Misrak Polytechnic College

Hotel and Tourism

Culinary Art
Level -I

Module Title: Transporting and Storing Food

By: Endeg B.
June, 2024
 Learning Objective of the Module

Take delivery of supplies

Identify appropriate food transportation
Transport food safely and hygienically
Store food safely and hygienically
 Unit Descriptor

This unit describes the performance outcomes, skills

and knowledge required to transport food from a
food preparation area to another location.
It also deals with holding or storage on its arrival.
The unit applies to all catering operations but is
particularly relevant to external catering and events.
This unit must be assessed after the following
prerequisite units:
 Implement food safety procedures
 Follow workplace hygiene procedures
 Elements

1 Identify appropriate food transportation.

2 Transport food safely and hygienically.

3 Store food safely and hygienically.

 FOOD SAFETY
Who has had food poisoning?
 FOOD SAFETY – WHAT’S
INVOLVED?

 Prevention of Cross Contamination

 Temperature Control
 Time Control
 Personal Hygiene
 Cleaning
 Pest Control
 Maintenance of Premises
COST OF POOR FOOD SAFETY
 Disciplinary / redundancy
 Poor staff morale / high staff turnover
 Food poisoning or death
 Food contamination and wastage
 Legal action/closure by EHO
 Compensation claims
 Pest infestations
 Bad publicity
 Loss of profit - jobs!!
 BENEFITS OF GOOD FOOD
SAFETY
 Safe food
 Reduced wastage
 Compliance with the law
 Customer satisfaction
 Good publicity
 Staff morale
 Increased profits -
job security
 Hazards that can contaminate food

Food can be contaminated by the following three main hazard

types:

 Physical hazards (foreign objects) – metal, wood, glass,

plastic, etc.
 Chemical hazards – bleach, caustic soda, detergents,
pesticides, etc.
 Microbiological – bacteria, viruses, moulds and parasites.

Food that is contaminated with any of these hazards is unsafe

and unsuitable to eat.
 Bacterial food poisoning
Bacteria(more than 65% cause for food
poisoning) are single-celled living micro-organisms.

To survive and multiply, bacteria need:

 Water.
 Food.
 Correct temperatures.
 Time.
 Most, but not all, need oxygen.

Under these conditions, bacteria will multiply by dividing

in two every 10-20 minutes. After 6 hours, 1 bacterium
can multiply into 262,144 bacteria, more than enough to
cause food poisoning.
 How does bacteria enter a food premises

Food poisoning bacteria come from five main sources:

Food handlers (especially their hands).

Raw foods, such as meat, poultry, shellfish and
vegetables.
Pests and animals.
Air and dust.
Dirt and food waste.
 SAFE FOOD HANDLING

Preparing food in a safe manner.

Serving food in a safe manner
Stopping the spread of bacteria through cross
contamination
Routines to follow and habits to avoid.
Presenting food in a hygienic and appetising way.
Why
Protects people from getting sick.
Protects your businesses reputation with customers.
Protects your job.
Handling food properly and safely is essential to
preventing food borne illness.

 The handling of food can take place during;

 Purchase
 Receipt
 Storage
 Preparation
 Cooking
 Cooling
 Hot holding
 Re-heating
 Transporting
 Serving
FOOD SUPPLY AND STORAGE
 Handle and store food
according to enterprise
guidelines Slid
e 16

There are three storage options for food:

Dry goods storage

Refrigerated goods storage

Frozen goods storage

 Handle and store food
according to enterprise
guidelines Slid
e 17

Basic food storage requirements:

Use food grade storage equipment

Cover food

Rotate stock

Keep areas clean

Never store food on the floor

Prevent pest infestation

‘Beverages’ are ‘food’.

The catering facility must be supplied by safe and
available food, as well as good quality drinking
water, nutrition, hygienic conditions and appropriate
amounts that adequately cover the needs of
guests;

Food should be clean, sound, free of deterioration

and adulteration and safe for human consumption.
The first step in food processing is the receipt
of the same, which by a quick but thorough
inspection should ensure that the characteristics of
color, smell, taste, texture and appearance are
appropriate for each type of food.

