Label potentially hazardous readytoeat food prepared onsite with

Label potentially hazardous, ready-to-eat food prepared on-site, with either: The date it was prepared The date it should be sold, consumed, or discarded 7 -2

Discard food that has passed its manufacturer’s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house Can be stored for 7 days at 41 F (5 C) or lower Must be discarded after 7 days 7 -3

Rotate products so the oldest inventory is used first To follow FIFO: Identify the use-by, expiration, or preparation date of products Shelve products with earliest dates in front of those with later dates Use products stored in front first 7 -4

Deplete product on a regular basis If product is not sold or consumed by a predetermined date: Discard it Clean and sanitize the container Refill the container with new product 7 -5

Transfer food between containers properly If you take food out of its original package: Put it in a clean, sanitized container Cover it Label with product name and original use-by/expiration date 7 -6

Keep potentially hazardous food out of the temperature danger zone Store deliveries as soon as they have been inspected Put prepared food away until needed 7 -7

Check temperatures of stored food and storage areas 7 -8 Photo courtesy of Roger Bonafield and Dingbats

Store food only in designated storage areas Do not store food: Near chemicals or cleaning supplies In restrooms In locker rooms In furnace rooms In janitor closets Under stairways or pipes 7 -9 Do not store food this way

Keep all storage areas and equipment clean and dry Clean up spills immediately Clean dollies, carts, transporters, and trays often 7 -10

Today’s date is October 3 rd. September has 30 days. Which food items should be discarded? 7 -11

Refrigerated Storage Used to hold potentially hazardous food at 41 F (5 C) or lower Slows the growth of microorganisms 7 -12

Air temperature should be at least 2 F (1 C) lower than the desired internal product temperature 7 -13

Monitor food temperature regularly by: Randomly sampling temperature with a calibrated thermometer Using a product-mimicking device 7 -14

Do not: Overload a refrigerator Line shelving with foil or paper Open refrigerator doors too frequently Overloaded refrigerator 7 -15

Never place hot food in the refrigerator This can warm the interior—putting food into the temperature danger zone 7 -16

Store raw meat, poultry, and fish: Separately from cooked and ready-to-eat food OR Below cooked or ready-to-eat food Do not store food this way 7 -17

Wrap food properly Leaving it uncovered can lead to cross-contamination 7 -18

Frozen Storage Slows the growth of microorganisms substantially Used to hold potentially hazardous food at 0 F (– 18 C) or lower Storage temperature varies by product 7 -19

To maintain proper freezer temperatures: Check unit temperatures regularly Do not store warm food inside Do not overload units Keep doors closed as much as possible Defrost units regularly 7 -20

Dry-storage areas are used to hold dry and canned food at: 50 F to 70 F (10 C to 21 C) 50% to 60% relative humidity 7 -21

Dry food must be stored: At least 6 inches off the floor Away from walls Out of direct sunlight In a clean area 7 -22

When storing fresh meat: Store at an internal temperature of 41 F (5 C) or lower Wrap it in airtight, moisture-proof material OR Store it in a container 7 -23

When storing fresh poultry: Store at an internal temperature of 41 F (5 C) or lower Store ice-packed product as is, in self-draining containers 7 -24

When storing fresh fish: Keep at an internal temperature of 41 F (5 C) or lower Store ice-packed product as is, in self-draining containers Keep fillets and steaks in original packaging 7 -25

When storing fresh shellfish: Store alive at an air temperature of 45 F (7 C) or lower Store in original containers Keep shellstock tags for 90 days from date last shellfish was used 7 -26

When storing shell eggs: Store at an air temperature of 45 F (7 C) or lower Keep eggs in refrigerated storage until used Use eggs within 4– 5 weeks of packing date 7 -27

When storing dairy: Store fresh at 41 F (5 C) or lower Store frozen at 6 F to 10 F (– 14 C to – 12 C) Follow FIFO Discard product that has passed its use-by/expiration date 7 -28

When storing fresh produce: Storage temperatures will vary by product Product packed on ice can be stored that way Do not wash product prior to storage 7 -29

When storing MAP, vacuum-packed, and sous vide food: Store at temperatures recommended by manufacturer Discard product if: Use-by/expiration dates have expired Package is torn Package is slimy or contains excessive liquid Product bubbles 7 -30

UHT Products Aseptically Packaged Store product at room temperature Once opened, store at 41 F (5 C) or lower UHT Products Not Aseptically Packaged Store at 41 F (5 C) or lower 7 -31

When storing canned and dry products: Store product at 50 F to 70 F (10 C to 21 C) Store in original package or in airtight, clearly labeled containers Keep storerooms dry Check packages for insect or rodent damage 7 -32

Find the unsafe storage practices in this picture 7 -33