Chapter 7
Flow of Food: Storage
− General Storage Guidelines
• Labeling Food
o Onsite: Label any item not being stored in its original container
o Retail: Label food that is packaged on site and sold for customers to use a phone
• Date-Marketing
Ready-to-Eat TCS food must be date marked if held for longer than 24 hours
o Can be stored for seven days if held at 41°F (5°C) or lower
A commercially processed food has a use-by date that is less than seven days from the date
the container was opened, the container should be marked with this use-by date
When combing food with different use-by dates in a dish, the discard date should be based
on the earliest use-by date
• Rotation
o First in, first out method (FIFO)
• Temperature Guidelines
o Store TCS food at an internal temperature of 41°F or lower 135°F or higher
o Store meat, poultry, seafood, and dairy in the coldest part of the unit
o Defrost freezer regularly
− Preventing Cross-Contamination
• Guide to prevent cross-contamination in storage
o Store food in a clean dry area away from contaminants
o Discard food that is damaged, spoiled, or incorrectly stored
o Store supplies in designated areas
o Store food in containers intended for food
• Storage Order
o Safe storage starts with wrapping or covering food
o After that, how you store the food depends on the type of food any your options
for storage
− Storing Specific Types of Food
• Meat
o Temperature: Internal temperature of 41°F or lower (fresh)
o Containers/Location: Immediately after delivery and inspection, store meat in
its own storage unit or in the coldest part of the color
• Fish
o Temperature: Internal temperature of 41°F or lower (fresh)
Flow of Food: Storage
− General Storage Guidelines
• Labeling Food
o Onsite: Label any item not being stored in its original container
o Retail: Label food that is packaged on site and sold for customers to use a phone
• Date-Marketing
Ready-to-Eat TCS food must be date marked if held for longer than 24 hours
o Can be stored for seven days if held at 41°F (5°C) or lower
A commercially processed food has a use-by date that is less than seven days from the date
the container was opened, the container should be marked with this use-by date
When combing food with different use-by dates in a dish, the discard date should be based
on the earliest use-by date
• Rotation
o First in, first out method (FIFO)
• Temperature Guidelines
o Store TCS food at an internal temperature of 41°F or lower 135°F or higher
o Store meat, poultry, seafood, and dairy in the coldest part of the unit
o Defrost freezer regularly
− Preventing Cross-Contamination
• Guide to prevent cross-contamination in storage
o Store food in a clean dry area away from contaminants
o Discard food that is damaged, spoiled, or incorrectly stored
o Store supplies in designated areas
o Store food in containers intended for food
• Storage Order
o Safe storage starts with wrapping or covering food
o After that, how you store the food depends on the type of food any your options
for storage
− Storing Specific Types of Food
• Meat
o Temperature: Internal temperature of 41°F or lower (fresh)
o Containers/Location: Immediately after delivery and inspection, store meat in
its own storage unit or in the coldest part of the color
• Fish
o Temperature: Internal temperature of 41°F or lower (fresh)
