1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Receiving and Storing Food Unit 3 ─ Key Learning Points Receiving and storing procedures Food and chemical storage Manual handling and safe storage Unit 3

2 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Damaged and Spoiled Foods Unit 3

3 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Unapproved Sources Unit 3 REAL CASE ─ RAW OYSTERS Guests who fell ill from Norovirus at a rugby match were promised premium oysters on the menu. Instead the caterer served banned raw imports. An ordering mix-up by the caterers is believed to have led to the mass poisoning.

4 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Proper Storage and Shelving Do not keep spoiled or outdated food Group like foods together Ensure an adequate amount of shelving Do not overstock Wrap cheese and store away from food with odours Keep food 15 cm (6 in.) off the floor Unit 3

5 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Proper Storage and Shelving Store ready-to-eat food ─ such as raw vegetables and cooked meat ─ above uncooked food Use shelves that allow for air circulation Wrap foods Unit 3

6 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Improper Storage Unit 3 REAL CASE ─ IMPROPER STORAGE After sipping a mixed drink at a restaurant, a woman ended up in the hospital with a burning mouth and stomach, and severe bleeding. A dishwasher had handed the bartender a cleaner instead of the sugar she was looking for to rim the glass.

7 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Recommended Storage Times Refrigerated food (0° to 4°C / 32° to 40°F) –between 1-7 days depending on food Frozen food (-18°C / 0°F) –between 1-6 months depending on food Dry food (10 ° to 21°C / 50° to 70°F) –between 4 to 24 months depending on food Unit 3

8 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Freezer Temperature Unit 3

9 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Damaged Dry Goods Unit 3

10 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Damaged Glass and Cans Unit 3

11 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Selection of Equipment Unit 3

12 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Safe Lifting Techniques Use equipment Keep the load close to body Avoid stooped, twisted or obstructed lifts Face the direction of the lift Bend knees and lift with legs, not your back Unit 3 Continued 

13 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Safe Lifting Techniques Continued Limit lifts to the range between knee and shoulder height Use secure handles Wear closed-toe, sturdy shoes with non- slip soles Share heavy loads with partner Unit 3

14 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Safe Lifting Demonstration Unit 3