3. Steak & Baked Potato with Broccoli
This week’s recipe from the
Student Workbook is:
Students will now put together
a full entrée to present and
enjoy. Selecting a steak is
important. It is acceptable to
cook the steak to a lower
degree unless cooking for
someone in a high-risk
population.
Chapter Recipe
5. Dry Storage
Dry storage is meant explicitly for single-service items and packaged
food that is not time/temperature control for safety (TCS) food.
This includes canned goods, dried goods, tableware, carry-out utensils,
straws, containers, placemats, stirrers, toothpicks, etc.
Types of Storage
6. Refrigerated Storage
The primary refrigerated storage in
most kitchens is the walk-in cooler.
Time/temperature control for safety
(TCS) foods are required to be held at
this temperature.
Types of Storage
7. Refrigerated Storage
A freezer must be capable of
keeping frozen foods frozen.
Signs of temperature abuse,
meaning food has partially
thawed previously, include
malformed products, ice
crystals, and leaking.
Types of Storage
8. Garbage Storage
A separate area must be
designated for
garbage/refuse/waste,
recycling, empty product
containers, and returnables.
These items are unclean and
may attract pests and
rodents, creating the
potential for cross-
contamination with food.
Types of Storage
10. Food Storage Requirements
Food must be stored:
Preventing Contamination
• In a clean, dry location
• Where it is not exposed to splash, dust, or other
contamination
• At least 6 inches (15 cm) above the floor, except:
• Food in packages and working containers may be stored
less than 6 inches (15 cm) above the floor on case lot
handling equipment.
• Pressurized beverage containers, cased food in
waterproof containers (e.g., bottles or cans) and
milk containers in plastic crates may be stored on a
clean floor that is not exposed to floor moisture.
11. Food Storage Prohibitions
Preventing Contamination
• In locker rooms
• In toilet rooms
• In dressing rooms
• In garbage rooms
• In mechanical rooms
• Under sewer lines that are not
shielded to intercept potential drips
• Under leaking water lines, including
leaking automatic fire sprinkler heads,
or under lines on which water has
condensed (see definition below)
• Under open stairwells
• Under other sources of contamination
Food is prohibited from being stored:
12. Food Storage Separation Requirements
Preventing Contamination
Protect stored food from cross-contamination by separating raw animal
foods from:
• Raw ready-to-eat (RTE) food, including other raw animal
food such as fish for sushi or molluscan shellfish, or other
raw ready-to-eat (RTE) food such as fruits and vegetables
• Cooked ready-to-eat (RTE) food
• Fruits and vegetables before they are washed
• Frozen, commercially processed, and packaged raw animal
food may be stored or displayed with or
13. Vertical Storage Order
Preventing Contamination
Chart: The vertical position
requirements when foods are
stored above/below other foods
15. Poisonous or Toxic Chemicals
Preventing Contamination
The FDA Food Code requires
that poisonous or toxic
chemicals be stored in a
separate room to prevent
contamination of food,
equipment, and food-related
supplies.
Only poisonous or toxic
chemicals required in the food
operation are allowed to be on
the premises.
16. Storage Cleaning
Preventing Contamination
Food storage areas must be
cleaned with a frequency so
that soil residues are not
accumulated.
Storage cleaning guidelines:
• Clean whenever spills or contamination occur
• Regular cleaning to prevent soil residue
• Clean food storage containers when emptied
• Regular cleaning of equipment
• Shelving
• Dollies
• Carts
• Clean floors
18. Containers
Once an original food package is
opened, the unused portion is
stored in food-approved
containers to maintain quality and
freshness for as long as possible.
Product Controls
Container guidelines:
• Cleaned and sanitized for use
• Approved for food
• TCS foods must be covered
• Cleaned when emptied
19. Labeling
Certain foods or ingredients
may be difficult to identify
after they are removed from
their original packaging.
Product Controls
20. Date Marking
• Ready-to-eat TCS foods are presumed to have safe levels of bacteria
when received and stored in a walk-in cooler.
• While TCS foods are properly refrigerated, bacterial growth is slowed
but not completely stopped.
