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ICAM Chapter 7.pptx
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- 3. Steak & BakedPotato with Broccoli This week’s recipe from the Student Workbook is: Students will now put together a full entrée to present and enjoy. Selecting a steak is important. It is acceptable to cook the steak to a lower degree unless cooking for someone in a high-risk population. Chapter Recipe
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- 5. Dry Storage Dry storageis meant explicitly for single-service items and packaged food that is not time/temperature control for safety (TCS) food. This includes canned goods, dried goods, tableware, carry-out utensils, straws, containers, placemats, stirrers, toothpicks, etc. Types of Storage
- 6. Refrigerated Storage The primaryrefrigerated storage in most kitchens is the walk-in cooler. Time/temperature control for safety (TCS) foods are required to be held at this temperature. Types of Storage
- 7. Refrigerated Storage A freezermust be capable of keeping frozen foods frozen. Signs of temperature abuse, meaning food has partially thawed previously, include malformed products, ice crystals, and leaking. Types of Storage
- 8. Garbage Storage A separatearea must be designated for garbage/refuse/waste, recycling, empty product containers, and returnables. These items are unclean and may attract pests and rodents, creating the potential for cross- contamination with food. Types of Storage
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- 10. Food Storage Requirements Foodmust be stored: Preventing Contamination • In a clean, dry location • Where it is not exposed to splash, dust, or other contamination • At least 6 inches (15 cm) above the floor, except: • Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment. • Pressurized beverage containers, cased food in waterproof containers (e.g., bottles or cans) and milk containers in plastic crates may be stored on a clean floor that is not exposed to floor moisture.
- 11. Food Storage Prohibitions PreventingContamination • In locker rooms • In toilet rooms • In dressing rooms • In garbage rooms • In mechanical rooms • Under sewer lines that are not shielded to intercept potential drips • Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed (see definition below) • Under open stairwells • Under other sources of contamination Food is prohibited from being stored:
- 12. Food Storage SeparationRequirements Preventing Contamination Protect stored food from cross-contamination by separating raw animal foods from: • Raw ready-to-eat (RTE) food, including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat (RTE) food such as fruits and vegetables • Cooked ready-to-eat (RTE) food • Fruits and vegetables before they are washed • Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or
- 13. Vertical Storage Order PreventingContamination Chart: The vertical position requirements when foods are stored above/below other foods
- 14. Two Food StorageExamples Preventing Contamination
- 15. Poisonous or ToxicChemicals Preventing Contamination The FDA Food Code requires that poisonous or toxic chemicals be stored in a separate room to prevent contamination of food, equipment, and food-related supplies. Only poisonous or toxic chemicals required in the food operation are allowed to be on the premises.
- 16. Storage Cleaning Preventing Contamination Foodstorage areas must be cleaned with a frequency so that soil residues are not accumulated. Storage cleaning guidelines: • Clean whenever spills or contamination occur • Regular cleaning to prevent soil residue • Clean food storage containers when emptied • Regular cleaning of equipment • Shelving • Dollies • Carts • Clean floors
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- 18. Containers Once an originalfood package is opened, the unused portion is stored in food-approved containers to maintain quality and freshness for as long as possible. Product Controls Container guidelines: • Cleaned and sanitized for use • Approved for food • TCS foods must be covered • Cleaned when emptied
- 19. Labeling Certain foods oringredients may be difficult to identify after they are removed from their original packaging. Product Controls
- 20. Date Marking • Ready-to-eatTCS foods are presumed to have safe levels of bacteria when received and stored in a walk-in cooler. • While TCS foods are properly refrigerated, bacterial growth is slowed but not completely stopped. • Therefore, ready-to-eat TCS foods stored for extended periods can become contaminated and unsafe for consumption. Product Controls
- 21. Date Marking In thiscase, the “time” portion of time/temperature for safety (TCS) is managed through date marking to prevent foodborne illness. Product Controls
- 22. Contaminated or expiredfood • Any packaged food that has become contaminated or expired must be discarded or held in a separate space. • As requested/required by the manufacturer/authorities if needed for a refund/replacement or health outbreak traceback. • Must be clearly labeled. Product Controls
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- 24. Meat Storage Guidelines byProduct Including cuts and steaks of beef, pork, veal, and lamb. Status: TCS Food Time: • Refrigerated • Prepared or opened package: maximum 7 days • Reduced oxygen packaging (ROP): until the use-by date • Frozen • Varies: 3 – 12 months Temperature: • Refrigerated: 41°F (5°C) or below • Frozen: Temperature required to keep meat frozen Do not store above ready-to-eat (RTE) foods or seafood
- 25. Poultry Storage Guidelines byProduct Status: TCS Food Time: • Refrigerated • Prepared or opened package: maximum 7 days • Reduced oxygen packaging (ROP): until the use-by date • Frozen • Varies: 12 months Temperature: • Refrigerated: 41°F (5°C) or below • Frozen: Temperature required to keep poultry frozen Do not store above ready-to-eat (RTE) foods, seafood, or meat
- 26. Fish Storage Guidelines byProduct Status: TCS Food & Big 9 food allergen Time: • Refrigerated • Prepared or opened package: maximum 7 days • Reduced oxygen packaging (ROP): until the use-by date • Frozen • Varies: 3-12 months Temperature: • Refrigerated: 41°F (5°C) or below • Frozen: Temperature required to keep fish frozen Do not store above ready-to-eat (RTE) foods
- 27. Molluscan Shellfish Storage Guidelinesby Product Status: TCS Food & Big 9 food allergen Time: • Shucked shellfish (non-living): • Prepared or opened package: maximum 7 days • Reduced oxygen packaging (ROP): until the use-by date • Shellstock (living) • Max 7 days (closed shell) Temperature: • Shucked shellfish: 41°F (5°C) or below • shellstock: 41°F (5°C) or below Do not store above ready-to-eat (RTE) foods
- 28. Eggs Storage Guidelines byProduct Status: TCS Food & Big 9 food allergen Do not store above ready-to-eat (RTE) foods Time: • Refrigerated • Raw whole eggs: within 4-5 weeks of date on package • Prepared or egg products, maximum 7 days • ROP: until the use-by date • Frozen • 12 months Temperature: • Dry storage • Dried egg products • Refrigerated: • Whole eggs: ambient air temp of 45°F (7°C) or below • Egg products: 41°F (5°C) or below • Frozen: • Temperature required to keep eggs frozen
- 29. Fresh Produce Storage Guidelinesby Product Status: leafy greens, cut tomatoes, and cut melons are TCS Foods Time: • Refrigerated • TCS foods: maximum 7 days • Others: varies Temperature: • Dry storage • Citrus fruit, eggplant, potatoes: 60°F – 70°F (16°C – 21°C) • Refrigerated: • TCS food: 41°F (5°C) or below • Other items: varies Do not store below other types of foods
- 30. Dry Foods Storage Guidelinesby Product Status: not TCS Foods Time: • Varies: Adhere to the use-by-date Temperature: • Dry storage • 60°F – 70°F (16°C – 21°C)
- 31. ROP Foods Storage Guidelinesby Product Status: not TCS Foods Time: • Varies: Adhere to the use-by-date Temperature: • Varies: adhere to manufacturer’s instructions, for example: • Important -Must be kept refrigerated at 41°F (5°C) • Important -Must be kept frozen