of a spatula. M
onthly 1 - Remove the product (if possible, transferred to another device), 2 -
Defrosting equipment 3 - Wash the inside walls with a neutral detergent, and 4 -
Rinse, 5 - Disinfect with chlorine solution; 6 - Remove the excess with cloth;
7 - Rearrange the products.
18
ORGANIZATION AND CONTROL OF KEEPER
PROCEDURES
G.
DE
Sanitation
MONOBLOC
1 - Wash with mild detergent with the aid of a sponge or brush, 2 - Rinse 3 - sp
raying with chlorine solution and leave for 15 (fifteen) minutes, 4 - dry natura
lly.
Daily or whenever necessary
Weekly 1 - Remove the heavier dirt and let it soak in soapy water for at least 1
0 minutes, 2 - Rinse 3 - spraying with chlorine solution and leave for 15 minute
s, 4 - dry naturally.
ORGANIZATION AND CONTROL OF KEEPER
19
PREPARATION
The chlorine solution
200 PPM
For use on floors, shelves, pedestals, cold rooms, refrigerators, freezers, mono
blocks (plastic boxes), pans, cutlery etc..
10 liters of water + 100ml of bleach (2% chlorine) or 1 liter of water + 1 table
spoon of bleach (2% chlorine)
20
ORGANIZATION AND CONTROL OF KEEPER
CREDITS National Management Committee of PAS Afonso Celso Candeira Valois - EMBR
APA / NA Antonio Tavares da Silva - UFRRJ / PAS / CTN Carlos Alberto Leon - SENA
I / DN Celio Faulhaber - MAP Fernando Dysarz - SESC / DN Joan of Arc Botini - SE
NAC / DN João Baptista de Lima Filho - ANVISA / MS Leo F. Bick - ABIA Maria Luci
a Telles S. Farias - SENAI / RJ Regina Maria Diniz - SEBRAE / NA Monica O. Porti
llo de Lima - SESI / DN Paschoal Guimarães Robbs - PAS / CTN National Technical
Coordinator Paschoal Guimarães Robbs PAS - PAS / CTN Technical Team Brigitte Ber
tin - Consultant / PAS Cláudia Márcia Ramos Roseno Mendonça - SESC / DN ENEO Alv
es da Silva Junior - Consultant / PAS Fabrinni Monteiro dos Santos - PAS / CTN J
acqueline Amaral de Almeida - Consultant / PAS Gullo Lilian Almeida - SESC / RJ
Luciana C. M. Curvello Gonçalves - SESC / SP Márcia Aparecida Bonetti Agostinho
- SESC / SP Marta Mendes Pacobahyba - Consultant / PAS Mirian Aparecida dos Sant
os Ramos - SESC / RJ Paul Bruno - SENAC / DN Paulo Henrique Simoes Fernandes - P
AS / CTN William Dimas Bezerra da Silveira - SESC / DN Collaboration Andrea Estr
ella da Silveira - SENAC / DN Celso Cunha - SESC / DN Charles Patrick K. Robbs -
PAS / CTN EFRE Anthony Rizzo - SESC / DN Joana Botinni - SENAC / DN Joao Baptis
ta de Lima Filho - ANVISA Clotilde Maria Maia - SESC / DN CV Design Graphic Desi
gn
MESA Series BRAZIL SESC -
Food Security
• Food Bank and Urban Harvest:
Food Transportation
• Food Bank and Urban Harvest:
Hygiene and Personal Behavior
• Food Bank and Urban Harvest:
Organization and Control of Warehouse
• Food Bank and Urban Harvest:
Food Handler I - Dangers, DTA, Environmental Hygiene and Utensils
• Food Bank and Urban Harvest:
Handler Food Care II in Food Preparation
• Food Bank and Urban Harvest:
Understanding Food and Nutrition
• Food Bank and Urban Harvest:
Utilization of Foods
www.mesabrasil.sesc.com.br