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Home My WebLink Aboutbocc.con.031.1978 ..�.� �. _ ___ _ ::�x� .,, . ' �: , . . _ ` i:";i1;,.C1 ft�i; ..i{ `il� �:iJ.�. i�i:U'?;i;�1i101t ,,.,�,.,,..-- -• • ,� LLT4'Et�v � '_, . '±� „F'.' �;', f'lUR111i�:EST COLORADO COUh'CII. OF GOVE(?I�lFiEl'!TS �"' niao i�i;�Y -1 1978 ,; v�; nsi��r� vn��r_v iiosrirn� =�` s� ��.:.;��:�.4._:;, c;��..,�aeo 31 �7g� r.UUNCIL OF GOVER�MEN7'S �' ?�: �1 ,� t � I t� �� b:� x This AgreemenC is entered ini:a this ��"" day of .�cJ , 197F3, ��.: . r.�^; � b and bet��een the Northi•iest Colorado Cuuncil of Governments, havin its office at �� .,�; Y 9 �'�; ,�;. , �'� P.O. Box 739, Toem of Prisco, hei•einafter designated as the "Sponsor," and Aspen � Valley Hcspital, tvith princ�ipai uffices at 200 CasCle C.reek Road, Town of Aspen, ; - _ hereinaf+•er desigrate�� as the "5upplier." ; �s In considerai:ion oF the mutual promises and covenants contained herein, the i Supriier and the Sponsor agree as Follo�vs: � . . � 1. The Supplier shall prepare food in bulk forminL-he kitchen located at ' ; � 200 Castle Creek Road, and delive�-ed to Che Sporisor's representative for delivery to the ' Senior Nutrition Project on �e-v�.� of each saeek not to exceed � meals./`�r Changes in 1:his number may be made upon 15 days �aritten notice fl•om the S�onsor. ( ' 2. The Sponsor shall pay the Supplier Lhe amount of $2.00 for each meal. �g� ; . I" . Invoices for pa�nnent shall be received in the Sponsor's office by the twentieth day of � � �each month. Payment o-�ill be mailed to i;he Supplier on the first a�orking day of the . � month. It is understood that the Council meets oiily once a month to appr•ove payments, ' � � and if invoices are not received by the specified day, that approval cannot be given I " until the following month. � " 3. The Supplier shall provide the Sponsor with copies of inenus for a calendar � . f; month three weeks in advance of using the menus, and shall supply all raw food necessary ; � . � for the operation of the Senior Nutrition Project. U.S.D.A, coinmodities made available ; � ' to the Title VII Program will be utilized by the Supplier to the best of its ability i ' and will receive, store, and inventory (monthly) Lhese goods according to U.S.D.A. '�- a � commodity regulations (see Exhibit B, attached). All records of receipt and use of ' commodity items will be kept on file for three years. The dollar value of the commodities . ` � _ ; �� received during any month will be'deducted from the invoice for payment of ineats for � � �: �C i �� that month. , � � ; �� 4. Meals will be re ared accordin to the Title VII re uirements (see Item 1, � f�� P P 9 9 ,!� , .,-,. , Exhibit A, attached). The Supplier will keep records of the number of ineals delivered ! ; ��s.. ' and costs of the service to Title VII. The Supplier shall employ such qualified per- �' �" sonnel as are required to prepare the .meals. . . � :� 5. The Aspen Site Manager will provide meal count information to the Supplier � ! �� .. . so adequate preparation is made. Change;in "count" shall be given to the food service j � . :. . . . i personnel 24 hours before the meal is served. . • . ,, �: ,� s �,1 . :�� . _ : : t; i . . ___ _ _.. , . ,. �� i;:'•;:•'x!:::�t.xi;:. :,a.. _. ..�....�._ __ -w�,., ` + ' 45' :�.��-�-�,;� - . 'y'; �. ._.�._ , �, . _ �r, 6. It is undersi:ood that the Supplier is duly licensed by the State of �`� > -� � � ; . ' ` Colorado and the premises are inspected pei°iodically by the Pitkin CounCy Environ- 'z� menCal Heatth Uepartuient. , � . °4�;, ' 7. It is he�•eby agi-eed by the Supplier and the Sponsor. that the insurance I� ; { carried by the Supplier• includes coverage for any harm incurred and caused by food- , ,: , boi�ne diseases for all recipients of the projeci:. '� . ° ' . Ei. The Sponsor or• its representatives, having the responsibility to ensure � 'i compliance with P.L. 92-25&, sha1T reserve the right to visit the overall food service • �� # ;; . operaions in order to assure such compliance. ,_,,./ � '. '/ � � � This Agreement shall be effective as of �� Y u. 1978; and shall �L � ", be in force with respect to meals prepared during the period convnencing on the effective � date and ending ��j,�uf„e,��,,��" > 1978, r�n�ck��=i-��-s�us-h-ac�cli�.-' � cri-eds'� - ;� �a�--t-t;�q��^�� ^��-tla�&, � rr Nowever> eii:her party may at any time � � during the life of this Agreement or any extension thereof, terminate this Agreement " if the terms and conditions thereof are not fully complied withy by �� ; �� 30 �� i, giving (.�-) days of notice in �vriting o�F its intention to do so. All notices _,/ ��l/ ; ; �, to the Sponsor shall be addressed to it at P.O. 6ox 739, Frisco, Coloi�ado 80443; and . .: ` "'� all notices to the Supplier shall be addressed to it at P.O. Qox � , Aspen, Colorado ; , � I :i 81611. � ' �I.;, : I �� FOR TIiE SPONSOR: FOR THE SUPPLI R: `D ' �:; � � � � BY O;�/<—�"`- ��^��:�q`/ BY' � Pitkin County Board of Commissioners spen Va ley Hosp�ta r ' � � `: BY: L// �5��'I^v�-'-y, � � � �. Northwest Colorado Council of Governments {� ,�: . ' � �,• _ . . ! � � . . i � . , :�, • . . . � w . ; - ��_� �i . • . i � : .� �;�. �� . . . . , �: . . � . � " . . • . . � � � � . ��j; ' . � . � - . . . .. . 1 ': . i . � � , � ' - ' � i �� . . . ' . . ' �3 { .. .�a�y:��'�i,?_a�' . . . . . . . __.� �`� '�"� _ ' 1 - ,rr- .. .. . . . � . . lj .� '1i' � 1' .. /. � . !� .,��, EXHIBIT A ! {�:'-: �± Title VII Nutrition Program Requirements � " �ot� - The special needs of the elderly must be considered in a1.I menu planning, fbod selection, and meal preparation. ; Meal service should be designed so that hot food is available for at least one- , t ' � half hour after servtng time begins to enable individuals who may not arrive ' f � at a specific time to participate in the hot meal. p.�-, i ; In conformaace with the Department of Social Services Guidelines, the hot food � at the time of serving will not be less than 140° Fahrenheit;.frozen foods, }` . 32°; and cold foods, 45°. • 1r,� Y.N Menus must be planned for a minimum of four weeks, certified in writing by the project, and seebmitted to the State agency for review at least two weeks prior to the initial use of the menu. Menus must be p;epared on menu forms prepared by the State agency. - .J, All certified menus must be posted in a conspicuous location at each place of � ' ' food preparation. The certified menus must be adhered to subject to seasonal � availability of food items. � � d The food items within the meat, vegetable and fruit, and dessert groups must. „ ` � be different for the same days of each week, thus providing a variety of food � '� and nutrients. f; � ,� Project menus must follow the meaZ pattern set forth below. Each group, or �' its alternate, makes a specia2 contribuCion toward the objective of providing ? � `! at least one balanced meal daily. �* ��'{�i - - �� ;�; 1. Meat or meat alternate group x�. _ ��, �� c� Three ounces cooked edible portion of ineat, fish, fowl, luncheon ``r� �„ ', � meats, eggs, or cheese. Meat alternates may be used occasionally ' �� i � j for variety and may include cooked dried beans or peas, nuts, � ' or nut-butter (peanut butter and others}. � , . . � �� 2. Vegetables and frait group � �� ' � � „� TM, � 1t�o !� cup servings. All vegetables and fu11 streagth vegetable. r"' � � � juices, all fruits and full strengtl� fruit juices. �Z" i i �: i . ;. � Note: Rice, spaghetti, macaroni and noodles are not vegetables. 1 See 3 below: Fruit used as a dessert should not be counted I� � � � toward the suggested two servings oE vegetables,and fruits. �i,,j � 3. Bread or bread altetnate group -- i � : �� .. One serving. Enriched or whole-grain bread, biscuits, muffins, �' ;.� )I, rolls, sandwich buns, cornbread and other hot breads. Y.: I ' ' . , - . �{ Bread alternates may include enriched or whole-grain cereals .°�`%!' oi cereal products such as spaghetti, macaroni, dumplings, pan- ''1 ' �s cakes, and waffles. �; �i - � = +1 Where available, the following additional variations may be sub- �?: _ stitu[ed for the bread .requirements: ufi, tanniers, yams, plain- . ` tains, and sweeC potatoes. ' �- ! • 4. Butter or fortified margarine ; • i One teaspoon • (µ'�_<_' . C:.:.:.,�'!,#;5;:�: :':'�,.' . l . 4. _ . . ._.__ _....__. .___ ._.r.rrr�.� . ..,��.... .. =t.�.i;.;yz;rr, _ ��;=+::'::.:7� . W .r : —-- --- _ : . � �.. . ,, �n� . • . . .. . . � . - . � 1i�� i-�. 1$ ... ' . .. . . � � � � . . . . . . . . . � t� ��.� ' . . . . . � � � . , ; � . '. . � . . . � � � : .) . . . � ' . . . . ' `. f ' 5. Dessert group , �� _ One � cup serving. All fruit, full strength fruit juices, and . simple desserts such as puddings, gelatin desserts, ice cream, ' ice milk and sherbert; cake, pie, cookies, and similar foads are also included. Note: Cakes, cookies, and pie crusts made with enriched or whole- �� grain flour or meal are more nutritious than those made with � unenriched flour or meal. ` � , �' 6. Milk group � One-half pint. ForEified whole, skim, or low fat milk, flavored ' �I� whole or fortified milk, buttermilk, and cheese. ��' ;fi • , 7. Optional beverages . � . �; ' Coffee, tea, decaffeinated beverages, cambric tea, soft � drinks, and fruit flavored drinks may be used. � �: 8. Other foods may be added to the meal to prov.ide personal satis-� faction and additional nutrition. 9. Vitamins and/or mineral supplements may not be provided with ' nutrition projecC funds. Where feasible and appropriate, special menus shall be available to individuals `parEicipating in the program. 1: Special menus may be provided for health reasons. A. A written order must be on record for each individual on a - special diet, and the order must be.reviewed periodically with � �< the project participant's physician. � � B.. Special diet menus must be planned and prepared under the supervision of a qualified dietician. - C. A current diet manual, approved by the nutritionist or `� dietician on the State agency staff, must be supplied.by the . i State agency to each project. �,,`*'��.'a� i 2. Religious, ethnic, cultural, or regional dietary requirements'or . � preferences of a major portion of the group of participants at ! a congregate meal site shall be reflected in the meals served. �'� '; Where feasible, individual dietary needs may also be met. ��' ' However, the project is not required to do so on an individual �` i basis. : �„t r ry: � . �� I i t- �� :a•. . � . . . . .. k � . � � . � � . .. -;'?5W:_ . . . . . :.,:�.:;:!;��. '_ 1:�`�,`:tp:'�.: - �. ' � yy��+ ''_� e`r{y�[lS�ySh'xi 7.'� k�I ycP� 7r'`�idn��Y � ��`� ?�.'� ) 1'� fy�`''Yv,t't`.'ll}�)153 � Fy� �LI_'4.5: �I ;��si�r' ?ti�'�" M� ' txa`� r7'��Y��SC�l�p-'u � �� ,,..,�� + c r-� T <3;,J`�� . 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A `� t ��.. �.� t`c �d .1�2 � �� f i =��■ ��,��. f ��rt t . ., . +t: C � � �. ;1 1� ,: .. j `I'i � {� ��'�'r v�� ' �'�Y�,.L',{. c�}' 2�„�r Lt `{; f �y�� 1t y � �� YG'�-a� 1 ' 1 r Y�i� �r ., w.}y..��J..y�l� �-1 {St; I�1�, 1 ' T �� 1 � ��,iy, y Y ( r\ ¢ �+y�`�'�'f-�L?'��j J1��I�p.��G�' ��ff.�i{Y� a77 (r1Gi .` �- -SwiTf� �h�:..ti� 31.LJ�4 5 . � ta^�1`�.{1 ��: a 'l: > ,� . �i.. / �,.,� ::. 0 ,� � ' f i�1Y1 .li�i�...�f�{ ��..r}k�^..'�t�-nl�s �i� _ / i 3 } � �_ : _ � r a, , � ° : , . .� „ �r � � ti; > ..��° ;� �: �� _ J" � �c�a�M'`�; :fi �$�.��i' r'(. ��. K""'" �d1 1,, ; ` } ,i:', ,? :.^..�� J� .G' �� ;. �.. �i l V��. j:` a�� t• � ti`1 C ,�:K f t � 'i �" '. �' i l 5�:�±-�.. •� 1 1 1 �� v i f } X.:�' .. - � �. ; ..�� 1 1 ` �t � t ` k�. " { � � 111 1 1 1 1 � 1 €' trt 6; .:.��.�-{�..iJ i� �i�C::r v7�GfE�k�-�ntwi�Y. r �_ . f �.;'f .a � �� F� � �i �� e- ' .� �;e3 ,e � s z.�r�riri+rn �rin _. ..��.,-: r�. � ;7�;rye ,•��;�;� r; � _. ...__ ------- --... f :s Y -�� '�1�'��tai, . r �-.�i . . . . � . t"�ti' G.r��l , � � �i ; �,�� . .� . � . - . ' �� . I CONTENTS ; j Pnge lN7'RODUC7'ION ....................................................... I • . � i . EFFICIENT ARRANGEMEM OF SPECIFIC AREAS ................................. 2 ; ��• ' .. PARTI—RECEIVING AREA ...............................................:... 3 ...., � Loadin Platform . ...................,.................... 3 _,. I g ................ . . .... . ... � ':i; . I ReceivingArea............................... ...... ....... .. . . 4 �i` Receiving Equipment ................... ................................ 4 i % �� PART II—DRY FOOD STORAGE AREA.......................................... 6 ' . r. : Location of Storeroom .................................................... ( 1 : StorageSpace ...........................................................: 6 ``. ::.' . ' Gencral ConsUUCtion FeaW res ...............................:.............:. 6 s ° Ventilaling Systcros ..... ............ 