This document provides guidelines for food storage and organization to ensure freshness and safety. It lists storage areas that must be kept clean and organized. Proper labeling and first-in, first-out practices are emphasized to avoid waste. Food temperature guidelines are provided to prevent bacterial growth. Employees are responsible for reporting empty items and spills to maintain sanitary conditions.

1. By: Chef Adam

2.  To ensure we are using the freshest product
at all times.
 So we don’t have to throw things out because
they have gone out of date.
 Ensures we don’t order more food than we
need.

3.  Walk-in freezer
 Walk-in refrigerator
 Dry Store room
 Catering storage
 Outside paper storage
 Loading dock area
 Nutritionals and Tray-line set

4.  It’s everyone responsibility!!!!!
 Always inspection ready. (we don’t have to run
around and clean up for surprise inspections)
 Professional look. It’s important to the
department.
 Labor saving (you know where everything is and
you don’t have to spend extra time looking for
stuff)
 Sanitary environment. A clean store room
doesn’t have bugs or rodents.
 It saves money, because we don’t order things we
don’t need and we don’t miss items when we are
ordering.

5.  If you see a spill, a mop and broom is always
available by the back hall sink. Be a Team
Player.
 If you take the last of something in a box
remove the box.
 If you see an empty box, even if you didn’t
leave it there, remove the box.
 Fold in cardboard flaps, remove hanging
tape.

6.  Ready to eat food
1. Raw produce
2. Cheese
3. Deli meats
4. Salads
 Raw meats
1. Beef, lamb
2. Chicken
3. Fish/seafood

7.  It’s a reminder to use these items first
 This ensures we are
always using the
freshest product.

8.  Between 42 degrees and 140 degrees
 Food can not be in this zone for more than
3 hours accumulative time.
 Refrigeration should always be below 41 degrees
 Be aware how long potentially hazardous foods are
out of the cooler for.
1. Raw & cooked meats
2. Eggs
3. Cooked rice
4. Cheese
5. Melons
6. Strawberries
7. Sliced tomatoes

9.  If you take the last of any item write it down
on the board by my office.
 Help keep our area clean, neat and
professional looking at times.
 Pay attention to the use first labels
 Don’t assume someone else is going to fix
the problem.
 Be aware of potentially hazardous foods and
where they are located in all refrigerators.