Chapter Five Food Storage

FOOD PROCESSING AND PRESERVATION 07/11/2021
CHAPTER FIVE
FOOD STORAGE
By: A/wahab Farah Nur

(MPH), B.Sc. (Nutr.Sc) & (BA)
07/11/2021
OBJECTIVES
After studying this chapter, you should be able to:
Gain Knowledge About Of Food Storage.
 Explain The Food Storage Types
Describe Nutritional Change Of Food Storage.
Important Of Food Storage

WHAT IS FOOD?
Food is any nutritious substance that people or animals eat or drink

or that plants absorb in order to maintain life and growth.
Food is any substance consumed to provide nutritional support for an
organism.
5
FOOD STORAGE
Food storage is the process in which both cooked and raw

materials are stored in appropriate conditions for future use
without any entry or multiplication of microorganisms.
Food Storage Is the act of keeping food in a suitable and safe

condition or facilities for later use.
TYPES OF FOOD STORAGE
 Refrigeration
 Freezer
 Dry storage
Golden Rule for storing any kind of food, is to keep it:

 Clean
 Covered
 Cool
 Dry
THE IMPORTANCE FOOD STORAGE
Proper food storage helps to preserve the quality and nutritional

value of the foods you purchase
Helps make the most of your food dollar by preventing spoilage.
Proper food storage can also help prevent foodborne illnesses caused

by harmful bacteria.
 To save time and energy of going to the market always.

CONT…
Storage of harvested and processed plant and animal food products

for distribution to consumers.
Enabling a better balanced diet throughout the year.
Reducing food waste by preserving uneaten food for later use
Preparedness for catastrophes, emergencies and periods of food
scarcity or famine
To save money.
Protection from animals or theft
GENERAL GUIDELINES FOR FOOD STORAGE

1. Wash, Wipe and clean items that needs cleaning
2. As soon as possible, Food should be used, processed, stored

or served.
3. Check Previously Frozen items, before putting them in the freezer.
4. Store foods in their specific areas of storage and keep different

food items separated.
5. Periodic maintenance and check for storage areas, stored food,

transport tools and equipments.
6. Avoid overcrowding and overstocking of stored

food.
7. Access to food store should be restricted to control stocks and

reduce exposure to contamination.
8. Arrange Food supplies using first in, first out (FIFO) method
CONTROL PRACTICES FOR FOOD SAFETY
• Time/Temperature Control for Safety (TCS) - a food

that requires strict control of time and temperature to limit
pathogenic microorganism growth and/or toxin formation
• Ready-to-eat foods – foods that can be consumed without
preparation or treatment, such as washing or cooking,
immediately before they are eaten.
EXAMPLES (TCS) FOODS
Animal products
• Raw meat and poultry
• Cooked meat and poultry
• Milk and dairy products
• Raw shell eggs and uncooked/lightly cooked
• Raw or cooked fish and shellfish
Plant products
• Cooked beans, pasta, rice and potatoes
• Cut, prepared fresh fruits and vegetables
• Cut leafy greens
• Garlic and oil mixtures
TCS FOODS ARE LOW ACID FOODS
Low acid foods have a pH above 4.6, meaning not a

lot of acid in the product.
• pH scale goes from 0 (acid) to 14 (base)
TCS FOODS ARE HIGH MOISTURE FOODS
aw = Water activity
aw goes from 0 (no available water) to 1 (pure water)
Bacteria need moisture to grow; need foods with high moisture and a w above 0.85
• This means 85% of the water is free for the bacteria to use
READY-TO-EAT FOODS (RTE)
RTE foods that can be consumed without preparation or treatment, such