7 ? ................................... a ._ .. , ;, Thermometers ..............................•.......'........:............. 8 - � �, Shclving ............................................................... 9 ��_. � . � AisleSpace .....................:...................................... 9 % ( Storeroom Equipmenl.................'.................................. 9 � � � . ,. PART III—RECRICERATED FOOD STORAGE AREA . .:12 �� Location o(Refrigcrated Facilities................ � . .............................12 3 :', ' . RcGigerated Space ..................................................... 12 >t. " ` ' MilkCoolers .................................................:.........13 � ' �.':' Ceneral Construction Eeatures '" ................................................14 °� Reach-in RcGigcrators............:.....................................:14 � ' Walk•in ReCrigerators ...................................... ...........IS , ( Freezer or Frozen Food Storage Cabinets ....... ......17 � �.....� . Thermometers ................................................... . ....17 .... . . = ... . . •.• •� Refdgerator(reezer Maximum•minimum Thermometers ........ ..............17 ��: �, i Remote-readingThermometers ........... ............. . .... . ........I8 ... ... . . ! Single•pen Recording Thermometers .........................................18 . . . I PARTIV—MANAGEMENT PRACTICES ................................ .......19 � . , ... '; ; Inspection of Foods Upon.Arrival .........................................:....I9 � ! :� I Recordkceping:....................................................:.....I9 ' :� Perpetual lnventory ...... .....:.....................................19 �� ,•I Daily Withdrawal Form .................... ........ ... .. ....20 ... , .. . .... -` � r,.. � 1'Iiysical Inventory ................................. ...: ..........21 � i ^'•�. Temperalurc Requirements .:...............................................22 �. � r^ ?1 Recommcnded Slorage Practices ....i................... .:...........24 ''� �`:,.,: ......... �� :: Suggeslions for C•rrc oF School Lunch Foods and.Food Sloragc � � '-!: ;�;� Facilitics During thc Summer Months.............. ..29 �Y .. Dry Food Stor.igc................. . ..................................29 �'�: , ... ,.. ��? c t:. Rcfrigerated Food Storage ................................................29 ��'i.I ��, '" PART V—HOUSEKEEPINC PRAC7ICES..........................................31 �;� �� ` Imporlance of Sanitalion and Cleanliness .:............... ,,-,,,..3� �4 . ................ �.s ._ "' •"'� �' Care of Dry Food Storage Facilities .........................:..................31 '"` � � Insect and Rodent Conlrol .........._ �` .......... .......................31 - . . ... u,_ ' ' ' Care o(Refri eroted Food Stora c Facililies "� .., "^. 6 S ......................................32 ,. c:;. I'i ';, i ��: ; ,,i . .. ;'•'xi;,4 . . . r',4�a �,. ?.�+r •tJ,rr' '`ri,cr�'TS,rr+'_ ..''�. . ... ..` ;�J -� ,' � � * � �' `�'"�`.��. 'c�afiwR�t''r�`JR';'Y�#"';v}ti!°e�.�..e. r; .:'C;!,''"+. '`�'`�.+..�t°..x�; ...-a _:�'4;�. t."�..��.i.rv'S'.,�.�4�"�'`q . f ;l�a} 1 t . . _ . . . . . . . , , � . ., , ... . - � . / . r . . . , . . . . c ti�!;.,Y�4.�;l . . _i;el, ',:f%.s., . �;-=-= �� ;`.. , ''r:� - � „ ,r,;- ,�;. , , �� , .L�:,: ' $4.,f'.. '�S.;aL :4t. ;i �«usrRar�onts FIGURES Page . , � I—Foodflow chart............:....................................... .......... 2 2—Loading plat(orm............................................................. 3 , 3—Floor modcl aulomatic indicatin6-�YPe scales ....................................... 5 ' 4—Floor model beam-typc scales.....................:............................. 5 S—Two•whcelhandtruck ......................................................... 5 ," 6—Four-wheelhandtruck.......:................................................. 5 f • ,,;, 7—Storcroom layout showing louvcrcd vents in oulsidc wall..............�................ 7 !' .,,;� $—Exltaust fan with automalic shutters'............................................. 7 j , ..- . _ , , . 9—Oscillatingfan...............................:................................ 8 r 10—Naq Uiermometcr ............................................................ 8 ti i I—Si�etf-rypc trucks for assembling and delivcring food supplics........................... 10 i i... � 12—Lift jack nnd semi-live skids.for storing and moving foods ............................. 10 ;?, 13—I'latfonn and opcmfrmnc dollies .............................:................... I 1 • :. , ;:'." l4—Metal and plastic food conlaincrs .....................:........................... l i ,#;� t 5—Front loading milk coolcr............................... `��-�' ' . i4 ...................... �; '� t6—Commercial•type rcach-in refrigerator .. ........................... .. .. . 14 n • .. .. ..... ;:: L ::, 17—Commercial-rype pass-through refrigcralor ......................................>.. I S � � =.. � 18—Commercial-type walk-in refrigerator................................ .. . (S ; • .. ......... 19—Stationary shelving for use in walk-in refrigerators ......... 16 '^ .......................... �. :. 20—Portable shelving for use in walk•in reFrigerators..............................:...... 16 '' 21—Portable lray rack for use in roll-in refrigeraf ors........,._. ,,, �( '�'��' <. ...................... u �'' 22—Commercinl-type upright freczer or frozen food storage cabinet ...... Rr ...:.........:.... 17 � -te-' 23—Commercial•typc chcsl freezer or frozen food s(oragc cabincl ..........:.....'.......... 17 µ _._, . ;y� � 24-Maximum-minimum rcfrigerator-Geezer lhermomctcr ..................................IS ,;� ,4,, , ;.;. 25—Remoto-readingthermomctcr ................................................... 18 � 26—Single-pen recnrding lhennomcter................................................ 18 . �•' �� 27—Melhods o(slacking bags of Ilaur,rice,beans,cornmeal,potalocs,sugar,etc. .... .. ..24 i� 28—Mcchods of stacking cased and boxed foods ........................................ 25 ; , 24—Datcornumbernew foods......................................................26 ��' �': 30—Place oldest stocks out(ront—usc them first••.....................................26 r�' ;• �. � ` '' 31—Srore(oods away Crom walls and of(the Oaor..................................,....26 :'' �'. . i.; . . . . . . � �_. TAI3LES � T: 1� '�" 1—Su�ested space for receivi�ig and checking area � � ...........................:......... 4 �'' 2—Can and carton measurements for es(imating shelf capacity and vertical clearance ........... 9 � �;; � ' � '!. -�•� 3—Suggested space for shelf area ............................,....................... 9 ` �' �"�'� 4—Suggcsted guides for reGigerated food slorage space..................,............... 13 � (: � `' S—General lem erature uides for storin foAds ......................22-23 ~' �f"� P 6 g .............. � � ykr 6—Foods thal give ofiand/or absorb odors......................:.................... 27 -: , • � ��:: FORMS ' �`''`. a•.c t�,'�,_ � 1—Perpctual invenlory card................................:....................... 20 � + ' � 2—Daily withdrawa!farm............. ......... 20 µ ................................... . .. ...... 21 �� ; 3—Pliysical invcntory shcet .........:........................r.............. ii. °'�' � i j�. � ; � � . . . � , � . � 7: .. .�. � , ["3 ;kr ��: i� ''iI u t �t.;� . . . :{,,,y�^^ .._._ -._ .'----.��..__ . � ' -�".��.i.y�c` ," ---. . ._ ., .. _.. . . . . .. . . . .. -. �- •�;r � -R�YC'`� A ". �.i:3::;qry�b..`�. ��'��fl:.l . . .i:r �.:. . �,� :i. a.� - - _--. . .__._ . _ � {�`��ii' . i , ��. .�,, � . . � . � `��''�a3,,.. t, � i �;s�3:. '�`� ' �OOD STOl�AQaE faU1DE FOR SCHOOLS �►IND BI!lSTIT'UTIOi�9S � • INTRODUCYIAf11 i: . . � � t: 7his handbook has been prepared as a gu'ide for schools and instifulions—to show good mcthods of j handling aod storing foods. 71ie informalion presenled in Qiis handbook has becn drawn from many r� sources.It includes thc lalest available research dala on lypes of storage facilities and equipment necded for ' '•e � handling and storing foods. F � In this handbook, the lerms"dry faod slorage" or"slorcroom" apply io any dry food storage faciliry � � , + where (oods are reccived and slored unlil thcy arc prcpared and scrved. T'he lcrm "re(rigcrated food �: storage"applies to bod�normal refrigeration and freczcr or frnzen Cood slorage. � 'i Good storage facililics—both dry and refrigeratcd—hclp kccp foods safe,wholesomc,and appctizing. _ ,�. „ Meals taste belter,and are bettcr nutritionally,i�all foods uscd lo prepare them arc at lhe peak ofquality. `�1 !-' Careful menu planning,good buying practices,and good storage all fielp to provide well-balanced meals at reasonable prices. � j j:' ' � In m�ny inslmtces, (ood losses from deteriotalion and infcstation are the resull of inadequate storagc i:: facilitics, undesirable handling prectices, and other conditions thaC can be corrected by following thc �"" I preventive and control measures oudined in this handboak. Carcful consideration must be.given lo ; providing nceded storagc facilities to insure that all foods will mainlain tlieir high q»ality and nulritive value until consumed. Temperature, humidity, ventilation, rodents, and insects must be controlled . ' � ? thro��gtiaut the storege period. ! • Schools and institutions which accept USDA-donated foods also accept responsibiliry[o handle and store � i" ,tliem properly. Fa(lure to do so may result in lhe Depxr[ment.withholding furthcr donations of foods or I � requiring restitution for Eoods that are lost or become spoiled. Locally purchased (oods must also be i'� � handled and stored properly. �n i. - . � . . . I�'� I . , . _ . _ ��, . . . . . . . � . . . t � . � .. � ., _ . . � . . (.� �� . . .. . , . • I ., � �'? :._ � �� k�. ,�',� �� . i •' �� l ,., ' � 1�' , � �y . ' 1. - . �� i �� , . ��,. �� ' �_ a;�� "�.; t: , 7 ,;;.' i�'+, i � � . s� .,�i �i �;: a,.. � ;; I,;_ � ; .. t �.�±6'.. !... +,, ♦. - .e, ,a.- •=I- -v,F"+,+1'-Y .+.�,+"u' .� �,�^^ .,..�� „�. .. �. . M'".+C'� T�.,�t•,.�, ��.." ♦ -`�y.�q r'+`+q''s''dt'. �'"Y w .Lr`a'Y.r.`tr C� . �a. � �.;3'v�� .e .'?�'�•.,6`:-":I;%,,.F�t.,s",k,�,�r ±�-: �,..r .;.a,. .a� �`K,i,: .�, %"` �>. . �. �. ,�`='_4 x...,.w...�.mJ'.'��W'�1 A'.':��.:: � e � ... .-. . . _: . ' ''9� ..r,,,r,..,r ir.,iJ�.. .�, t:w :.: -.: .::: < < `� ,. -vTw ,..,!�,..:L 3'' .:i .. ..... ... ... . . ::. �.+.:. , .:�..a ..,..'.� .... .. ::-� -a �... � t . :1� . . F r!� v: t < s? �.. i . '.� _ .F':1`.'3,''�nl�:':' . � ]�� I . . . . . .. . - � . ... , . . � . . ... ...- 1 k S'f�. ;f 'r� Y�L�. . . ' i Z t�:,. � � . �;ti;;i` , j EFFICIENY ARRAMGEMENT OF SPECIFIC AREAS 'I r IEfficient arrangcmenc of fhc rccciving and fnad slcir.�gc :�rcas, in rcl�lion �v othw arcas,is of major •impartancc in an cconomical oper:diun.Thc nrdcrly arrangemcnl uf funcliuns and equipincnl and lhc pfanning of routcs will savc workcrs both sleps and limc. If ruulcs of uperations arc canfiised,witli "'ot� ' backtrockingand crossdravcl,thcn accidenls,costly niislakes,:md dcl:rys may msult. � � T7ie distance from the receiving artd food storagc faciliiics to Ihe kilchen area iullucnces Ilic Icnglh of the ( food preparation route.Olhcr factors one shqidd ronsidcr eM lI1C$i'LC O�lI1C arcas,thc arr5ngemcnt of equipment,and the distance between prcparalion:md scrWng arcas. . � 7he Collowing diagram(figure 1) illustrates lhc inlc:elatiunship o�vario!is arcas,su�;csting the t7ow of � food from thc receiviitg and food zloragc arcas lo Ihc prcp:iraliun and scrving arcas. 11 also shows lhc ,� � relationship o(thc dining arca to�he scrving and�ishwashing arc:is. � i i . ; I � . ! RECCIVING i l DRY FOOD PRGLIMINARY REI'RIGERATCA f, � ,. I STORAGE PRGPARATION FOOD STORAGE ' L' �: I , FINALFOOD ;' � PREPARATION x rI�!�, _ � - DISH�VASHING ANA 11 SERVING AREA DiNING ARGA MAINTENANCG AREAS . ��. � 'i ' � :i', . � i ' ' _ . �� l:f'. �� FIGURE 1.—Food Elow chart. r ;`� I � . . .. ��: l:i : �� _ � � � � � �. , � ,:; t i _ : � . �� i; � , ; �;t I � � �� ,. , ? _;. ; . , : ; . �`- ,x�.�..;�,�;.k��:��''"��'�i*:�U.. _ ,,. , _ r > . . . _,_ _ . . � a..._:F'��..y V' . 9"�s STir. - �4.��,'nK%- ',.t L.,. r � 1?:: ��: . � . ti',. y��r�� •" , . I�ood Sluragc Guidc � y r'; i„ . . .. P�v!1 �. 't ', � .