11/21/2017 IS YOUR STORAGE AREA INSPECTION READY? Objectives. Paster Training, Inc. Toll Free:

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1 IS YOUR STORAGE AREA INSPECTION READY? Paster Training, Inc. Toll Free: CO-SPONSORED BY: Reinhart Foodservice Association of Nutrition and Foodservice Professionals Melissa Vaccaro, CP-FS, FMP, PCQI VP of Consulting for PTI Consulting Group, A Division of Paster Training, Inc. Shippensburg University BSEd. Biology and Environmental Education MS Biology 24 year veteran of the PA Department of Agriculture- Sanitarian, Program Specialist, FDA Certified Training Officer FSPCA Lead Trainer for FSMA Preventive Controls for Human Food Rule and Foreign Supplier Verification Program Produce Safety Alliance- Produce Safety Rule Trainer SURE tm, ServSafe tm, Prometric tm - Trainer and Proctor Advanced HACCP Certification and Trainer Certified Professional in Food Safety, Foodservice Management Professional, Process Controls Qualified Individual Objectives Attendees will understand how to have their storage areas ready for a survey...and pass! Learn how to apply best practices for rotating stock, cardboard, and pest control in their storage areas. Distinguish between use-by, sell-by and best if used by dates on products and regulatory date marking 1

2 Importance to Food Safety 1 in 6 Americans get sick annually from food 3000 deaths are related to consumption of contaminated food Improperly managed storage areas can be the source (or root cause) of contamination from of both microorganisms and pests. Although food safety issues are more likely to occur in coolers, don t underestimate problems that could occur in dry storage. Best Practices for Storage Free from idle or unnecessary items Food is protected from contamination or adulteration Free from insect or pest issues Proper construction and easily cleanable: Suitably finished hard wood, durable plastic, or preferably of corrosion-resistant metal. Have an integrated thermometer in coolers and freezers. Best Practices for Storage Clean Clean up spills right away! Clean regularly to maintain Organized Good repair Store all food at least 6 inches off the floor. Keep foods, linens, utensils, single-service items off of the floor, not under sewage lines or in restrooms. Store all food at least 18 inches away from the outer walls. Have a 2 ft. ceiling clearance. Do not overfill your storage rooms, coolers or freezers. 2

3 Best Practices for Storage Avoid storing foods in direct sunlight. This could affect quality as well as nutritional value. Have a re-work or damaged product area that is segregated from usable foods and labeled as such. Do not store chemicals in the same storage area as food if at all possible. If you must, be sure they are completely segregated from foods or single service items such as take-out containers. Storage-Size Required Storage Area (sq ft) = (Volume per meal Number of meals between deliveries) (Average Height Fraction of usable storeroom floor area) Whereas: Volume per meal =.025 to.050 cu. ft. per meal served Useful storeroom height = 4 to 7 feet Storage time between deliveries = 3 to 14 days Fraction of useable storeroom floor area =.3 to.6 sq ft Example: If 100 meals per day are served and there is 10 day storage between deliveries, how much storage space would you need? Step 1: 100 meals x 10 days = 1000 meals must be provided for in storage Step 2: (.05 cubic feet x 1000 meals) (5 feet.3) = 33 Sq Ft of storage area would be required Storage-Shelving Needs Recommendations: The highest shelf for practical use should be 7 feet. The lowest shelf should be 6 inches from the floor. Clearance between the shelves should be at least 15 inches. To calculate the total shelving needed, apply the following formula: Linear feet of shelving for storage (ft.) = (Volume per meal x Number of meals between deliveries) by D x H x C Where: D = Depth of the shelves in feet H = Clearance between shelves in feet C = 80 percent effective capacity of shelf height* (*note: 80% is used so there is room for overfilling occasionally) 3

4 Dry Storage- Temperature Cool Ideal temperature is between 50 F 70 F Dry Humidity-15% or less Well ventilated Dry Storage-Pest Control and Monitoring Storerooms, doors, and windows should be rodent and pest proof. They must be kept closed and sealed tightly to the building. If not closed, they should be screened with 16 mesh to 1-inch screening or smaller. (i.e., 16 is the number of openings, holes, in one inch of screen) Store all food at least 6 inches off the floor to avoid contamination. Dry Storage-Pest Control and Monitoring Openings must be sealed and structural cracks and crevices must be repaired. If you can see light coming in through a crack, crevice or door frame, the bugs and rodents can get in. Monitoring devices should be in place such as live traps, glue boards, pheromone detectors, light traps, or similar. Check with your regulatory agency to determine what items are allowed and what items cannot be used. If you find pests or evidence of them (webbing in food, gnawed boxes, rodent droppings, small holes in packaging, dead pests, and similar) contact a pest control company. Don t wait! Note: The outside of the facility should be kept free of high weeds and plants, trash, and idle equipment that could provide harborage for pests. 4

5 Wet Storage-Coolers and Freezers Temperature 41 F or below Frozen (-10 F 32 F) Air flow is very important Food of the floor- 6 inches Free space above storage- 2 feet Condensate drip Storage under condenser units Condensate line insulation If a wet cleaning is done, the unit must be given significant time to air dry Mold and mildew issues Good repair Wet Storage: Food Placement Matters FIFO 5

6 Use of Cardboard Cardboard boxes are considered single use items Cardboard boxes should be discarded or recycled when the box is empty. Do not stockpile extra boxes. When food is received in cardboard boxes, those boxes may be placed in dry or wet storage (coolers/freezers) as long as they are removed and discarded when empty. Cardboard boxes are not permanent storage containers. Cardboard should not be used as a shelf liner. Dates-What do they mean? A "Best if Used By/Before" indicates when a product will be of best flavor or quality. It is not a purchase or safety date. A "Sell-By" date tells the store how long to display the product for sale for inventory management. It is not a safety date. A "Use-By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula or fluid dairy. Regulatory Date Marking NOT the SAME! Regulatory Date Marking FDA Model Food Code Foods in storage must be properly labeled. RTE, TCS foods in storage over 24 hours in the refrigerator must be properly labeled and date marked and held no more than 7 days from opening or the manufacturers use-by date, whichever is earlier. RTE, TCS foods prepared and packaged onsite for retail self-service sale must be labeled with the name of the product, ingredient information, in some cases nutritional information, net-weight and proper date marking. 6

7 ALWAYS BE INSPECTION READY! References 2013 FDA Food Code FDA Plan Review Course, FD207 SURE tm Food Safety Manager Manual SURE tm HACCP Food Manager Manual RDNs/DTRs To contact the Commission on Dietetic Registration regarding concerns with this presentation: 1. Program feedback may be made directly to CDR at: 120 South Riverside Plaza, Suite 2000, Chicago, IL Web input may be made at: Learning Needs Codes: 8020, 8030, 8040 Performance Indicators: 7.2.8, ,

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