• Therefore, ready-to-eat TCS foods stored for extended periods can
become contaminated and unsafe for consumption.
Product Controls
21. Date Marking
In this case, the “time” portion of time/temperature for safety (TCS) is
managed through date marking to prevent foodborne illness.
Product Controls
22. Contaminated or expired food
• Any packaged food that has
become contaminated or
expired must be discarded or
held in a separate space.
• As requested/required by the
manufacturer/authorities if
needed for a
refund/replacement or health
outbreak traceback.
• Must be clearly labeled.
Product Controls
24. Meat
Storage Guidelines by Product
Including cuts and steaks of beef, pork, veal, and lamb.
Status: TCS Food
Time:
• Refrigerated
• Prepared or opened
package: maximum 7 days
• Reduced oxygen packaging
(ROP): until the use-by date
• Frozen
• Varies: 3 – 12 months
Temperature:
• Refrigerated:
41°F (5°C) or below
• Frozen:
Temperature required
to keep meat frozen
Do not store above ready-to-eat (RTE) foods or seafood
25. Poultry
Storage Guidelines by Product
Status: TCS Food
Time:
• Refrigerated
• Prepared or opened
package: maximum 7 days
• Reduced oxygen packaging
(ROP): until the use-by date
• Frozen
• Varies: 12 months
Temperature:
• Refrigerated:
41°F (5°C) or below
• Frozen:
Temperature required
to keep poultry frozen
Do not store above ready-to-eat (RTE) foods, seafood, or meat
26. Fish
Storage Guidelines by Product
Status: TCS Food & Big 9 food allergen
Time:
• Refrigerated
• Prepared or opened
package: maximum 7 days
• Reduced oxygen packaging
(ROP): until the use-by date
• Frozen
• Varies: 3-12 months
Temperature:
• Refrigerated:
41°F (5°C) or below
• Frozen:
Temperature required
to keep fish frozen
Do not store above ready-to-eat (RTE) foods
27. Molluscan Shellfish
Storage Guidelines by Product
Status: TCS Food & Big 9 food allergen
Time:
• Shucked shellfish (non-living):
• Prepared or opened
package: maximum 7 days
• Reduced oxygen packaging
(ROP): until the use-by date
• Shellstock (living)
• Max 7 days (closed shell)
Temperature:
• Shucked shellfish:
41°F (5°C) or below
• shellstock:
41°F (5°C) or below
Do not store above ready-to-eat (RTE) foods
28. Eggs
Storage Guidelines by Product
Status: TCS Food & Big 9 food allergen
Do not store above ready-to-eat (RTE) foods
Time:
• Refrigerated
• Raw whole eggs: within 4-5
weeks of date on package
• Prepared or egg products,
maximum 7 days
• ROP: until the use-by date
• Frozen
• 12 months
Temperature:
• Dry storage
• Dried egg products
• Refrigerated:
• Whole eggs: ambient air temp of
45°F (7°C) or below
• Egg products: 41°F (5°C) or below
• Frozen:
• Temperature required to keep
eggs frozen
29. Fresh Produce
Storage Guidelines by Product
Status: leafy greens, cut tomatoes, and cut melons are TCS Foods
Time:
• Refrigerated
• TCS foods:
maximum 7 days
• Others: varies
Temperature:
• Dry storage
• Citrus fruit, eggplant, potatoes:
60°F – 70°F (16°C – 21°C)
• Refrigerated:
• TCS food: 41°F (5°C) or below
• Other items: varies
Do not store below other types of foods
30. Dry Foods
Storage Guidelines by Product
Status: not TCS Foods
Time:
• Varies:
Adhere to the use-by-date
Temperature:
• Dry storage
• 60°F – 70°F (16°C – 21°C)
31. ROP Foods
Storage Guidelines by Product
Status: not TCS Foods
Time:
• Varies:
Adhere to the use-by-date
Temperature:
• Varies: adhere to
manufacturer’s instructions, for
example:
• Important -Must be kept
refrigerated at 41°F (5°C)
• Important -Must be kept
frozen
