Your Testing and Compliance Partner. FOOD STORAGE 1.

Slides:

Advertisements

Similar presentations

Gilbert Noussitou NUTRITION L3 COOK & CHILL and COOK & FREEZE SYSTEMS.

Advertisements

NZQA UNIT STANDARD COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food.

Food Safety, Sanitation, and Storage

Handling & Storage. 1.Keep it CLEAN 2.Keep it COLD 3.Keep it Covered 4.Keep it MOVING  Handling and Storing Beef Fundamentals  Practices throughout.

SANITARY DESIGN PRINCIPLES FOR FACILITIES. ZONES OF CONTROL.

Receiving, Transportation, Storage & Shipping Practices Getting the Product into and out of the Plant.

For the Manufacture of Safe Pet Food TRAINING PACKAGE Module IX Storage and transport FEDIAF Guide to Good Practice.

© 2009 Michigan State University licensed under CC-BY-SA, original at Facility Environment.

HACCP School Development Project Chapter 11 Quality and Food Safety By Andrea Boyes and Julia Wood Srednja šola Zagorje.

Food warehousing Zahra Ali Definition of food warehouse Any food storage facility, storing large or nor so large amounts of food for either.

Sanitation Y1.U2.6: The Flow of Food

Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.

The date it was prepared The date it should be sold, consumed, or discarded Label potentially hazardous, ready-to-eat food prepared on-site, with either:

Essential requirements for street-vended foods on schools.

Consumers: Food and Nutrition Packaging

Contamination and Prevention

Support Programs version 2 March 2010 Cleaning and Sanitation

and prevent foodborne illness.

Labeling Labeling food for use on-site:

Talking Points: Review the key factors in keeping food safe in storage.

Prepared by : Taghreed Al-Attar

Receiving and Storage FOOD SAFETY GORDON FOOD SERVICE Training

Storage. 97 Types of Storage Refrigeration Freezer Dry storage –Food –Cleaned and sanitized equipment –Chemicals.

Chilling & Freezing.

Chapter 1.5 HACCP Hazard Analysis Critical Control Points.

Food Storage. OVERVIEW Describe general storage requirements for different types of food. GeneralRefrigeratedHeated Semi Perishable.

Food Safety Early Childhood Education II. Essential Question Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation,

Purchasing and storing food

© Livestock & Meat Commission for Northern Ireland simple steps to meat safety and hygiene.

The Flow of Food: Storage

© Livestock & Meat Commission for Northern Ireland 2015 The 4Cs – how to prevent food poisoning.

Key Practices for Ensuring Food Safety

Food Safety Risk Management Agency Relations, Nutrition, and Programs

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

Foods Ch 7-1 Types of Equipment Major-oven, fridge Minor-mixer, microwave Utensils-spatula.

Food Pantry Food Safety Training April 14, Introduction to Food Safety  The objective of this session is to provide you with information that can.

5-10. Labeling food for use on-site: All items not in their original containers must be labeled Food labels should include the common name of the food.

STORAGE OF MEDICATIONS AND NUTRITIONAL PRODUCTS PURPOSE / POLICY PURPOSE: To ensure that meds and nutritional therapy solutions are properly handled.

Facility Environment 1.

Hygienic and Sanitary Practices for Food Catering Businesses –

6.01BB STORING FOODS 6.01BB Storing Foods 1.

6.01BB STORING FOODS 6.01BB Storing Foods 1.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Safe Food Storage Keeping Food Safe.

Objectives Discuss safe ways to store poultry and eggs at home.

Food Safety and Sanitation

Refrigerated storage systems

5.2.7 Evaporative Coolant System

2007 National Food Science CDE

OH 3-1 Receiving and Storing to Maintain Quality Food Production 3 OH 3-1.

Refrigerated storage systems

Thermal Preservation Cold Processing.

The Flow of Food: Storage

1.01 Y FOOD SAFETY VS. FOOD SANITATION

HACCP Stands for Hazard Analysis Critical Control Points

STORING FOODS 1.

Thermal Preservation Cold Processing.

Service The following information is based on the U.S. Food Code (2008). The Food Code is available at:

1.5 RAW MATERIAL STORAGE, QUARANTINE AND RELEASING, SOP

Dry Food Storage Food should not stored on the floor or touching the ceiling unless it is in a waterproof container.

Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd

Food Prep AND STORAGE.

STORING FOODS 1.

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

Your Testing and Compliance Partner

FOOD STORAGE 1

Your Testing and Compliance Partner Food Storage It is essential to store food appropriately to ensure food safety 2

Your Testing and Compliance Partner COLD STORAGE UNIT Chiller 0°C - 5°C Freezer -18°C or below 3

Your Testing and Compliance Partner STORAGE OF RAW MATERIAL Heavy items below Date-tag and label Glass items below 6” above ground Away from wall Clean, intact containers Dry Well-lit No overstuffing 4

Your Testing and Compliance Partner How to Store food in Cold Storage Non-veg. food below veg. food Raw food below cooked food Cover & label the stored foods Keep clean Temperature gauge –Chiller: 5ºC/ below –Deep freezer: - 18 ºC 5

Your Testing and Compliance Partner Safety MeasuresHelp to Storage of high-risk food at/ below 5 ºCPrevents multiplication of microbes Storage of frozen food at/ below -18 ºCPrevents spoilage and prolongs storage Proper seals in packed foodsPrevents entry of moisture and foreign matter Separate storage of food and packaging supplies Prevents cross-contamination Storage area: Dry Well-lit Well-ventilated Prevents mold growth Distinguish materials Proper air circulation No scaling of wall paintPrevents physical contamination Separate storage of chemicalsPrevents chemical contamination No pests (insects, rodents, etc.)Prevents contamination of food and microbial spoilage 6

Your Testing and Compliance Partner STORAGE OF COOKED FOOD Store cold foods cold and hot foods hot Separate veg. and non- veg. foods during storage 7

Your Testing and Compliance Partner STORAGE INSTRUCTION ON LABEL Follow the storage instruction mentioned on label of packaged food product 8

Your Testing and Compliance Partner License or Registration Requirement for Storage FSSAI license should be taken for storage / warehouse / cold storage Operating without license / registration can lead to imprisonment for the term which may extended for six month and also with a penalty which may extend to 5lakh rupees [See Regulation 2.1.2, Regulation and Regulation2.1.7] Application for License / Renewal of license under Food Safety and Standards Act,

Your Testing and Compliance Partner Sr. No Food Processing Unit Central LicensingState Licensing Registration 1Food business Operator Operating in two or more state ( each will required separate license) A.Storage (Except Frozen) Capacity more than 50,000 MT Capacity up to 50,000 MT Turnover up to 12 lakhs/annum B.Storage (Frozen) Storage (Frozen + CA) Capacity more than 10,000 MT Capacity more than 1,000 Mt Capacity up to 10,000 MT Capacity up to 1,000 MT Turnover up to 12 lakhs/annum License or Registration Requirement for Storage 10

Your Testing and Compliance Partner 11

Your Testing and Compliance Partner Any Questions??? 12