as washing or cooking, immediately before they are eaten.
• Raw washed fruits and vegetables
• Prepared salad vegetables
• Deli items
• Ex: cheese, cold meats, hot dogs
• Cooked foods ready for service
• Ex: chorizo from our case study
SALMONELLA
Characteristics:
• Slow to no growth below 41oF
• Dies with high temperature (over 165oF)
• Needs moisture to grow
• Very tough, can survive for a long time in dry conditions
• Commonly associated with chicken and eggs. Also fruits, vegetables,
and even dry foods like spices and peanut butter.
• Pets like turtles and lizards can carry Salmonella.
SALMONELLA
1) From Food
• Gastrointestinal illness: nausea, vomiting, diarrhea, cramps, and fever lasting for
a few days to a week.
• Symptoms start 6-72 hours after exposure.
2) From Food Handler
• Typhoid (Typhoid fever): fever, diarrhea, aches, headache, and sluggishness. Rash
sometimes occurs.
• Symptoms start 1-3 weeks after exposure, sometimes out to 2 months. Symptoms
last 2-4 weeks.
Type of illness depends on the type of Salmonella bacteria.
FIRST IN, FIRST OUT (FIFO)
 Post-dated foods will lose their quality and sometimes become

unsafe.
 FIFO ensures proper rotation of foods in storage.
 When foods are received, put the oldest in the front and the newest
in the back.
 Identify package date, preparation date, or date of purchase.
INADEQUATE STORAGE CONDITIONS AND/OR EQUIPMENTS
Examples:
 Dry storage: Irregular inspection and maintenance of Storage
areas, which leads to insanitary conditions. E.g.. Rodents,
insects,....etc.
 Frozen storage: failure to maintain refrigerators and freezers in good
operating conditions.
 Inadequate storage separation of different food items (e.g. Meats
& vegetables, raw and cooked, frozen and dry,....etc)
CROSS-CONTAMINATION IN STORAGE
 Bacteria can be transferred

from one food to another if
the food is not properly
stored.
 Properly cover foods except
while hot food is being
cooled.
 Store raw food at the bottom
of the fridge, below cooked or
ready-to- eat food.
FROZEN STORAGE
• Temperature keeps all products frozen

• Receiving frozen foods
• Freezing hot foods can raise temperature
• Proper air circulation
• Defrosting
• Labeling (will it stick?)
• Remember it is being opened constantly!
REFRIGERATED STORAGE
• Keep TCS Foods at 41°F or below

• Can be 45°F in NC for now, must comply by 2019
• Monitor temperature regularly
• Don’t overload if used for cooling
• Proper air circulation
• Wrap and cover foods properly
• Prevent cross contamination
REFRIGERATED STORAGE
RTE Foods (not

cooked)
Whole meats, Fish

(145oF)
Ground meats
(155oF)
Poultry (165oF)
REFRIGERATION VS. FREEZING
 The storage life of fresh perishable foods

such as meats, fish, vegetables, and fruits can
be extended by several days by storing them
at temperatures just above freezing, usually
between 1 and 4 ºC.
 The storage life of foods can be extended
by several months by freezing and storing
them at subfreezing temperatures, usually
between 18 and 35C, depending on the
particular food
Storage 9
TEMPERATURE OF STORAGE UNITS
 Refrigeration
Must keep food below 4 ºC.
For Short-term holding of Perishable food.
 Freezer
Must keep food below -18 ºC.
For Long-term holding of perishable food.
 Dry storage
Best if temperature is between 10 ºC and 21 ºC.
For Short-term holding of non-perishable food.
Storage 8
TEMPERATURE
• Temperature Danger Zone

• Hot foods hot, cold food cold
• Check temperature
• Do you keep a record?
• Cooling and overloading
• More on this later
DRY STORAGE
• Cool and dry

• 50-70°F
• Relative humidity 50-60%
• Well ventilated
• Keep products away from walls
• Avoid sunlight
CROSS CONTAMINATION
• Placement in storage
• Separate raw and ready-to-eat foods as much as
possible
• Ready-to-eat foods stored above meats
• Store raw meats (based on cooking temp)
• Proper containers, lids and covers
• Storage in designated areas only
• Keep things clean and dry
OPERATING PROCEDURES FOR REFRIGERATORS
1. The refrigeration unit should be placed in an airy and

well- ventilated place, away from any source of heat.
2. It should not be overcrowded with food

items.
3. Prepared food should be stored above raw food.
4. Green leafy vegetables should be stored in a special

drawer in the refrigerator.
CONT…
5. Milk and dairy products should be tightly covered to

prevent absorption of odor.
6. The refrigerator door should be opened for the shortest

possible time.
7. Food Should be stored in clean covered containers.

