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    SOP Storage

    Uploaded by

    Jess
    This standard operating procedure outlines policies for food storage at a facility. It provides guidelines for receiving, refrigerating, freezing, and dry storing foods. Specific temperatures are given for each storage area. Proper inventory rotation, labeling, and pest control are also covered. Storage areas must be kept clean and organized. Employees are responsible for checking and recording temperatures daily to ensure food safety.

    Copyright:

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

    SOP Storage

    Uploaded by

    Jess
    235 views3 pages
    This standard operating procedure outlines policies for food storage at a facility. It provides guidelines for receiving, refrigerating, freezing, and dry storing foods. Specific temperatures are given for each storage area. Proper inventory rotation, labeling, and pest control are also covered. Storage areas must be kept clean and organized. Employees are responsible for checking and recording temperatures daily to ensure food safety.

    Original Title

    101087729-SOP-Storage

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    © © All Rights Reserved

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    This standard operating procedure outlines policies for food storage at a facility. It provides guidelines for receiving, refrigerating, freezing, and dry storing foods. Specific temperatures are given for each storage area. Proper inventory rotation, labeling, and pest control are also covered. Storage areas must be kept clean and organized. Employees are responsible for checking and recording temperatures daily to ensure food safety.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    235 views3 pages

    SOP Storage

    Uploaded by

    Jess
    This standard operating procedure outlines policies for food storage at a facility. It provides guidelines for receiving, refrigerating, freezing, and dry storing foods. Specific temperatures are given for each storage area. Proper inventory rotation, labeling, and pest control are also covered. Storage areas must be kept clean and organized. Employees are responsible for checking and recording temperatures daily to ensure food safety.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Facility Name ________________________

    Department: _________________________
    Policy No: __________________________

    Standard Operating Procedure

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

    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 foods in the proper storage area (refrigerator or freezer) quickly to


    avoid bacterial growth.
    • 41°F or lower – refrigerator temperatures
    • 26°F to 32°F or below – deep chill storage temperatures
    • 0°F or below – freezer temperatures
    • 50°F to 70°F 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 foods
    c. Dry foods

    3. Keep all food items on shelves that are 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 goods 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

    Policy last revised on: ______


    Facility Name ________________________
    Department: _________________________
    Policy No: __________________________

    Standard Operating Procedure

    can also be done after a package is opened. Food is NEVER put in chemical
    containers and chemicals are NEVER placed in food storage containers.

    Policy last revised on: ______


    Facility Name ________________________
    Department: _________________________
    Policy No: __________________________

    Standard Operating Procedure

    Storage, continued
    9. Store potentially hazardous foods no more than 7 days at 41ºF from date
    of preparation.
    10. Store pesticides and chemicals away from food handling and storage
    areas. They must be stored in original, labeled containers.

    Storeroom Sanitation:

    1. Maintain clean and uncluttered storage areas. Storage areas should be


    positioned to prevent contamination from areas where garbage is stored.
    2. Dispose of items that are beyond the expiration or “use by” dates.
    3. Store all items on shelves that are 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 foodservice manager.

    Temperature Control:

    1. Check the temperature of all refrigerators, freezers, and dry storerooms at the
    beginning of each shift. This includes both internal and external
    thermometers, where appropriate.
    • Refrigerator temperatures should be between 36ºF and 41ºF.
    • Freezer temperatures should be between -10ºF and 0ºF.
    • Storeroom (dry storage) temperatures should be between 50ºF and 70ºF.
    2. Record temperatures on the appropriate temperature log and initial.
    3. Take corrective actions if temperatures are out of the recommended range.
    4. Do not 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 can put 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 foodservice manager will:

    1. Check logs and temperature 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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