�. PART 1 - RECEIVING AREA i� � ,, i� • A IoaJing platfonn facilitates hanJling of foods and prolecls Ihcm frum Ihc cicmcnts during Ilrc coursc of ' unloading.A rccciving arca insidc the building is:dso ncedcd to providc lcmpoiary storagc un�il dclivcrics are checked for qualiiy,weigLt,and count. � IAADtNG PLATFORM �• �:i;. ; 7'I�c loading plutform shouid bc on the.ground Iluor level ncar the serviw driveway,adjacent lo thc �•'? stureroom and kitchen,and away Rom playgrouads and student traffic. # ; { � � The space needed for thc loading platfurm will vary dcpending on�he dclivcry scrvicc,v�lume of dcliverics, , �Y' ctc.The p)atform should bc al lcast G fcc!widc from Runl to back and at truckbcd Lcight.For s�nallcr � 1 o crations whcrc dclivcrics ate mndc b � p y p�ncl trucks,a lowcr heiglil may bc more desirablc.A plalform � ' area of 70 squarc fcet is rerommended for operalions scrving between 100 and 750 mcats a day. _ � The 11oor o(Uie loadin�platform shuuld be slip-resisL•ml concrete wilh inlegral hardener.The edge should ' y bc reinfurced wilh hcary sleel anglc iron;a��ood or rubUcrbnmper ix oplional.The Iloor shoidd bc al the . same Ievel as the Cnlrance lo lhc insidc recciving area.II is import:mt lo cunsult State and lucal attlhorilics � E�� having jurisdiction ovcr applicablc regulations. i . A roo(olfering wcalher proteclion shcwld exlcnd nvcr tfic entire p(atform.Tlie roof must 6e high enough to clear any dclivery Uuck(generally 13 feet). Steps wilb a liandrail shuuld nm Gom Ihe platfonn lo thc drivcway level.(Sec figure 2.) ;;,�:; ' As a ntinimum,a i 50(0 200 watt lisirting unit st�ould be provided :'he iighfing and wiring should comply wilh Nalional Electricnl Code requirements'(an American standard)and local electrical code requirentents for the Faading platform. A hot and cold waler hose should be availabic for cleaning.A floor drain in the docks will hclp in scrubbing down. x� �[ F � �~,' / � � ` ''':�. . � ' , .� i 3'I_ �� _: q..:. � � f - _ �.� t �� ,:: ... � �_ � . ... _ .. .:z . . . . . ., � FIGURE 2.—Loading platform. �I, ' � . y��+w.�-;�f..,,»' �'ar �+.^ -� . '-:ti% `y f �U.M �. . i�..:. .�2T. ,( ..�i�,• . ,1� V,y �;�..>,. .�s..�ti. �'�.*v.�,�•,� Fet"1.[ti,cn+:.•,z-wJ2-z��`c,.�, •�,s':c•t� JY-,."`s: ��.:�^.:':..-oa'�`�,';�.�:.._`^-s�'''..."''x.ye�'`.`.e�ezi.;+��'i'.�.'S�'��. ¢?,�J�i' - . . � . . ;.e�� ' - . . . .{:�1.=.. � ' . ,.�,' . �'.�, r�`iN�.. . . . 1:{�� i�?'.aZa� � . '+:� 6. � 4 ��^ k,�.�r..��'�c• �n�:i...s'£?:'. ?�`=.,"An-t:�' �` ' � �x�^:i:t;�:+=.,�r'� . `` ..._ �" ."— _ �.. "_. .. ._ .._ _' _..:.�."_' _ ' "_.'_. . . ,� "__ �...-........_r. . .. - ...� ....:...... �- `�'+...�w'�! lr,�,� � � � A�,i,��},�•�� . � I . ' , i �'��ri`ga`� I FoodS�oragcCuidc ' �.t-��;: � Parll i �::�i�- I � i! IRECEIVING AREA � 71ie recciving arca inside Uic building should bc adjacenl lo thc outside loading platform and separatc from I thc kilchcn and storcroom,if possiblc.It may serve as a vestibule. 1 . i "� I � 'llie space necded for lhc receiving area will vary depending on the delivery scrvice,volume of deliveries; etc.Tfie recommended size for number of ineals scrved daily,exclusive of tra(fic aisles,is shown in lable 1. i I Tl�c Iloor of Ihe receiving arca should be slip resistant.Terrazzo,quarry lile,and concrete wilh integral hardener are preferable.Be sure to check local regulations re�.�rding fluor drains - �' I 3 _ � . � � TABLE 1-Suggested space for receiving and checking nrea � i � Total meals urveJ daily I i ' I 100-200 200-350 350-500 500-750 . i -� i 32•48 sq.ft. 48-60 aq.ft. 48-60 sq.fL 60-80 sq.tt. �; � �1; . � � - � � - � 'i�;: i � . � . ' . '.i: I ;` h�. Tlie walls and ceiling of the receiving area should be lighl in color,smooth,impervious to moisture,and �'�� r � easy to wash and kecp in good repair.Glaud tile is Uie most desirable finish;however,painled plaster or '' � masonry is acceplable.Plastcrboard or wood is not desirable becausc neither is vcrmin-prooL Coved bases %� :5 are needed at the tloor line,and local regulations may require coved vertical corners as well. p� ' I It is important lo have he�ry-dury doors between the outsidc loading piatform and thc rccciving area inside � !,, lhc building.As a minimmn,thc clear opening between thesc areas should be 3 fcel 4 inches wide.Thc door • y _ � �. must be selGclosing wilh locking devices.A kick ptate from R to l2 inches high is needed on both sides o( �� i the door. �� `� �I' The need for windows in the receiving area can be dclermined from State and 1oc51 regulations.If windows .f� I,': I are provided,they should not inlerfcre witli equipment.Be sure to check local regulations regarding Ily and Yf� �, ; . pest control;i.e.,scrcened doors,blowdown fans,etc. ,�?. I i �'1 ; i lighting nceds for the receiving area can normally be met by 2 to 3 watts per square foot of ftoor area. � 1 ��{ RECEIV[NG EQUIPMENT � �i: k: I The receiving area sl�ould have a desk or shelf(or checking the(oods upon delivery.A built-in standup desk k or shclf approximatcly 12 inches by I8 inches by 42 inches high is ideal. �, � � �� Automatic indicating or bcam type scales arc needed in Uic receiving area for wcighing in the foods. �.a ql I Portable floor modcl scales are desirable,wilh a minimum oC 400 pounds capacity and I/4 to 1/2 pound " �` graduations.(See figures 3 and 4.) � I iw ia.� I A ta61e will bc use(ul in thc recciving area for receiving and chccking foods bc(ore they are lrens(crred to �� - the storcroom. A hcavy metal Game is desira6le.The tabletop should be oC metal,or a dense-grained • �,; rj hardwood (a minimum of 1% inches tl�ick),and [he ta61c ilselC on casters for ease in moving.A work �� 'a. '� drawcr is a convcnicncc. �' � , ( 4 . i i � if;'' • _ . � . , _� i - __..._ — -- —: .:;;. r..� �., , ..,.. ...t".y`'�+. .�.va�.a.';1 t�.. ,:,�.s !,.,,,.,':� � ,_... .,. � '�` �� . .- ��n '-'t"�.f . '„Y ti,^y • ,,,k ' '{ tt f � ��.4:.:'.;�.'�;l" � 7 �`. ` . i a'.T� . � . .. . - . . . . . _... ... _...'_�. '_' "_'_ "__'.......,..._. . . . . ... . . _ ' � . � y tJ1G��- , Food Storagc Cuidc ; s�. Par[1 ,�� i�=: � � . �.� ��.x.x,: yi �' A two-whecl handtruck and a four-wheel handtruck are useful in the recetving and foud storoge areas. i � The hvo-�vhecl handtruck has the follo�ving advantages: Initial cost is low,mainlrnance cost is low,and it can bc uscd in narrow storeroom aislcs.Ils main disadvantagc is lhal only a limitcd amount of weight and bulk can bc handled rer trip.The frame sizc recommended is approximatcly 48 inches high and at Iwst 14 - inches wide wi�h llie bottom angle nose at Ieast 14 inches by 7 inches.Rubbertired wheels are desirable. Oplional fcalures include:Curved brace bars for handling raund containers and glides for negotiating steps. i (Sce fig.5 J The four-wheel handtruck has the following advantages: hiitial cosl is low,maintenance cost is low,and it � 'k can hold about three m four limes as much weight and bulk per trip as the two-wheel handVUCk.A metal (ramc and rubber bumpers are dcsirable.Thc platform may be of wood or melal.Rubbcr-Ured bal46caring , whce(s widi�wo swivel and two rigid forks,witl�the handlc on thc swivcl end,arc dcsirable.Recommeddcd sizes are:36 or 48 inches long by 24 inches wide by 8 inches to 12 inches high.(Scc fig.6). . i I ._ . ,,'� . , � . . . � -- �`=: �°'i ' _ FIGURE 3.—Floor model automalic indi- FICURE 4.—Flaor model beam-type scales. �,' � cating-type scales. ��` s i �; . i� � i ' I�,i � 1 ; I�' � " . . . R,.:'.:__ �I.:: ' � I�� - .� .� . d �.', . /� . - . . 1/ rd� � t x, FIGURE 5.—Two-whcel liandwck. FIGURE 6.—Four-whcel handtruck. ;I !!i � 5 ,J il ��i ;� ' .w,�- �.�, x X" tw �r,-,,,�� ,� .� — ,m,. * -..�'"�V�..�+' a �• '- . �"..,�"',�tia��?��°��je��+'+x.�'S.-��'"D'°N'�i��ix.. r`�"�+3'..?^t�"�'"�1+'\� ��-'••,,`i. . . .�'+�:'�Y''J..:.'.�''f'�'��4' . .. . ,?4. . _ . �' ,.3 ty,�. � - . . :r� +NC��: �'•z'y'La`�t.i' . :�Zi� _ 1 7 A� ,.�a,''a::;,i Y'i:, _;�''.:* . ,�:; I ( � � � :;Y e,;. a� s;. � FooJ Siomgc Guide `;i ; i;i� ' j Part II . � ,,�:. �y.. �� . PART tl -DRY FOOD STORAGE AREA '1 The dry food storage arca provides oider{y slor;�gc for food nul reqiiiring rcliigcratirni. (t sho�dd also `R � � protecl Coods Gom tlte elemenls,fire,insecls,rndents,organisms and nlher c:�use�uf spnilage.anJ from `� Itluft. - � : �i ; LOCATION OF STOREROOM ' �� T1ic dry stomgc:�rca sbould ldcally bc adjacent lo tLc fuod preparation arca and comcnicnt to recciving. All threc areas siwidd be on the samc Iloor Ievcl to minimize handling and maintain sccurily. � ' . i � SfORAGE SPACL I Spacc rcquiremcnls fur dry s�orage dcpcnd npun mcnu,numbcr of iiicais,yuanlilics uf fnod pqrchased,and (requcncy of deliveries.Allow at Icas!one•6alf square fuot of Iloor space per meal scrved d:�ily.If ihe . school is part of a large syctem.tivith-a centr•rl w;irehouse for food xturagc,the school's sp�ec requirenunl5 will Jepend on lhe frcquency o(dcliverics from lhe central soutce.Addilional space may bc needed i(large ; quantities of(ood are buught locally at one timc. . ' � . �� . - . � 'i . l� :;t ' + GENERAL CONSTRUCTION fEATURES ' Floors should be Icvcl with surrounding arcas for(ovd prcparation and receiving Io allow for the use of � � mobife equipmcnt in the movcment of supplics. x I ' i i�? � I Floors should be slip resislanl,preferably of terrazzo,quarry tilc,or concrete with integral hardcner.Cl�eck _ )ocal rcgulatinns rcgarding floor drains. . (t is prefereble that tl�e walls.and cciling.be o(light colors.Tl�cy should also be smoolli,impervious to r moisture,and easy lo wash and repaic Glazed tile is!hc most desirable finish;I�owcvcr,painted pl:�stcr or '� masonry is satisfactory.Plnstcrboard and wood are not desireble because they are•not vcrmin-proof.Covcd . ,;; bases should be provided at ihe Iloor line.l.ocnl regulations may alsa require coved vertical camers.Metal. , ;�` " corner guards, prefernbly stainless steel,should be installed on a;l projecting corners subject ro traffic r-g � damage. �. � � • - `' � A heary•duty door is necded,al Icast 3G or 40 inches widc.Tlte door shoald,lock from fhc outside,but ' ,;si �, should always open from thc;�rtsidc wilhout a key. _�: ��, ' 1Vindows are unneccssary unless re uired by State and local re ulations. If�vindows are rovided,the �'t 9 6 p Y �:s� i � sfiould be equipped witli sewrity-ly��e sasl� mid scremis,painled opaque to protect foods Crom direct ;'�' ! ' sunlight,and placesl lo avoid inle�fcrence wilh slielving. Fy It Ii �l I Good ligl�ling in lhe slorage area makes it casicr Cor employees to loca(c foods,eases the jab of accerately �,E� '� i checking paperwork associaled with rewrdkceping,and contributes to better hoiisekecping by emptoyces, r_ Nhcn the light is faidy unifonn Ihroughout thc storcroom,il is easier lu sec 5rcas timt requirc cicaning. `r,"+ li�, � . _ Experience siiows N�at employees will kecp working azeax cicaner and naater under these condilions. � � �� G'� i; i i� lighting and wiring must comply witfi Natiunal Elcclrical Cude requircments(an Amcrican stanJ:ud)and } ' witl�any olhcr Iocal requiremenls.In ordcr to proviJc 5dcqua�c lighling for ttre storage arca,illuminatiun s . 'i F I Ievcls of approximalcly IS foot•candles are desirable.This is normally achieved by about 2 to 3 watts per f�� tir � squarc foot of lloor arca,For besl disitibulion of li�il,havc q�c fixlures centered over cach aisfe. � 'i�, i �il� i . . - . ; , 'g p::� ` . � 'c. � . �6 ' ' . i �-�..� ,,� .�,-:_� .�r.s��.�.m' _...;ra_",� a;�. . . . . r.S Ky� �:;'�:;�:rri�: .._n:.`t'7:3�...� `-'�r.�:>. _. .r:;- i� t: - a -;;: _ try.:'.F;+` ' � ' ' �-�^ . . . � . . . . . . � ... . .. ._. . .. . � . _.. . � .._._ . . :.. �._•�,•. .�`du.�i. , Food Slorage Guidc "�1�;. • e�':�,:: Parll[ t::�,::, � . ';3}.(.: . . . . . 4r,ti.�. . VENTILATING SYSTCINS Good venlilalfrni in d�c dry food slorage arca is cssenlial to proper slor:�gc u(any typc of food.By he�ping lo wntrol Ihc temperaturc and lowcr Ihc humidity,vcntilatlon re�ards growth of v�rious typcs of bactcria . � and molds, prevcnts mucliness and rus�ing of inelal con(aincrs, and minimizcs caking of ground or powdered foods.Kcliablc lhcrmomctcrs are a necessity. , �� Temperalures of 50°to 70°f arc recommcnded for thc dry food sroiagc area.During somc months,it niay bc possiblc lo maintain LemperaWres bclwecn 40°to 45°�,:md ihis is desirablc for foods nonnally kept in thc dry food storage area. ; } y In cooler climales,lhc recotnmended lemperalures can usually be Leld by proper insulalion and by nalural � and�oi mechanical ventilation. Proper conslruclion of Ihe storeroom will provide naturel'ventilation by !' - � . permil[ing enUance of freslt cool air lhrough louvers at Ilic�iocx Ievel and lhe escape of wann air through � ; , louvers at thc ccil'ing or roof Icvcl.(Scc figurc 7.) ' ",� . , � . - ..i � Mechanical or forced•air ventilaliun,with intakc and/or exhausl fans,kceps fresh air circulaling.(Sec figure i t ' 8J ' � ., . . * rt ! , � : ' " � ' � /_ ' ,* fp � � s �— �:' - � . � � ��. � 4: � , _"' '__' � ;:} � a +' "> > "' . . ` '`_'� *.`.4. � � . ` r �t FICURE 7.—Slorcroom layoul showing louvered vents in outside walL s �� , / v � v "< � � s � � , � I.�_>. �' I. I— I , Fan not operaling— Fan operating-- ��' f j;� shutlers closed. shutters open. ,i ;��. . FIGURE S.