KEY RECEIVING TIPS:
            • Check the quality of the produce when it is delivered.
                • Move the produce to the correct storage area as quickly as possible.
                • Use FIFO (first in, first out) and rotate produce.

KEY STORAGE TIPS - ETHYLENE SENSITIVITY:
Some fruits and vegetables produce ethylene gas. Ethylene gas can cause premature ripening of some items and will ruin others. It is best to store ethylene-producing produce away from ethylene sensitive produce.

Produce that produces ethylene includes:
          • Apples
                • Bananas (ripening)
                • Cantaloupe and honeydew melons
                • Pears
                • Tomatoes

Produce that is sensitive to ethylene includes:
        • Bananas (unripe)
                • Broccoli
                • Cabbage
                • Carrots
                • Cucumbers
                • Lettuce
                • Peppers
                • Squash
                • Watermelon

HOW TO CORRECTLY CRISPEN PRODUCE:
There are 3 steps for keeping vegetables fresh, moist and high quality.

Step #1
                • Remove all yellow, heavily wilted and discoloured parts.
                • Do NOT trim the roots on radishes, carrots, green onions or spinach.
                • Do NOT remove leaves or stalks from the base of the celery or lettuce or cabbage.

Step #2
                • Soak the vegetable in tepid water (70-90°F) for 2-4 minutes.
                • Iceberg lettuce should be placed core down in a tray or sink with about 2” of warm water.             Do not soak the lettuce.

Step #3
            • Shake off or drain all water and place in clean plastic bags or containers with small holes for        drainage.
                • Pack vegetables loosely.
                • Place in the cooler for a minimum of 6 hours.

USING PRE-CUT PROCESSED PRODUCE:
Pre-cut produce can save time and storage space, and provide a consistent product at all times.
To improve shelf life, use the following guidelines:
                • Move products directly to the cooler.
                • Maintain FIFO (“first in, first out”) rotation.
                • Maintain a temperature of 34-36°F.
                • After opening, remove air and reseal remaining product in the original bag. Refrigerate   immediately.
                • Avoid damaging the bags. Any pinhole or cut will result in too much oxygen and             discoloration will occur.

To crispen processed product:
        • Open bag.
                • Run tepid (70-90°F) water into bag to cover product. Close bag.
                • Let set approximately 2-4 minutes.
                • Cut bottom of bag and drain water.
                • Return product to cooler to chill.

MEATS: COOKING & SERVING

INTRODUCTION TO COOKING METHODS:
There are many ways to cook meat, fish and poultry.
It is very important to use the correct cooking method for different cuts of meat.
Cooking methods use either dry or moist heat

PURCHASING BEEF
            • Fresh beef (not vacuum-packed) is bright cherry red and will be firm and elastic to the touch.
                • Vacuum-packaged beef will be dark red, even slightly purplish.
                • Make sure the beef arrives sealed, if the seal is broken, reject the meat
                • Vacuum-packaged beef may have an unusual odour because of no oxygen. The odor will            disappear in 15-30 minutes after opening.

STORING BEEF
            • Beef should be stored between 28-32°F.
                • Beef will absorb odours.
                • Unopened vacuum-packaged meat has a 21-day storage life in the refrigerator, once open the     storage life is 2-3 days.
                • Frozen beef may be stored for 6 months at 0°F.
                • Thaw beef in the refrigerator for 15-24 hours before using

TIPS FOR HANDLING GROUND BEEF:
            • Use ground beef within 2 days of receipt or freeze for up to 4 months.
                • Do not over mix ground beef - the texture will become firm and compact.

FACTORS TO CONSIDER WHEN CHOOSING A COOKING METHOD:
            • Fat/moisture
                • Connective tissue
                • Texture
                • Cut of meat
                • What type of meat
                • The relationship between time and temperature

AFTER COOKING
            • Allow the meat to rest for 20-30 minutes.
                • If serving immediately, slice the meat, hold at or above 140°F.

