Title: Food Safety Boot Camp for Pantries
1Food Safety Boot Camp for Pantries
- Presenter Maricelle RaƱola
- Nutrition Manager
- Los Angeles Regional Foodbank
2Objectives
- Dos and Donts for transporting food
- Safe storage guidelines
- Specific Foods
- Dry, Refrigerated, Frozen Storage
- Cleaning and Sanitizing
3Transportation
- DO
- Keep vehicle clean
- Keep food out of the danger zone, as much as
possible (41F-135F) - Keep a cooler in the vehicle to transport
perishable items
- DO NOT
- Transport garbage in the same vehicle that you
transport food - Mix food items with non-food items
- Do not let perishable items sit out in the danger
zone
Rule of Thumb When in Doubt, Throw it Out!
4Food Storage Guidelines Label ALL food
- Name of the food
- Date
- Date prepared
- Expiration Date
- Date to discard
- Initials
5Food Storage GuidelinesRotation
- FIFO not FISH
- First in, First out NOT First in Still Here
- 4 Principles
- New item goes in the back and on the bottom
- Older items move to the front and to the left
- The first item used, should always be the oldest
- Date and mark everything
6Food Storage GuidelinesExpiration Dates
- Sell-By Dates Tells the store how long to
display the product for sale - Best if Used By Date recommended for best
flavor or quality. Not a purchase or safety
date. - Use-By Date is the last date recommended for
the use of the product while at peak quality
7Food Storage GuidelinesOther Tips
- Transfer Food between containers properly
- Keep potentially hazardous food out of the
temperature danger zone - 41F -135F
- Keep food away from the walls and 6 in off the
floor
83 Types of Storage
9Dry Storage Guidelines
- Keep store rooms cool and dry
- Temp 50F-70F
- Humidity 50 -60
- Good Ventilation
- Store dry food away from the walls and 6 in off
the floor - Keep food out of direct sunlight
- Keep the area clean and dry
10Refrigerated Storage Guidelines
- Set refrigerators to 39F to maintain internal
temp of food to 41F - Randomly check internal temps of food using
calibrated thermometer. - Do NOT overload
- Use open shelving
- Never place hot food in the refrigerator
- Keep refrigerator door closed as much as
possible. - Wrap all food properly
- Store raw meat, poultry and fish separately from
ready to eat foods
11Refrigerator Storage
12Freezer Storage Guidelines
- Keep freezer at temps that will keep food frozen
- Check Temps regularly
- Place frozen food deliveries in freezer
immediately - Defrost on a regular basis
- Label all food if not labeled already
- Keep unit door closed
13Storage of Specific Items Canned Food
- Store at Temps between 50F 70F
- Discard damaged cans
- Keep store rooms dry
- Wipe cans clean with a sanitized cloth before
opening them to help prevent dirt from falling
into the contents of the can
14Storage of Specific ItemsDry Food
- Keep flour, cereal, and grain products such as
pasta or crackers in air tight containers. - Check containers of packages for damage from
insects or rodents. - Salt Sugar, if stored in the right conditions,
can be stored indefinitely
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16Storage of Specific ItemsMeat, Poultry, Fish
- Store in the coldest part of the refrigerator
- Internal Temperature of 41F or lower
- Wrapped airtight packaging
- If frozen, make sure it is frozen
17Storage of Specific ItemsEggs
- Air temp 45F (7C)
- Store immediately in refrigerator
- Do not wash eggs before storage
- Use Shell eggs within 4-5 weeks of the packing
date - FIFO
18Storage of Specific ItemsFresh Produce
- Most can be stored at 41F or less
- Avocados, bananas, pears, and tomatoes ripen best
at room temperature - Avoid washing produce before storage
- If soaking produce in standing water, do not mix
different items or multiple batches of the same
item. - Whole citrus fruit, hard-rind squash, eggplant
and root vegetables in a cool dry storeroom
19Sanitary Facilities
20Cleaning and Sanitizing definitions
- Cleaning Physically removing dirt or debris from
a surface area - Sanitizing Is reducing the amount of microbes
on a surface area to safe levels
21For Effectiveness
- Cleaning and Sanitizing is a two step process
- Surfaces must be cleaned and rinsed
- Sanitize
22Everything in your facility must be kept clean.
- Any surface that comes in contact with food must
be cleaned and sanitized