ServSafe Chapter 7 - Storage

Summary

This video provides a comprehensive overview of Chapter 7 of the ServSafe Food Protection Manager certification course, focusing on proper food storage practices. Key topics include labeling and date marking requirements, FIFO (First-In-First-Out) food rotation, temperature guidelines for storing different food types, and practices to prevent cross-contamination and temperature abuse. The video emphasizes the importance of correct food storage techniques, such as separating raw and ready-to-eat foods, maintaining proper refrigeration, and following food safety protocols to avoid contamination and spoilage. It concludes by guiding learners to complete the Chapter 7 questions in Google Classroom.

Takeaways

• 😀 Proper labeling and date marking of food is essential before storing it in refrigerators or on shelves to prevent confusion and ensure safety.
• 😀 Ready-to-eat TCS (Time/Temperature Control for Safety) foods must be date marked if held for more than 24 hours and must be consumed within 7 days when stored at 41°F or lower.
• 😀 The FIFO (First In, First Out) method should be used to rotate food, ensuring older items are used first to avoid waste and ensure freshness.
• 😀 Food should be stored at the correct temperatures: 41°F or lower for cold storage and 135°F or higher for hot storage.
• 😀 Temperature guidelines for storage require that food be kept in the coldest parts of the fridge and freezers to maintain safe temperatures and prevent spoilage.
• 😀 To prevent cross-contamination, store food in designated, clean, dry areas away from potential contaminants like locker rooms, restrooms, and garbage rooms.
• 😀 When storing food in refrigerators, arrange it in a specific order: ready-to-eat foods on top, followed by seafood, whole cuts of beef or pork, ground meat, and poultry at the bottom.
• 😀 Always store raw meat, poultry, and seafood separately from ready-to-eat food or, if not possible, store the ready-to-eat food above the raw items.
• 😀 When storing food, use designated containers that are leak-proof and cover food properly to prevent contamination and spoilage.
• 😀 Regularly clean storage areas and ensure proper handling of spills, leaks, and other contamination risks to maintain a safe food storage environment.

Q & A

What is the primary objective of Chapter 7 in the ServeSafe training?

The primary objective of Chapter 7 is to provide food safety guidelines for proper food storage, including labeling, date marking, rotating food using FIFO (First-In, First-Out), temperature control, and preventing cross-contamination in storage.

What must be included on a food label for items not in their original packaging?

Food labels for items not in their original packaging must include the common name of the food, or a statement clearly identifying it, and, if applicable, the quantity of the food. If the food contains multiple ingredients, the ingredients must be listed in descending order by weight, along with any artificial colors, flavors, or preservatives. The name and place of the manufacturer, packer, or distributor, along with allergen information, should also be included.

How should ready-to-eat TCS foods be date-marked?

Ready-to-eat TCS (Time/Temperature Control for Safety) foods must be date-marked if held for longer than 24 hours. The date mark should indicate when the food must be consumed, sold, or discarded. For example, if a food like potato salad is prepared on October 1st, it must be discarded by October 7th.

What is the FIFO method, and why is it important?

FIFO, or First-In, First-Out, is a method of rotating food stock so that the oldest items (with the earliest expiration dates) are used first. This method is crucial for preventing food from expiring, reducing waste, and ensuring food safety.

What are the temperature guidelines for storing TCS foods?

TCS foods must be stored at a temperature of 41°F (5°C) or lower, or 135°F (57°C) or higher. This helps prevent the growth of harmful bacteria that can cause foodborne illnesses.

Where should raw meats, poultry, and seafood be stored in a refrigerator?

Raw meats, poultry, and seafood should be stored in the coldest part of the refrigerator, preferably on shelves that are separate from ready-to-eat foods to prevent cross-contamination. If necessary, ready-to-eat foods can be stored above raw items, but they should be properly covered to avoid contact with raw food juices.

What is the correct order for storing different types of food in a refrigerator?

The correct order for storing food in a refrigerator is: ready-to-eat foods on the top shelves, followed by seafood, whole cuts of beef and pork, ground meat or fish, and on the very bottom shelf, whole and ground poultry.

What actions should be taken if food is damaged, spoiled, or improperly stored?

If food is damaged, spoiled, or improperly stored, it must be discarded. Additionally, any unsafe food should be stored separately from other food and clearly labeled to prevent accidental use.

Why is it important to store food off the floor and away from walls?

Storing food at least 6 inches off the floor and away from walls helps prevent contamination from dirt, moisture, and pests. It also allows air circulation to maintain proper storage temperatures.

What are the proper cleaning procedures for storage areas?

Storage areas should be kept clean and dry. Spills and leaks should be cleaned immediately. Additionally, storage containers, transporters, and trays should be cleaned and sanitized regularly to maintain hygiene. Dirty linens should be stored separately from clean items in non-absorbent containers.