—Exhaust fan wilh au�omatic shutters. � . �� . " . � - t; • : i, 7 I I _ , r ,�� . . ,V,��,v; .. �,, av�q r�k: r�,�y,;qr� Ed�:ri;�,.,P�...;�,,,?'. -.eG,e�y_",y� .,,-•;:�""�',1. ��.;,f.'�.," .r,��..�„,,,., 1� j� �.�a�� .. ��=`;�„�7-+,�,M.s?ht SL".%t�`So-`."':.J. °'y:"�"..�'N`�+v...«».�'':-•.•.A"tir�.�fi_ .:;:a�":Y_"J� . :�'ti,:.r._t�`,�,�!�}.,r��'' y,1'�4'� . , w�. ... . . . . .^ ' . . .. . - . . _...... � . , . . ... .,, .-.; .-. ., �.: .. . . .... '. ._ .,� , ._ ., . ��..'.. , .:a_' . F, -..f, ' . . . . . . r � t. . . . ' ,.k.,�� . y:: ._a;�..•i��'�' " ��u4:�,:;i=P '."yT'.: . I ._._.. _.._._.._.„.____ - T y,F,. ?:�. . � — . r..�i�YYir 1 I '� I L��'ji ' Food Sloragc Guidc �;� �� i Part 1( � ��',� r`: :�,• i x. I An oscillating fan may be of somc help.(See figure 9.)Gencrally four air changes per hour will be adcquate. !' � During lhe wintcr monlhs, it may be necessary to usc heating equipment to keep certain Coods from , freczing. , ln hot,humid climalcs where 1hc reconnnended tempera(ures and humidily levels cannot be maintained by � naWral or mechanical ventilation, it may be necessary lo inslall artificial refrigeration to keep the temperalure from going over 70°F.Where artificial retrigeration cannot be provided,a dehumidifier will be � of some Itclp. . ! 17ie stnrcroom should be frcc of uninsulaled steain and hot water pipes,wacer heaters,rofrigeralion i; I condensing units,or oqtcr heal-producing devices. �: � � THERMOAf�TGRS � Nhcrcver(oods are slored,a.reliaUle thcrmomctcr is esscntial to makc surc Uiat proper temperatures are 1 i mainlaincd to preverd spoil;ige and dcicrie�ration.Take ll�crmomctcr rcadings at Ieasl oncc a day,and more � frequently iF there is a�rr�t�uy in maintaining U�e desircd temperaWres. Wlten necessary, corrective � measures should be takcn lo Ipwer or raise(emperatures. II Nall thermomctcrs such as�hc onc slwwn in figurc IO am suitable for fhe dry(ood storage area.Some ol' : i llie d�aracicrislics of a good wall lhennometer are:.Overall Iength of al Ieast 12 inches,mountiiig holes at I� � lop and Uoltom, a tcmperaturc range of-30°F to 120°F in 2° scale divisions, a red-liquid•filled or Imercury-filled ii�agnifying glass tube for casy reading,a rust-resistant scale,and thermometer bulb and tube ' � fully prolected by side Ilangcs on Ihe frame to minimize breakage. � Mount thc tlicnmm�eter near Ute door,where there is Icss danger of breakage(rom bumping,and at about �. ,.` eyc Icvel For casy rcading.It should nol be mounted on tl�e door,near a light bulb,or in a recessed area. j .;�: :y ; �'� ��^/_ +\ �� o f� , _G�`\.. `r=, �'iI � _ �� Y' ` .. _ . �'� . � �v —' � 8 �� ,_t I � ' — 90 � � ..� , � � �a �. �� I'.' � h� I � }>; � 50 �9 �;� .I�I. I . . � r�. �S 'p k"i. U �::� I b '':: 20 �'� I I- - 30 = h' i � - � .:ly" I . � . - . f i � � „ � � I FtGURE 9.—Oscillating fan. F(GURE 10.—Wall thermometer. ;t � '7 f B . .' � ----. .._ ' . '•r . _.. _. .__-.-_ ` '� --.--"- � .....__.. . . . .. -- -- �-.. .� ._ . ..- �. .. �.. -.... . . �..... ._ ... :F: 1^v't..^I:' _ . . .. . . . :. . � _ :> ,... . . .. �.. .�`.,� . . . . . . . . . . . . . � ._. .�. . . t� N �= r �'��7 Y�wc*-.` t �pr41.. :f•:•� 1,= }.��.: � 9Y.>�:,�:��.r� �V-.�:�.;.:i.:..:i , .k,.t.Y: � • • Foad Storage Guide ��'�;„+ I Parl II �1 i�r� ., ' P '` 1 c. SHELV(NG Metal shclving is,rccommended.Upright suppor(s should not be more than 48 inches apart.Thc masimmn � practical heiglu is G FeeL Allow vcrticai adjustments of I inclt for shelf supports so that shclving can bc adjustcd to accommodatc various foods.See table 2 for atimating shelf capaciiy and!he vcrtical clearance needed for storing cans and cartons. � ,� . . TA13LE 2.—Can and wrton meaxurements for estimating shelf capacity and vertical ciearance Approximate Clear Cans per i i Size can dinmeter oE height carton Size o[carron . can pertier �. , Inches IncBes Number Incl�es No:2------------ 3Ys 5 24 14x10'hx4'/a. = � No.2'h ---•------ 4 5 24 17x 12'/.x 10'/.. � No.3(cylinder)--.. 4'/+ 7%3 12 17%=x 13'/sx7'/. � No.10 ---'------ 6'/� 7%s 6 19 x 12'/x 7'/a. `:'. i � ; � - j 77ic slielving should be well braced against lipping.Atlow a minimum of 1 l0 2 inches clearance from all ; wa(Is for deaning and air circulation.The boltom shelf may be 24 l0 30 inches deep;other slielves.l8 to 20 ' f inches dcep.Standard shciving is available in various widths. � �� 1 ,� Vcrtical cfearaiice betwcen the batlom shelf and thc floor sho�dd be high enough to pennit sioring faods in ' covered metal containers on dollics,and sacked and cased foods on porlable platfonns.Table 3 sl�ows shel! i area needed(or total meals served daily. f tst TABLE 3.—Suggested space for shelf nrea Totni meals served daily I 100-200 204350 350-500 500•750 F' 120-210 sq.ft.shelf 210.240 sq.ft.shelf 240-384 sq.ft.shelf 384-G75 sq.ft.sLeif � '� . � area. . area. • area. - area. - y� ' �'y r; �' ' AISLESPACE ! I' Aisles which only provide access to shelving should be al least 30 inches wide.Aisles for movemenl of � trucks,skids,doilics,and portable platCorms should be 42 inches widc as a minimwn. � ��.� � �, r .�: � STOREROOM EQUIPMENT � ''_ Portable equipment is needed for eflicient handling and storing o(foods.Tlie volume and kinds of foods to be handled determine the rypes of equipment. In addition to ihe two-wheet and four-wheel handtrncks described in the"Receiving Area"section,it is desirable to provide sliblf-type trucks,skids,and dollics., j � I�, 9 � i �"',%"'�{�„"�"�'eti . ..t..• ._.. .. �` . .. .. . , .. `�+:?+C:.�.Ti�. �. . . . . . � � . �'taa?:'`y '.1!ii�;�y,�'�.:: *;';_r :.��-.n � 3 �� ` � -- .,,:�;:, . �...». ,..�.u..n....,;,t,� ��......_ � . 7��-1�l1�. � . ��;- Food Storagc Guidc r�.Fi: I Pnrlll �`�"�;'''�'? qir• � ' ShclGlypc trucks arc helpful in asscmbling(ood supplies from the storage area and dclivcring ll�em lo the preparation area.(Scc figurc 1 I.) . Scmi-live skids may he t�sed lo slnre sacks nf poi;ducs,earluns uf cascd foods,etc.,widcr sroreroom shel��cs or in the center of the romn,if space is sufTicienl.77�cy may also be used in"place of h;mdtrucks fur moving "�' I � foods from lhe recciving arca lu thc storcroom or from tlw storcroom to the ki�chen.Semi-livo skids arc ' operalcd by lhc use of a lift jack.(See figurc 12.� , i , Plal(orm and opcn-frame dc�llics aro:dso useful Cor sloring foods.Constrnction may bc uf hcavy-gaugc siccl or wood with caslermnuntings.A can daily is nceded for cach food slor:ige wnlainer anless tlre cnntainers are equippcd wilh casters.(Sec tigure 13.) � � r � I. % . � � ; � I � i F 9 _ I ' �" ! a: . '...;, I _ � I ' II' � �, (I � � . � ti� FIGURB 1 l.-Shelf-type trucks for assembling and deliveriug food supplie"s. ..��• -_ I • ,, : . � �� ( ` 1 3.. I I (� � I - . � • , � �. � �. 1� • • 3 I � I v 0 � � LiR jack with unassemblcd skid. Assemblcd skid. . �u` : {I,. �; ` I FlGURE 12.-Lift jack anil senu-live skids for storing and moving foods. �' � ., . � ,: ��;,., ! Mctal or plaslic conl�iincrz wilh ligli6fitting covcrs should bc uscd for storing brokcn Iu1s of such items as `' '' I Flour,cornmeal,sugar,�dricd bcans,riec,and similar fiu�ds.The num6cr nccded rvill depend on ihe nwnbcr s �t:� � � and lypes of fouds to be slorcd,dclivety pr;iclices,ctc. Conlainers wilh c:islers arc available in 5 lo "":- � 100 pound sizes.Thcy may also be obtaincd witliout caslers for use on dullies.(See figure 14.) I+ '� ! � . �o � . ' .. � I .. _ _.. . ..---- --- _ '`'�. I .._ __—� —__ . _ ,�.:.� �..; _ .. -' . - . _ . ,.::n1 ._: V— ,�h.,x.'s _..._:... . . ... --.•_.. :-.:. . -�'.:Fn _, . �' : . . . . . . •��:�. , . - . � . #'� ' S`'�"��'y^'.a'.�i:. �' '.x-�r��.. i �; � F ;f��.ej�f.° �A� . � � . .(.��. . ' .rvc{q+`�'r�� • ' Food Storagc Guidc ..'�;��';, Y[: ' ' . � ��.If�� ' � i'=�:'F.�:.�. . . � �...,;��;. . � � ' .��3,: Groccrs'scoops arc ncedcd(or cach Pood sloragc containcr in usc.Scoops are availablc in 1 to I'h pound capacily.Thcy should bc of corrosion•resistant matcrial. i • � Power•nr liand-operated fire cxtinguislmrs slrould be availablc in lhc sto�croom or ncarby in thc kilchen. Thcy nced lo bc inspecled regularly and kepl in usable condilion. �� ' I landwashing(acilitics are esscnlial for all personncl and sl�ould bc locatcd ncar thc storcroom. � • �; ,i: � • . ' ' a. � �v I .. - � t.. : I FICURE 13.—Platform and open-frune can dollies. e i � f - ;'� • a: �_ _/� j,'; -r ; ; _ � 1 . f � � �� EfY �. I ��` �; ,� A: . . . ' � � � ' ' i�k � � `�� . . �s. . ` � � �r� .. � . ' y i`` . � i'. Containcr on doll ;:•'> Y• Container equippcd with casters. - � �ICURE 14.—Mclal and plaslic food containcrs. � - i4 . ,' ii �� ;. i. i�. 4. . + �:'1'..M��. ,•�•?'�s.n!�T".,J��'f�..yf-•�'.� 'k�f�+�,�V�'"� �-^' �'t'r,x '�'ti� �.�`•+�.:SZ"�+-`�,,�`ti.;.�'A`X�~ �T��:�xce�L.{.��.�•�i� .`'Y.: I� a . . .. . . .. . . :+.i. . . . .'k:. :.;wv... h. . .. ..,+..'!-nwiSFV�:n,�•Fpa,r . I ;4 � `:'::<'....t��x...'�:: ' - A:. '' '.:r� . , . i . ._ __.._..,. -i.�wrtirr�rr� _.,_._,.....�._.,._, � L - F S,� . �:�� t � . . ��L . . . .. . .. . �.:.�.� ��_ . . . . ' . •_ r � ij��. � i�F��r � . ..s{4,,.�.. i �ood Storegc Guide at �a? Part 111 Y�:' ' PART 111 - REFRIGERATED FOOD. STORAGE AREA . Two rypes of refrigcraled slomge spacc arc nceded: Normal refrigcration,maintained at a temperalurc o(3(i tu 40°F.� Freczer or fro•r.cn food storagc,maintained at-10°to 0°I'. ' [ "� � Refrigerated storage space can be any arti(icially•ce�oicd, properly insulaled arca where tlu desired. �; lemperaturc and htnnidily can bc mainlained by thc uu of refrigcration w�its.If sLandard refrigeration � : facilitics arc limi�ed,il may bc desirablc to parlitiun off and insulaic a seuiun of tlie dry food sloregc area I ; and to inslall an airconditioning uniL.If this is nol practical,a separ�le room may be used for lhis purpose. Humidities in.rcfrigcrafed storagc arcas may range(rom fi5 to 95 percent,dcpcnding on llie rcquiremenls of the food. In freezer storage areas,humidity is Icss critical.especi�lly if tlie frnzen food is well packaged; even thcn it is essenlial to havc rather high humidilics�o prcvenl excessivc mois�urc loss.Ali rc(rigcration , � units musl meet State and local building codes and inspeclion requirements for refrigera�eJ food slorage � areas. - � � � - " . 3 1 I(�hc rc(rigcra(cd space al �hc school or instilulion is limilcd,it may occnsionally bc ncccssary to renl y. space in a lockcr planl or some otlier facility where re(rigcration is provided. 4 � ' 3 4 LOCATION OF REFRIGERATGD FACILITIES • The refrigerated f�od storage space should.be convenient to the receiving area and adjacent to the food '� ' p�eparation center in lhc kitchen. � � Iteach•in refrigerators and freezerx and frozen foad cabinels wiAi buill-in molors and compressors npera�e '� ! best wh�n placed away from walls so ll��t air can circulale frcely around and abuve them.llon't fit thcm ��,: � � into a li�l�t niche willi walls on three sides or under a slielL Such a localiun increases operaling msls liy !� cut�ing off air circulation necded lo carry away the liea� ll�al is genero�ed.For e(ficicnl operalinn,tl�is ` �� cquipment should be Icvcl and away from sourccs of heal such as sunny windows,f:Id1810f5,hot Nipes,and ,y , I rangca t ;j : ; I(motnr and compressor units arc nol buill into Ihe refrigenlion eyuipmenl,place thc separalc unils whcrc � ' � ' � . i ihey can have a guod(low of air around them.Because lhese units give off hcat,do not pu(d�em in a room � whcre food is srored. � =3 I- �� . ( REPRICERATED SPACE �� i 7he capacities and Ihe combin�tions of re(riger:uion facililies suggested in�lable 4 may need lo be varied = depending on such factnrs as localions of lhe school or inslilulion,food purchasing praclices,frequency of � � deliveries,use of central slorage,etc. . ,.� i . � �� - ;i I. � � I � .� i '' I . �'�S 4�� ( .. 136�l0 40°P is lhe.idcal icmpen�urc range bnsed on Ihc hp�bililics of recenlly manufaclured refrigeralion equipmrnL - . i °. � Oldcr units may nol 6c capablu of inecting such stpndards.liawcvcr.such unils slwuld bc capablc a(mainlaining �� - originabdesign operaling lcmperaturcs,not to cscccd 45 1�. - I,. i i Ic•' � ' - . I2 - � � � '� � �� -� . ' • _ .. I��:a ._— . . . . . - � �: . . .... ___.��- . -� � � �.', . . _ ..... .3. .._,. ..�.-..,. .. ... . . . � ,.�. �..r ..� ,... , . ,.... . .. .. `.aig :y. .,''4�.;`�!�{ . �'`+M'>�;i:.l:p .�-:.n.,1`.5' � � _ . -.� _ y `y-: :�:,..;..3„?.r.� _ �`��. . . . . t:•��:;J�;.'_ r . • Pcxid S�oragc Guidc � Pqrt I11 �4�;:-�:'�' c:�i'' ?r:i;'. TABLE 4.-Suggested guides to rcfrigerated Cood storage space Walk-In Units� Rench-In Units? Number � of ReGigerator Freezer No.ofScctions TYpe A ,,»4� � Lunches Interior Exterior Interior Exterior ' • F� Served Refrig• Freezer j j 1��Y Sq.FL � Sq.Ft. erator � Cu.Ft. �Approx) Cu.FL �Approx) , 100 — — — — 1 I • 250 159 64' 111 48� or 3 4 5�� 3�8 643 22� 483 �4 — 750 477 79 332 55 1° — '� . �Interiur spacc requircmcnts for walk-in refrigeratars und tmezers vary considerably depending upon suclt � variables as frequency of deliveries and buying practices. The above table is based on 10 days-a - combinaliun oF weekly and bi•weekly deliverics for locally purchased foods pfus mon�itly deliveries for . donared comntoditics. 