This document provides information on proper methods for storing fruits and vegetables, including refrigeration, freezing, drying, canning, curing, and common storage. It emphasizes the importance of first-in, first-out (FIFO) inventory management to maximize freshness and minimize food waste by using older stock first. Key steps for following FIFO procedures include labeling all stored food items with dates and identifying items with the earliest expiration dates to use first.

1. PREPARE VEGETABLES DISHES
Store vegetables

2. What I need to know?
• store vegetables
based on the
prescribed location
and temperature
• demonstrate
vegetable storage in
accordance with FIFO
operating procedures
follow standard safety
and hygiene
procedures

3. Proper storing of fruits and vegetables is very
important. Since safe storage can keep you from
getting sick from a food borne illness. Fresh fruits
and vegetables should be stored unwashed.
However, fruits and vegetables that are very dirty
after harvest can be rinsed and dried well before
storing. Wash them well with cool running water
before eating. There are five methods of storing
vegetables and fruit: namely; drying, canning,
curing and salting, freezing and common storage.
Which method is chosen depends upon the type of
product, the quality desired and the facilities
available for storage.

4. Methods of Preservation
1. Drying is one of the oldest ways to preserve product. The
basic procedure involves removal of moisture from the product
to a point where decay is not likely. This can be done by using
an oven, a dehydrator or the warm heat of the sun. Once
finished, the product should be stored in a dry place in air tight
containers. Dried product does not retain the quality and
nutritional value found with fresh product. The process is also
fairly labor intensive and time-consuming. However, certain
product, such as beans, peas and other legumes, can be dried
without much loss.

5. Methods of Preservation
2. Canning. A resurgence of interest in canning is taking place as it
has become easier with more fool-proof methods and good
equipment like regular jars, lids and more reliable and safer
pressure cookers. With the pressure cooker method, the product is
heated to kill microorganisms that can cause spoilage. This action
also deactivates enzymes in the product that affects flavor, texture
and color. Canning can incur added costs with the purchase of
equipment, containers and general supplies. It also is labor
intensive. For most types of product, higher food quality can be
maintained with canning rather than drying.

6. Methods of Preservation
3. Curing and Salting. If certain garden product is allowed to ferment naturally, it is
said to have become “cured.” This means that microorganisms initiate the
fermentation process and change the food quality without causing bad tastes or
generating toxins. The best example of natural curing is with cabbage that
ferments into sauerkraut. During the fermentation process large amounts of acids
are produced which control the fermentation process by ultimately limiting the
microbial action as the food becomes more acidic. A second way to cure food is
by adding organic acid like vinegar to increase the acidity and limit microbial
activity. When salt is added in sufficient quality, this too will control microbial
action and effectively stop the growth of spoilage organisms. Curing and salting is
not a common method of preserving garden product because of the great change
that it makes in the quality and overall taste.

7. Methods of Preservation
4. Freezing. This is a common and a very desirable way to preserve certain types of
garden product. This method does not improve quality, but is fairly easy to do if
one has access to a freezer and takes the time to package properly so that
moisture is retained. Like other preservation methods, freezing prevents
microorganisms from growing causing spoilage. One large advantage of freezing
is that the nutritional quality remains relatively good, plus food can be kept for
many months with little change in color. For certain soft product, the texture may
change considerably, though the importance of this is largely depends upon how
the food will be subsequently used. Green peppers can be frozen but will become
watery when brought back to room temperature. The texture will be very different
from fresh product, but the color will remain good.

8. Methods of Preservation
5. Common Storage. This is the oldest and convenient method
used to preserve most of the product generated by our
ancestors. This involves storing harvested product in a darkened,
cold area. There are various ways where this can be done
including leaving the product in the ground, burying it in the
ground, in pits, storing in cellars or basements and storing in
wooden crates or barrels located in cool areas like a garage or
porch.

9. Methods of Preservation
• In-ground Storage: Some vegetables like carrot, beet, turnip, rutabaga,
horseradish, salsify and parsnips can be left in the ground through the
winter. They should either be mulched to prevent the crop from freezing or
after the ground has frozen, mulched to keep the crop frozen. Alternate
freezing and thawing will damage the product. This is why after the ground
has frozen, you should mulch the crop by applying a 6 to 8-inch layer of
hay, straw or leaves - enough to keep them frozen. Parsnips and
horseradish may develop an undesirable bitter taste after a couple frosts.
In this case, applying a mulch at the end of the season to prevent the
ground from freezing so quickly may be a way of extending the taste
quality.

