Best Practices for Food Storage
This month we are discussing best practices for storing food to ensure quality and safety. Proper food storage can reduce food waste, therefore improving food cost. Earlier this month we covered points to include in communication with vendors such as unit size and package materials. In this blog, we will focus on food storage in the operation. Depending on the scope of your foodservice operation, you might have a variety of storage materials and containers in stock. Key considerations in maintaining quality and safety of food in storage is to protect from deterioration due to exposure from air, moisture, and light, and to protect from contamination. So having the right-size storage container will minimize excess air, which can hasten deterioration.
Clear, plastic containers provide visibility that can assist when taking inventory. Labeling food storage containers with contents and either date packed or use-by date is also important. There are many types of labels available in the market place that show how far the industry has come from the days of masking tape!
When storing food, be sure it does not have contact with non-food safe materials. As we mentioned in the first blog of the month, some package containers used by manufacturers seem like they are recyclable. However, because the chemicals in the plastic will break down during cleaning and sanitizing, there should not be direct contact with food. Strong recycled plastic containers can hold bagged foods, like rice or confections, and provide protection from pest infiltration or damage. Foodservices should invest in food-grade storage products that can be cleaned and sanitized safely, such as those made from food-safe glass or plastics.
Another storage option is disposable bags. Disposable bags are used in foodservices for general utility and storage, freezing, or as part of food preparation. Bags made of low-density polyethylene (LDPE) are flexible and available for purchase in a variety of thicknesses, depending on strength needed. Bags made of this material work well for bakery items, produce, and other foods kept in dry or refrigerated storage. High-density polyethylene (HDPE) material is less transparent than LDPE but stronger. Bags of this material provide better temperature tolerance and are moisture/vapor proof, so work well for freezing food. Bags also fit to the form of the food item, therefore excess air is removed from the package. Remember, the quality of a product is affected by the amount of air, exposure to moisture, and time to reach a frozen state. Smaller units of food items, packed tightly using a moisture/vapor-proof material, will freeze more quickly with fewer ice crystals forming. Excess number and size of ice crystals can damage the food texture. Think about peaches that are firm when fresh, but mushy after being frozen. That results from ice crystals damaging the cells of the peach. Foodservices might consider purchasing multiple sizes of plastic bags. The market also offers various types of closures, i.e. zip-lock or twist tie, and dispensing options, such as saddle packs or roll packs.
The considerations of avoiding excess air and light apply to food preservation as well. More and more foodservices are using in house processing techniques, such as sous vide. If your foodservice engages in in-house processing, discuss with your local health authority the methods and packaging materials, as there are specific Food Code requirements, such as use of impermeable bags. The foodservice might consider investment in blast chillers or blast freezers to chill food quickly to maximize quality. In addition, a variance from the local health regulatory agency may also be required.
Protecting your investment in means keeping the food safe and of high quality to avoid waste, and subsequently, unnecessary cost.
Risk Nothing!
Keeping Food Safe While Serving Outdoors
This afternoon I met some friends for lunch and as I drove through our beautiful downtown area in Manhattan, KS, I noticed that many people were taking advantage of the gorgeous weather and dining outside with friends. For our local community - outdoor dining is one of the remnants of COVID that we actually have come to enjoy on beautiful days. With spring in full swing and summer just around the corner, many foodservice operations are taking advantage of the warm weather by offering outdoor dining options.
The Importance of Air Gaps in Providing Safe Food to All
Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety. The usual items that you would suspect were on the list were certainly included – foodborne outbreaks; temperature danger zone; physical, biological, and chemical contamination; personal hygiene and proper glove use; HACCP systems, etc. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps.
Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.
Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.
Be Proactive and Don’t End Up in Food Safety Jail!
Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”