'Whcre space is Iimilcd ur tllc opera�ion scrvcs fcwcr than 250 Typc A lunches daily,rcach-in units should �,� bc cunsidcred in licu�f walk-in uni�s.Thc number of sections required was based on an averagc siie of 22 � cubic feel per secliun.[teGigeralion calcul:dions were based on 5 days s(orage for refrigemtor and 10 d;rys' • storage for frcezer. 'Walk-in refrigerators smaller than 64 square feet and freczcrs smaller Uian 4$ square feet arc not - recommended because they are generally impraclic�l from an operations standpoinl. - °Rcach-in refrigcrators should be considercd as supplemental rcfrigcration.The numbcr of scctions depcnds upon thc size of lhe particular operation,layout,and tlistances from lhe work arcas lo the watk-in. I: MILK COOLERS ri'. hlrlk roolers should be of sufficient capacity to mcet daily program needs:Normally,tlie woler should acenmmodate milk cases, Cm�sider buying front loading milk coolers because elementary sludents can �, readily re;tch the auronx of milk in tlie (ront row of cases of milk.The cooler should be mechanically � reCrigeraled,nat jusl insulated. � � Milk caolers should bc lhe rnmmercial typc,constructcd tv mainlain temperatures of 32°to 45°F.'Il�c ? � ' mosl communly uscd cooicrs are scll=scrvicc Gon(loadcrs wili�bvilt-in Cans lo cin:tdale Ihc air uniformly. (See figure I5.)Some chesl modcls have an aulomalic elevaling device lo keep conlainers a�the top of thc cooler.Since milk cooiers are usually placed in lhe acrving line, they should Ue similat in height lo ihe serving counlcr. I I1• I. . . . [3 I�° . � :+'.'..u�..c+ ;3�.� : ' v ' > r �4.�*� .`+A,- °, F'`�i-4 � .. ,?� .'�r�w� . ��?t�K..�:,':t4+T-�e'�J".n.x�-��°'�.`.*''.:i; ...w•��v's;�d.+s-.ryZw�`�,^�a�""�,y.w�.�y=„�. .3..' �t:76n,�'Y..�� :�: � � -..�_� .. �,� :..:. � . �� .:... .,.:,.. .... . ... . :r;...- . �._,.. ,. .. �;:. , -..,�. ,:.��.:.:' . .. ... � _�, � ....,_ . ..... . . . . ,...., .... ..... ... �.:::..... ..:: . 1 �-. ., :. .p.lt . � . ��. . j:t.�r_d::.F .. t.��`. ';'r-. i w I_.� {IS3 __ "i".'� . . . . � . . . . . . ' . '' . —.... Fa�. ,...�I� . • +yf�. .i:. �.�roc5i.. . � .. • . .�t_-�.. i t�ood Storagc Cuidc � ,j.; Par1111 i ��' 1; . , `� �n � �^^�^, � . J .,� � - I I i - I B ! . ( FIGURE I5.-Front loading milk cooler. � CENE•RALCONSTRUCTION PEA7'URGS u � � � Reach-in reGigerolurs(sce figures I G aud 17)should be Ihe commercial selGdeCrosling type,constmcted to . � tnainlain prcviously spccified tcmper:dures.Interinrs and eateriors maiy bc of aluminwn,stainlessstcel,or . j. � porcclain cnamcl willi vennin-proof insulalion.Dnors may bc hingcd or sliding wilh rotproof gaskcts and i plaicd or stainlcss stccl hardwarc.lnleriors filted wilh dooroperaled eleclric light$,�djiistable plaled wire !1 sl�clves,and noncorrodi6le slides for trays are best.Several oplional features arc lucking hardware,doors on F both sides for pass•Ihrou�li,aud porlablc lray racks. � `e . �, F y. 6' = - - - - - € € - - t � � . . I . �' _ _�_ _�€�� E � _ . I � I � ,�' � I a a � 1 � � � I �� , � I .. - ` � - j�. � Y£ b9; � �i I I `f I �*�.� � �I � . . a IFIGURE I6.-Commcrcial-type rcach•in rcfrigcraror. � I la ; f i� �'';;- _ -==.i —--- , , . . .: _._.. .. . ..._ ,- '�� -. , , .. _ . h' ''sanz;` i: _�?'��'.�•.;::.::- �="�R�r.', . .i ___ __..._..._,��..... �.��..�.�.._... 1 � .?r... - � . . ', .. � u`h . . � . . . ____.�_'- . ._�_�..��...._ j_ :.•;•:'Y,T � . Siy%�;�it . . y:c;, . �'��"n`�: _ Food 5�oragc Guidc ��;„',r.r,,'. . • � Parl!ll ^�','-"r.�. . ��.> � i t . . I`� I�� I . � i ^� ' �1) �i ��I� i � � � � 'i� �' _ � r � ��Ii i • ,I� ' � �� , ' • ,� � ; ��, F • FIGURE 17.—Commercial-lypc pass-through.refrigerator. Ncw walk•in re(rigcratnn(scc figurc I$),should be dcsi�ned to mointain a lemperature o(3G°to 40°F. CcrosiJcr buying (aclury•prcfabritaled u•alk-in units madc i'rom insulaled panets of enamel,aluminum, ' �Ivanizcd stcci,slainlrss slccl,ur vinyl clad. If 1Bc ❑uor o(walk-in rcfrigcr;dors is n��n��n.a,��„5�a� n��r,i! pennits easy access fnr porlable cquipmcnt sucla;is purtable shefves,u:ry r;�cks.Jollies,cic.lloors need hcavy hinges witli compressioii-type ' gaskcts.A vicw-�hru wind�iw in thc duor is dcsirabk.Oour latchcs should havc an inlegral kcycd lock'and an inlcrior safcly rcicasc Ihxt ean bc opcncd from inside. Rcach-iii doorc and narrow width doors for � . mobilc cart storage are also availnble:�if uscd.;urcmgc fur them to c�pen into lhe kitchen arca.IIlo�vcr-lypc � reCrigeratiun cuils sltnuld be connectcd to remoic refrigeralia� equipment. Service a�d maintenance � � fealures are intpor(:�nl as parC oC U�e purchase contract. Again; State and bcal regulations need to be chccked regarding Iloor drains. f � 9 � � � ! � . �� . � I' rIGUR6 IA.--Conmurcial-lype walk•in refrigcrator. IS { ' � j � . . . . . , �_. . .. � . . -n�...,,, , ."'4 ,a, . � � .o �� -�ti.. .._�<._. .:�„� �.. .: . . ... . . � �*. i ' .KE"�` . . . . . t y ' .i y,, �--0''��e:'��`��_' . 1.:":.:r";; - ,. `;`: ' _ z �� _ , ' -��.., : ,�", i ""`'"1--- .. �{��U � food Storagc Guide �'`�`. �,�;r-. � � Part lll 'i ' i Storagc sl�clves for asc in walk-in refrigcr:unrs should bc mctal.Tlicy may bc the stationary or portablc � �! � lypa{See fgures l9 and 2�.)Portable shelving with caslers is preferable because il is easier to move Uiis I equipment for cic�niiis. Porl�ble Ir�y ra�ks �rc �Iso �esira�lc; tlicy �»ay !�c lo��cd with foo� at lhc � preparation arca and wLccled inlo Ihe roll-in nr�valk-in refrigcrator unlif scrving timc.(Sce figure 21.) �� i • 1 i 1 I - -- � -��_-� , ` �.'. I . � . , - _ - -- ��.�-- ' —--- � . — � '��-��\� � �� \�. , FIGURE 19.—Stationary shelving !or use in walk-in FIGURL 20.—I'onable shel- refrigerators. hng for use in walk-in�reGig- crators. I ' � e�� ..x. QQJ � . � 4 � � � i I. � . � i p--� � � � �L �I � 'L� I I � I � � � � � j I I i ! � � i � II F[GURE 21.—Portable rack Cor use in rolbin rcFrigerators. , . .�' � I . . � . . . lfi . . . . . I" � i � ) :: ' . ._----- ' � ___. .. _ ,.. ._ __'_.-__ ...--._. .._ �� .. , .. . ,,.. , t"s'�_ri��:`� . ;.;._.+1�,;� . \,'`;�—' . �_.�w,�� ,: � `'�' - a:�s;�:';.,;;. . .__�.-� . u�.iAk::i:, � A��i� Food Storagc Guide � �z�� ,;' ' Part III � . ��i;-;� . '. �. YFr...,- Freexer or trozen faoJ storage cabinets shoutd be thc commcrcial type, adequatc for maintaining a temperaWre of —I O°to 0°F,Frozcn food storage cabincls are designcd primarily for the xwrage of(rozen Coods,nol for Creczing fouds,L•ither the uprighl,chest,or walk-in•q�pe freczer ntay bc used.(Sce Cigures IA,22,and 23).The upright typc with removable and/or adjusta6lc shelves is preferable. "'� � Since it is oRen expediciu to freeze smail lals of prepared(oods,ii is desirable.to uleci a lreezer th�l is equippcd wiUi a frcezer platc or shelf for quick Geezing of such foods ai—10°to 0°F. L 1 �'� I � � � �.' -�— '=� � � ' �l � . E FIGURE 22.—Commercial-rype up- FIGURE 23.—Commerciat-type cfiest freezer or frozen food _ . _ right freeur or frozen Cood storage slorage cabinet. cabinet. � �. THERMOMETERS In ordcr to maintain proper temperaturc, reliable thertnometers should be located.inside retrigerated facililics. Refrigeratorfrcezer maximum-minimum Iliermometcrs are suitabie for use in reach-in refrigeralors and � free•r.ers or frozen (aod cabinets. A rcfrigeramr-fine•r.cr thenuometer oFlhe rype shnwn in figure 24 is 1 designcct to hook on wire baskets,shclves,or partitions,or to be placed on any flat surCace.Some of the characteristics�o(a good rcfrigerator(reer.cr thennometcr ara A temper�ture range oC at-least—40° fo �' � . 130°F in 2° scale divisionx,a red•liquid-filled or mcrcury•filled magniCying glass tube Cor easy teading,a �' n�st-resislant scale,mid fr:ime scale canple�cly cncased to protect the thennometer bulb�nd slow down p changes in temperawre indiaitions when Ihe duor is opcned fur readings. The coldcst and wannest arcas in a refrigcrator vary wilh thc tyQl'O�Uilll.TO(ICICfI17111C tVI1CfC 1I1C5C p(G:IS are in a given reGigerator,place theniiome�crs in differenl lucations:md kcep lhe dour closed for a6oUt an Itaur Uefore laking rcadings.When Uic warmesl arca is de(ennined,thc thcrmomcter should be placed there� ! art@ !hc thermostat adjusted as necessary lo oblain'the recununendcd slvroge temper�lure.The wannal area in a freezer can be determined in the same manner. t� . . y,:�� , ... ,,,.:._ ,. ... . ;,�'�: .'i `c:�iv�'.. '��r�'.ib�":a )��!.�":`��l:,,.';?i;�. :;�:i'i�� fi';� :.;k,'� ' �zi=�' ' �0~ . . , . . . . . r �" r ^�;tif1°'� I • • �,: � rf.r�R ,: Food Sloragc Guidc �f7x� '�f; t ' Parf 1❑ � °� c: �. i '; Remnle-reading thermmneters o(the type shown in figurc 25 are desigircd fur uxe in w;ilk-in rcfrigcra�ars � and (reezcrs or frozc�t food caUincls.Thcy pcnnil Ihc rcading of Icmperah�rcx from�tm outtidc ot lhc . � t �. Paciliry.The capiltary Iube permils placing Ihe ihennometer sr,dc rnilside the refrigerated facilily su Ihat I �� Ihc tempera�urc can bc chccked witliout opening Ihc duur.This typc of Ihcnnomctcr shnuld h.rvc thc . folloaing construcliem d�aracierislics: A minimum lentperalure rai�ge of —40° to 60°f in '!° seale . I ' divisions,a red-liquid•filled magnifying-glass lube with d fcet uf r.ipillary tubc:md Icmperaluro-scnsitivc , . � � bulb attached, enameled sc:�le completcly enc�sed lo prolecl llicrmomeler fube.�nd mounling holes in �. ;: i , • i � metal back. } iM:.' : i ::.�� 'f7u temperaturc bulb is placed inside ilic regul�r slnragc�am�p:�rlmcnl of thc rcfrigcralur ur frcczcr,a�vay � j Gom p�ckages of food,and where air c.n;irc�date freely around ii.Tbe capillary tube fits easily betwcen the Joor and the frame willioul affecling tBc efficicncy of the freczcr or re(rigeratur. Single•pen recording fhcrmaneten of Ilic type shnwn in figurc 26 aro dcsigned tu rccord contiauously Ihc i lcmperalures oCwalk-in rcfrigcrators and frcezcrs.Tl�c chart rotatcs uncc in 7 days,pn�viding a coropfctc wcekly recurd.Such instrtnncnts havc thc follou�ii�g eharacicrixlics:Rcclan�ular alumiimm duslpruiif casc, � 4� smoolh stainlcss capillary bclwccn bulb and casc.Z-day rcvululiun ch:ul gr:�diialcd hom al Icast—d0°lo � 70°F in 1°scale Sivisiuns,mercury-aelitated I(�crmal systcin with lemper.eturc-rrnnpcnsated c��illary.and `"�� i a lock in the case door lo eliminale Iampering witii recorder calibration and meciianism. 7his lypc of inslrmncN climin:�tcs gucsswurk as lo l�ow high or for ho�v long tcmperatures may 4avc riscn. Tice recorder is'us�lly mqunled outsidc the reGigerated space,willi Il�e Iemperalure-sensit[ve btdb mounted . ncar lhc cenler and loward lhe lop of Utic unil. rr. � . . I �� N '/.� � . . �I , M 'A•• O ^~� � 1 � ,/' *�' . � ' , - �' i'� � , n.� � H ;, � '� �',' � i � ;; .,; I t�V� , • ;� � 1�. � r;� I � i IFICURE 24.—Maximwn- 1=1GURE 25.—Remote-rcad- FICURE Z6.—Single•pen recordirtg "I � minimum re(rigerator•lrecur ing thermometer. thermometer. i lhermomctcr. iI i 1 I8 ' ' _ '� 1 i � �� :at- ,..,... . . . : ... . _. �''•'•..w. :�. ..-�,-: rs..,�...�:s�, _ r ' . ."� . -., �.-' ' .. .�. �.8,��y::y!.�N� +y'{^'�" . . ri. _ I I ��x 7 •' Yr,4x �:''�w'� ' k'4'.�-��''.�j`o:•`.�i: ' vK, � ,.*2 .�f:p'l•= . .■. � ' � � . . . � .. . . � . . ,'y.$�.�' ', Pood SWragc Cuidc ��'�y;, Part!V �';z;: �r:�: PART IV-MANAGEMENT PRACTICES INSPECffON OF T'OODS UI'ON ARRIVAL ,� � Each dclivcry of fuod should bc c:ucftdly chcc4.cJ G,r.p��ssiblr.shr�rlages and dnmagc bctore the(oods are � aaeptcd.Thorouglily inspecl all foods before thcy are put in storage. I ' Examinc reGigeraled products upon arrival tu be sure that temperatures are adequate and that!he products 1� are in good condition.Tliis is especially esscntial for frozen(oods. ' Canned foods sliould be examined la detcrreine i(therc arc any damagcd,disfigured,or discolored cases or rcans,wh(ch might indicate spoilage or dMerioration. � � Foods subject to insect infestalion nced lo be througlely inspeded. Even though foods are Gee oC � infestation whcn sl�ipped,thcy may arrive badly infestcd duc to the use of an infested freight c�r or truck. ;iAny foods ti�at aie found to be oul of conJition al time of reccipt must be scgregated Gom othcr foods. . � (USDA-donated foods found to be out of condition arc to be recorded and reported to tiie State ' � distributing agency.) _ } , ; i T RECORDKEEPING It is essential that all schools and institutions keep aceurale records on ihe amounls of food�in slork and Ihc quantities of food mming inta and out af sioragc�vcr given periods oC time.To kecp satisG�ct�xy fooJ s� wMrals,ii's imporlaitl to eslablish a systcm with unc person designated to keep tlie rccords.Mcthuds uccd ro maintain Ihis infonnalion will v�ry wilh thc individual sd�ool or institutiun. •Y � Perpelual iuvenlury . . . . . . . . U is rccommendcd lh:d a,perpetual inventory rcaird be kepl for ail foods in stock.Fonn I iIlu5lrates Uie type of card that may be used for kecping such an invcutory record.Separate cards sliould be kepl Cor eaclt food ilem.Jf different si•r.e containers of tl�e same(ood item are being stocked,separate cards 5re nceded • for each size—for examp{e,separate cards would be needed For No. l0 and No.2 h cans oF tomaloes.The _ ' perpetv�(inventory cards show at a glance for each food item:The dates of all transactions,the recurd oF '! action,the quantity of food reccived,q�e quantiiy of iood withdrawn,and d�e balance af food in slorage. Tbe person designated to keep.t1�e invcniory record will find it best to set aside a specific time for posting lhe ent�ies daily.As a matter oF eonvenienee,colored riders may be attacited to cacds to indieate slock that is tow or Qiat should be used at once.