10. Methods of Preservation
• Pits: Storing vegetables in an outdoor pit is also a good, but
typically inconvenient way to preserve the product. Burying in
the earth allows for a controlled atmosphere because soil
temperatures do not fluctuate - they remain cool compared to
air temperatures. Pits, however, must be well drained and
protected from rodents.

11. Methods of Preservation
Indoor Storage: The most convenient place to store fruits and vegetables is inside the
home. Typically, a second refrigerator is ideal for many types of product if it is kept
between 32 and 40 degrees. Some products require higher storage temperatures for
best preservation of quality and each crop should be considered individually. Many
older homes were built with unheated root cellars, cool pantries, enclosed porches or
sheds specially built for vegetable or fruit storage. Today’s modern basement is too
warm to consider for storage, even with those crops that do best at higher
temperatures like pumpkins, squash and sweet-potatoes. On the other hand, some
areas can be modified for vegetable storage as long as temperatures between 32 and
60 degrees are possible. One might consider window wells insulated with hay or straw
for storage of root crops like carrots, parsnips, horseradish, beets, turnips and winter
radishes. Outside stairwells to basements can be used if space permits some insulation
materials like bales of hay to line the space.

12. Different fruits and vegetables should be stored in different
ways.
In Using the refrigerator
A. Products that are keep best in cold,
moist storage includes:
• apples
• broccoli
• carrots
• lettuce
• eggplant
B. Products that are keep best in cold,
dry storage includes:
• garlic
• onions
C. Products that are keep best in warm,
dry conditions includes:
• hot peppers
• pumpkins
• winter squash
• sweet potatoes

13. For safety reasons, you should refrigerate or
freeze any fruit or vegetable that’s been
washed and cut. Store washed and cut
product in a plastic bag or sealed container to
preserve its freshness and limit its contact
with air. Always store fruits and vegetables
separately from raw meat and dairy products
to avoid possible contamination with bacteria.

14. Different fruits and vegetables should be stored in different
ways.
In using freezers
Almost all fruits and vegetables can be stored in your freezer. Freezing can
change the texture of many fruits and vegetables, but it generally preserves
their tastes, nutrients, and health benefits. It’s a great way to store seasonal
fruits or vegetables for use later in the year, especially if you’re planning to eat
them cooked or blended into smoothies. It’s best to freeze fruits and
vegetables in airtight containers. Avoid freezing a product that isn’t ripe yet. It
may not ripen correctly when you take it out of the freezer. Leafy greens that
you plan to eat raw, such as lettuce, shouldn’t be frozen.

15. Different fruits and vegetables should be stored in different
ways.
Using a cool, dry storage
Certain types of product are best left out of your refrigerator and freezer. Instead, they
should be stored in a cool dry place. These include:
• Tomatoes
• Bananas
• Potatoes
• Lemons
• Limes
In particular, tomatoes may lose flavor and nutrients when you refrigerate them. They
can also develop an undesirable texture.

16. FIFO stands for First-In First-Out.
It is a stock rotation system used for food storage. You put items with the
soonest best before or use-by dates at the front and place items with the early
dates at the back. By using a FIFO food storage system, you ensure that the
food with the nearest best before or use-by dates are used or sold first.
FIFO also maximizes freshness and minimizes waste and when used correctly,
ensures serving safe food and eliminates spoiled food waste. It isa continuous
process. When new stock comes in, always use
the FIFO procedure to fill shelves or fridges so food can be sold or used
before it expires. Additionally, be sure to stock refrigerated and frozen goods
before room temperature items.

17. 5 Simple steps for following the FIFO procedure
1. Always use the products with the closest end dates first, the products
reaching the end of their best before dates or use by dates.
2. Place the items to be used first at the front of the stock so they are easy to
locate.
3. Always use the food that is stored at the front, first.
4. Always store new supplies behind existing stock so that these will be used
in the correct order.
5. Check through the stock items to ensure that all food is current, within date
and in good condition. If it has expired or seems to be damaged, remove it
and discard it.