FOOD SAFETY TIPS FOR PROPERLY HANDLING MEAT, FISH & POULTRY:
            • Eliminate the possibility of cross-contamination.
                • Store raw meat, fish and poultry below ready-to-eat and cooked foods.
                • Store poultry on the lowest shelf.
                • Use separate cutting boards for meat, fish, poultry and cooked products.
                • Wash, rinse and sanitize cutting boards, knives and other utensils between use.
                • Practice good personal hygiene, especially hand washing at all times.

FOOD STORAGE & TIME GUIDELINES

FOOD IS STORED IN A VARIETY OF LOCATIONS
Cleaning and chemical storage
                • Cleaning supplies and chemicals should be stored away from food.
                • Keep supplies and chemicals in their original containers.
                • If supplies and chemicals are not in their original containers, clearly label.

Dry storage
            • Storerooms should be cool, dry, clean, well lighted and well ventilated.
                • Food items must be kept off the floor.
                • Food items should be kept in containers that cannot be damaged by water or a possible pest        infestation.

Frozen storage
            • Freezers keep food at 0°F or below.
                • Freezers are never intended to cool food.
                • Freezers should not be overloaded.

Refrigerated storage
            • Refrigerators are used for short-term holding at 41°F or below.
                • Food must be stored correctly to minimize the possibility of food borne illness and cross-               contamination.
                • Refrigerated storage temperatures vary from product to product.

Blast chill refrigeration
            • Blast chillers are used to quickly cool foods to below 41°F.

Deep chill refrigeration
            • Deep chill refrigeration keeps food at a colder temperature. This may extend the shelf life of        the food items.

ALWAYS FOLLOW THESE GENERAL STORAGE GUIDELINES:
            • Store food and supplies in their specific designated areas.
                • Keep storage areas clean and dry.
                • Keep potentially hazardous foods (PHF) out of the Temperature Danger Zone (41°F to 140°F).
                • Use first in, first out (FIFO) when storing food.
                • Food should be dated when it is received and prepared.
                • Label food with its expiration date.
                • If there is any question about a product’s storage or expiration, discard it.

REFRIGERATION STORAGE GUIDELINES:
            • Use open shelving - this improves air circulation.
                • Monitor food temperatures and the temperature of the refrigerator.
                • To hold food at 41°F or less, the refrigerator temperature must be 38°F.
                • Do not overload the refrigerator.
                • Store raw products (meat, poultry and fish) separately from (or below) cooked or ready-to-           eat foods.
                • Monitor the temperature of the refrigerator. Create a temperature chart and post by each              refrigerator. Temperatures should be recorded each morning and evening.

FREEZER STORAGE GUIDELINES:
            • Place frozen food in the freezer as soon as received and inspected.
                • Use FIFO.
                • Store food in the original container or tightly wrap to prevent freezer damage.
                • Keep the freezer at 0°F or below.
                • Monitor the temperature of the freezer.

DRY STORAGE GUIDELINES:
            • Store food at least 6 inches off the floor and away from walls.
                • Store food in the original packages or in containers that prevent product damage.
                • Keep the storeroom clean.

SUMMARY:
            • Food and supplies must be stored correctly.
                • Food must be rotated, using FIFO.
                • Monitoring of refrigerator and freezer temperatures (and products) is an important part of            correct storage.
                • Foods should be labelled with their preparation and expiration dates.
                • Cleaning supplies must be clearly labelled.
                • Keep cleaning supplies and food separated.

KEY STORAGE TIPS - ODOR SENSITIVITY:
Some fruits and vegetables produce odour while some will absorb odour. You should always store these separately.

PROPER STORAGE:

INCREASING MEAT FLAVOR

Other food safety guidelines

TO MAINTAIN FOOD QUALITY AND PREVENT FOODBORNE ILLNESS, FOOD SHOULD BE STORED FOR A LIMITED AMOUNT OF TIME