Frozen items should be given priority in storage upon receiving.
Further Explanation
Maintaining temperature assists in ensuring safety and freshness
After inspection of food delivery make sure to store first the frozen food in the freezer, then the refrigerated items, and lastly, the dry storage.
Receiving
Speed is important when receiving frozen foods. Moving of the items through the unrefrigerated area should be done as quickly as possible. Also, there are some things to follow before receiving frozen, refrigerated and dry items.
Each delivery must be inspected according to the food safety and quality control procedure. All refrigerated food should be at 41 degrees F or lower, and frozen foods should be frozen solid. Upon storing, based on the expiry date, maintain ‘first in, first out’ procedures. It allows the food handler to serve the freshest food possible. Shell eggs must be packed and transported under refrigeration at temperatures not exceeding 45 degrees F. When eggs are refrigerated they must be maintained at that temperature. When a cold egg is left out at room temperature it can sweat, which facilitate to the bacteria moving into the egg and increase the bacteria’s growth. As a safety rule, refrigerated eggs should not be left out more than 2 hours. All packaged raw shell eggs that were not treated to destroy Salmonella must carry the following safe handling statement:
“SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria:
Keep eggs refrigerated, cook eggs until yolks are firm, and cook
foods containing eggs thoroughly.”
Why frozen food are more priority than refrigerated items (e.g eggs, produce)
When the exterior temperature of a frozen food are subjected to 23 degrees F or above it can create crystallization which can then degrade food quality.
Learn more
1.Food Inspection
2.Potentially Hazardous Food
3.Shell eggs
Keywords: frozen food, storage, eggs
