Storage of Specific Foods

Dry Food

• Dry food shall be stored in a specific place to protect them from splash and contamination, such as on clean racks or on movable racks/dollies to allow proper floor cleaning.  Under no circumstances food shall be stored under plumbing or sewer lines.
• Flour, plain rice, spices, etc., should be put in an air-tight container and should not be mixed with others. Each container should be labeled properly.

Meats and Poultry

• Meats and poultry shall be refrigerated as soon as received.  It is important that refrigerated meat is placed in such a manner so that the air can circulate freely around it.  
• Fresh meat and poultry of approved quality that is frozen  may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store raw meat and poultry near or above ready to eat foods, dairy items, bakery items or produce items.
• Meats and poultry shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on movable racks/dollies, to allow proper floor cleaning.  
• Once frozen meats and poultry are thawed, they shall not be re-freezed or stored longer than 24 hours before using. 

Seafood

• Fresh fish and other seafood can be kept up to four days if held at cold chill temperatures below 0⁰C (32⁰F).  If fresh fish or seafood is not held at a cold chill or placed in the freezer, it shall be used the same day.  Avoid variations in temperature because seafood responds unfavorably to temperature variations in storage.
• Once frozen fish/seafood is thawed it shall not be re-freezed or stored longer than 24 hours before using.
• Fresh frozen fish or seafood of approved quality may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store fresh seafood near or above ready to eat foods, dairy items, bakery items or produce.
• Seafood shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on moveable racks/dollies, to allow proper floor cleaning.

Milk

• Reconstituted milk shall be prepared for each meal service and discarded after a 12-hour storage period.  
• Bottled or carton milk shall not be submerged in ice water as contaminated water may seep in. However bottled or carton milk can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.
• Fresh and opened canned milk shall be stored under refrigeration at 5 C (41F) or below.
• Dry and unopened canned milk shall be stored under dry storage.

Eggs

• Shell and liquid eggs must be stored under refrigeration that maintains temperature of 5⁰C (41⁰F) or below. Boiled egg that has intact shell may be stored under refrigeration up to four days.
• Dried/powdered eggs can be stored in dry storage.

Fruits, Vegetables and Salad

• Cut or prepared fruit and vegetables shall be held under refrigeration at 5C (41F) or below.
• Salads made with meat, seafood, poultry or mayonnaise shall be held under refrigeration at 5C (41F) or below.
• Do not store fruit, vegetables or salads under raw meat, poultry or seafood.

Fresh Fruit or Vegetable Juices

• Only pasteurized fresh fruit juice or vegetable juice shall be used or served.  
• Pasteurized canned, bottled or frozen juice is acceptable.
• Bottled or carton juice shall not be submerged in ice water as contaminated water may seep in. However bottled or carton juice can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.

General Food Storage - 2

Organization of Storage Area

Storage areas shall be accessible to receiving, food-preparation, and cooking areas, away from ware-washing areas and garbage areas. All food stuffs should not be put directly on floor.  Shelving that made of corrosion proof or plastic materials with specification described below should be provided in sufficient amount.

The storage area shall be well lit and properly organized with shelving a minimum of 15 centimeters (6 inches) off the floor to facilitate cleaning and rotating of stock so that older foods may be used first. In addition, food should be stored at minimum 60 centimeters from ceiling and 5 centimeters from wall to allow sufficient air circulation and at minimum 50 centimeters from entrance door to prevent extra heat exposure that seep in from outside storage room.

Follow the “first in, first out” (FIFO) or “First Expired First Out” (FEFO) method for stock rotations. Shelve food and beverages based upon use-by, expiration dates or date of manufactured so the older food/beverage is used first. Prior to storing, each food package should be labeled date of arrival or received.

All food, whether raw or prepared, when removed from its original container must be stored in an air-tight, cleaned and sanitized container to protect against contamination.

Plastic wrap or aluminum foil may be used for covering food container. The use of clothes, towels, leaf or unsatisfactory and unhygienic covers are prohibited.

If cooked food and raw food should be stored in the same refrigerator, the cooked food must be stored on top shelves of the raw food.

When storing raw animal product in freezer or refrigerator, poultry should be put on the lowest shelves, grounded beef on the middle shelves and fish and red meat product on top shelves.

Hazardous Chemicals

Cleaning agents and pesticides are to be stored in a locked, dedicated chemical storage area separated from food and paper goods to avoid any confusion or contamination.  All such items shall be prominently labeled. Whenever possible, an updated Material Safety Data Sheet of each product should be posted near to where it stored and accessible.

Prohibited Storage Areas

The storage of food equipment, utensils or single-service articles in locker rooms, toilet rooms and vestibules, and garbage or mechanical room is prohibited.

General Food Storage - 1

Temperatures

All Potentially Hazardous Foods must be held at safe temperatures of 5⁰C(41⁰F) or below and 60⁰C (140⁰F) or above. The range between 5⁰C(41⁰F) and 60⁰C(140⁰F) is considered the temperature danger zone because these temperatures permit rapid growth of infectious and toxigenic microorganisms. 

Freezing and Thawing

Frozen foods shall be kept at -18⁰C(0⁰F) or below.  Should frozen foods become defrosted, they must be used at once and no attempt made to refreeze them.

