Welcome to the Westchester Food Safety blog page. Today I want to briefly discus a few things.
Let’s start. So when we date out cambros (food containers) we must label the 1) item name:2) Date: (The date the food was prepared this would also include any previous combined ingredients that were already prepared, so you may need to date from a previous date. 3) Expiration date: This must not go past 7 days. Now depending on your food establishment or franchise you may be required to throw food out earlier. This practice will help you understand what food is used quicker, when to prepare it. Wasting food is wasting money. Not wasting food can also cost you money in lawsuits. Sick customers will destroy you. Servsafe helps preserve and build your food establishments business by educating all of us on the do’s and don’ts. 4) Employee Name: Very important! This will keep track of what your employees are doing or not. You might find out why do the tomatoes look like this? Why is this chicken brown? Or wow this chicken looks great! So this is an important element to proper labeling your foods.
Keep in mind: Maximum length of time ready-to-eat food that is prepared in-house can be safely stored. 7 days at 41 degrees Fahrenheit (5 degrees Celsius)
After 7 days you must discard it!!!!
What is FIFO?
“FIFO” stands for first-in, first-out, meaning that the oldest inventory items are recorded as sold first but do not necessarily mean that the exact oldest physical object has been tracked and sold. In other words, the cost associated with the inventory that was purchased first is the cost expenses first.
Store food in proper containers. If food is removed from its original package, put it in a clean, sanitized container and cover it. The new container must be labeled with the name of the food and the original use-by or expiration date. Store raw meat, poultry, and fish separately from prepared and ready-to-eat food. If these items cannot be stored separately, store them below prepared or ready-to-eat food. Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross-
contamination. Cover food with tight-fitting plastic wrap or aluminum foil.