The date it was prepared The date it should be sold, consumed, or discarded Label potentially...
-
Upload
drusilla-morton -
Category
Documents
-
view
217 -
download
0
Transcript of The date it was prepared The date it should be sold, consumed, or discarded Label potentially...
![Page 1: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/1.jpg)
![Page 2: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/2.jpg)
The date it was prepared
The date it should be sold, consumed, or discarded
Label potentially hazardous, ready-to-eat food prepared on-site, with either:
7-2
![Page 3: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/3.jpg)
7-3
Can be stored for 7 days at 41F (5C) or lower
Must be discarded after 7 days
Discard food that has passed its manufacturer’s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house
![Page 4: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/4.jpg)
7-4
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
Rotate products so the oldestinventory is used first
To follow FIFO:
![Page 5: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/5.jpg)
7-5
Discard it
Clean and sanitize the container
Refill the container with new product
Deplete product on a regular basis If product is not sold or consumed by a predetermined date:
![Page 6: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/6.jpg)
7-6
Put it in a clean, sanitized container
Cover it
Label with product name and original use-by/expiration date
Transfer food between containers properly If you take food out of its original package:
![Page 7: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/7.jpg)
7-7
Store deliveries as soon as they have been inspected
Put prepared food away until needed
Keep potentially hazardous food out of the temperature danger zone
![Page 8: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/8.jpg)
7-8
Check temperatures of stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
![Page 9: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/9.jpg)
7-9
Near chemicals or cleaning supplies
In restrooms
In locker rooms
In furnace rooms
In janitor closets
Under stairways or pipes
Store food only in designated storage areas
Do not store food:
Do not store food this way
![Page 10: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/10.jpg)
7-10
Clean up spills immediately
Clean dollies, carts, transporters, and trays often
Keep all storage areas and equipment clean and dry
![Page 11: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/11.jpg)
Today’s date is October 3rd. Septemberhas 30 days. Which food items should be discarded?
7-11
![Page 12: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/12.jpg)
7-12
Used to hold potentially hazardous food at 41F (5C) or lower
Slows the growth of microorganisms
Refrigerated Storage
![Page 13: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/13.jpg)
7-13
Air temperature should be at least 2F (1C) lower than the desired internal product temperature
![Page 14: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/14.jpg)
7-14
Randomly sampling temperature with a calibrated thermometer
Using a product-mimicking device
Monitor food temperature regularly by:
![Page 15: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/15.jpg)
7-15
Overload a refrigerator
Line shelving with foil or paper
Open refrigerator doors too frequently
Do not:
Overloaded refrigerator
![Page 16: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/16.jpg)
7-16
This can warm the interior—putting food into the temperature danger zone
Never place hot food in the refrigerator
![Page 17: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/17.jpg)
7-17
Separately from cooked and ready-to-eat food
OR
Below cooked or ready-to-eat food
Store raw meat, poultry, and fish:
Do not store food this way
![Page 18: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/18.jpg)
7-18
Leaving it uncovered can lead to cross-contamination
Wrap food properly
![Page 19: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/19.jpg)
7-19
Slows the growth of microorganisms substantially
Used to hold potentially hazardous food at 0F (–18C) or lower
Storage temperature varies by product
Frozen Storage
![Page 20: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/20.jpg)
7-20
Check unit temperatures regularly
Do not store warm food inside
Do not overload units
Keep doors closed as much as possible
Defrost units regularly
To maintain proper freezer temperatures:
![Page 21: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/21.jpg)
7-21
50F to 70F (10C to 21C)
50% to 60% relative humidity
Dry-storage areas are used to hold dry and canned food at:
![Page 22: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/22.jpg)
7-22
At least 6 inches off the floor
Away from walls
Out of direct sunlight
In a clean area
Dry food must be stored:
![Page 23: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/23.jpg)
7-23
Store at an internal temperature of 41F (5C) or lower
Wrap it in airtight, moisture-proof material
OR
Store it in a container
When storing fresh meat:
![Page 24: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/24.jpg)
7-24
Store at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
When storing fresh poultry:
![Page 25: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/25.jpg)
7-25
Keep at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
Keep fillets and steaks in original packaging
When storing fresh fish:
![Page 26: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/26.jpg)
7-26
Store alive at an air temperature of 45F (7C) or lower
Store in original containers
Keep shellstock tags for 90 days from date last shellfish was used
When storing fresh shellfish:
![Page 27: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/27.jpg)
7-27
Store at an air temperature of 45F (7C) or lower
Keep eggs in refrigerated storage until used
Use eggs within 4–5 weeks of packing date
When storing shell eggs:
![Page 28: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/28.jpg)
7-28
Store fresh at 41F (5C) or lower
Store frozen at 6F to 10F (–14C to –12C)
Follow FIFO
Discard product that has passed its use-by/expiration date
When storing dairy:
![Page 29: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/29.jpg)
7-29
Storage temperatures will vary by product
Product packed on ice can be stored that way
Do not wash product prior to storage
When storing fresh produce:
![Page 30: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/30.jpg)
7-30
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
When storing MAP, vacuum-packed, and sous vide food:
![Page 31: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/31.jpg)
7-31
Store product at room temperature
Once opened, store at 41F (5C) or lower
UHT Products Aseptically Packaged
UHT Products Not Aseptically Packaged
Store at 41F (5C) or lower
![Page 32: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/32.jpg)
7-32
Store product at 50F to 70F (10C to 21C)
Store in original package or in airtight, clearly labeled containers
Keep storerooms dry
Check packages for insect or rodent damage
When storing canned and dry products:
![Page 33: The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:](https://reader035.fdocuments.us/reader035/viewer/2022062321/56649da25503460f94a8f618/html5/thumbnails/33.jpg)
Find the unsafe storage practices in this picture
7-33