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 helps determine the
length of storage. The higher the
temperature, the shorter storage
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 produce in
bulk to store in the freezer.
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,
flexible and can be
given away.
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 and environment
friendly.
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 also be reused if your budget
is super tight plus, you can get foil lids
for storage.
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 allows you to
see what is in the package.
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.