It is also necessary to observe the terms of

packaging, the expiration date and any visible
contamination vermin/pests as insect trails or
excreta.
 The general considerations while storing foods:

1. A closed, dry and ventilated, with a door accessible

to vehicles discharge and away from all pollution and
landfills tape and backwaters.
2. The walls and floors should be easy to clean and in
good condition.
3. Food should be accommodated on a first come,
following the criteria FIFO (first in, first out) taking
into account the expiration date.
4. Containers and packaging in which food is stored
must be clean, sealed and in good condition.
5. Accommodate food pallets or shelves to avoid the
contact of the product with floors and walls.
6. Food should not be stored at the floor, including
the floor of the kitchen and the room cooling and
freezing. The storage of food should be at least 15cm
(6 inches) above the deck.
 STORAGE OF FRESH FOOD

Most fresh foods such as meats, dairy products, fruits

and vegetables cannot be maintained for more than 1 or 2
days at room temperature, so it is suggested:
1. Store fruits and vegetables in cool, clean and dark to
prevent early aging.
2. Keep out of contact with the floor, dust and insects.
3. Save it clean and covered.
4. Wrap and separate those that have strong odors.
5. A cooler, will allowing preserve food for a period of
greater time at room temperature, especially in warm
climates.
- Besides the advantage of cooling and freezing technique
for decrease the growth of microorganisms
 RECOMMENDATIONS FOR COLD FOOD
STORAGE

Fruits and vegetables should be stored in clean place,

at a temperature between 7° and 12° C.
The sliced or chopped fruit, should be stored in
closed containers be placed in the refrigerator,
unless used for immediate consumption.
The cut vegetables (e.g., sticks, celery, carrot,
potatoes and tofu cut) can be immersed in ice or
water from potable water sources, but should be
stored in the refrigerator until consumption.
Recommended refrigerated dairy products at a
temperature of 7 ° C or less to reduce the
multiplication of microorganisms.
The meat must be cooled to a temperature at or
below 7 ° C or frozen to minus 18 ° C.
All stored food should be covered or protected.
Raw foods are stored in the bottom and cooked on
top to avoid being contaminated by runoff from the
raw.
Keep the refrigerator temperature to 4.4 ° C (40 °
F) or below and the freezer temperature to -17.7 ° C
(0 ° F) or below.
Raw meat, poultry meat and seafood should be
stored in a covered container with a drip tray
when being cooled to prevent cross contamination
caused by fluid drainage.
Inspect fresh supplies every day.
Ripe fruits and vegetables should be used as soon as
possible.
Perishable products such as milk, cheese and other
must be visible due date.
Products discolored, poorly shaped or states, or of
questionable quality, including those with odors,
should be removed immediately.
 DRY FOOD PRODUCT

All powdered foods, canned beans should be stored

on shelves, cabinets or on pallets that are in dry,
clean and well ventilated.
The food grains and powder should be stored in their
original containers or in glass or plastic bottles
tightly closed and labeled.
Canned goods were stacked on shelves or pallets
be careful not too high to prevent breakage or
crushing.
Storing canned goods, should be in a cool, clean and
dry (if possible about 10 ° C (50 ° F).
Inspect canned goods monthly. If you are past the
expiration date, packaging products with dented,
leaking, bulging or rusted cans dispose of them for
disposal.
Unused portions of canned products should never be
re-stored in their original containers. They should be
placed in suitable, closed and stored in the freezer or
refrigerator, as appropriate.
 STORAGE OF CHEMICALS AND CLEANING

All cleaning chemicals and insecticides, rodenticides,

thinner or gasoline, should be stored in a different
place of food and be covered, labeled and clearly
identified in their original containers.
Bad Practices

30
30
Bad Practices

31
Storage food properly ?
32
Storage food properly

33
Food Transportation
 Transporting food

When you are transporting food, you need to

consider two main food safety issues:
Keeping the food protected from contamination and,
If the food is potentially hazardous, keeping it cold
(5°C or colder) or hot (60°C or hotter).
 Protecting food from contamination

• It is important to protect food from contamination by

keeping it covered at all times. You can achieve this by
using containers with lids or by applying plastic film over
containers.
• Materials used to cover food should be suitable for
food contact, to ensure that they do not contain any
chemicals that could leach into the food. Aluminium
foil, plastic film and clean paper may be used, and food
should be completely covered.
• Packaged products should not need additional covering.
• Previously used materials and newspaper may
contaminate food and should not be used.
 Temperature control

