Yum December 2013 | Philippine Restaurants Menu

Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

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Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Standards

1) Foods not in use are covered or protected in storage.
2) Food is stored at least six inches off the floor on proper racks.
3) Foods are properly stored on the line or in the walk-in cooler to prevent cross-contamination.
4) No unapproved product is being stored in the restaurant.

General requirements necessary in all locations

1) All food must be stored at least 6” off of the floor.
2) Storing food on glass racks or milk crates on the floor is not acceptable.
3) All food storage shelves must be clean and in good physical condition.
4) Food must be stored in a manner where it cannot be contaminated by other materials.
5) Chemicals should be stored below and away from food contact surfaces.
6) Personal belongings must be stored away from food and food contact surfaces.
7) Food not in use (walk in) must be covered.
8) Canned products should be stored upside down to prevent lid contamination.




Labeling and Rotation

1) Properly label and rotate for food safety and food quality.

2) Develop a consistent and easy procedure to follow rotation policy using FIFO (first in, first out).

3) Rotate food as it received to the back of older product. Rotate “use first” product from top to bottom and closest to the door.

4) All food must be labeled with the date it was received.

5) If the product was removed from its original package and transferred to a container, follow correct labeling procedure.


Frozen Food Storage Requirements

1) Freezer air temperature must be maintained at 0°F to -10°F.

2) Secondary thermometer must be present.

3) Food must be solidly frozen.

4) Freezers must not be overloaded.

5) Hot or warm products should not be allowed in the freezer.

6) Do not cool hot food in the freezer.

7) Freezer doors must have effective seals and gaskets. Doors shut tightly.


Refrigerated Food Storage Requirements

1) All refrigerated food is stored between 33°F and 41°F.

2) Secondary thermometer must be present.

3) Adequate refrigeration space is required to maintain safe temperatures and operation.

4) Cooler doors must have effective seals and gaskets. Doors must shut tightly.

Hierarchy of Food Potentially hazardous foods (PHF) must be stored in a way to prevent possible cross contamination. Store food depending on its minimum internal cooking temperature requirement. Follow the Hierarchy of Food; starting from top to bottom food must be stored in this order when occupying the same shelving unit.

1) RTE (ready to eat) foods
2) Raw seafood
3) Raw beef, steaks
4) Raw pork
5) Raw ground beef, burgers
6) Raw chicken

Dry Food Storage Requirements

1) Dry storage areas are between 50°F and 70°F.

2) Areas must be free of excessive moisture and humidity.

3) Do not store dry food next to steamer or dish machine.

4) Dry food should not be exposed to sunlight.

5) Be aware of dry food products that require refrigeration after opening.

6) Open containers must be covered/closed.

7) Canned products cannot be opened and stored in can; must be transferred to another container.


Food Storage Equipment

Food storage equipment must properly operate as designed to maintain foods at required temperatures. Only approved equipment that meets NSF standards is acceptable. Food contact surfaces of equipment must be in good condition and easy to clean.

1) Hot food stored in a hot holding device must be rapidly heated in a steamer, microwave or boiling water to a minimum internal temperature of 165°F for 15 seconds within two hours and then held at 135°F or above for service.

2) Food held hot cannot to be heated in hot holding equipment.

3) Constantly stir hot food to incorporate heat throughout the product.

4) Take temperatures of the food at least every shift or as needed.

5) If water is required in a hot holding unit, check levels often and fill when needed.

6) Keep heat from escaping and replace lids on food not being used.

7) Fill pans no more the 2/3 full.

8) Cold holding equipment on the cook’s line is designed to hold food temperatures at 41°F or below.

9) Food must be chilled or taken from other refrigeration units such as the walk-in prior to being placed on line.

10) Fill pans no more than 2/3rd full.

11) Replace lids on foods that are not in use.

12) Stir food constantly to help maintain temperature.

13) Food temperatures should be taken every two hours.

14) Frozen food stored in freezer units on the line.

15) Keep the freezer door shut at all times.

16) Do not restrict air flow in the freezer by overloading with product.

17) Stock the freezer only with frozen foods.


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