The Flow Of Food StorageWhat is the fow of food?The fow of food- is a term commonly usedin the restaurant industry to describe how food moves from purchasing to serving through a food service establishment . t each of the nine stages! food must be handled properly Storage- the act of storing goods or the state of being stored- a space for storing goodsFlow- go from one place to another in a steady stream! typically in large numbers"#$#%& STO%"# "'()#&($#SThe name of the foodThe date by which it should be sold! consumed or discarded Label Food- potentially hazardous, ready to-eatfood prepared on-site must contain a label that includes:(dentify the use-byor e*piration date of productsShelve products with the earliest dates in front of those with later dates.'se products stored in front +rstRotate products to ensure the oldest inventory is usedfrst.One way to rotate product is to follow FFO,lean and saniti-e the container%e+ll the container with new productThrow it out!eplete stored product on a re"ular basis . f product is not soldor consumed by a predetermined date.,an be stored for seven days at .ust be thrown out after seven days!iscard food that has passed the manufacturer#s e$piration date/ut it in a clean saniti-ed container,over it&abel the container with0The name of the foodThe original use-byor e*piration date%ransfer food between containers properly. f food is removed from itsori"inal pac&a"e:Store deliveriesafter inspectionTa1e out only as much food as can be prepared at one time/ut prepared food away until needed/roperly cool and store coo1ed food when it no longer needed'eep potentially hazardousfood out of the temperature dan"er zone(hec& temperaturesof stored food and stora"e areas store food in desi"nated stora"e areas)o not store food0$ear chemicals or cleaning surprise(n restrooms,lean up spills immediately,lean dollies! carts! transporters! and trays often'eep all stora"e areas clean and dry'sed to hold potentially ha-ardous food at 23 degree Shows the growth of microorganismsRefri"erated )tora"e