This document discusses food storage guidelines for restaurants and foodservice establishments. It provides general rules for proper food storage, including labeling, rotating stock using FIFO, and discarding expired items. Potentially hazardous foods must be stored at or below 41°F and can be kept for a maximum of 7 days. Different storage areas are described, including refrigeration, freezing, and dry storage. Refrigerators should maintain internal temperatures of 41°F or below, and freezer temperatures must keep food frozen. Food temperatures and storage areas should be checked regularly to ensure safety.

1. CHAPTER 7 :”>
the flow of food storage
inside this chapter
General storage guidelines
storage techniques
types of storage
storing specific food
INTRODUCTION
When food is stored improperly and not used in a timely
manner,quality and safety suffer. Poor storage practices can
cause food to spoil quickly, with potentially serious result.
General storage guidelines
Label food- all potentially hazardous,ready-to-eat food
prepared on site that has been held for longer than
twenty-four hours must be properly labelled. The label
must include the name of the food and the date it should
be sold,consumed, or discarded. If an item has been

2. previously cooked and stored and is later mixed with
another food item to make a new dish, the label on the
new dish must indicate the discard date for the
previously cooked item.
For example,
-if ground beef has been cooked and stored at 41 degree (f)
or (5 degree C) or lower and later used to make meat sauce,
the meat sauce must be labeled with the discard date of the
ground beef.
Rotate products to ensure that the oldest
inventory is used first.- The first in,(FIFO) method is
commonly used to ensure that refrigerated,frozen, and
dry products are properly rotated during storage. By
this method, a product’s use-by or ensure that the
oldest are used first. One way to do this is to train
employees to store products with the earliest use-by or
expiration dates in front of products with later dates.
Once shelved, those stored in front are used first.
Discard food that has passed the manufacturers’
expiration date. -All potentially hazardous, ready-to-eat
food that has been prepared in-house can be stored for
a maximum of seven days at 41 degree (f) or (5 degree
C) or lower before it must be thrown out.
Establish a schedule to ensure that stored
product is depleted on a regular basis. –If a food

3. item has not been sold or consumed by a
predetermined date, throw it out, clean and sanitize the
container, and refill the container with new product.
-For example,
Flour stored in plastic bins should be used within six to
twelve months from the time it was placed in the bins.
After that time period, the bins should be emptied, the
flour discarded, and the bins cleaned and sanitized.
Transfer food between cotainers properly.–If
food is removed from its original package, put it in a
clean, sanitized container and cover it. The new
container must belabeled with the name of the food
and the original use-by or expiration date. Never use
empty food container to store chemicals or put food
in empty chemical containers.
Keep potentially hazardous food out of the
temperature danger zone. –Store deliveries as
soon as they have been inspected. Take out only as
much food as you can prepare at one time, and put
prepared food away until needed, properly cool and
store cooked food as soon as it is no longer needed.
Check temperatures of stored food and
storage areas. – Temperatures should be checked
at the beginning of the shift. Many establishments use

4. a preshift checklist to guide employees through this
process.
Store food in designated storage areas. – Do
not store food near chemicals or cleaning supplies.
Avoid storing food in restrooms, locker rooms, janitor
closers, furnace rooms, vestibules, or under stairways
of pipes of any kind. Food can easily be contaminated
in any of these areas.
Keep all storage areas clean and dry. – Floors,
walls, and shelving in refrigerators, freezers, dry
storerooms, and heated holding cabinets should be
properly cleaned on a regular basis. Clean up spills
and leaks right away to keep them from
contaminating other food.
Clean dollies, carts, transporters, and trays
often.
TYPES OF STORAGE :
Most restaurants and
foorserviceestablishents have several tyes of
storage areas in their facilities. The most
common includes.

5. Refrigerated storage. – These areas are typically
used to hold potentially hazardous food at 41 degrees
F or 5 degrees C or lower. Refrigertion slows the
growth of microorganism and help keep them from
growing to levels high enough to cause illness.
Frozen storage. – These are used to hold frozen
food at temperatures that will keep it frozen. Freezig
does not kill all microorganisms, but it does slow
their growth substantially.
Dry storage. – These areas are used to hold dryand
canned food. To maintain the quality of this food, dry
storage areas should be kept at the appropriate
temperature and humidity levels. Storerooms should
be clean, well ventilated, and well lighted.
Managers should monitor the use of storage areas
since improper storage practices can affect the safety
of food. For example, an overstocked refrigerator may
not be able to hold the proper temperature and may
not allow stock to be rotate properly.
Storage spaces should also be located to ease the flow
of food through the opration and prevent food
contamination. They must be located so that ood is
stored away from dishwashing and garbage areas.
STORGE TECHNIQUES

6. A few commonsense rules apply to each of these
storge areas. Make sure employees follow these rules
to keep food safe.
Refrigerated Storage
Keeping food s cold as possible without freezing
extends its shelf life, the amount of time food will
remain suitable for use. Ideal storage temperatures
will vary depending on the food. Fruit and vegetables
will freeze if stored at temperatures ideal , store food
such as meat and shorter shelf life if stored at
temperatures better suited for produce. If possible,
store food such asmeat and poultry I separate
refrigerators to hold the at optimal temperatures. If
this is impractical, store meat, poultry, fish, and dairy
products in the coldest part of the unit, away from the
door.
While there are many types of refrigeration
equipment available to operators, from walk-in
refrigerators to refrigerated drawers, some general
guidelines apply whe using all of them:
Set refrigerators to the proper temperature. -
The setting must keep the internal temperature of the
food at 41 degree F or 5 degree C or lower. At least
once during each shift, check the emperature of the
unit. Use hanging thermometers in the warmest part
of the refrigerator. Some units have a readout panel

7. outside to check the temperature without opening
the door. These should also be checke for accuracy.
Monitor food temperature regularly.Randomly
sample the internal temperature of stored food using
a calibrated thermometer.
SUMMARY 
When food is stored improperly, quality and safety will
suffer. Although different food has different storage needs,
some common rules apply. Food should be stored in
designated areas and rotated to ensure that the oldest
product is used first. It should also be stored in its original
packaging. If food must be removed from its original
packaging, wrap it in clean, moisture proof materials or
place it in clean and sanitized containers with tight-fitting
lids. Make sure all packaging and containers are labeled with
the name of the food being stored.
All potentially hazardous, ready-to-eat food that is prepared
on site and held for longer than twenty-four hours must be
properly labeled. The label must include the name of the
food and the date it should be sold, consumed, or discarded.
It can be stored for a maximum of seven days at 41 degree(f)
(5 degree C) or lower before it must be discarded. Throw out
all food that has passed its manufacturers’ expiration date.

8. Check the temperatures of stored food and the storage area
regularly, and keep this areas clean and dry to prevent
contamination.
Refrigerators must be set to the proper temperature to slow
the growth of microorganisms. The setting must keep the
internal temperature of the food at 41 degree (f) or
(5degreeC) or lower. Never place hot food in refrigerators,
which could raise the temperature inside do not line
refrigerator shelves, overload unit, or open doors too often.
These practices make units work harder to maintain the
temperature inside. If possible, store raw meat, poultry, and
fish separately from cooked and ready-to-eat food to prevent
cross-contamination. If not, store these items below cooked
or ready-to-eat food. Product temperatures should be
ckecked periodically.
While freezer temperatures do not kill bacteria, they do slow
their growth substantially. Freezers should be kept at a
temperature that will keep product frozen. Unit
temperatures should be checked often.
LEA GARNODO

9. DARRYL SANTOS
DENISE BALTAZAR