Use FIFO Prevent cross- contamination Check food and storage temperatures Wrap and label foods Keep areas clean and dry Don’t overload Store food in.

Use FIFO

Prevent cross-contamination

Check food andstorage temperatures

Wrap and label foods

Keep areas clean and dry

Don’t overload

Store food indesignated areas

Discard potentiallyhazardous foods within seven days

Refrigerated

Frozen

Deep chill

Dry

Cleaning supplies and chemicals

Food Meat, Poultry,

Fish, Eggs, Dairy

Live Shellfish and Crustacea

Produce

Canned/Dry Foods

MAP, vacuum packed, sous vide

Temperature 41ºF (5ºC) or lower

45ºF (7ºC) or lower

Storage temperatures vary

50ºF to 70ºF (10ºC to 21ºC)

41ºF (5ºC) or lower or as per manufacturer

Separately from cooked/ready- to-eat foods

Below ready-to-eat/ prepared foods

As indicated in the illustration

Store raw meats

Store Chemicals and Cleaning Supplies Away from Food Storage and Preparation Areas

What step should be taken if a raw food has dripped onto a ready-to-eat/cooked product?

What step could have been taken to avoid this?

List and explain the principles behind FIFO.

Pair up participants. Have one participant list five different foods and the other describe how they should be properly stored. Then switch roles.