proper way of storing
specific food items
Presented by: CHARLEMAGNE E. TAN, RND
FOOD STORAGE GUIDE
A. Storage Areas
1. Dry stores -should be dry, cool, well-ventilated, free from insects and rodents, clean and
orderly; used for canned goods, china, glass and paper goods, cleaning supplies, linen and
glassware. A Food Stores Index posted in a conspicuous place will facilitate locating goods.
2. Refrigerated stores- the quality and safety of perishable foods are greatly affected
by the proper refrigeration temperature.
a. Meats -31 to 35øF (-I to 2øC)
b. Seafoods -29 to 33øF(-I to 1øC)
c. Dairy Products -33 to 37øF (I to 3øC)
d. Fresh Fruits and Vegetable -36 to 40øF (3-5øC)
B. Storing Foods in the Refrigerated Stores
1. In general, food should be cleaned first before
storing.
2. Hot foods should be allowed to cool to room
temperature before refrigeration.
3. Use appropriate containers with cover.
4. Food should be wrapped or packaged properly
before freezing.
5. Package should be labeled with name of food
item, quantity and date.
6. Strong-smelling foods unless tightly wrapped or
covered, should not be kept in refrigerated stores.
C. Storing Meats
1. Clean before storing by rinsing in running water.
2. Cut into desired style, wrap and freeze if not
used immediately after purchase.
3. Label if necessary, using masking tape or
indelible marking pen, before freezing.
4. When thawing meat, do not remove from
package and do not refreeze thawed meat.
5. Cured meats wrapped in plastic bags should be
refrigerated. Freezing is not necessary.
6. Left-over meats should be refrigerated until used
the following day.
D. Storing Fish and Seafoods
1. Clean fish first before slicing into desired style.
2. Package and label before storing in the refrigerator or
freezer.
3. Dried fish may be stored at room temperature properly
protected from insects and rodents.
4. Smoked fish should be refrigerated.
5. Crabs, clams, mussels and other mollusks should cooked
before refrigeration.
6. Shrimps may either be fresh or cooked before keeping in
refrigerated stores. Live shrimps are preferably cooked first,
while shrimps for guisado should be frozen fresh.
E. Storing Eggs and Dairy Products
1. In the absence of refrigeration, eggs may be stored at room temperature for about 7
days. Leftover egg yolks and egg whites should be kept in containers that will
prevent drying when kept under refrigeration.
2. Evaporated milk in unopened cans should be stored in a cool dry place. Opened cans
if not used immediately should be refrigerated. Otherwise, it will spoil after 36-48 hours.
3. Condensed milk keeps longer than evaporated milk because of its high sugar content.
4. To maintain maximum quality, cheeses should be well wrapped and refrigerated. The
softer and uncured varieties have a very short shelf life. Pasteurized and processed
packaged cheeses do not have to be refrigerated until they are opened. The hard
cheeses may be frozen if longer storage is needed, to maintain their moisture and
flavor.
F. Storing Fruits and Vegetables
1. Fruits and vegetables should be
washed and the decaying portions
removed before storing.
2. Vegetables should first be blanched
before freezing if to be kept for long
duration.
3. Root crops are stored at room
temperature.
G. Storing Staples
1. Rice should be stored preferably in sacks
and placed on a platform to prevent direct
floor contact.
2. Sugar should be stored in tightly covered
containers, preferably non-metallic.
3. The storage room for flour should be well
ventilated because storage temperature
humidity and length of storage affect baking
qualities. Flour also readily absorbs
objectionable odors.
H. Storing Fats and Oils
Deterioration of fats and oils is due
primarily to oxidation and
absorption of odors. To prevent this,
fats and oils should be stored in
closed containers that exclude air
and should be kept at low
temperatures to deter enzymatic or
bacterial action. Hydrogenated fats
have excellent keeping qualities.
I. Storing Canned Goods
1. The storeroom for canned goods should be well ventilated
and maintained at temperature of 60-70øF. Windows
should be screened and walls and floor should be rat proof.
2. Shelves should be at least 12" above the ground and 2"
away from the wall if in cartons.
3. These should be placed on shelves numbered for better
control and cross-stocked for better ventilation.
4. Canned goods should be marked for date of delivery and
the stock should be used according to the first in first out
principle Regularly inspect canned goods in storage to look
for signs of deterioration as well as leaks and swells.
