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    SOP Storage

    Uploaded by

    AnikBudiany
    This document outlines standard operating procedures for food storage. It provides guidelines for receiving, storing, and maintaining food items in dry storage, refrigerators, and freezers. Key steps include placing foods in the proper storage areas according to their temperature needs, using first-in first-out rotation, and checking and recording storage area temperatures daily to ensure food safety. Managers are responsible for reviewing logs and taking corrective action if temperatures are outside the recommended ranges.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    SOP Storage

    Uploaded by

    AnikBudiany
    2K views2 pages
    This document outlines standard operating procedures for food storage. It provides guidelines for receiving, storing, and maintaining food items in dry storage, refrigerators, and freezers. Key steps include placing foods in the proper storage areas according to their temperature needs, using first-in first-out rotation, and checking and recording storage area temperatures daily to ensure food safety. Managers are responsible for reviewing logs and taking corrective action if temperatures are outside the recommended ranges.

    Original Description:

    SOP HCCP of storage

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    This document outlines standard operating procedures for food storage. It provides guidelines for receiving, storing, and maintaining food items in dry storage, refrigerators, and freezers. Key steps include placing foods in the proper storage areas according to their temperature needs, using first-in first-out rotation, and checking and recording storage area temperatures daily to ensure food safety. Managers are responsible for reviewing logs and taking corrective action if temperatures are outside the recommended ranges.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views2 pages

    SOP Storage

    Uploaded by

    AnikBudiany
    This document outlines standard operating procedures for food storage. It provides guidelines for receiving, storing, and maintaining food items in dry storage, refrigerators, and freezers. Key steps include placing foods in the proper storage areas according to their temperature needs, using first-in first-out rotation, and checking and recording storage area temperatures daily to ensure food safety. Managers are responsible for reviewing logs and taking corrective action if temperatures are outside the recommended ranges.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Standard Operating Procedures

    Storage

    Policy: All food, chemicals, and supplies should be stored in a manner that ensures
    quality and maximizes safety of the food served to customers.

    Procedure: Employees who receive and store food maintain the storage areas,
    including dry, refrigerated, and freezer storage, by following these steps:

    Storage Upon Receiving:

    1. Place potentially hazardous foods in the proper storage area quickly to
    avoid bacterial growth:
    41F or lower refrigerator temperatures
    26F to 32F deep chill storage temperatures
    0F or below freezer temperatures
    50F to 70F at 50% to 60% humidity dry storage temperatures
    2. Place foods into appropriate storage areas immediately upon receipt in the
    following order:
    a. Refrigerated foods Store foods in designated refrigerators. If food
    products are stored together in a refrigerator, they should be placed on
    shelves in the following order:

    Prepared or ready-to-eat foods (top shelf)
    Fish and seafood items
    Whole cuts of raw beef
    Whole cuts of raw pork
    Ground or processed meats
    Raw poultry (bottom shelf)

    b. Frozen food
    c. Dry goods

    3. Keep all food items on shelves at least 6 above the floor to facilitate air
    circulation and proper cleaning.
    4. Store food out of direct sunlight.
    5. Place chemicals and supplies in appropriate storage areas, away from food.
    6. Rotate goods when placing them in storage by placing the new items behind
    the old items to ensure that the older items are used first (First In, First Out
    inventory rotation).
    7. Make sure all packages (i.e. each can in the case) are dated with receiving
    date and use-by date.
    8. Store food in original container if the container is clean, dry, and intact. If
    necessary, repackage food in clean, well-labeled, airtight containers. This
    also can be done after a package is opened. Food is NEVER put in
    chemical containers and chemicals are NEVER placed in food storage
    containers.
    9. Store potentially hazardous foods no more than 7 days at 41F from date of
    preparation.
    10. Store pesticides and chemicals away from food handling and storage areas.
    They must be stored in original, labeled containers.

    Policy last revised on: _______
    Standard Operating Procedures

    Storage, continued

    Storeroom sanitation:

    1. Maintain clean and uncluttered storage areas. Storage areas should be
    positioned to prevent contamination from garbage.
    2. Dispose of items that are beyond the expiration or use by dates.
    3. Store all items on shelves at least 6 above the floor to facilitate air
    circulation and proper cleaning.
    4. Check for signs of rodents or insects. If there are signs of the presence of
    rodents or insects, notify the restaurant manager.

    Temperature Control:

    1. Check the temperature of all refrigerators, freezers, and dry storerooms at
    the beginning of each day.
    Refrigerator temperatures should be between 36F and 41F.
    Freezer temperatures should be between -10F and 0F.
    Storeroom (dry storage) temperatures should be between 50F and
    70F.
    2. Record temperatures on the appropriate temperature log and initial.
    3. Take corrective actions if temperatures are out of the recommended range.
    4. Dont overload refrigerated storage areas, as this prevents air flow and
    makes the unit work harder to stay cold.
    5. Use caution when cooling hot food in the refrigerator, as this warms the unit
    and puts other foods into the temperature danger zone.
    6. Keep units closed as much as possible to maintain proper temperatures.
    7. Defrost all units on a regular schedule to aid in proper maintenance and air
    circulation.

    The restaurant manager will:

    1. Check logs and temperatures of storage rooms, freezers, and refrigerators.
    2. Review logs to make sure there are no temperature deviations.
    3. Document all corrective action taken on the appropriate forms.
    4. File logs with HACCP records.




    Policy last revised on: _______

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