OPERATING PROCEDURES FOR REFRIGERATORS

8. Don’t use refrigerator to cool food that is high in
temperature:
9. Don’t refrigerate canned and bottled food
unless specified on the label.
10. The refrigerator should be defrosted
regularly.
SHELF LIFE OF REFRIGERATED FOOD
Storage 15
DATE MARKING
Refrigerated, ready-to-eat, potentially hazardous foods include:
meats, seafood salads, cooked and chilled leftovers.
When prepared in the establishment and held for more than 24 hours,
they must be dated.
When prepared and packaged by a food processing plant, they must
be dated when the original container is opened and if they will be held
for more than 24 hours.
The date must indicate when the food will be eaten, sold, or thrown
out.
BEDER INTERNATIONAL UNIVERSITY 6/29/2020
THANK YOU

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FOOD PROCESSING AND PRESERVATION 07/11/2021

By: A/wahab Farah Nur

After studying this chapter, you should be able to:

Gain Knowledge About Of Food Storage.

 Explain The Food Storage Types

Describe Nutritional Change Of Food Storage.

Important Of Food Storage

Food is any nutritious substance that people or animals eat or drink

Food storage is the process in which both cooked and raw

Food Storage Is the act of keeping food in a suitable and safe

TYPES OF FOOD STORAGE

Golden Rule for storing any kind of food, is to keep it:

THE IMPORTANCE FOOD STORAGE

Proper food storage helps to preserve the quality and nutritional

Helps make the most of your food dollar by preventing spoilage.

Proper food storage can also help prevent foodborne illnesses caused

 To save time and energy of going to the market always.

Storage of harvested and processed plant and animal food products

GENERAL GUIDELINES FOR FOOD STORAGE

2. As soon as possible, Food should be used, processed, stored

3. Check Previously Frozen items, before putting them in the freezer.

4. Store foods in their specific areas of storage and keep different

5. Periodic maintenance and check for storage areas, stored food,

6. Avoid overcrowding and overstocking of stored

7. Access to food store should be restricted to control stocks and

• Time/Temperature Control for Safety (TCS) - a food

Low acid foods have a pH above 4.6, meaning not a

aw goes from 0 (no available water) to 1 (pure water)

RTE foods that can be consumed without preparation or treatment, such

FIRST IN, FIRST OUT (FIFO)

 Post-dated foods will lose their quality and sometimes become

INADEQUATE STORAGE CONDITIONS AND/OR EQUIPMENTS

 Bacteria can be transferred

• Temperature keeps all products frozen

• Keep TCS Foods at 41°F or below

RTE Foods (not

Whole meats, Fish

REFRIGERATION VS. FREEZING

 The storage life of fresh perishable foods

TEMPERATURE OF STORAGE UNITS

• Temperature Danger Zone

• Cool and dry

OPERATING PROCEDURES FOR REFRIGERATORS

1. The refrigeration unit should be placed in an airy and

2. It should not be overcrowded with food

3. Prepared food should be stored above raw food.

4. Green leafy vegetables should be stored in a special

5. Milk and dairy products should be tightly covered to

6. The refrigerator door should be opened for the shortest

7. Food Should be stored in clean covered containers.

OPERATING PROCEDURES FOR REFRIGERATORS

SHELF LIFE OF REFRIGERATED FOOD

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