Storage

The rule of storage is "First in, First Out (FIFO)" to ensure that older deliveries are used before newer ones are used. The very first step of FIFO is to date all products as they are received. The next step is to store the new products behind the older ones.

Food must be stored at least six inches off the floor, away from walls and dripping pipes. Keep all food, bulk or otherwise, covered and safe from contamination. Check food daily and throw away any spoiled or contaminated food. Store cleaners, disinfectants and other toxic chemicals away from foods. Mark them clearly and keep them in their original containers, preferably in a locked cabinet. When dishes and utensils are completely clean, keep them that way by storing them properly; keep all cups and glasses inverted. Cakes, doughnuts and fruit pies should be kept inside a covered display area. The only goods that should be left on the counter uncovered are those that are individually wrapped and do not contain potentially hazardous ingredients. Refrigerated Storage
Food establishments must have an adequate number of efficient refrigeration units to store potentially hazardous cold foods. By keeping cold foods cold, the microorganisms found naturally on these foods are kept to a minimum. Cold temperature does not kill microorganisms, but it does slow their growth. Pre-packaged cold foods must be stored at temperatures recommended by the manufacturer. This is especially important when dealing with vacuum-packed foods, modified atmosphere packages and sous-vide foods. Vacuum packaged smoked fish is required by the Health Code to be stored at 38F or below. Fresh meat, poultry and other potentially hazardous foods must be stored at 41F and below, and frozen foods must be stored at 0F and below. For foods to be maintained at these temperatures, refrigerated units must be operating at temperatures lower than 41F and freezers at 0F or below. Thermometers must be placed in the warmest part of a refrigerated unit to monitor the temperature of the unit.

Refrigerated Storage:
The following rules are important to ensure that foods are safe during refrigerated storage: Store cooked foods above raw foods to avoid cross-contamination. Store foods away from dripping or condensate lines, at least six inches above the floor and with enough space between items to allow air to circulate. Keep cooked food covered unless it is in the process of being cooled, in which case it must be covered after being cooled to 41F. Avoid placing large pots of hot foods in refrigerator units; doing so causes the temperature of the refrigerator to rise and compromise other foods. Dry Storage Adequate dry storage space is required for canned goods, grains, paper goods and other items that do not require refrigeration. Items must be stored in areas designated for that purpose. All items must be stored away from exposed or unprotected overhead waste lines, away from walls and ceiling, and at least six inches above the floor to allow for easy cleaning and prevent harborage of rodents and insects.
The First in, First Out (FIFO) rule is recommended. Stored items must be dated at time of receipt and stacked in such a manner that older stock is used up before the new stock is used.

Food items removed from their original containers must be placed in rodent-proof containers made of stainless steel or food-grade plastic with tight-fitting covers and properly labeled with the common name of the food when the product is not easily recognizable. Food items that are to be returned to the supplier for refund or replacement must be separated from other items and labeled as such.

Storage on Ice
If food items are stored on ice, care must be taken to ensure that water from the melted ice is constantly being drained so that the food remains on ice and not immersed in ice water. Food should never be stored in ice machines or ice that will be later used for human consumption. Product Period Storage In Refrigerator Fresh Meat Beef: Ground Steaks and Roasts Pork: Chops Ground Roasts Cured Meats Lunch Meat Sausage Gravy Fish: Lean(such as cod) Fatty (such as blue, tuna, salmon) Clams& Oysters 2-3 days 1 - 2 days 3 - 6 months up to 3 months 3- 5 days 1- 2 days 1- 2 days 1 - 2 months 1 - 2 months 3 months 1 - 2 days 3 - 5 days 3 - 5 days 1 - 2 days 3 - 5 days 3 - 4 months 6 - 12 months 4 - 6 months 3 - 4 months 4 - 6 months In Freezer

1- 2 days (If alive)

up to 6 months (If shucked) 12 months 9 months 3 - 4 months

Chicken:Whole Parts Giblets

1- 2 days 1- 2 days 1- 2 days

DairyProducts: Swiss, brick, processed cheeses. Milk Eggs:fresh in shell Hard boiled Meat& Vegetable Casserole/Soups/Stews

3- 4 weeks 5days 3weeks 1week

* -

3 - 4 Days

2 - 3 months

* Cheese can be frozen, but freezing will affect the texture and taste (Sources: USDA, NY Sea Grant, * Food Marketing Institute)