13 replies to this topic

[hygienic]

Dear All:

I have to give internal training to our staff in food store (store keepers and supervisors). I need presentation to train them in how they be aware in storing food items , chicking of validity date of the products. using the FiFo system. So if you have any presentation please share and give your thoughts in this subject.


Thanks

[Jean]

Hi Monzer,



I hope the tips below will be useful:-



1) You can mention the different types of storage (dry/frozen/chilled) and the temperature requirements.

2) Importance of cleanliness in storage areas.

3) Reason for organizing and segregation.

4) Daily checks to be done (check for spoilage, fast expiry, cleanliness etc)

5) FIFO

6) Correct storage methods for different categories of food (chilled/ frozen/ canned etc..)

7) What to do in case of a breakdown

[hygienic]

Hi Monzer,



I hope the tips below will be useful:-



1) You can mention the different types of storage (dry/frozen/chilled) and the temperature requirements.

2) Importance of cleanliness in storage areas.

3) Reason for organizing and segregation.

4) Daily checks to be done (check for spoilage, fast expiry, cleanliness etc)

5) FIFO

6) Correct storage methods for different categories of food (chilled/ frozen/ canned etc..)

7) What to do in case of a breakdown

Thank you for your participate , Actually I am looking for some slides to make them as powerpoint presentation. I have found 4 slids but still i need more.So if you have I am really thank you.

Monzer

[Rizwan Ahmed]

find attached some slides for food storage and i hope will be helpful for your training.


best regards.


riz

Attached Files

•  Storage.ppt   1.17MB   167 downloads

[Jean]

Dear Riz,



I appreciate your willingness to share your slides and thank you.

I just would like to point to slide 6:- Glass policy is usually implemented in catering and therefore no glass containers are used for storage of foods in food chillers/freezers.

Raw product at the bottom- the raw products need to be specified as, raw fish is ready-to-eat and cannot be stored with raw poultry at the bottom, therefore fish and sea-foods are stored above raw meat and poultry. Poultry products at the bottom most.

[Rizwan Ahmed]

thank you for your suggestion.

in fact in slide 6 i was referring to the storage of food stuff in dry store room that we receive in the glass bottles and we follow the sequence of storage from bottom to top such as: glass bottles, can food, items packed in packets and then whole cartons.

Now for refrigerator storage: the basic principle of storing of raw foods is according to their cooking temperatures. the raw materials with higher cooking temperatures are stored below the products with low coking temperatures. and if i further illustrate it the sequence would be:

• Prepared Or Ready-To-Eat Food on top shelf
• Whole Fish or Sea Food
• Whole Cuts Of Beef or Mutton
• Ground Meat and Poultry
• Poultry Of Any Kind

for further convenience of staff it is preferable to designate separate shelves for the storage of particular items.

regards.

RIZ

[Jean]

Dear Riz,

Thanks for the clarification. Now it is fine.

[hygienic]

Dear Raz:

Really Thank you so much for spending the time ,it was helpfull.

Monzer

[Charles.C]

dear Riz,

the basic principle of storing of raw foods is according to their cooking temperatures.

Perhaps it should be obvious but I am not familiar with this rule? Can you explain the logic?

(additionally I wud hv thought, if anything, a whole cut of beef wud require a higher temperature than the ground version in opposition to yr example but only guessing and I am definitely no home chef . Most EC type cooking specs simply set a uniform time/temperature IMEX, eg 70degC/2min minimum)

Rgds / Charles.C

[Jean]

if i further illustrate it the sequence would be:

• Prepared Or Ready-To-Eat Food on top shelf
• Whole Fish or Sea Food
• Whole Cuts Of Beef or Mutton
• Ground Meat and Poultry
• Poultry Of Any Kind

Ground beef/ meat should be stored at the bottom because, it is more susceptible to be contaminated with harmful bacteria compared to the beef cuts or roasts or steaks. The reason being, the surface bacteria gets mixed up during the grinding process. Therefore a single hamburger may contain meat from many animals.
A chicken carcass can be exposed to drippings and juices of many birds in the same cold water tank after the slaughter process. Therefore can contain high counts of bacteria.
The deep tissue of the meat like whole meat, steaks etc are from the deep tissue which is considered sterile and if this is contaminated it is from the exterior surfaces or due to slaughtering or from dirty unwashed hands of food handlers. Some studies have found that Salmonella may be found deep inside the whole cuts. But as long as the foods are cooked to 75⁰C and above , it is considered safe. Fish & sea-foods are to be stored above all these as they are eaten raw also.

[Cathy]

This is a few years old but it may also be helpful.

Attached Files

•  Servesafe_ch_7.ppt   7.66MB   108 downloads

[hygienic]

This is a few years old but it may also be helpful.

Dear Cathy:

Really.The presentation is worthwile .


Thanking You

Monzer

Edited by hygienic, 17 November 2009 - 02:40 AM.

[Cathy]

Glad it was helpful!

[Rizwan Ahmed]

dear cathy,

thanks for sharing this presentation its really good.
just one question regarding slide number 29. By saying " Do not wash fresh produce product prior to storage" do you mean that it should be washed only before cooking or preparation?

i think this is for leafy vegetables only because quality will deteriorate if you store without appropriate drying but for the other hard skin vegetables etc. they can be washed and sanitized before storage.

regards.

RIZ