Food Storage – FIFO

POLICY:

Proper storage of food to minimize potential contamination is maintained at all times.

PROCEDURES:

1. All NOCAC sites will follow the first in, first out (FIFO) method of stock rotation.
   1. Record the date received on each can or individual box with a permanent marker
   2. Place the most recent purchases or oldest expiration date in the back of the shelf.
   3. Oldest food products are up front and used first.
   4. Do not use dented or damaged cans for food service.
2. Store dry food away from walls and at least six inches off the floor.
   1. This will make the area easier to clean and to check for pests.
3. Expired food will be sent to the NOCAC PATH Center.
   1. The Center Cook will ensure there is very little carry over thru the summer by reducing inventory of unopened food during the month of May.
4. The Center Cook will empty, clean and unplug freezers and refrigerators at the end of the school year.

Forms and Additional Guidance:

• Mealtime Memo – Safe Food Storage