Lesson 20 – Packaging
20.1. Introduction
Storage conditions that facilitate sanitation in food include adequate refrigeration with
controlled moisture and temperature and a clean dry storage areas free from contaminants
such as dirt, bacteria, and vermin. Except from a few food items, food does not improve quality
while in storage. However, incorrect storage has the potential for causing serious problem.
Maintaining proper storage practices prevent spoilage and contamination. Adequate space for
storage of foods should be provided in location convenient for receiving of goods and
preparing the foods.
20.2. Proper Storage Practices
Perishable, potentially hazardous food must be kept out of the temperature danger
zone: 45°F to 140°F (7.22°C to 60°C). Foods should either be cooked immediately or
stored below the danger zone.
Processed foods and left-overs should be kept covered to prevent contamination from
things dropping on them. Avoid placing warm foods in the refrigerator. Food at its center
may retain enough heat spoil. Warm foods tend to raise the refrigerator temperature
and may cause other foods to spoil.
FIFO (First in, first out) is a practice where goods should be used in the order in which
they are received. Planned, systematic rotation of stocks ensures best use of supplies.
Foods received and inspected should be kept in clean wrappers or containers before
storage. This is done to prevent contamination. Reusing wrappers and other packaging
materials are not allowed.
Foods should be stored in areas designed for food storage only. Food items must have
a fixed location. It is not good to keep changing. Commodities should not be found in
several locations at one time because this is a possible cause of over purchasing,
inventory problems and spoilage.
20.3. Sanitation Requirements for Food Storage Areas
1. Refrigerated storage areas
This is a short term holding of perishable and potentially hazardous food items. A maximum
refrigerator air temperature of 45°F (7.22°C) or lower should be maintained and regularly
checked.
Storage temperatures for specific foods:
Meat and fish - 3°C
Milk and milk products - 5-7°C
Fruits and vegetables - 7-10°C
2. Frozen foods storage area
Storage freezers are designed to receive and keep frozen foods at a temperature not more
than -12°C. Storage freezers should not be used for freezing chilled foods.
3. Dry storage area
Dry foods must be kept dry in this storage area. There is a need to control moisture to
avoid microbial contamination. This area should be cool, well-ventilated, free from insects
and rodents, clean and orderly.
4. Labels
Uses:
To mark an article (a red label could indicate “use first”)
To classify
To describe
To date
To instruct
20.4. Shelf Life of Stored Food
Shelf life is the period between the manufacturer and the retail purchase of food production in
a state of satisfactory quality in terms of nutritional value, taste, texture and appearance.
Shelf stables – non-perishable at storage room temperature but could have various changes
because of their natural form.
Examples:
Fats – subject to oxidation and hydrolysis
Protein – breakdown
Sugar – “browning effect”
Perishable foods – must be held under refrigerated or freezing conditions if they are kept for
more than short periods. Most perishable foods will clearly show disagreeable evidence of
spoilage before they become a danger to health.
Maintaining Maximum Shelf Life of Food:
Demand freshness from suppliers
Purchase only what is needed
Check labels for special instructions
Extend perishables within 1-2 days only if it keeps well
Learn proper storage practices
Plan effective and efficient foodservice facilities wherein flow should be in a straight line
20.5. Storing Fruits and Vegetables
Fruits and vegetables must be:
Washed thoroughly with decaying parts removed before storing
Blanched before freezing if to be kept for long periods of time
Root crops are usually stored at room temperature
20.6. Storing Meats
Meats should be:
Cleaned before storage
Cut, wrapped and frozen if not used immediately
Before freezing, meats must be labelled when necessary
When thawing, package must not be removed
Do not immerse meat in water when thawing
Meat is thawed slowly at a temperature just above freezing
Thawed meats should not be re-frozen
Cured meats in plastic bags need refrigeration not freezing
20.7. Storing Fish and Shellfish
Fish and seafood must be:
Clean before slicing into desired style
Sliced fish are packaged and labelled before freezing
Dried fish may be stored at room temperature
Smoked fish must be refrigerated
Crabs, clams, mussels and other mollusks should be cooked before keeping in cold
storage
Shrimps may be either fresh or cooked before refrigerated
20.8. Storing Eggs and Dairy
Eggs may be:
Stored at room temperature for 7 days without refrigeration
Left-over egg yolks and egg whites should be kept in containers
Canned evaporated milk:
Must be stored in a cool dry place
Once opened, store in refrigerator or will spoil within 36-48 hours
Canned condensed milk:
Keeps longer than evaporated milk
Pasteurized, processed and packaged cheese:
Need not refrigeration until opened
Butter:
May be stored chilled or frozen
Must not be thawed at a fast rate
20.9. Characteristics of packaging materials:
1. Moisture proofed
2. Resistance to grease
3. Resistance to micro-organisms
4. Resistance to pests and rodents
5. Protection against light
6. Protection from odor retention and absorption
20.10. Common packaging materials for food
1. Wood – is the oldest material used for the manufacture of packaging. The good qualities of
wood are high stiffness, low weight and versatile construction options. Moisture sensitivity
is one of its limitations.
