Here are some general storage guidelines:
Cover, label, and date foods in storage.
Do not store food in open containers.
Empty all canned products and store in proper containers.
Always place raw food products below cooked or ready-to-eat
products.
Store new foods behind old ones so older products get used first.
Always place food in clean containers or wrappers.
Keep storage containers off the floor and away from the wall.
Throw away any food that gets beyond its use-by or expiration
date.
Dry goods and storage areas should be cool and dry.
Do not store food or equipment under exposed server lines.
Keep storage areas clean.
Store all equipment so that dust cannot settle on it.
Store chemicals and pesticides separately from food.
Cooler
The temperature in the cooler should be maintained at 36°-40°F at all
times. Store food at this temperature keeps bacteria organisms from
growing in the food and prevents food from freezing.
Be aware of the temperature in the coolers. Notify the manager
immediately if any refrigerated storage area reaches a temperature of
40°F.
Storing products in the cooler
Organizing the cooler the crucial. Place frequent use items
near the door so they are easily accessible.
Always place raw products below cooked or ready-to-eat
products
Dairy products can absorb odors and flavors from other foods.
These products should be stored in tightly sealed containers
and away from foods with strong odors like cabbage, garlic
and onions.
Cover, label, and date foods in storage.
Do not store food in open containers.
Empty all canned products and store in proper containers.
Always place raw food products below cooked or ready-to-eat
products.
Store new foods behind old ones so older products get used first.
Always place food in clean containers or wrappers.
Keep storage containers off the floor and away from the wall.
Throw away any food that gets beyond its use-by or expiration
date.
Dry goods and storage areas should be cool and dry.
Do not store food or equipment under exposed server lines.
Keep storage areas clean.
Store all equipment so that dust cannot settle on it.
Store chemicals and pesticides separately from food.
Cooler
The temperature in the cooler should be maintained at 36°-40°F at all
times. Store food at this temperature keeps bacteria organisms from
growing in the food and prevents food from freezing.
Be aware of the temperature in the coolers. Notify the manager
immediately if any refrigerated storage area reaches a temperature of
40°F.
Storing products in the cooler
Organizing the cooler the crucial. Place frequent use items
near the door so they are easily accessible.
Always place raw products below cooked or ready-to-eat
products
Dairy products can absorb odors and flavors from other foods.
These products should be stored in tightly sealed containers
and away from foods with strong odors like cabbage, garlic
and onions.
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