- . . ` � • ' I � . i � .. � . . � � .. . . . . _ . , . _ ' . , . '+ � . � . � . . . . !. - � , � � � . . . � , � � . i r . .. . . . . . t. . . . � ' � � . ' � ' . � i . . � . � � � . � � . j; . ' � . � - � . . 19 . - . . �. _ • . . '�,.�`�e :,_. .:.�. . .. . . ;.�.� ' ..'> . ..u-:;�. c .• ' . ✓, '� �_ v � �e � � . i.. �3 � ,•� :' , :; -----._._��.. _��.��.�,�,� : �.� �: _ ';r:`��t:=;: y� .. .. . . . .r r_. . . � • .I . . �� ' ��r�` 1 T ��aC3'�,�: foi�d Storagc Guidc ' s;�::>;+ . Part IV j'^�'i};.. ��:�i��' FORM I:-PerFutual inventory card. I � Food Item: ��CG�i2LGt�i Unit Size: n4.'��YW� ' r6�� i Quantity uf Food �i'? � i (Cascs,cans,ponnJs,etc.) Dale Record of Aclion Receired Wilhdrawn Balance . '� .�/ �YV/�irir26t�i �� G�� F ,�r�,�z�.,v q 3 Ff �•wuluzac�L • (�ir�r%cv 72a�9�(6� /8' Z/ 9 ,7o-��v.-r,i 6 �.5' - /6 �'.-uhc�� ; (soi.v�uv,�lo-9h�67) /OS. /a3 /8' ✓�� 36 �'7 ` /9 .�'o-.r�'clu.�v q 78' , i ' ! uauy w�n,a�w�t Fam, � ln largcr schnols and ins�itutions it is usually dcsirablc Iu usc a daify wid�drawal fonn lo rccord vac6 food i; i item as it is takcn Gom slur;igc.{Sec Corm 2.) ;- �i � Fe�r conveninuc,separalr forou may be used a!tl�c dry(orxl slorage.aren and at rcfrigera�tors and frcezers. 'fhe use of�hese duily wi�hdr�wf records wiii facilita�c the pnsling of ihe perpetual inventory cards.7he Iinformatinn irom thcsc fonns sliould hc pcuted to the papctual invcniory card. �` � �: ( Date Recurd of Action Fo�x!Item �mvunt o(Food ;: (cases,cans,pounds,etc.) j � 1 .s.�� a'P-�i��C�ww ✓�u:f�o•��io�,v) �(/8�-,ea,c.�i) i; � .�'� � , i . 9 C�-/.o:'�ocw�.zw) �: � � .� ,, � - I � .T�.a„za.�'.e�ur,l� 0��l�eo� 3 ca.a�v � i ��"� (/8nv-�o �. f y ' � FORM 2.—I�aily withdrawal form. � ` � � . I , i. j 2q :�;y, t�,Sg �..<:.d ,.�: �r:-, - . �.. , � s.,�.�,..,.. �_x.:_.:,... .r,.:_ . .^�� .:.'�i��.4 � . , . q��`'-`•_�t�y:f'�:�,:' �:T•', ti ;IS 5;r 5>' ' - '�fi� • • - .....__ . . — �� }x}t��.��. Food Storegc Guide ��,�5��.� Part IV '�sj;,'�?`,r, F�;. . t3:`�. 1 � ' Physical Mventory ln small schools or institutions, whem a perpctual inventnry record docs nol sccm to be justificd,a ' complele physical inventory of alI foods on hand must be taken before tlic monthly financial stalemenl ca� be made.It is also wise for larger schools and inslilutions to takc a monqily physiral invcnlory(or use in � • making tl�e financial strlements.In addition,it scrves as a eheck on lhe accuracy of the perpetual inventory rccard. Thc physical inventory includes all fuod on hand in 1he kilchen as well as thal in storagc. In ' ca(cu(aling tiie value of tHe inverttory,it is cuslomary to use the original purchase mst of U�c items ralher � t6an Ihe current market price. � }; Por casc in laking a physical caunl of all foods in sloragc.arrangc tlie itcnts according lo fuod groups,wifh � " , each group arranged in alphabetical ordec For exampic,one group might inch�de"canned fruits-apples, apricots,etc."77iis syalem makes for ease in counting when t�king a physical inventory and gives an o�derly appcarance to the smrcroom.The proccdurc for takiiig a physical inventory is simplificd and madc morc accurate by using lhe following tecimiques: List in a bound natebook all items in the order or sequence in which they.are stored;provide lines for I Z monthly entries,such as suggesled in form 3.Space should be lef[between the listings for additional items that may be added during the year. 11ie count oC each food item taken during lhe physical inven�ory may be recorded in red on t0e . ; corresponding perpetuai inventory card lo provide a simplc mcans of cor�aring the two invenlories.Minor � ' differences are sometimes found when more Nian one person is responsible for kecping�he records.I(this � occurs,U�e figures should be adjusted.Any major diffcrcnces in the two imentories should be investigated � � tliorougttly. � 1 �' Physical tnventory Name of School or Institution:��K1�f�PL' Year: /q7�-7.� T September 1 Ocotober I Nov.i �; - Food ltem • `;� ' � Qusm Siu Unit Tofal Quam Sizc Unit Tora! Qmn- - " Brand dty Pk& Cost Cast Bnnd tity Pkp Cost Cosl Srond 6ty �� . �� , �i • � j: r,ti s': . 'j � ; 'Instilutionsshould usc the calcndar year raU�er than tl�e school year. ; �FORM 3.-Physical inventory sheet. ', 2i . .. .t-o,; ::._: ... . .,, . .__, ��:...:-. - .......,�. . .. .. .;:. . ��.. . . . .. � . _ ' . . . �� ' .°i � ' ` }.i-,�:q . . . !<'£,'� -+:..:r...jt�:i. �"'1"�:�'.'.?�,.1;�-!. .:r.' � �._�.____�._.�. , �`;` - . � h .:,,. , _.. _ _..._ _. _ —- -- ` � .r i��. .. , . . . . ... . . .. .. . .Yp��4�': Y� . I � . ' �.�'.iy`.,�.-. IFood Sturagc Cuidc ' � . � �"?:'`'i.' � , 1 I'ar11V . � I TL•hIPERATURE REQUIREhiENTS � '` Tab{e S,baseJ nn current rescarch findings.is a general guidc for x�oring variuus Iypes uf fouds.As osed in f � iablc 5."satisfactory°mcans this typc of s�uragc is ac�:cpL•iUlc. "Prefcrrcd" mcans �his typc of sforagc � ' mainlains qualily nf Il�c producl for a longer periud of limc."Itcyuircd"mcans(hal this(ypc of slorage is � i� essential—Uicrc,is no allernativc Io iL . � i �� . TAULE 5.—General temperalu[c guide3 for sforiag foods. . � i � " �� ReGigeralcd sloroge Freezer sloragt �} ., Food Dry slorage(50°-70°F) (36°-40°F)� (0°F or bclow) � _- � � DAIRYPRODUCTS . � I Bulter . . . . . . . . . . . . .. . . .. . . . Salis(ac�ory up to 2 Requircd over 2 weeks . � � �j I � wceks (maximum � � I45°F). - , � . � Checsq Natural . . . . . . . . . . . . . . Required {mnximum . . . . . . . . . . . . - . i 45°f). r � Cheesc.Processed . . . . . . . .. . . . . . . Required (m�ximum . .. . . . . . . . . 45°F). � Fiilk,Canned . . . . Satisfactory . . . . . Prcfcrted . . . . . . . . . . . .�. . . . . � ��f �M1tilk.Fluid W6ole . . . . . . . . . . . . . . . Requircd (maximum . . . . . . . . . . . 45°F). � A1ilk,Nonfa�Dry . . Salisfxclory �.. . .. Preieered . . . . . . . . . . . . . . .. . . . ; � I � EGGS .. . .. .. . . . . .. . . . . . . .. . . . . . . . . . . . . . . . . . . Sltcll Required . � �` � Oried . . . .. . . . . . . .. . . . .. . . . Required . . . . . . . � . . . . . . . . . . .. �.. .. tl � Frozen . . . . . . . � . . . . . . . . . . . . . . . . . . . . . .. .. . Requircd . . . . .. . ��:,. NEAT AND � MEATPRODUCTS . � . Froun mwls,such as � . Ground �BeeF, - , . . � Flams, and Shuu4 � � �� . dcrs� Pork Loins: . . ... . . . .. . . . . . . . . . • . .. . Required . . .. . . . � , Tuvkeys,Nc. ." � � I � Cured Hat� and . . . . . . . . .. . . . Required . . .. .. . . . . . . . . . . . . . . ShouWcrs; Barnn; . � � Nc. . � � . � � . Canned Hamc . . . . . . .. . .. . . . . . . Required � � - Other canned meats, �Satisfaclory . . . Prelerred . . . . . . . . . . . .. . . . . . . such as Beet and � . � . � - . � � Gravy: Pork � � � . . � ° Luncheon Mcai• . .� . � � Pork� and Gravy, � � ' i: - elc. . � � . � � a I FATS AND OI[S � � . � . I - Cotlonsccd Oil;Lird; Saiisfactory . • Preferted . . . . .. . . . . . . . . . . ! � I Olive Oil:and Veg- .� � � . •�j elaM1le Shorlening. CANNGn YECETAULES I; i Grmn Reaos; Ueets; Satisfaclory .. . . . Prcferrcd . . . . .. . . . . . . . . . . . . . i II Carrolx; Corn; . j-. . I I Crccn Peas;Tuma- . . . � ! tncs; Tomalu . i Juicc; 7bmilo . ' K� i Pastc;Tomala Pu- . � . ree;etc. _ �Allhough J6°l0 45°F is acccptable,36°�0 40°F is prescntly cansidered thc ideal icmperalurc range. 22 I , � �� .. '-. _ '� l I� ' .::.... ... . ..�.. ..:_. .4::�:. . ,�. �-.:.... ... - . ��,..:: . ..'_ . . . ... . . .. .... .... , -'^ ;.... ...:.. ..:. . ....._:,:, :,i-. . . ., ...., :.-... ..Y_.v. �..._ .. . n 3�ti��:, i�l��: . .. � � . .l � � . �M i '� ". ;1 'y ' .-SV:' _ _��.0 � �` j''{ , __.._ � -- , . ..,. _.._ ... : . n# r�yr'; - -- �� sr}.. �4��:•:. Food Storagc Guidc. ;�;��' . ' Part IV � ; � ' TADLE 5.—Cenenl temperatnrt guides for storing foods.—Continued - • � � � ' Food Dry storoge(50°-70°F) Refrigcraled x�orage � Frcezer storage � (36°-40°F) (0°F nr bclow) i �� ' � � � CANNED FRUITS � . Orange Juice,Concen• . . . . . . . . . . . . . Requircd . . . . . .. . . . . . . . . . . . . . ' Irated. , . Othcr canncd fruits, Satisfacfory . . . .. . Prcferced . . . . . . . .. . . . .. . . . . . . �� wch as Applcs; , APPlesauce: Apri- � . � � � • cots; Dlackbr.ries: � Chcrries;Cranberry - . � , . '-i . Sauce;Figs:Grapr � � , . _ fruit Sections; . . � . Crapcfruit Juice; _ � . � Peachcs: Purpie � � . �. . Plums (prunes): . � elc. . ;} FRESH VEGE7'ABLES . . -�T . � Onions . . . . . . . Sa�isfaclory . . .. . Prctcrred . . . . . . . . . . . . . . . . . � . Pola�oes,Irish .. . Safisfacfary . . . . . Prcftrred (minimum . . . . . . . . . . . . . . . , . 40=F)• . . . . Sweetpotatoes . . . Requircd (minimum . ... . . . . . .�. . . . . . . .. . . . . . . . . 55°FJ. �}� , Othtt Gah vegelables, _ .-. . . . . . . . . Required . . .. .. . . . . . . . . . . -such as Crecn � . � � � � � � � 13eans; dcels;Cab• � � - .� - � bage;Cartols;Spin- . . � � .. .. ach;dc. " � � � - . -� � � � - FREStI FRUITS - . � . - . � � Apples: Pnches; . . , . . . . . . . Required . . . . .. . . . . . . . .. . . . . � . � � Pears: Purple � '' � � . . Plums;etc. . � � . � - � . DRIED VECETABLES ' � , -. � Beans,Nigh Moislure Satis(aclory for GO Required�over 60 days. . . . . . .. .. . . . - � �, . — days. - �- . . . � Beans,Low Moature Salisfactory . . . . . Preferted . . . . .. . . . . . . . . . .. . . . � - ,,,. - DRIED FRUITS ! - Apples; Apricots; Snlisfactory for �2 Required over 2 waks. .. . . . . . . . . . . . � � � Peacha. � waks.� ' Figs; Pruncs;Raisins; Satisfaclory . . .. . Prckrted . . . . . . . . . . . . . .. . . . � . �etc. � ' � � � � - CERCALPRODUCI'S � � � � Regular Commeal; Satisfaclory �for 60 Required over 60 days. . . . . . .. . . . . . . � , Whole� Wheal days. _ � _ � ' ' � � Flour. � � � Degermed Commcal; Satisfaclory . . . .. P`eferted . . . . . . . . . . . . .. .. . . . . � . All-purposc and � � - � 6read Flour,Rice; . � etc. ' MISCELLANEOUS . . , . . j�_ . Honey� . . . . . . . Satisfnctory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . : Nuts . . . . . .. . . .. . . . . Requircd . . . . . . . . . . . . . . . . . . . . � � Peanul Buller. . . . . Satisfaclory . . . . . Prcfcrred . . . . .. . . . . . .. . .. . . . . . I ' . � �Alihough 36°l0 45°F is acceplable,36°to 40°F is prcsently considered the idcal temperalurc rangc. , � . t . . � � � . I� } 23 � � � �� r . . .��as. . � .::. ... :;w:. . .,... - .. -_- .. . _-.,.�. � ....._. f'.v—�'t"�F`P.�.' ._�ie �.a..�...,.a. -,.�... ... .. . , . ..e .,... . v. ...� �� 1i;s'•.i��,'� . c'...:i..:p-,.b . '-- . _..��..,�.. . 7 i . :: " � .� �d ...... �.._...__._. .—'"_ 'N�� .. . _ . .. . . . . _. . . . . . . . . ' i'• �� .� � S k ��: I � Food Sloragc Cuidc ;j��' i; •t,.• 1 `` , ' � Pafl IV rt t � , � ; , , � I � RECOMMCNUED STORAGC PRAC7ICES !� 71ic importance o(sloring food properly camiot be tweremphasized.Improper storagc may cause spoilage � ! I � which is not only wastefld bul increases food cos�s. Of even greater imporlance is Ihe healUi hazaTd j � involved.Food Ihal is cvcn xlightly tainted may causc illncss. ji.� [n sioring foods,i1 is importanl no� only lu considcr tlic usc uf proper storngc methuds to reduce food �� spoilage,but also lo co�uidcr efficicnL methods of slorage which will save space and make it easy.to handie p � the(oods.TLe following sturage praclices arc recommended: i� `d � S�ack Ua�ed Foods on Uollies or Skids � I Quanlity lo�s nf baggcd foods xuch as Il�ur,rice,bcmis,cornmcal,potalues,sugar.etc:,may bc stackcd on � dollies or skids, using nnc uF �hc melhods shown in figurc 27. Eilher mclhod permits Ilic nccessary circulation oC air.To make the most effective use of the slurage arca,stack the foods as high as safely practicable for case in handling.Protect currenl supplies of Ilour,rice,beans,cornmeaL and sagar in metal ` or plastic food conlainers equipped wiih tighr•filling covers. The C8115 SIlO11IfI bC plainly labeled and ' � '� equipped�vilh dullics or cas�ers su that tlicy can be mu��ed easil�+. z , � � ( , � �i. � - � ' � . i °`"y� 9 .