2. Glass – is made of sand (silica) with smaller amounts of lime and other materials. Glass is
a strong material, however, its weight need to be reduced for packaging purpose and it is
also brittle. Careful handling is a must.
3. Metals – used in packaging are steel, tin, aluminium. They have the highest absolute
performance in heat tolerance, physical strength, barriers, and stiffness.
4. Paper – represents the largest portion of the main materials used for packaging. However,
it is not moisture resistant which could limit its performance among many others.
5. Synthetic materials (plastics) – various types are produced to match packaging needs.
However, their main limitations are in barrier performance and heat tolerance.
Flexible type – includes waxed-lined, aluminium-lined, cellophane, saran wrap
Rigid packaging materials – aerosol sprays, plastic boxes
Native non-conventional materials – banana and coconut leaves, coconut shell
20.11. Time/Temperature Control
Some foods grow bacteria more easily and quickly than other foods. These foods are known
as time/temperature control for safety (TCS) foods because they require certain time and
temperature controls to prevent unsafe bacteria growth. These foods are sometimes called
potentially hazardous foods (PHFs) because they become hazardous if their bacteria growth is
not controlled.
Recognizing TCS foods and knowing how to properly handle them is an important factor of
food safety. This article walks through all the basics of TCS foods to help you learn more about
them and know how to keep your customers or guests safe. Recognizing TCS foods and
knowing how to properly handle them is an important responsibility for both food
managers and food handlers.
20.11.1. The Most Common TCS Foods
Meat products
Eggs
Fish and shellfish
Dairy
Cream or custard
Cooked vegetables
Potato dishes
Protein-rich plants
Raw sprouts
Cut leafy greens
Cut garlic in oil
Sliced melons and tomatoes
20.11.2. Temperature Danger Zone
To prevent dangerous growth, TCS foods are kept out of the temperature danger zone or
moved through it quickly. Food temperatures are controlled with freezing, refrigeration, or
holding. Food is refrigerated or frozen until it is prepared for service. If needed, cooked TCS
foods can be safely cooled for later use by using the two-step cooling method. Ready-to-eat
TCS dishes can be hot held above 135° or cold held below 41° Fahrenheit (57.22°-5°C).
There are times when TCS foods will pass through the temperature danger zone, such as
warming and cooling. In order to keep foods safe, do your best to minimize the time food
spends in the temperature danger zone.
20.11.3. Conditions Suitable for Pathogen Growth:
There are sufficient nutrients available that promote the
F Food growth of microorganisms. Protein-rich foods, such as
meat, milk, eggs and fish are most susceptible.
Foodborne pathogens require a slightly acidic pH level of
4.6-7.5, while they thrive in conditions with a pH of 6.6-
A Acidity 7.5. The United States Food and Drug Administration's
(FDA) regulations for acid/acidified foods require that the
food be brought to pH 4.5 or below.
Food should be removed from "the danger zone" (see
below) within two-four hours, either by cooling or heating.
T Time
While most guidelines state two hours, a few indicate four
hours is still safe.
Food-borne pathogens grow best in temperatures
between 41 to 135 °F (5 to 57 °C), a range referred to as
T Temperature the temperature danger zone (TDZ). They thrive in
temperatures that are between 70 to 104 °F (21 to 40 °C).
[3]
Almost all foodborne pathogens are aerobic, that is
requiring oxygen to grow. Some pathogens, such
O Oxygen
as Clostridium botulinum, the source of botulism, are
anaerobic.
Water is essential for the growth of foodborne
pathogens, water activity (aw) is a measure of the water
available for use and is measured on a scale of 0 to 1.0.
M Moisture
Foodborne pathogens grow best in foods that have
aw between 0.95 and 1.0. FDA regulations for canned
foods require aw of 0.85 or below.