Thawing shall be performed at refrigerated temperature of 5⁰C (41⁰F) or below, or under cool potable running water (23.9⁰C or 75⁰F or below) if food is wrapped, or quick-thawed (e.g., microwaved) as part of the cooking process.

Refrigeration Units, Freezer Units and Dry Good Storage

Proper food storage will improve shelf life and minimize contamination. Units shall be designated for storage of similar products, i.e., separate units for (or provision for separation of) meat, fish, seafood, dairy, produce, etc.  

Refrigeration units, freezer units and dry goods storage which hold correct temperatures  shall be available to accommodate food supply at peak levels.

Temperatures of refrigerator units, freezer units and dry goods storage shall be checked at least three times throughout the day. It should be recorded and documented properly. 

• Fresh Potentially Hazardous Foods must be held/transported at safe temperatures of 5⁰C(41⁰F) or below.
• Frozen Potentially Hazardous Foods must be held/transported at safe temperatures below - 18⁰C(0⁰F).
• Dry Goods must be held/transported at safe temperature 10⁰C- 21⁰C and relative humidity 50% - 60%.

All units shall be equipped with accurate mercury-free thermometers (±2 ⁰F/ ±1 ⁰C) placed in the warmest part of the unit and positioned for easy access.  Temperatures shall be checked and recorded daily. 

• Refrigerator – verify the refrigerated food internal temperature is at or below 5⁰C (41⁰F). If so, move foods to a working unit until repairs are made. If loss of power has occurred, keep doors shut and restricted from access until power is restored. In either case, if internal temperature is above 5⁰C (41⁰F) for over 2 hours, the food shall be discarded.
• Freezer – it is safe to refreeze if one has verified the food still contains ice crystals or is below 5⁰C (41⁰F). If the internal temperature is at or above 5⁰C (41⁰F) for over 2 hours then the food shall be discarded.

Regular cleaning and defrosting of units shall be performed to maximize cooling efficiency.

Foods under refrigeration shall be spaced in a manner to maximize air circulation.  Shelves shall not be covered.  Food shall be placed in shallow containers or trays to facilitate rapid cooling and properly covered to prevent contamination.  Foods shall not be stored directly on the floor, in aisles, or against walls.  

Fragile raw food items that are stored in refrigerator should be placed in plastic baskets in order to separate them and to allow air circulates between them.

Frozen foods being thawed under refrigeration shall use designated containers and be stored on lower shelves away from ready-to-eat foods, cooked foods, dairy items, bakery items and produce. 

No condensation, leaks, or ice build-up observed on ceiling, walls, fan units and fan pipes located in refrigeration units, cold holding units, or freezers.

Continue to General Food Storage - 2 HERE

Food Safety: Basic Requirement, Time, and Temperature

Foods from approved sources are of little value if not properly protected from contamination and spoilage through all phases of transit, storage, preparation, display, and service. 

The following are required:

Basic Requirement

1. Expiry date, production date and other information code of products shall be current and food shall show no signs of mishandling.
2. Each food supply delivery should be escorted by trained personnel of Catering services contractor. Strict observation of personal hygiene of all individuals who come in contact with the transportation and delivery of food is critical.
3. Provision of clean trucks, portable refrigerated containers and freezer, and other conveyances as well as proper packaging and coverings to protect food from contamination is required.
4. Provision of adequate equipment and facilities to promote the prompt transfer of food from the Catering services contractor or Supplier to camp kitchen, platforms, etc. is required.

Time and Temperature 

Time and temperature control throughout the flow of food, along with preventing cross-contamination and practicing good personal hygiene, is important when establishing food safety Standard Operating Procedures (SOPs).

1. Receiving: Receive food at the correct temperatures and store promptly.  Frozen: -18 Celsius degrees (0 Fahrenheit degree) or lower; Refrigerated: 5 Celsius degrees (41 Fahrenheit degree); or lower. 
2. Storage: Store food at recommended temperature here:
3. Preparation: Minimize the time food is spent in the temperature danger zone, between 5 Celsius degrees (41 Fahrenheit degree) to 60 Celsius degrees  (140 Fahrenheit degree).
4. Cooking: Cook food to its required minimum internal temperature.
5. Holding, Transit, and Display: Hold hot food at 60 Celsius degrees (140 Fahrenheit degree) or higher. Hold cold food at 5 Celsius degrees (41 Fahrenheit degree) or lower. 
6. Cooling: Cool cooked food from 60 Celsius degrees (140 Fahrenheit degree) to 21 Celsius degrees (70 Fahrenheit degree) within two hours and from 21 Celsius degrees (70 Fahrenheit degree) to 5 Celsius degrees (41 Fahrenheit degree) or lower within an additional four hours, for a maximum cooling time of six hours.
7. Reheating: Reheat food to an internal temperature of 74 Celsius degrees (165 Fahrenheit degree) within two hours.

Metal stem-type numerically scaled or digital or infra red thermometers, calibrated and accurate to about 1 Celsius degrees (about 2 Fahrenheit degree ) shall be provided and used to verify attainment and maintenance of proper internal cooking, holding and refrigeration temperatures of all Potentially Hazardous Foods.

Note:

If perishable food cannot be held at temperature, within two hours of delivery, arrange for the food that is displayed at room temperature to be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of delivery if the room temperature is above 32.2 C (90 Fahrenheit degree).