The Flow Of

Food Storage

What is the
flow of food?

The flow of food

- is a term commonly used in
the restaurant industry to
describe how food moves from
purchasing to serving through
a food service establishment .
At each of the nine stages,
food must be handled properly

Storage

- the act of storing

goods or the state of
being stored
- a space for storing
goods


Flow
- go from one place to another in a steady stream, typically in
large numbers

GENERAL
STORAGE
GUIDELINES

potentially
Label Foodhazardous, ready to-eat food
prepared on-site must contain
a label that includes:
The name of the food
The date by which it should be
sold, consumed or discarded

Rotate products to ensure the

oldest inventory is used first.
One way to rotate product is to
follow FIFO

Identify the use-by or expiration date of

products
Shelve products with the earliest dates in
front of those with later dates.
Use products stored in front first

Deplete stored product on a

regular basis . If product is not
sold or consumed by a
predetermined date.
Clean and sanitize the container
Refill the container with new product
Throw it out


Discard food that has
passed the
manufacturers
expiration date

Can be stored for seven days

at
Must be thrown out after seven
days

between
Transfer food
containers properly. If food is
removed from its original
package:
Put it in a clean sanitized container
Cover it
Label the container with:
The name of the food
The original use-by or expiration date

Keep potentially hazardous

food out of the temperature
danger zone

Store deliveries after inspection

Take out only as much food as can be
prepared at one time
Put prepared food away until needed
Properly cool and store cooked food
when it no longer needed


Check temperatures of stored
food and storage areas store
food in designated storage
areas
Do not store food:
Near chemicals or cleaning
surprise

Keep allstorage
areas clean and
Clean up spillsdry
immediately

Clean dollies, carts, transporters,

and trays often

Refrigerated
Storage

Used to hold potentially hazardous

food at 41 degree
Shows the growth of
microorganisms