This presentation discusses food storage. It begins by defining food storage and classifying foods into perishable, semi-perishable, and non-perishable. It then discusses different types of food storage including dry, refrigerated, and frozen staples. The presentation reviews important storage equipment and methods. It emphasizes principles of food storage such as labeling, temperature control, food rotation, and preventing cross-contamination. Finally, it outlines benefits of proper food storage such as reduced waste, longer freshness, cost savings, and decreased microorganisms.

1. KWAME NKRUMAH UNIVERSITY OF
SCIENCE AND TECHNOLOGY
KSB
APPLIED FOOD SERVICES AND SANITATION GROUP
WORK

2. PRESENTATION OUTLINE
 WHAT IS FOOD STORAGE
 CLASSIFICATION OF STORING FOOD
 WHAT ARE THE TYPES
 STORAGE EQUIPMENT
 METHODS OF FOOD STORAGE
 PRINCIPLES OF FOOD STORAGE
LABELLING AND DATE MARKING
ROTATION AND CORRECT TEMPERATURES
 PREVENTION OF CROSS CONTAMINATION
 BENEFITS OF FOOD STORSGE
 END OF PRESENTATION

3. FOOD STORAGE
 Food Storage is the process in which
both cooked and raw materials are
stored in appropriate conditions for
future use without any entry or
multiplication of microorganisms.

4. CLASSIFICATION OF FOOD STORAGE
 Perishable Food: These are foods that are likely
to spoil, decay or becomes unsafe to consume if
not kept refrigerated. Examples of such food are;
meat ,dairy product, fish , all cooked and
leftovers.
 Semi Perishable Food: These are foods that do
not require immediate refrigeration but spoils
quickly than the Non Perishable items. Example
of such foods are; bread, onions , yam and
apples.
 Non Perishable Food: These are foods that has
the ability to last long without spoiling. Example of
such foods are; rice, beans, millet and corn.

5. SOME TYPES OF FOOD STORAGE
 Dry staples: These are the types of food which
doesn’t require a definite climate temperature
for keeping storage. They are mostly in
powdered form, Eg. Flour, pancake mix, tom
brown, powdered spices etc…
 Refrigerated food staples: These types of food
items require a relatively cool temperature in
order to sustain and preserve the nutrient
contents. Eg. Fruits and vegetables.
 Frozen food staples: These are food staples that
require extremely low temperatures to maintain
freshness. Eg. fresh foods[chicken,cow,fish etc

6. STORAGE EQUIPMENT
 SOME STORAGE EQUIPMENT

7. METHODS OF STORING SOME
FOOD STUFFS
 Packing cases and cartons can be used for making shelves for
storage.
 A simple rack made from wood or bamboo can be made for
storing starchy root vegetables and plantains.
 A collection of tins and bottles of different sizes can be
painted and labelled for storing items like beans, rice, gari,
and spices.
 Basket can be lined and spread with plantain leaves and saw
dust to store foodstuffs like cocoyam, yam and cassava.
 Refrigerator – fresh foods like cabbage, garden eggs and
pepper can be stored in a refrigerator and used later.

8. PRINCIPLES OF STORING FOODS
 LABELING
 A food labeling is any tag, brand, mark, pictorial or other
descriptive matter, written , printed, embossed or impressed
on, or attached to, a container of food or food product. It
include items like ingredients, quantity, the manufacturing
date and when it expires.
 TEMPERATURE
 Pathogens can grow when food is not stored at the correct
temperature.
 Store TCS food at an internal temperature of 41°F or lower or
135°F or higher
 Store frozen food at temperatures that keep it frozen

9. PRINCIPLES CONTD.
ROTATION
 Food must be rotated in storage to
maintain quality and limit the growth of
pathogens.
 Food items must be rotated so that those
with the earliest use-by or expiration dates
are used before items with later dates.
Many operations use FIFO method which
is first in, first out to rotate their
refrigerated food staffs.

10. CROSS CONTAMINATION
 Cross contamination is what happens when
bacteria or other micro-organisms are
unintentionally transferred from one object to
another.
 The most common example is the transfer of
bacteria between raw and cook food.
 Food to food
 Equipment to food
 People to food

11.  Containers
 Store food in containers intended for food
 Use containers that are durable, leak proof, and
able to be sealed or covered
 Never use empty food
containers to store chemicals
 Never put food in empty
chemical containers

12. BENEFITS OF FOOD STORAGE
 It reduces food waste which saves money and
is better for the environment.
 Fruits and vegetable stays fresh and lasts
longer.
 You can buy things in bulk or in season which
will save you more money and time.
 Disease causing micro-organisms become
scarce when food is stored under safe
conditions.
 Proper food storage helps to preserve the
quality and nutritional value of the food you
purchases.

13. MERCI BEAUCOUP