Clean certification in the Food Storage Inventory effortlessly

Aug 6th, 2022
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How to Clean certification in the Food Storage Inventory

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hello hello everybody welcome back to my channel todays video is a samsol plus we are going to be cleaning out the deep freeze freezers pantry bridge all that good stuff im going to go through inventory im going to go through my stock room with you guys i have a ton of new subscribers on here which thank you for that but i thought i would kind of do a recap of how i keep my stuff organized how i stock up and all that good stuff so we went to sams club we spent a hundred and eighty dollars and eighty-seven cents we did have sister supergirls on our cart and somehow she skipped them checking them out um and it was busy we werent gonna like wait so we just gave them to the guy leaving because you know they didnt scan when you leave and so its all right because i just picked some up at kroger so itll be okay other than that um like i said we spent 180 so let me get you turned around and ill share what we got [Music] okay so here is everything that we picked up at sams club we sta

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Use an appliance thermometer to be sure the temperature is consistently 40 F or below and the freezer temperature is 0 F or below. Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 F.
The storage area needs to be dry, cool, well-lit, ventilated and vermin-proof. 3. Foods must be protected from exposure to moisture and direct sunlight.
Summary Keep high-risk food at 5 C or below or above 60 C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products. Take special care with high-risk foods.
Store dry foods at 50F for maximum shelf life. However, 70F is adequate for dry storage of most products. Place a thermometer on the wall in the dry storage area. Check the temperature of the storeroom daily.
FIFO is first in first out and simply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first. This system allows you to find your food quicker and use them more efficiently.
Food grade means that the material is either safe for human consumption or it is okay to come into direct contact with food products.

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