Food Safety Boot Camp for Pantries

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Food Safety Boot Camp for Pantries

• Presenter Maricelle Rañola
• Nutrition Manager
• Los Angeles Regional Foodbank

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Objectives

• Dos and Donts for transporting food
• Safe storage guidelines
• Specific Foods
• Dry, Refrigerated, Frozen Storage
• Cleaning and Sanitizing

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Transportation

• DO
• Keep vehicle clean
• Keep food out of the danger zone, as much as
  possible (41F-135F)
• Keep a cooler in the vehicle to transport
  perishable items

• DO NOT
• Transport garbage in the same vehicle that you
  transport food
• Mix food items with non-food items
• Do not let perishable items sit out in the danger
  zone

Rule of Thumb When in Doubt, Throw it Out!
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Food Storage Guidelines Label ALL food

• Name of the food
• Date
• Date prepared
• Expiration Date
• Date to discard
• Initials

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Food Storage GuidelinesRotation

• FIFO not FISH
• First in, First out NOT First in Still Here
• 4 Principles
• New item goes in the back and on the bottom
• Older items move to the front and to the left
• The first item used, should always be the oldest
• Date and mark everything

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Food Storage GuidelinesExpiration Dates

• Sell-By Dates Tells the store how long to
  display the product for sale
• Best if Used By Date recommended for best
  flavor or quality. Not a purchase or safety
  date.
• Use-By Date is the last date recommended for
  the use of the product while at peak quality

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Food Storage GuidelinesOther Tips

• Transfer Food between containers properly
• Keep potentially hazardous food out of the
  temperature danger zone
• 41F -135F
• Keep food away from the walls and 6 in off the
  floor

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3 Types of Storage

• Dry
• Refrigerated
• Frozen

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Dry Storage Guidelines

• Keep store rooms cool and dry
• Temp 50F-70F
• Humidity 50 -60
• Good Ventilation
• Store dry food away from the walls and 6 in off
  the floor
• Keep food out of direct sunlight
• Keep the area clean and dry

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Refrigerated Storage Guidelines

• Set refrigerators to 39F to maintain internal
  temp of food to 41F
• Randomly check internal temps of food using
  calibrated thermometer.
• Do NOT overload
• Use open shelving
• Never place hot food in the refrigerator
• Keep refrigerator door closed as much as
  possible.
• Wrap all food properly
• Store raw meat, poultry and fish separately from
  ready to eat foods

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Refrigerator Storage
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Freezer Storage Guidelines

• Keep freezer at temps that will keep food frozen
• Check Temps regularly
• Place frozen food deliveries in freezer
  immediately
• Defrost on a regular basis
• Label all food if not labeled already
• Keep unit door closed

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Storage of Specific Items Canned Food

• Store at Temps between 50F 70F
• Discard damaged cans
• Keep store rooms dry
• Wipe cans clean with a sanitized cloth before
  opening them to help prevent dirt from falling
  into the contents of the can

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Storage of Specific ItemsDry Food

• Keep flour, cereal, and grain products such as
  pasta or crackers in air tight containers.
• Check containers of packages for damage from
  insects or rodents.
• Salt Sugar, if stored in the right conditions,
  can be stored indefinitely

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Storage of Specific ItemsMeat, Poultry, Fish

• Store in the coldest part of the refrigerator
• Internal Temperature of 41F or lower
• Wrapped airtight packaging
• If frozen, make sure it is frozen

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Storage of Specific ItemsEggs

• Air temp 45F (7C)
• Store immediately in refrigerator
• Do not wash eggs before storage
• Use Shell eggs within 4-5 weeks of the packing
  date
• FIFO

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Storage of Specific ItemsFresh Produce

• Most can be stored at 41F or less
• Avocados, bananas, pears, and tomatoes ripen best
  at room temperature
• Avoid washing produce before storage
• If soaking produce in standing water, do not mix
  different items or multiple batches of the same
  item.
• Whole citrus fruit, hard-rind squash, eggplant
  and root vegetables in a cool dry storeroom

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Sanitary Facilities

• Cleaning vs. Sanitizing

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Cleaning and Sanitizing definitions

• Cleaning Physically removing dirt or debris from
  a surface area
• Sanitizing Is reducing the amount of microbes
  on a surface area to safe levels

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For Effectiveness

• Cleaning and Sanitizing is a two step process
• Surfaces must be cleaned and rinsed
• Sanitize

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Everything in your facility must be kept clean.

• Any surface that comes in contact with food must
  be cleaned and sanitized