Symptoms of foodborne illness.

Avoiding Cross- Food Storage

Contamination in Food Service
cross-contamination is a An informational presentation on the storage
of raw or perishable foods, including
leading cause of foodborne temperature and organizational guidelines.
illness

storing ready-to-eat food

above meats will prevent
cross-contamination

Foodborne Illness raw meats should be stored in

Preventing foodborne illness is the a vertical order
number one priority of any food
service facility. Storage is a critical
control point in all food service
processes, meaning improper
storage has the potential to cause
foodborne illness. Learning and the
proper storage techniques is
absolutely essential for the

Closing can be permanent and involuntary Proper storage of raw foods in vertical order.
after a foodborne illness outbreak.
 A poor example of food storage.
Information from the ServSafe Dating Foods

Food Safety Managers Since foods will be used in order from oldest to
newest, it is critical to date foods accurately when
they are labeled.
The ServSafe Manager Text

First In, First Out (FIFO)

Storing Raw Foods
Meat, poultry, fish, shellfish, milk,
reduced-oxygen packaged food,
and fresh produce should be stored
at an internal temperature of 41 F
First in, first out, or FIFO, is a technique in
food storage that ensures foods get used
eciently, and prevents the wasting of old
foods. Instead of older product getting
shoved to the back of a shelf when the new

Presented by:
products come in, foods are ordered as
Alessandra Mine

Eggs can be stored at 45 F

seen above, so that oldest foods are used
Shasta McMillen

first. This takes full advantage of shelf life

Andre Smith
Dry food such as flour, cereal, and and helps to save costs on ordering more
for FSM 120L, Fall 2016
grains should be kept in a dry product.
storage area, in airtight container