• When potentially hazardous foods are transported

they should be kept cold (5°C or colder) or hot (60°C
or hotter) during the journey. Alternatively, you
could use time, rather than temperature, to keep the
food safe while it is being transported.
• If the journey is short, insulated containers may keep
the food cold. If the journey is longer, you may need
to use ice bricks to keep food cold and heat packs to
keep food hot.
Transport considerations
• Containers of cool food should be placed in the coolest part of the
vehicle.
• If the inside of the vehicle is air-conditioned, cold food may be
transported better.
• Vehicles should be clean. If the vehicle is normally used for carrying pets
or dirty equipment, the food carrying area should be thoroughly cleaned
or lined to prevent any contamination.
• The journey should be properly planned and should be kept as short as
possible.
• When collecting ingredients, cold foods should be collected last and
immediately placed in insulated containers or cool bags for transporting
to the preparation facility.
• When taking prepared foods to a venue, pack the food into insulated
boxes as your last job.
• When you arrive at the venue, make it your first job to unload any hot or
cold food and place it in temperature-controlled equipment.
 Food Transportation Safety Hazard

Improper refrigeration or temperature control of

food products (temperature abuse),
intentional (abuse or violation of practices by
drivers, i.e., turning off refrigeration units) or
unintentional (due to improper holding practices
or shortages of appropriate shipping containers or
vessels, etc.)
Improper management of transportation units or
storage facilities to preclude cross-contamination,
including improper sanitation,
Improper packing of transportation units or storage
facilities, including incorrect use of packing materials
Improper loading/ unloading practices, conditions, or
equipment, including improper sanitation of loading
equipment
Lack of security for transportation units or storage
facilities
Poor pest control in transportation units or storage
facilities
Lack of driver/employee training and/or
supervisor/manager/owner knowledge of food safety
and/or security
Poor transportation unit design and construction
Inadequate preventive maintenance for
transportation units or storage facilities
Poor employee hygiene
Inadequate policies for the safe and/or secure
transport or storage of foods
Improper handling and tracking of rejected loads
and salvaged, reworked, and returned products or
products destined for disposal
Improper holding practices for food products
awaiting shipment or inspection, including
unattended product, delayed holding of product,
 High-risk foods across all modes of
transportation included:

 Fresh produce (including all whole, raw, uncut, non-

refrigerated fruits and vegetables, i.e., fresh, field-packed or bulk,
fresh loads or bulk, fresh for processing);

 Refrigerated raw and ready-to-eat (RTE) foods, (i.e., dairy

products, prepared foods, deli items, raw ingredients, fresh-cut
produce);
 Frozen foods (i.e., frozen fruits and vegetables, entrees, meat,
seafood, par-baked goods, ice);

 Raw meat and poultry (i.e., carcasses and primal cuts, ice-
packed chicken, frozen, bulk raw meat ingredients, rendering
material, etc.);

 Eggs and egg products (pasteurized and unpasteurized); and

 Raw seafood.
 Preventive Controls for Food
Transportation Safety Hazards

Appropriate packaging/packing of food products and

transportation units (i.e., good quality pallets,
correct use of packing materials)
Proper use of refrigeration equipment
Thermal insulated blankets over refrigerated/frozen
items
Temperature monitoring/recording devices
Appropriate loading/unloading procedures for
transportation units
Use of appropriate transportation vehicles (i.e., dedicated
vehicles when necessary)
Physical security measures for facilities and
transportation units (cargo locks, seals, etc.)
Security checks and records of transporters
Use of tracking technologies (i.e., satellite (GPS) or radio
frequency identification)
Appropriate documentation accompanying each load
(i.e., tanker wash record, seal numbers, temperature
readings, time in transit and time on docks, etc.)
Vendor or food transporter certification programs
Sanitation/Maintenance of transportation units,
storage facilities, and/or containers
Sanitation/Maintenance of loading/unloading
equipment
Proper disposal of wastewater
Employee awareness and training
Pest control programs
Good communication between service providers,
transporter and receiver
HACCP or other management systems
Third party audits of systems /policies/procedures
Availability of handwashing/hygienic devices
Proper labeling and/or signage and/or transporter
instructions
Management review of records
 Conclusion

It is essential that food handlers have the required

skills and knowledge of food safety and food handling
controls to minimise the risk of food poisoning.

As a food handler, it is your responsibility to ensure

that food for your customers is safe and suitable to eat.
The END