1 © 2002 and 2006 province of british columbia foodsafe level 1 receiving and storing food unit 3...
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Receiving and Storing FoodReceiving and Storing Food
Unit 3 ─ Key Learning Points• Receiving and storing procedures
• Food and chemical storage
• Manual handling and safe storage
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Damaged and Spoiled FoodsDamaged and Spoiled Foods
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Unapproved SourcesUnapproved Sources
Unit 3
REAL CASE ─ RAW OYSTERSGuests who fell ill from Norovirus at a rugby match were promised premium oysters on the menu. Instead the caterer served banned raw imports. An ordering mix-up by the caterers is believed to have led to the mass poisoning.
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Proper Storage and ShelvingProper Storage and Shelving• Do not keep spoiled or
outdated food• Group like foods together• Ensure an adequate
amount of shelving• Do not overstock• Wrap cheese and store
away from food with odours
• Keep food 15 cm (6 in.) off the floor
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Proper Storage and ShelvingProper Storage and Shelving
• Store ready-to-eat food ─ such as raw vegetables and cooked meat ─ above uncooked food
• Use shelves that allow for air circulation
• Wrap foods
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Improper StorageImproper Storage
Unit 3
REAL CASE ─ IMPROPER STORAGEAfter sipping a mixed drink at a restaurant, a woman ended up in the hospital with a burning mouth and stomach, and severe bleeding. A dishwasher had handed the bartender a cleaner instead of the sugar she was looking for to rim the glass.
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Recommended Storage TimesRecommended Storage Times
• Refrigerated food (0° to 4°C / 32° to 40°F)– between 1-7 days depending on food
• Frozen food (-18°C / 0°F)– between 1-6 months depending on food
• Dry food (10 ° to 21°C / 50° to 70°F)– between 4 to 24 months depending on food
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Freezer TemperatureFreezer Temperature
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Damaged Dry GoodsDamaged Dry Goods
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Damaged Glass and CansDamaged Glass and Cans
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Selection of EquipmentSelection of Equipment
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Safe Lifting TechniquesSafe Lifting Techniques
• Use equipment• Keep the load close to body• Avoid stooped, twisted or obstructed lifts• Face the direction of the lift• Bend knees and lift with legs, not your
back
Unit 3
Continued
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Safe Lifting TechniquesSafe Lifting Techniques
Continued
• Limit lifts to the range between knee and shoulder height
• Use secure handles• Wear closed-toe, sturdy shoes with non-
slip soles• Share heavy loads with partner
Unit 3
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Safe Lifting DemonstrationSafe Lifting Demonstration
Unit 3