ServSafe Chapter 7 - Storage

Main Ideas & Lessons in Chapter 7: Storage (ServSafe)

1) Chapter Objectives (What You Should Be Able To Do)

By the end of the chapter, you should be able to:

• Identify requirements for:
  • Food labeling
  • Date marking
  • Food rotation using FIFO (First-In, First-Out)
• Apply temperature requirements for food in storage
• Use storage practices that:
  • Prevent temperature abuse
  • Prevent cross-contamination
• Follow guidelines for storing specific food types, including:
  • Meat, poultry, fish, shellfish
  • Eggs
  • Produce
  • Dry food

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2) Labeling Requirements (What Labels Must Include and When)

• Before shelf/refrigerator placement:

  • Any item not in its original container must be properly labeled before being stored.

• Items packaged/used on-site (not retail sale):

  • The label must include either:
    • the common name of the food, or
    • a clear statement that identifies it accurately.

• Items packaged on-site for retail sale must include:

  • Common name of the food (or clear accurate identification)
  • Quantity
  • If the item has two or more ingredients:
    • Ingredient list
    • Ingredients listed in descending order by weight
  • List of artificial colors, flavors, and chemical preservatives (as applicable)
  • Name and place of business of the manufacturer/packer/distributor
  • The source of each major food allergen in the food

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3) Date Marking (Ready-to-Eat TCS Food and Discard Dates)

• When date marking is required:

  • Ready-to-eat TCS food must be date marked if it is held for more than 24 hours.

• Maximum time in storage under date-marking rules:

  • Ready-to-eat TCS food can be stored for 7 days if held at 41°F (5°C) or lower.

• When the count begins:

  • The 7-day count begins on the day the food was prepared/opened/held for storage as applicable.

• What the label typically includes (conceptually):

  • A “used by” date (or similar term)
  • The date and time (when the food was prepared/finished)

• Commercially processed containers:

  • If the container’s used-by date is less than 7 days from the date opened, then:
    • mark the container with the used-by date (based on food safety).

• Combining foods with different used-by dates:

  • Use the earliest used-by/discard date of the ingredients.
  • Example:
    • Shrimp in jambalaya has an earlier used-by date than sausage → the jambalaya must be discarded using the earliest date.

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4) Rotation Method: FIFO (First-In, First-Out)

• Goal:

  • Prevent waste and ensure food is used before expiration/discard dates.

• How FIFO works:

  • Identify foods with the earliest used-by/expiration dates
  • Store items so the earliest dates are in front
  • Use items in front first
  • Throw out foods once they pass the manufacturer used-by/expiration date

Waste note: Discarding food early or incorrectly = loss of money, so rotation matters.

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5) Temperature Requirements During Storage (TCS Food)

• TCS foods must be stored at:

  • 41°F (5°C) or lower, or
  • 135°F (57°C) or higher

• Specific storage practices:

  • Store meat, poultry, seafood, and dairy in the coldest part of the unit, away from the door.
  • Keep frozen foods at temperatures that maintain them as frozen.

• Monitoring:

  • Storage units must have at least one temperature measuring device
  • Accuracy requirement: within ±3°F (±11.5°C)
  • Place monitoring devices correctly (use the instructed warm/cold locations); avoid unrepresentative spots.

• Storage handling:

  • Avoid frequent opening of coolers/freezers
  • Use cold air currents in walk-in units
  • Monitor food temperatures regularly, including random checks
  • If food is out of temperature range → discard (as stated)

• Defrosting:

  • Defrost freezers regularly

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6) Preventing Cross-Contamination in Storage

• Keep storage areas clean:

  • Store food in a clean, dry location away from dust and contaminants.

• Never store food in areas such as:

  • Locker rooms / dressing rooms
  • Some restrooms
  • Garbage rooms
  • Mechanical rooms
  • Under unshielded sewer lines / leaking water lines
  • Under stairwells

• Unsafe food disposal:

  • Discard food that is damaged, spoiled, incorrectly stored, missing date marking, or has:
    • passed date marking
    • exceeded time/temp requirements

• If returning unsafe food:

  • Store it away from other food and equipment
  • Label it so it is not used

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7) Organizing Storage Areas Correctly

• Designated storage areas:

  • Use designated racks and storage spots.
  • Keep items at least 6 inches away from walls and off the floor.

• Single-use items:

  • Store single-use cups/gloves in original packaging when applicable.

• Food containers and ingredient containers:

  • Use containers intended for food use.
  • Containers must be leak-proof and sealable/coverable.

• Don’t mix categories:

  • Never use empty food containers to store chemicals
  • Never put food in empty chemical containers

• Storage cleaning:

  • Keep storage areas clean and dry
  • Clean spills/leaks immediately
  • Clean and sanitize dollies, carts, transporters, trays
  • Store clean and sanitized containers separately from dirty items
  • Store dirty linens separately (washable laundry bags)

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8) Refrigerator Storage Order (Preventing Contamination by Raw Juices)

• Before refrigeration:

  • Wrap or cover foods.

• Separation rules:

  • Store raw meat/poultry/seafood separately from ready-to-eat foods.
  • If you can’t separate:
    • store ready-to-eat above raw meat/poultry/seafood so raw juices cannot drip onto ready-to-eat.

• Example refrigerator shelving order (top → bottom):

  • Top shelf: ready-to-eat foods (prepared dishes, fresh vegetables, ready-to-eat items)
  • Below top: seafood (example placement)
  • Middle: whole cuts of beef/pork
  • Below that: ground meat/ground fish (more surface area exposed)
  • Bottom shelf: whole and ground poultry

• Rationale included in the video:

  • Poultry and ground/raw items are high-risk for leakage and contamination.
  • Ground products have more surface area exposed, increasing risk.

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9) Mentioned Next Topics (Food Categories)

The video indicates subsequent slides covering required temperatures and locations for:

• Meat, eggs, fish, shellfish
• Fresh produce and poultry
• Reduced oxygen packaging foods
• UHT/aseptically packaged foods
• Canned foods
• Dry foods

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Speakers / Sources Featured

• Mr. Dan Dolce — Certified ServSafe instructor (Essex County Schools of Technology)