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rule of thumb

post #1 of 10
Thread Starter 
Can you please tell me the proper order in which foods are stored in a walk-in. I know raw foods ( proteins ) are on the bottom and then which order for foods going upward. Also, can you tell me how long can raw egg and potato be left out of refrigeration before contamination sets in?
post #2 of 10
all I really know is that food needs to be at 8 inches ( i think they may have raised this to 12) off the floor and meat needs to be as far to the back of the walk-in as possible. Are you talking about eggs and potatoes mixed together? cause you don't need to put potatoes into the walk-in they will be fine in dry storage. if a mix, well honestly they are contaminated the minute they are mixed and I wouldn't leave em out without cooking them for more then an hour max. I beleive it takes 2 hours for the bacteria to build up enough to place an off flavor on the food, but don't quote me on that.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 10
Law here states everything in fridge or not at least 6 inches off floor.

Raw protein bottom and dated in rear, Poultry raw bottom/ cooked on top dated>( Even gallon of mayo must be dated the day you open it. ) fruit and veges should be seperate , also dated away from poultry and meats. Cooked items in production hopefully wrapped and dated on other side of fridge. Other counties, states and local laws differ. There are places that you can't throw raw garbage away in dumpster,you have to cook it first. Yes there are some strange ones. In PB county I can't throw food in dumpster according to local health dept.,because homeless people may eat it and get sick.???? ONLY IN AMERICA!!!!!!!!!

PS Fish & seafood separate fridge on ice if possible pans changed daily.:D
CHEFED
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CHEFED
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post #4 of 10
The basic rule is that the higher the temperature a food needs to reach to be considered "safe", the lower on the shelf it goes.
Poultry needs to reach 165°, so it would go below ground meats, which would be below whole meats, etc.
The reason being the possibilty of cross contamination.
If your ground meat blood drips onto your chicken, and you cook your chicken properly, the bacteria in ground meat blood (e-coli) will be killed (or nullified).
Reverse that, and your chicken blood drips onto your ground meat, and the bacteria from the chicken blood (salmonella) will not be killed when you cook the ground meat, as you may not reach a high enough internal temperature to kill the chicken's bacteria.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 10
Thread Starter 
Where would cheese fall in order on shelving, above or beneath lettuce and vegg? All an any " cooked " foods are on top shelf? I'm trying to picture, like the food pyramid itself how to safely store food. How long can beaten, uncooked egg stay out of fridge before contamination?
post #6 of 10
After reading through your post history, I would say that you should invest your time in some training.
You went from running a small kitchen in a wine bar to running a fully eqipped functioning kitchen, yet you ask questions someone in that position should already know, like how to make soup, cold food storage, etc.
I'm not questioning your inate talent, or your managing skills, but you should look into some training, take a Servsafe (or equivelent) course, as many of us have.
In the meantime, consult your local health department.
They should give you all of the literature and information you require.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #7 of 10
Thread Starter 
You are correct on two things Jim and that is that I should go to the Town Hall and I ran a small kitchen in a gallery that had no stove / oven / fryer / etc. I had a panini machine and a microwave oven. Easy food prepared with supurb flavor and amazingly beautiful arrangement. No raw foods. I then did not go on to running a fully functoning kitchen. Just worked it and the chef had his demands. I have stated right from the begining that I am "just a cook " a foodie that happened into the biz. I believe I stated it all in my bio. If not, I must go back and rewrite it. I find I love the business and am getting information from various places. Sometimes (chuckle ) "Chefs" can be less than co-operative. So instead of ducking flying objects I wanted to go to work with the knowledge. Maybe when I find a chef that wants to pay $$$$ I will go on to educating myself the proper way - school. In the meantime I must learn the back *** way, school of hard knocks. I know now that making soup at home versus industrial soup (the quick way) are different unless the last Chef was leading me astray. I'm very thankful for any information I have been able to obtain from this forum. Sorry for the annoyance though.
post #8 of 10
Not annoying at all, and if I came across as dismissive, not my intent.
Maybe I misread your posts, so the possibility that I am off on the facts is there.
There is too much to cover regarding safety and sanitation in a thread, and i thought it would be easier for all to point you in a better direction.
Hopefully this was helpful.
I personally don't think you need extensive schooling, but a quick one-day course would do you immense good.
School of hard knocks is the route many of us chose.
The key to success in that path is working for the right people, and as many of them as possible.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #9 of 10
Ah, I see my error.
"working a fully functioning kitchen", not running.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #10 of 10
Thread Starter 

Going places

Cool. Sound advise. Thank you. Watch were I go with this new career !!
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