In the day-to-day operations of a food service establishment, food comes in and goes out constantly. Deliveries must be accepted and put away properly to prevent food from becoming contaminated, or money and product are wasted. Cooked and prepared foods must also be stored properly to ensure their safety and quality. Employees who work in a food service establishment must be well-versed in the proper procedures for receiving and storing both uncooked and prepared foods in coolers, freezers, and dry storage areas. This course trains employees in those procedures that can prevent costly inventory losses and even more costly foodborne illnesses caused by contamination of improperly stored food (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).
TARGET AUDIENCE
Employees of food service establishments who are responsible for receiving and storing food.
TIME TO COMPLETE
40 minutes
PURPOSE
To instruct employees of food service establishments in the correct procedures for receiving and storing food to prevent contamination and ensure food safety.
LEARNING OBJECTIVES
After completing this course, the learner will be able to:
- follow procedures for properly receiving products delivered to a food service establishment to ensure food safety;
- store various food items safely, including meat, poultry, prepared foods, and produce, in coolers and freezers;
- store foods properly in dry storage areas of food service establishments;
- follow procedures consistent with the First In, First Out method of product rotation;
- distinguish and interpret the meaning of open and closed dates on food products; and
- store refrigerated foods, including eggs, dairy products, and seafood, properly.
TOPICS COVERED
- Organizing Food Storage Areas
- The Temperature Danger Zone
- Procedures for Storing Food in Coolers and Freezers
- Procedures for Storing Food in Dry Storage Areas
- First In, First Out Product Rotation
- Open and Closed Dating of Food Products
- Managing Refrigerated Foods