ABC FOOD SAFETY 2017_CURTIS
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STORAGE<br />
How and where food is stored greatly affects its safety and shelf life quality.<br />
Always refrigerate perishable food within 2 hours of receiving. Be sure to provide<br />
an adequate amount of storage to meet the demands of your inventory.<br />
Task Frozen and refrigerated foods should be<br />
stored in air-tight containers<br />
Tools Food Storage Containers, Food Pans<br />
Task Frozen foods should be stored at 0°F or lower<br />
Tools Wall Thermometer, Infrared Thermometer,<br />
Propylene Glycol Thermometer<br />
Task Dry foods should be kept covered during<br />
holding and transport<br />
Tools Sheet Pan Covers, Ingredient Bins<br />
Task Refrigerated items should be stored at 32° to 40°F<br />
Tools Wall Thermometer, Infrared Thermometer,<br />
Propylene Glycol Thermometer<br />
Task Maintain safe temperatures of 50° to 70°F<br />
for dry storage<br />
Tools Wall Thermometer, Infrared Thermometer<br />
Task Store non-refrigerated and non-food products on<br />
easy-to-clean shelves<br />
Tools Shelving<br />
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