UHT and Aseptically Packaged Food

Food that has been pasteurized at ultra high temperatures (UHT) and aseptically packaged (the packaging is free of microorganisms) can be stored at room temperature. Since much of this food, such as milk and pudding, are served cold, you might want to store them in refrigerator.

Once it is opened, store UHT and aseptically packaged food in the refrigerator at 41F (5C) or lower.

UHT products not aseptically packaged must be stored at an internal temperature of 41F (5C) or lower.

Canned Goods

Store canned goods and other dry food at a temperature between 50F and 70F (10C to 21C). even canned food spoils over time. Higher storage temperatures may shorten shelf life. Acidic food, such as canned tomatoes, does not last as long as food low in acid. The acid can also form pinholes in the metal over time.

Keep storerooms dry. Too much moisture will cause cans to rust.

Wipe cans clean with a sanitized cloth before opening them to help prevent dirt from falling into the contents of the can.

Dry Food

Keep flow, cereal, and grain products such as pasta or crackers in airtight containers. They can quickly become stale in a humid room and can become moldly if there is too much moisture.

If dry food is removed from its original packaging and stored in containers, these containers should be clearly labeled. Many foods, such as salt and sugar, or flow and baking mixes, often look alike.

Before using dry food, check containers or packages for damage from insects or rodents. Cereal and grain products are favorite targets for these pests.

Salt and sugar, if stored in right conditions, can be held almost indefinitely.

Chemicals

Never use empty food containers to store chemicals, and never store food in empty chemical containers. Keep chemicals in their original containers. If it is necessary to transfer chemicals, store them in sturdy containers clearly labled with the contents and their hazards.

Shelf Life of Food

Pay close attention to each food’s use-by date. Discard any food that has exceeded this time period.

All potentially hazardous, ready-to-eat food stored in refrigeration at 41F (5C) should be discarded if not consumed within seven days of preparation. Potentially hazardous, ready-to-eat food that has been frozen should be discarded if not consumed within twenty-four hours of being thawed.

SUMMARY

When food is stored improperly, quality and safety will suffer. Though different food has different storage needs, some commonsense rules apply. Food should be stored in designated areas using the FIFO method. Store it in its original packaging, or in clean and sanitized containers with tight-fitting lids. Wrap food in clean, moisture-proof materials. Label all stored food with the contents of the package. Always label potentially hazardous, ready-to-eat food with the date it should be sold, consumed or discarded. Check the temperatures of stored food and the storage area regularly, and keep these areas clean and dry to prevent contamination.

Hold potentially hazardous food in storage areas refrigerated at 41F (5C) or lower, temperatures which slow the growth of microorganisms. To hold food at the proper temperature, keep the air temperature of the unit approximately 2F (1C) lower than the desired food temperature. Never place hot food in the refrigerator, which could rise temperature inside. Don’t line refrigerator shelves, overload the unit, or open the door too often. These practices make the unit work harder to keep food cold. If possible, raw meat poultry and fish should be stored separately from cooked and ready-to-eat food to prevent cross-contamination. If not, store these items below cooked or ready-to-eat food in the appropriate order.

While freezing does not kill microorganisms, it does slow their growth substantially. Freezers should be kept at 0F (-18C) or lower unless the food being stored requires a different temperature. Unit and food temperatures should be checked often. Dry storage areas should be kept at the appropriate temperature and humidity levels and should be clean and well ventilated to maintain food quality. Food at dry storage should be stored at least six inches off the floor and away from walls. Foodservice chemicals should be kept in their own storage area, away from food and food-preparation areas. Empty food containers should never be used to store chemicals. Chemicals should be kept in their original containers or in sturdy containers that have been clearly marked with the contents and their hazards.

Fresh meat, poultry, fish and dairy products should be stored at 41F (5C) or lower. Fish and poultry can be stored under refrigeration in crushed ice as long as the containers are self-draining, the ice is changed, and the container is sanitized regularly. Eggs should be refrigerated at an ambient (air) temperature of 45F (7C) or lower right up until they are used, and should not be pooled unless they will be used immediately. Shellfish should be stored in their original containers at 45F (7C). Fresh produce has various temperature requirements for storage. Produce should not be washed before storage, because it can promote mold growth. MAP, vacuum packed, and sous vide food should be stored at temperatures recommended by the manufacturer. Packages should be checked for signs of contamination, including bubbling, excessive liquid, and torn or slimy packaging. Once opened, UHT and aseptically packaged foods should be stored in the refrigerator at 41F (5C) or lower. Dry and canned food should be stored at temperatures between 50F and 70F (10C to 21C).

Дата добавления: 2015-10-31