HACCP and GMP in school restaurants School Development Project STORING AND KEEPING FOODSTUFFS.
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Transcript of HACCP and GMP in school restaurants School Development Project STORING AND KEEPING FOODSTUFFS.
HACCP and GMP in school restaurants School Development Project
STORING AND KEEPING FOODSTUFFS
DRY GROCERIES
DEEP-FROZEN PRODUCTS
STORING AND KEEPING
FOODSTUFFS
CHILED PRODUCTS
HAZARDOUS SUBSTANCES
Storage
AIM : -to ensure the quality and integrity of foodstuff is maintained for a certain period of time.
STORAGE CONDITIONS : store separately:
- according to the nature of the product
- according to the storage conditions recommended by the producer
store specially designed areas, according to standards; adequate temperature, humidity and ventilation;
Storage areas
storhause
dry, ventilated rooms for dry groceries
pantry
chilled rooms/refrigerators
deep-freeze rooms/freezers
Conditions to be met by storage areas: to be placed within the technological flow, to prevent
cross-contamination to be equipped with thermometers and traffic-
resistant floors to be kept clean and hygienic to be protected against pests the refrigerating equipment will be kept in
continuous functioning ATTENTION!! Any technical default in the refrigerating equipment
will be immediately remedied, to prevent the interrupting of the refrigerating cycle
Important in food storage
Products that have entered storage first are used first
The FIFO Principle
store stocks just delivered behind stocks already in storage
put a clear shelf-life date on products to be easy identified
first use the products with the nearest shelf-life date, even if they are delivered later
check the application of the FIFO system at least once a week and record this check
Storage rules
The person responsible for storage will:
check the shelf-life dates on the packaging regularly
use the Recommended Shelf-life Table when the recommendations on the package are incomplete
reduce the shelf-life if the products are stored at a lighter temperature than recommended
remove products whose shelf-life date have been exceeded
mark and isolate removed products
record products that have been removed
! To prevent microbiological and biochemical contamination
Rules for refrigerate storage
temperature lower than 7ºC place products in a refrigerated room
on pallet/dismountable shelves store vegetal and animal raw
products separately
If the space is too small, pack the products in closed containers
Rules for refrigerate storage
store semi-finished and end products separately from the other products
mark each type of products so as to be easily identified
apply the FIFO principle measure and record the
temperature every day
It is forbidden
to store products directly on the floor near wall
to introduce warm food products in the refrigerator
to interrupt the cooling cycle
Rules for frozen products storage
Temperature of -180C or lower
Store packed products in closed containers
Label every type of product
Apply the FIFO principle
Rules for frozen products storage
Clean the refrigerators in keeping with the producer’s instructions
Check and monitor the air temperature in the refrigerator/freezer daily
ATTENTION! Remove frozen products which have been
stored at temperatures higher than -120C Remove products which have outrun their expiry
date
Rules for dry groceries storage
The storage space must be ventilated and clean The temperature must not be higher than 250C Store packed products only Do not store groceries and cleaning products in
the same space Label every type of product Apply the FIFO principle
ATTENTION!
Opened packets in which there is left over food will be closed and properly labeled
Rules for storing hazardous substance
store in a separate locked room or cupboard keep the substances in their original
containers read carefully the usage instructions for each
substance remove containers that are insufficiently
coded
Internal transport
is performed with: Elevators Carriers Trolleys
transport different types of products separately
store chilled and deep-frozen foods in maximum 15 min after delivery
do not transport raw materials together with prepared food