` _� �` . -� �� ` `� \ ,i .. � ��i . . . � ' � .i! � �� . . ��... . � I . � .. .. ;' . . i� I Chimney-style stacking. ;j \Q �I I �y t. I . . . � ��i- _�✓yj� , �N� .'��. . i .`� __ __ — � a�: � `�2 � U � i , ; � �� , ! Lock-style stacking. i a , I . i� K i FIGURE 27.—Melhods of stacking bags of flour,rice,bcans,cormneal,polatoes,sugar,etc. i � � za 1 1 ' ' � � __ _____ v�,. . :,. _ :,,.... ..,. . , . _.. . �.%� -.._.. ,,.,_.. . ._ ; �. ,: �: �-�. "=��rP}�:;.: i."».. r 4. , �. ,, -� - - ��; � ,• ♦ °•, � ' ♦ � 1�� . �� o�� s ��•�•/ �i�� ..�i, � �`��/�� \ ♦/I \��//i' i �`\��/�/ �'�//� �\��%//j� � ,��/ �� \�/ , � , ..`. ��. v�.� � ...:.� ��►�� ••�, ' ��,�i, ��i, ��`o,,,� ; �� /i� �� //i� ��`\� � ; ��%/i �� `�`\i�� , \� \/�. ., �.� , � �� 1i�� ' �� ,�I��j ��j! �� / ' ��// . �\�/ � \�� / �� \�' ��/ a� ��/ �� o�� !�� i� �; 1�� .�� , �� ii ��/% ` ��\\j�� `;%� .��\��/� # �.� �„� .� �, � � - �: F. �. � - �� f �i, �`:.� .I�i �'�` ��. � �� =�_-�.;;�?�: �:<- ;_,P ;,�= r�� :�yA��;�� ;�;��- n �`�� ,_. �� _ �;� ��. �2. w � �... �� n3 X;_ .�ii;:-i'('; ` .�:�r::::',:� � . . ,i.. � ,I� � � . .. _ . �,c � -- -- -- i .�hr� . � I �ood Sloragc Guidc �e�.�"��,!•: � � Part IV r 3 •. J � e::. ;' 1 1 . . {;�.".. � ( �. Datc or Numbcr tl�e�foods for Easy(denlification � . ; ;,� I I�ale or number lhe new stock lu provide a rceord so that dic old stc�cks may bc used firsl.(Sce figure 29.) , . t Pince Oldest Otrt fmnt � "'�' � Placing oldest slncks uut(runt wilf assure lhe use of the(oods ort a"firs(-in,first�uut"basis.{See figure f � � I� 3UJ i ii . � . • � . - i . ! ��. . � . � i .. � � �. . � � . , I � �G�r . ' . I � I � � ; . .��w.� / ' - /%��%%%��%//%/J�77777`s�� . � FICURE 29.-Date or numbcr new foods. FIGURE 30.-Place oldest stocks out front—use ) them firsL f Slore Foods Away Frmn Walls anJ OfC the Floor All fooJs should bc storcd away from tlic walls and off the(loor.'fhis kecps tliem from absorbing moisture . '� � q�at wil�cai�se cans to rust,package seams to burst,and foods W mold or rot.(See figure 31.) � � ' � - �Vall i � i i i i � I . . . . . _ . i . i j1 �� ' � � . �I . Kecp away from wall ' I � � �' ' �; � /i � �7 '� i % i; / � ,/ �� , ! ' . j/, �i, %/ :;� � � ;; ; . '; 1 FIGURE 3 1.—S�orc Conds away from walls and off the floor. I 26 ..r' j� �"-!s._----_ . :.;s�� ... �:;': . ' . '....r;;.:. a. � . :�:y - �.::..:.........__-. . . U � y �L`��KS:�•i.. i,:.�. _ i'��.;�X�� .,H ry ;i � 5 l'i!. 4 . ,r.�s�r�'-.- . , . ... _..__._' , . ..,.._.., _ . , - — �5 i.. l . • y �. ��'�� ' . f ood Sluragc Guidc ,.$;' � Parl IV ,3``,��'=. . . . „�y�e{:: ` i�� - � Slore Foods Thnt AbsorU Odurs Awny From Thcxe Thal Give Off Odors � -� Foqds�hat absorU uJors must bc slorcd away(rom foods lhat givc off odors.A represcnlalivc listing o( ' � typical foods Ihat givc of(and/or absorb odurs is shown in lable 6. � ! . � Do not sturc ifcnts sucli as p.tint,kcroscne,gasolinc,oils,naphtl�alcnc,soap,wax,>>olishes,mops,rvcaring "'� � apparcl,cic.,in Ihe same arca wilh foods.Yrovide�separale slorage raom(or sucli ilems. i 1, TAI3LE G.—Foods that give oCf and/or absorb odors `� ! � Food Givcs O(f Odors A6sorUs Odors Apples,Fresh Yes Yes. Uutter No Yes Cabbage Yes No. I Cheese Yes Yes. �; � Commeal No Yes. � E�s,Dried iVo Yex: � Eggs,Fresli Sheli Nu Yes. � Fluur No � �Ycs. � ti � Milk,Non(at Dry Nu Yes.. Onions Ycs No. . Peachcs,Fresh Yes Nu. Pulatoes . Yes No. • Rice No Yes. `i Retrigerate Frecli A9eats,Poul(ry,end�icl� . Fresh illCJ15 SUCII as ground mca�,liver,puultry,and fish musl Ge refriger,ited immcdia(ely..Thc.e higldy � ' perishable foods losc quality fasl,even wlten mGigeratcd.Therefore,thcy need to bc used on the day�hcy . arc dclivcred or within 24 hours.Remove outside paper wrappings from fresh mea�s bcfore q�cy arc placed in Ihe refrigeraloa'fhe mcais should be spat�ed�o allow(or vir circulalion. � ' L•vge cuts of ineat kttp besl iC imng on hooks in the walk-in refrigerator.This methcxl will result in xliglft 1 drying af tlic mcal,hclping to prescrvc il. i' � Refrigerale Dairy Produclx and Eggs Milk,checse,Uuller,and e�;s musl also be mfrigerated immedialcly.Prompl and cunlinual rcfriger�tion is as itnportant for Ihese prodticts as for meats, 19rap cLeese tighlly lu prcvciN ils drying oul. II is also importani to avoid Preezing cheese,sinee freezing brcaks the grain and causes lhe checse io crumble.BuUCr also necds lo be wrapped to prevenl,ibsorp(ion of odurs and lu pnitecl it against e�posurc to lighl and air, � whicl� haslen rancidity.If possible,slore chcesc and buticr in the uriginal shipping cunlainers.E�y cratcs ' � � slwuld be cr�>ss-stacked to allow circulalion of aic Don't muve lhe crales ntore ihun necessary during '� � � storage. � � � . � 27 � _ � :;.,.-,..�,._.. ,«...._.;:...:.,... .�_.,.:<...�.�...-._..,:�.._ . . . . -., ,:.:::.., .�..: ..- _ . __.. . . ._ - _ .. .. „_. . . .:.�� ,....,_ _,. ., __ .. r-� -.ry,. ' _ _"., . _'T+a;.. . � e ',:��YN _ �'',•_ ''�::04... _ _.. _.___�_.._,�..- y."`�-�«.�..__.r.---.... °�-��".��"`�.°,� , "�`""°""'-�.-,�� , ��;= T� ; :, � ...� , �•� �- � ,�� :> ,,, :: _ �� _�. ..��.mh..�.,.;.�.�„�,�,�,,,� ; -__ . . � - , -------- �,° Food Stange Guidc . PIIiI 1 V 3 . ♦� � y'�/,yf�♦. � � ��. : } - Refrigeratc Fresh Fruils and Vegetables � '4' t� '. � !' Fresh fruits and vcgetabics requirc immcdiatc refrigcration. This helps to prescrve their color,(lavor, ''"�i 'a� � ' tcxturc,and nutritive vatue.L•saminc fresl�pruducc for ripcness bcEare storing;vcry ripc items shoutd bo �r removed and uud immediatcly.Leavc paper wrappiugs on Cruits to hclp kcep titiem clean and to prevent . � spoitage and lpss of moisfure.The ptoducfs shoufd Ue stored in a manncr which will allow co)d air to circulate around them. . � � � ReGigerate Cookcd Foods 'x Cookcd foods must Uc rc(rigcrated at 45°F or lowcr in cican,covcred con�aincrs.Usc thesc loods within 2 :�;� " � , l0 3 days,Preferably wi�hin 24 hours.Don'1 refrigeratc cooked(oods a second time aftcr they have becn iz� : � removed Gom refrigcration 7nd rehcated far secving.Preparcd and precooked foods that nre scrvcd cald, 1�` I such as crcam• or cuxtard-flllcd,yastrics,creairn or custard-type puddings,salads,sandwichcs,and coW meats,nced to be kept«ndcr refrigeration until scrving time. � Coaked Foodsrequire yttick cooiing—within 2 to 3 hours—lo ro(rigera(ion temperature lo avoid dangeroC poisaning. This is especially important for liquid or semi-solid food preparations,sucl�as custards and , , , custard-filled products, fouds in cream sauce or gravies,stews and soups,wHich favor rgpid growth and ' "�'� } spread of bacleria;and (or foods wLere handling during prepara4ion is likely[o induce general bacterial �' contamination;i.e.,cooked sliced ham and boned pouttry. [ . � 1 Small quantities of cooked foods can 6e cooted satis(actorily by refrigerating immediately: �Vhen re(rigerntion facilities are limiled,large quantites of cooked foodS may need(o be partialiy cooled befora , ' thcy arc retrigerated fu avnid raising thc temperature of the refrigerator. Sucl�pm-refrigeration caoting sLould be limiled tn 2 huurs or less.Cooling af large roasls,etc.,may!m speeded by piacing U�em in front � oFa(�n. Largc quantities of slow-cooling(oods,such as gravies,stews,and noodles,may take too loag to coof unless � special steps are taken to has�en heat transfec 1G precooled outside the refrigerator,such foods can be � i I placed in a sink iu vat of cotd wztcr and stirred frequentiy to hasten cooling.Even if placed directly in the refrigeralor,occ�siunal stirring may he necessary to assure cooling to nearrefrigeration teinperature witllin , 2 4u 3 hours.Chcck incal hcaith laws cegarding ehe care of pwishabk foods.Ordinances may require diat aIl 3 perishabic food und drink be kcpt under rcRigeration except when being prepared and scrved. � Storing Erozen fncxis � � Store frozen fouds in il�c Gcezcr in Ihe arigisai shipping containers,This will reduce tite possibitiry o( � Geeur bum and drying ou(of tl�c fuuds.. . i � � if space dncs no�perroit stming these foods in tlie original shipping conteiners,or if the containers have . � been damaged,die inJiriduat packagcs o(Food witl need an additional overwrap in moisture•vapor-proof � packaging roatcrial before bcing placed in the frcezer. i Clieck to scc that thc trcezer maintains a temperaWre af 0°F or belaw.Tempera�ures above 0°F,even for hric(periods of timc,will cause proJucts lu lose qualiry.Some quality losses are easy to see;others are invisib(c.Tixsc losscs inciiidc btowning or darkcning of the product,loss of Ravor and cotor,off llavars, j andesirabic change in texture,and loss of vitamin C. �� ! tf frozen foods have t6awed,do uot refreeze.IC in gooJ condition,use them immediately or.refrigerate them and usc within 24 I�ours. "r . ti �s � Freezing Fre,ahly Cookcd rnods , ` I - Freshly couked fn<�ds may Uc frozen.Tl�e fnod must be chillcd promptty and thoroughty,tiun packaged in � moisture-vapur•prooC maicrials or cuntainers to exciude air and prevent toss oFmoisture.The foods'shou)d ,?.` v-"�., � . 28 :::, �.<. K:.v..,�;, . , .-,. �.,, .. . _ . .. a--:-:�..•.:; :�:<a�::.._ . ` . ?;:�T i-� ��'.�f'�?'' �'.ti:. -� � - .....�.,�,,,�.W.,,�.: ,;: ,� - ``�t:i�r:�r�_r�;-.��.•. . � � !4 � . . . . . . '___`_ . - _ w `,;li �u,,:_. , • � � �'?��S�;. Pond S(oragc Guidc ' w Part IV �'(r[•' .�i4'.-r N:. � bc placed on a freezer plalc or shelf for quick freezing at 0°F or bctow.To assurc uniRxm and rapid • . freezing,Ihc pacAngcs must come in contacl with thc freezing surCace and not with cach olhcr. � i ! Some of the packaging malerials and containers Ihal may be used,depending upun trcezer sp:ice availabic. y atc: No, l0 cans with tight fit[ing pL•islic lids:.5-and 10-pound cans with light filting.slijxover lids; :,.. '� � polyclhylcnc frcczer bags;pulycthylcne•cualed or laminatcd freczcr paper,henry frcezcr ahnuinum foil; +�i�' and hcavily waxed cardboard buxcs. � � � SUCCGSTIONS FOR CARE Of SCNOOL LUNCH FOODS AND FOOD STORAGE PACIt(TIES DURING TAE SUMAtER MON'fNS ,�i Make every effnr�tu use up all foods on h�nd before the end of Ihe school ycar.['ut imtnlories Ic�work by planning menus around the fuods on hand.'il�c mnney saved by using sucfi foods can be used lu restock � . � Ihe storcroom in thc fo1L � ' I(,in spite of careful vlanning.somc foods arc Icft at thc e�id t�f thc schuc>I ycar.makc arrangcmcnls to j� slorc Ihem propcdy during lhe summer monH�s. Many foods losc muritive valuc during storagc,anJ all foods will spoil if nol storcd propedy.For infimna�ian un proper temperatures at�vhiclt various foo;ls nced �', lo bc stored,sec Iablc 5.In addition,the Collowing suggeslions wi(I be helpfuf in�aking care of foods and kstorage facilities during tlie summer monlhs: Dry Food Storage �`: Kecp sloreroom cool and dry,al tcmpera�ures around SO°F,if possible(not abovc 70°F). k' Clean storeruoro ihorou�itly as describcd in l'arl V,"Ilousekeeping Praclice.c." i Coivxult the IcKal hcaltlt depaitment or a rcpulable licensed extcrminaling or fiimigating cumpany regard- �.i . �ing llte ase of inscctides and,fwniganls. � - ,�. � : Kecp s�orcroon�well vcntilated.Make some provisiun for airing q�e storeroom wveral timcs diiring the summer mondu. i — - � � Keep stnrcroom roden6 and inscct-pruoL C.hrck and repair any holes or openinss whcre rodents and insects may enter. , , ' Kecp storeruom theftprooL f3e surc Ihal locks on doors and windows are sccurc. • i �� ; � Refrigented Food Stomge . . . � - � i I Dircing thc sammcr months whcn schools arc closed,it is best to transfcr fouds requiring reGigerated storage to a iockcr plan�or wmmercial cold storage plmu. � � Disconnect mach•in reCrigeralors, freercrs or frozen food stonge cabinels,and waik•in rcfriger�tors at � ihc ptug or by rcntnving Ihc fuscs,r,uhcr d�an just turning thcm uff al lhe swilcL.This may prevcnl a bumcd-out mulur if lighming should strikc neartiy. 4Ycan ail refrigcratcd equipmcnt d�aroughiy a,describcd in Part V,"llousekecping Yracliccs.° Prop refrigera(or and frcer.er duors su lhat Ihey witl rcmain opcn.(f:�n inoperalivc rcacfi•in rcfrigcrator, - � •food Preezcr,or walk-in refrigerator is Icfl tightly closcd and Ihc insidc is al all d:unp,tl�e metal parts will • corrodc in a short time. � � � Compressors,condensers,and moto�s shnuld be serviced by a competent�eGigeratiai mecicxnic. . �� l . P7 29 F W ....:�..::.,....� :..... ..._....._.:. _ ... ,_,,..._., . .. _.. . ....,��. .�,.. .....�. , +.�:�� • , *.' i � �:.-:X��_ � � :J�' :;�.��'��`:'q' , ,:. , �"�`- ��„�.�L.