Chapter 7 Storage

Chapter 7 Storage - Storage Techniques Wrap all foods Raw...

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Click to edit Master subtitle style 7/7/11 Storage Chapter 7
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7/7/11 General Guidelines Label Food: Name of food, date (use by, discard, today’s date use in 7 days) FIFO Expiration date Track inventory Transfer foods properly Document temperatures
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7/7/11 General Guidelines Documents storage temps: T 70/50 H 70/60 Food in food storage only Clean/dry/pest free Types of storage Refrigerated Frozen Dry storage
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7/7/11 Storage Techniques Optimal to have separate meat and produce refrigerators Randomly take temps of foods Keep thermometer in back Do not overload Open shelving Do not place hot foods
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7/7/11
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Unformatted text preview: Storage Techniques Wrap all foods Raw meat on the bottom, cooked foods on top Cooked foods Whole fish ]Whole meat Ground beef Poultry 7/7/11 Frozen Storage Keep temperatures that will keep food frozen 0TF, Ice cream -10& F Check temps routinely Store frozen foods ASAP No hot foods Defrost on regular basis 7/7/11 Dry Storage Dry and cool T 70/50 H 70/60 Well ventilated Away from walls, 6 above floor, 18 below ceiling Avoid direct sunlight Storing meat Meat, poultry, fish, dairy, produce: max 41&F...
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This note was uploaded on 07/05/2011 for the course NHM 111 taught by Professor Lambert,laurel during the Spring '10 term at Ole Miss.

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Chapter 7 Storage - Storage Techniques Wrap all foods Raw...

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