Safe and Effective Food Storage
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Safe, Sanitary, and Effective Food
Storage Laura Hutchinson
Dietetic InternElmhurst Extended Care Center
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General Storage Guidelines
Following proper storage guidelines for both food and
nonfood items will keep items safe and preserve their quality.
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Labeling• All new products must be
dated with month, day, and year when putting deliveries on shelves.
• All food prepared in house must include the name of the food, the date, the time of preparation, and the date by which it must be thrown out.
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RotationUse the FIFO Method.
1) Identify the food item’s use-by or expiration date.
2) Store items with the earliest use-by date or expiration dates in front of items with later dates.
3) Once shelved, use those items stored in front first.
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Product Placement• Store food, linens, and single-use items away
from walls and at least 6 inches off the floor. • Always store food in containers intended for food. • Never use empty food containers to store
chemicals.• Never put food in empty chemical containers.
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Cleaning• Clean refrigerators thoroughly once a week.
o If necessary, use a stiff brush.o Rinse with a weak baking soda solution.
• Defrost and thoroughly clean the freezer monthly.o Follow the same procedure as the refrigerator using alcohol and water
to avoid unsafe freezing.
• Clean all storage areas per cleaning schedule.
• Always store food in containers that have been cleaned and sanitized.
• Clean carts, transporters, and dollies as often as possible.
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Dry Storage• Keep dry storage areas cool and dry.• Store food away from walls, and at least 6 inches
off the floor• The temperature of dry storage areas must be
between 50°F and 70°F.
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Refrigerated Storage• All potentially hazardous foods prepared on site
or open containers must be dated and refrigerated for no longer than 7 days.
• If the dated product is NOT used within 7 days from preparation or opening, it must be discarded.
• This date (7 days from prep/opening) is the use-by date. The day of preparation counts as day one.
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Refrigerated Storage• The refrigerator must
keep an internal temperature of 41°F or lower at all times.
• Keep refrigerator and freezer doors closed except when in use.
One of the most important practices in safe food handling is proper refrigeration.
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Preventing Cross-Contamination
Always wrap or cover food.Store foods in the following order:
TOP: Ready-to-eat food Whole raw fish/seafood
Whole raw meatsGround raw meats
BOTTOM: Raw whole and ground poultry
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Frozen Storage• Freezers must be kept at 0°F or below.
• Make sure both refrigerator and cooler thermometers are visible, in working order, and record temperatures per protocol.
If you have a question as to how long a food can be kept frozen or refrigerated, please see Beth or Laura to refer to
DuPage County Health Department Cold Storage Chart
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Apply: Load the CoolerPut the foods in order, from top (1) to bottom (4), of where they should be stored.
_____ Whole Meat_____ Whole Chicken_____ Pecan Pie_____ Raw ground beef
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References1. National Restaurant Association. (2010). ServSafe Essentials, 5th Edition. 2. Safe Food Handlers Corporation. (2012). Comprehensive Food Safety Training Manual, 19th Edition.3. Elmhurst Extended Care Center Dietary Policies and Procedures