STORING FOOD

GROUP 7:
JOSHUA CUSTODIO
JERICHO REYES
LORIA RAMOS
FRANCINE DIMLA
GENERAL RULES FOR STORING FOOD

1. All foods must be cleaned first before they are

stored.
2. Hot foods should be cooled before covering and
storing.
3. Food must be placed in appropriate containers,
properly wrapped and packed, using plastic bags,
aluminum foil or wax paper.
NOTE:

Strong flavored food should be carefully

covered or wrapped if placed in the
refrigerator to avoid contaminating other
foods. Odor absorbent materials should be
placed inside the refrigerator like a piece of
charcoal or a hard pandesal.
FIFO RULES APPLY
TO ALL TYPES OF
FOOD
FRESH FOODS

Are best used within the day of

purchase or within several
days, like potato, carrots, which
can be kept longer when stored
properly.
 DIFFERENT REQUIREMENTS IN THE
STORAGE OF FRESH PRODUCT ITEMS

A. Peaches, Nectarines and Plums, can be left at room temperature while ripe, are
refrigerated until ready to use.

B. Tomatoes should never be refrigerated because cold

damages the textureand extremely the taste.
FROZEN FOODS

Should be stored at 0° F or less.

The maximum length of storage
for frozen items varies, but for
most fruits and vegetables, a
good rule is six months.
CANNED FOODS

Have a shelf life of about 2 years. If

they are stored at a constant
temperature of about 75°F, and as
long as the can is not leaking or
bulging. Check canned foods
periodically rotate stock using
FIFO rule and discard Any leaking,
bulging, dented cans.
DRIED FOODS

Should be stored in cool

dark areas. Storing in
airtight containers in the
refrigerator is a great
option. Recommended
storage times for dried
foods range from 4 months
to 1 year. Because food
quality is affected by heat
the storage temperature
TYPES OF FREEZER
CONTAINERS
Vacuum Sealer

These are great for long term

storage. They come with bags
and you use the vacuum sealer to
suck the air out of the package
and get a nice tight wrap. They
also allow you to see what is
inside the package. These are
ideal for anyone buying meat and
SILICONE PANS

They can withstand

very high and low in
temperature and are
suitable for freezing
food and can go straight
in the oven.
FREEZER BAGS

These are the

most versatile
type of freezer
containers and
can be used for
practically
anything. These
are cheap,
GLASS BAKEWARE CONTAINERS

These must be freezer

grade. Some types of
glass can crack in the
freezer. Properly graded
glass containers can go
from the freezer straight
to the oven. Theses are
also heavy and break
easily but are reusable
ALUMINUM PANS

These are disposable freezer

container and a great option
for meals you plan to give
away. Aluminum pans tend to
be wobbly so use a cookie
sheet under the pan to give it
stability when filling and
moving to the freezer. These
are cheap enough to give
away or throw away. They can
FREEZER WRAP

It is like the plastic

wraps that clings to itself
to create containers but
is higher grad plastic
that is suitable for the
freezer. It is a great way
to wrap individual
portions tightly and
ALUMINUM FOIL

It is perfect for
covering pans or
wrapping something
oddly shape. This is
one of the most
versatile freezer
containers and should
be in every kitchen.
FREEZER PAPER

It is like butcher or craft

paper but has a thin,
flexible plastic side. This
is great for wrapping
sturdy things or anything
that is awkwardly sized
and allows a nice tight
wrap. Freezer paper is
often used by butchers.