Food Truck Inspections Checklist Part 2 Storing Food

Posted by Damian Roberti on

 Inadequate Food Storage

To ensure food safety, any food that has not been prepared or cooked must be stored appropriately. The types of food containers used, the application of date and identity markings, and the order and position of how items are put on the shelves are all part of the proper food storage technique.

 

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What Are the Benefits of Proper Food Storage?

 



Food storage is necessary to avoid spoiling and cross-contamination. Foods in your cold and dry storage will be inspected for date labels and expiration dates by health inspectors. They'll also look at how goods are stored to check sure you're using acceptable containers and putting products on your shelves in the right order. Ready-to-eat meals, seafood, raw beef and pig, ground meats and fish, and raw and ground poultry must be stored from top to bottom in the following order: ready-to-eat foods, seafood, raw beef and pork, ground meats and fish, and raw and ground poultry.

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Typical food storage blunders

Inspectors will be on the lookout for the following typical food storage infractions:

 



Putting refrigerated items in the wrong place in the refrigerator (raw chicken can never be stored on the shelf above other foods)
On the walk-in floor, storing food containers (food boxes and containers should never be stored on the floor)
There are no labels or dates on the foods that have been preserved (any foods not in their original containers must be labeled).
Using non-food-safe containers for food (never use residential food containers for commercial use)
How to Prevent Food Storage Infractions

Train your team on the necessity of identifying items and utilizing a first-in-first-out (FIFO) approach to avoid a food storage infraction. Stolen foods should be checked frequently, and any expired, rotten, or improperly kept goods should be thrown out right away.

 

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