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

3. Prevent cross- contamination Check food and storage temperatures
Use FIFO
Prevent cross- contamination
Check food and storage temperatures
Wrap and label foods
Keep areas clean and dry
Don’t overload
Store food in designated areas
Discard potentially hazardous foods within seven days
Talking Points:
Review each guideline for proper storage. Refer to the Coursebook or Essentials book.
Discuss FIFO and the importance of labeling.
Discuss methods of preventing cross-contamination during storage.
Ask participants why keeping foods moisture proof is important. (Relate to FAT-TOM concept.)

4. Cleaning supplies and chemicals
Refrigerated
Frozen
Deep chill
Dry
Cleaning supplies and chemicals
Talking Points:
Review the different types of storage.
Discuss required temperatures and other key characteristics for each type of storage.

5. Food Temperature Meat, Poultry, Fish, Eggs, Dairy 41ºF (5ºC) or lower
Live Shellfish and Crustacea
Produce
Canned/Dry Foods
MAP, vacuum packed, sous vide
Temperature
41ºF (5ºC) or lower
45ºF (7ºC) or lower
Storage temperatures vary
50ºF to 70ºF (10ºC to 21ºC)
41ºF (5ºC) or lower or as per manufacturer
Talking Points:
Review required storage temperatures for each item. Discuss storage requirements for specific foods as outlined in the Coursebook or Essentials book.

6. Store raw meats Separately from cooked/ready- to-eat foods
Below ready-to-eat/ prepared foods
As indicated in the illustration
Talking Points:
Emphasize storing raw meats separately from cooked and ready-to- eat foods. Explain that if this is not possible, meats must be stored in the order outlined above to prevent cross-contamination. Explain that this order is based on the minimum internal cooking temperature of each food.

7. Store Chemicals and Cleaning Supplies Away from Food Storage and Preparation Areas
Talking Points:
Emphasize separate storage for these items. Ask participants about chemical hazards that they have experienced.

8. What step could have been taken to avoid this?
What step should be taken if a raw food has dripped onto a ready-to-eat/cooked product?
What step could have been taken to avoid this?
Talking Points:
Explain that a cooked or ready-to-eat food should be discarded if raw meat juices have dripped onto it.
To prevent this, raw meats should be stored below cooked or ready-to-eat food.

9. List and explain the principles behind FIFO.
Pair up participants. Have one participant list five different foods and the other describe how they should be properly stored. Then switch roles.