Q: Why does it matter how I store products in my restaurant?
A: Storing food properly assists in the prevention of contamination. You don't want to store food in a manner that would result in a customer getting ill. The good thing is that there are rules in place to help you comply. Use the "first in, first out" rule meaning that foods should be used in the order they are received. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Label and date food items and place the new behind the old on your storage shelves.
Food storage areas should also be well ventilated, free of dampness, and free of pests, bugs, and rodents. Food cannot be stored in toilet rooms, locker/dressing rooms, refuse/trash areas, mechanical rooms, and under exposed pipes and/or utility lines. Products must be stored on shelves or platforms that are a minimum six (6) inches from the floor, to ensure adequate cleaning of the storage area floor, as you don't want mop water contaminating your food.
Q: How do I contact the Health Department?
A: For more information on restaurant inspections, restaurant licensing, or food safety in general, please contact Saint Louis County Department of Health at 314-615-8900 or food.doh@stlouisco.com |