18. When it comes to the freezer or the refrigerator, the
same rules apply. Where there may be frozen meals or
food that has been decanted from another container, it
is crucially important to use a label, explaining what the
food is and the date. It is important to check through
the refrigerator and the freezer periodically. Frozen food
especially can often get missed and even frozen food
does have a limited storage life. Raw meat for example
should only be stored in the freezer for a maximum of 6
months, shorter for some types of meats. Shellfish, fish,
vegetables and dairy, all have a limited life span, so it is
important that you ensure that FIFO guidelines are
applied when you stock the freezer.

19. Food Safety Tips for Storing and Rotating Product
Storing and rotating food properly ensures that you are always serving food in the
freshest and safest way. After you inspect your food delivery, be sure to store frozen
foods in the freezer first, then refrigerated foods, and dry storage items last.
• Noting why a certain food has not been used and asking why it has been omitted.
• Not overloading refrigerators and freezers.
• Regularly checking through the stock to ensure that everything is stored in the
correct order and that it is in perfect condition.
• Removing any stock which has deteriorated. Checking through the kitchen stock is
much easier to do when the kitchen is quiet. Doing this reduces the chances for any
missed food items that are out of date, in being used.

20. Maintain Proper Temperatures
Keep these temperatures in mind when storing food:
• Frozen foods must maintain a maximum internal temperature of 0ºF or less
• Refrigerated foods must maintain a maximum internal temperature of 41ºF
or less
• Dry storage items should be stored between 50-70ºF
An easy way to remember this is to check the temperature of stored food and
storage areas at the beginning of each shift.

21. How to Rotate Food Product
After you’ve stored the items, rotate your existing stock using the First-In First-
Out (or FIFO) method. This ensures that you are serving items stocked first
before items stocked more recently. The FIFO method applies to frozen,
refrigerated, and dry storage items. Here are some steps to follow the FIFO
method:
• Identify the expiration date on the food
• Store items with the earliest expiration date in front of items with later
dates
• Once on the shelf, use the items stored in front first

22. Check Expiration Dates and Storage Areas
Throwing away food that has reached the expiration date is also important in
preventing foodborne illness. In addition, storage areas need to be kept clean
and dry. These areas of the kitchen where food can be stored or served should
be kept clean on a regular basis:
• Floors
• Walls
• Shelving (in coolers, freezers and dry storage)
• Storage bins/containers
• Carts/dollies
• Trays

23. The importance of labelling food stored in the freezer or
refrigerator
Labelling is important. Without this vital information on stored food, nobody
will know just how long any food has been stored. This means that without
adequate labelling there is a strong chance that the food may have
deteriorated or have even gone off by the time you come to use it.The best
way to ensure that FIFO principles are in place, and to follow a comprehensive
labelling strategy, is to provide specially designed labels for the job. The
important information to note on a label includes the type of food being
stored, the date it was stored, the use by date and the staff member’s name.
The labels need to be left in place by the freezer or refrigerator along with
pens so there is no excuse why anything should be stored without being
labelled.

24. Benefits of FIFO include:
1. Less food wastage-By ensuring that you use up food while it is still in good
condition and edible although approaching its end of life, you will save
resources and money as well. Not all food wastage is down to poor stock
rotation or failure to observe correct FIFO practice but is highly likely that this
does account for a large percentage of waste.
2. Better Food Safety- FIFO helps to ensure that all food is compliant with
food hygiene standards. It is crucially important that when someone deals
with food, we must observe personal hygiene.
3. Improved Customer Satisfaction -Good food storage practices makes the
kitchen easier to navigate so less time is wasted by searching for food items
and trying to decide whether the food itself is up to scratch.

25. Benefits of FIFO include:
4. FIFO improves the efficiency of the kitchen – Storing food
correctly in an easily understandable order, will improve the
efficiency of the kitchen. Everybody will know exactly which food
is supposed to be using.
5. Good FIFO practice helps menu planning – Household
members or the cook will know when a batch of food needs to
be consumed and when can be factored into your menu. That
way you can ensure that very little food is wasted.