5.3. Storage
Policy: All food, chemicals, and supplies should be stored in a manner that protects quality and safety of food that will be served..
Procedure: Employees who receive and store food maintain the storage areas, including dry, refrigerated,and freezer storage, by following these steps:
- Storage Upon Receiving:
- Place Temperature Controlled for Safety (TCS) foods in the proper storage area immediately after receiving to avoid bacterial growth:
- 41ºF or lower –refrigerator temperatures
- 26ºF to 32ºF–deep chill storage temperatures
- 0ºF or below –freezer temperatures(some raw fish stored below 0F)
- 50ºF to 70ºFat 50% to 60% humidity –dry storage temperatures
2. Place TCS foods into appropriate storage areas in the following order:
- Refrigerated foods - Store foods in designated refrigerators. If food products are stored together in a refrigerator, they should be placed on shelves in the following order:
| Prepared or ready to eat foods | Top Shelf |
| Fish and Seafood Items | |
| Whole cuts of raw beef | |
|
Whole cuts of pork |
|
| Ground or processed meats | |
| raw poultry | Bottom Shelf |
- Frozen food
- Dry goods
3. Keep all food items on shelves at least 6” above the floor to facilitate air circulation and proper cleaning.
4. Store food out of direct sunlight.
5. Place chemicals and supplies in appropriate storage areas, away from food.
6. Rotate goods when placing them in storage by placing the new items behind the old items to ensure that the older items are used first (First In, First Out).
7. Make sure all packages (i.e. each can in the case)are dated with receiving date and use-by date.
8. Store food in the original container if the container is clean, dry, and intact. If necessary, repackage food in clean, date marked and well-labeled, airtight containers. This also can be done after a package is opened.
Food is NEVER put in chemical containers and chemicals are NEVER placed in food storage containers.
9. Store time/temperature controlled foods no more than 7 days at 41ºF from date of preparation, which counts as “day 1.”
10. Store pesticides and chemicals away from food handling and storage areas. They must be stored in original, labeled containers.
5.3.1. Storeroom Sanitation
- Maintain clean and uncluttered storage areas. Storage areas should be positioned to prevent contamination from the garbage.
- Dispose of items that are beyond the expiration or “use by” dates.
- Store all items on shelves at least 6” above the floor to facilitate air circulation and proper cleaning.
- Check for signs of rodents or insects. If there are signs of the presence of rodents or insects, notify the restaurant manager
5.3.2. Temperature Control
- Check the temperature of all refrigerators, freezers, and dry storerooms at the beginning of each day.
- Refrigerator temperatures should be between 36ºFand 41ºF.
- Freezer temperatures shouldkeep the products frozen.
- Storeroom (dry storage) temperatures should be between 50ºFand 70ºF.
2. Record temperatures on the appropriate temperature log and initial.
3. Take corrective actions if temperatures are out of the recommended range.
4. Don’t overload refrigerated storage areas, as this prevents airflowand makes the unit work harder to staycold.
5.Use caution when cooling hot food in the refrigerator, as this warms the unit and puts other foods into the temperature danger zone.
6. Keep units closed as much as possible to maintain proper temperatures.
7. Defrost all units on a regular schedule to aid in proper maintenance and air circulation.
The restaurant manager will:
- Check logs and temperatures of storage rooms, freezers, and refrigerators.
- Review logs to make sure there are no temperature deviations.
- Document all corrective action taken on the appropriate forms.
- File logs with HACCP records.