List the requirements for receiving and storing raw foods, prepared foods, and dry goods.
Listing should include
- acquiring food only from inspected and approved sources
- identifying the three types of food storage
- dry (temperatures of 50-70°F)
- refrigerated (temperatures at or below 41°F)
- frozen (temperatures at or below 0°F)
- citing the types of foods or items that are stored in each type of storage, including contamination precautions and labeling
- summarizing standard procedures for sanitizing food storage areas.
Process/Skill Questions:
Thinking
- Why should raw food be stored below ready-to-eat food?
- How many inches away from walls and floors must dry goods be stored? Why?
- Why should cleaning supplies and chemicals always be separated from dry goods and sundries?
- What are signs that indicate frozen foods have been thawed and refrozen?
- What items must be stored away from food products?
Communication
- Why should products be clearly labeled?
- What are the differences between perpetual and physical inventory?
- What information should be provided to employees regarding delivery expectations?
Leadership
- What are the local health codes concerning dry storage?
- Why is it important to have product specifications?
- Who is responsible for ensuring that foods are stored properly?
Management
- How can management facilitate proper storage procedures by employees?
- What controls should be in place to ensure the proper receiving of food?
- What controls should be in place for storing food properly?
- What tools are needed by an employee receiving food deliveries?
- Why is regular cleaning and sanitation important for storage areas?
- What are the training requirements for employees putting away food product?