�,��,, � ��.;�r $`S � *-. _ �w.. ..�"�'�.y�X 'Y�y.' 1J � � ..! � � ...... ......... .. . . � i ... ' . . .. . . , ; . Fuod Storagc Guide �:��_ ' � 7;' q i �efl(v ' . ��K': ! � ' . . . 'v'•: f� � (f foods requiring reGigeratian are kept on the school premises,check refrigeraled unils�uriudically to �.�5 i�. � � be sure diat proper tempemtures are being maintained. �' �� .� ^+� • ifefore Storing Sc6001 Lunch FoodDuring the Summer Months ;� � •Check all food to be sure it is in good condition. . ; �� •Llispose of any cans Uiat are bulging or Icaking. � r;' •Opcn samples of tood packaged in paper cartons and boxed to be sure th•rt il is in good rnndition. � . . . . � � � . 'r� . •Dispose of any Cood that is moldy or odierwise spoited. �! • Repackage broken lols of(ood in mc1al cantainers with tiglit-fitting lids. . � •Store Food on shelves,dollies,or skids—do not put direcUy on qie(]uars. � •�Slore food so tl�at air can circulate aiound it.Leave a 1-to 2•inch space belween thc waNs and the food. � �la6ei and datc alt food�haLis placed in stomge.Use this food First in t6e fall. • ' -, ' • pqake a record of all food in storage ta.bc uscd when pianning thc food supplies needed in Uic faii. ' � ' . ; . � i. . . . . t- . � , . y � . . �j � j . i .� ' , � . ; . ; � . _ � _ . . � �� : f - , i i: � . .r�: i , ! � y . ' . .. . . ' � � . . . . ,�� ' ' � . . . . . . . . - , . 1 . . .. � . 30 � � . .� � � , . � _`'t- ; . . � . . . . � . . . . ..-'-- i ..,.�: ...��c.�.�.-......„.w.�.�.�.� :.<;.��...s _..�,.�.,.. K.�«wH..�;�.n�.� �,._. . �:., - -...,..:,.w.,.,..,. . . . .,. W' . . "w.z" a.s��a:.� �. ' . . - ' . . -s+c..,:a.��,c:s, �w.«.....a�,v.... , . . . . m`°.«;.""'"`."�"�"...—...+••,2..F:-.......-�� . .' � � . . . ' .. . . . � , . . F^k _ �Y�(. .��.?'� - . " , . ,�;' ...._.. I ._.__ s '.T:. , ;'� � yM ..: .' 4 . _ . __. __..._— .. � ) �' ' • Poud Sloragc Cuidc «�r ��,��;. . ' Pnrl V a�,' x k!�,�. .+,` � _� i..� 'j��,r p ,' P�lRT V - FiOUSEKEEPING PRACTtCES ��,t `�+�r`� � ihfPORTANCG QI'SANITATION AND CLEANLINESS � " Co<xi Iwusekecpi��g.practices shu�dd bc folluived d;iily to inseve cicanliness anJ urderliness in ati food ; `. i , sloragc arcax.Sanilidicm and cicanlincss arc a musl in food liandling anJ storage. ; . i � � hiuxt fa�d-poixoning oulbrcaks arc causcd bY failurc of food handlcrs to follow g<xxl sanitary pracliccc. S' 1'his 1�ecs�l�c res�onsibili� Jirectt u on llic f�od scrvicc crsonncl in achoois and instiW�ions�o ada t I P�' ! Y Y P p P �`,� : gnnd practiccs uf sanitafion and cic•rnlincss. ;f ° I �'S' �� . CARE OF DRY STORAGE FACILITIES i To keep the dry f��ud sfornb�c •rrca in goud condition, foculs must be insperted regulady and cicaning � i schcdules cstablishcd and fullowed. �' f . Chttk aii Cuud I'rcqncnlly for evidcncc of spoilpbC.$4l'II:IS Vql�,ltl(�'8I1(I ICg�:ill�'t':IflS.WI1CfC S�VII86C I):IS � ��" � occuncJ,rcmovc Ihc fuod immcJialcty and cican�hc arca ihoroughly W prevcn!contamination o(oihcr ?: fnods. � i� `� �' r Inspect aiso for such damuge as torn s,7cks and broken cartons. if Ihe food is in gvod coilditinn,use it �� immediately or repackage it and use as soon as possibic.All empty conlainers and sacks should bc removed (rom thc slomroom. ; '� T(ic slnreroatn Iloors shuuld bc swcpl Jaily :md moppcd al Icast ance a wcck. For swecping !)ours, ,� aon�nmgenl'sweeping crnnpoundr'arc rccommended. If thesc are nol available,the floorshoufd bc lightly sprinkicd witl+water bcfore sweeping. Skids or dollies on whidt flxxls are stored should be removed as i'+ necded lo permil�i�urnagh cleaning of ihe qnors.The�v:dls,shclves,skids,or dullies,elc.,shoald also be F' cicaned:md washed mgularly.Any fuuds Jropped.ix spitled i>n�he floor should be cleaned up immrdiately to prevcnl rodc��l:utd i6sect�inCeslatiun. Insect and Rudcat Control Insccis desfroy or rertdcr unfit for humun consumpGon enomwus quantities of Caod eacli year.Thc Colloaing(oculs are susceptible to insecl infestalion: Dried 6cans and pcas. Crain Producls(flour,cornmc;d,ricc,ccrcals,etc.). Dricd fruits(pruncs,raisins,apricc�IS,e�cJ. . Non(at dry milk. � Chcesc. ! Tlicre a�e many ways in which inseci infes�ation may uccar in a slororoom.Insects or insect eggs may be � harborcd in O�wr crcicks;bascbuards,or in slorcroom walls,in freight cars'and trucks in which foods are i transpnrlcJ.ur in shipping conlaincrs,cspaci:dly wherc the eaitaincrs aro rc-used without proper cleaning � or 4unigalion.Insect infesiatiun is evidmued by Ihe presence of webbing,5eeqes,m�rihs.larvae.holes in grain,ur partly-conswned loods.Since insecls are sc)dom found on the oulside of cnntainers,il is necessary � tu inspect tl�e inside u(b;igs and cases.In ba�ed Cuuds,insa:is xre usually fvund in the creases n(the bags, � aluitg scams,or in lhc cars of lhc hags.In cascd faods,they may Uc(ound in thc dark,closed sections of the � boxes.It may be necessary(o examine several bags or cases of fnodsbefore any infest:ilion is noticed. ! ' Inscc(iu(cstalion ntay occur cvcn undcr idcai stureroom condi�iuns,d�ercforc,constnni vigilancc mi�st bc ' mainlaincd for any sign o(infcslalion.parliculady during w;vm wcathcr.lnscct infcslation of f'oods such as � . cuntlncal.Il��ur,be:ms,rica,dricd fn�its,a�id nonta�dry milk can be prcvenled by keeping these foods �t � storeJ al Iemprr�h�res bclow 50°F. j ' 31 ' , ,,.....� ..._:.:,...�.:._,.....__,,. . ..__,...�.._.._.."_.'_.�. _....�.�.._._.. ..._<.w.. ....n. . - ...,._....,.. ._.....� . _ .........�.._.�. .S,, .�-:d-. ..-...s...:.., ,��.,.,..;_ -.w.,.. � (,;��*tt �c ..E. � . i:'yy :}p^; ..r,..r' �.��,�.��. �, t ';� .'; - �.{!s...;...: . . ��.�K" , - � _...."_' .'...'_"..._ _..... .."__.... .__�.,__„� � . "� I ' " Food Storage Guidc Part V =fir�+g`'i% . ��.�r�. Rodenis also dcstroy or rendcr unC�l for hutnan consumplion enannaus qu�ntitics of food cach ycac'I'hcy ,�t;q,;: . � are carriws and lransmflters of such diseases as typhoid fever,cholera,Iuberculosis,bubonic plague,and � �I rabics. Rodcnts entcr building through holes or opcnings arotmd pipcs and wircs,and Uicy frequcntly � burrow undcr floars and enter through ventilation and drainpipcs.Thcrefore,all sucl�openings necd to be � covered or sealed wiqi 'b-inch-mesh galvanized hardware cblli or slteet metal. A4 fan and ventilation < �� n� • opcnings,doors,and windows require screens. . j'. • r ' � I� The mosl e((ective ivays vf eliminating anJ controlling both rudents and insects arc by extennination and �` .' ' fumigation.Bo�h of these scrvices can be rendered by a reputable licensed company.Flowever,lhe seivices � % �i of such a company should nut be rciicd upan completely.It is also important to have an organized program +-� � of good liousekeeping wiAi a designaled responsible employcc in charge. z...' �,. � � My contracts made wilh fum:gaiire companies should con[ain a statemcnt tn Uu ef(ect d��t thc ��'':V i � contractor wiU comply wilh all Fcdcral,Statc,and local I�ws and regulations and thal prnper acralion of � �� lhc building wilLbe accomplisLed aftcr fumigation.Tlic improper usc of some fmnigants may resuit in an expiosion or a fire, o[ in fN effects to workmcn from e�posure lo the chemicais uxcd.7'I�erefore,a � �{ fumigaling company must show evidence of public IiaBiliry,property and fire insurance,aod workme»s � , � compensation.Since it is possible that the first fumig�tian wilf not e(fect a complete kill and may h�ve to � �" ; be followed wiW a sccond fumiga4on, a 100•percenbkill gt�arantee should be includcd in any cunirect ,�. � ' entered into with a fumigaling campany.Poisons arc dangerous to use around food items and must be used � only by experiei�ced and traincd extcrminators or under their supervision. . F . { ��r� � , � CARE OF REFRfGERATGD FOOD STORAGE FAC[LITILS 1 � All reGigeratian equipment needs to be checked trequcntly to see q�al it is kept in good condition.lt is C' I important ln retaiit a rcliable serviccu�an for periodic service and cleaning oF all compressors,condensers, and molors. Clcaning schedulcs shou(d be posted and folbwed for thc dieckiug and cleaning of alt j �{ � refrigeratcd equipmcnl. - . �� .; :y' ' � Reach-in and walk•in reCrigerators,require thorough c(eaning at Ieast nnce a week'.Some suggestions for � � cleaning follow:Remove.fond supplies and portable equipment to do a thorougli job of cleaning;defrost when necessary, following the manufacturer's ittstructions; cover the food or wrap it to minimize � temperature changes;and wasli shclves,meathooks,skids,dollies,etc.wilh hot water containing a good � _ detergent. It may be necessary Io scrub witl�a pot hmsli to remove grcase and food pTrticles.Rinse well iwith hot walcr.Wasl�the intcrior wilh wann water and baking soda,using one tablespoon of baking soda to ij each quart oF water.Walk-in rcfrigerator walls and Iloors may need to be scrubbed with a hot detergent � �� solution and rinscd thoroughly.Wash the exterior with wann water and a good detergont.Flush drainpipcs f ' � il with hot vnter and baking soda.Wasl�the ru6ber door gasket with warm watbr and mild soap;this increases � � its life.Foods shouJd be care(ully inspected for quality and put in dean containers before returning them to thc refrigerator. Milk coolers and dispensers also need cleaning at least once a week, using similar' � procedures. ; i 1 Freezers or Gvr.cn food slorage caUincls should�be defrasled and dcaned as needed,when the frosl � � Uecomes three-eighths inch'to one•Lal( inch thick on the sides or coils. Folluw the mmmfacturer's instruclions.OrJinarily,deGusling oncc or twice a year is enough.If humidily is high or iC the treezer is j opencd oftei�,anolher defrosling nr iwo during lhe year may be necessary.►f possible,defrosl when�he � � quantity of Foud in ihc frec•r.cr is rclalivcly low.1(lhe I'rcezer is not too full,food packages nced not bc i � laken bul;ll�cy can bc movcd Gom c�nc parl o(tlic frcczcr to anolhcr as work progresscs.A hroad stil'f . i I+ spawla,a ptuty knike,or:�sharp-edgcd�vooden pnddle may bc used,or speci�t tools for removing frost .:• i ;j may bc purcliased. :�. j' Y 7 / � : • i � - � 32 . ' � _..j . . . . . _ , {�'� I ,- {r...r� – w`r':c . . • ..-.,:.t....,.o., ::+...... . . .. _ �_. . .. . . . .. � . .. ....�...,__.__.._....._......__—__....._ . .. ��_.,,_ . _.:....,_. r -�.�... . . .,_,:.. �-.,.... _ .... . .. . . . � 4M ' � . . Y, � . u�,:q:Y� ' . " � � . .� _ •.4 � a';:`3y�';?. - � ��-','*�:-: '.�i:�:e':.:'.. � r��ry�j' , '•F�7=ip�3y-:='�`^�+ . . ��..;��.s�� ,:i . .. . .. '.-'- '- -. -. _.-` .`— . •- n_s:� f�7, . . _ .._."_.__ . . . � . � . . ��V��,.� �- . � . . . ��..: i�a: ., � � . , . . � �`. Food Storage Guide ' Parl V ,' . . c: � ' If n completejab of cleaning is needed,the following procedure is recommended: {) Remave all fou�packages and disconnect the frcezer, 2)Place the pacAages on Irays or in baskets lhat have becn lhoroaglily cuoled in the freezer.Pile!he , packages as compactly as possible lo reduce the amounl of exposed surface and covet wiQi insulaling „ material such as newspapers: 3) Sctape as mucli frost us possible frum the surCaces so there will be less�o melt ofL Cold water may be � r' run over the refrigera�ed surfaces lo hazten Ihe melting.liot water should never be used,since refrigerartt pressure could build up it�qte evaporator and cause ditficulry in slarling lhe compressor. �" � , An clectrie(an placed so that it will blow room air into tl�e(rcezer,or cold air out,will help to melt ' the ice: . . ;� � 4) Remove the ice from the surface a1 intervals,as it loosens,to speed the defrosting process.Do not chip the ice of(with an icepick or otlier sharp tcwl tha�mi�lri damage the liner surface or coils; � 5) Wash U�e inlcrior and extcrior as dcscribed above,when de(rosting is complete. , ; Conncct�he(rcezcr and icl it run for i�aif an i�oar or so to b'ring thc temperature down somewhat bcfore � ' . putting the(ood back in.Wlicn returning the(ood lo the frcczcr,it is a good idea lo take an inventory and - to place Ihe oldar packages at the Tront or top of the Geezer or to earmark them in some way for first use. - . . _ ' � ' r . i , . . i :y. - - . . �. ... . . . . . . . - i � . . � � . . , . �. . � . � ' . � . � - � . - � - .. . � . � - � � � .� . � .. . . . . . . � . � . .. . " � y. . � . . . . . � . . . - .. � . � . . . . . 1 ._ . � . � � � . ' - . . � - - � _ . . . .�. 1 . C . . . . . ' . _ , . . ' � � .) ' . . �, � . . . . � I . ' . � . � .. ' . - . ' . � 1 � . ' . . . . . . ' . . ' � . . . . . . � . � . . . . i 1 ',� . . . . . . ' . .. � . . . . : i . . . .. . . . . . .. . � . � � . .. � . � . . � • 33 � . � . ' , ,i i . . , . � . . �. . . .�... ,_•-'_._-.-"--._._..- -.__..... ...�..__. ,,,,_...,,.,,y.,_,,,, ., . . _. . _.:....,._..___........ ._..__ __.. �>.�,,,��4�„� � ... . . . . � .. . . , , . . . , . .. . � ," . . y�, � • . � 4 �M�� i^