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This document provides a form for exhibitors to order frozen or refrigerated storage for materials during the Southwest Foodservice Expo, including details for shipping, handling rates, and contact
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How to fill out frozen or refrigerated storage

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How to fill out Frozen or Refrigerated Storage Order Form

01
Start by entering your name and contact information at the top of the form.
02
Specify the date on which you are submitting the order.
03
Indicate the type of storage requested - frozen or refrigerated.
04
List the items to be stored, including quantities and descriptions.
05
Provide the required storage duration for each item.
06
Include any special instructions regarding handling or storage conditions.
07
Review all the entered information for accuracy.
08
Sign and date the form at the bottom.

Who needs Frozen or Refrigerated Storage Order Form?

01
Businesses handling perishable goods such as food services, restaurants, and catering companies.
02
Individuals needing temporary storage for frozen or refrigerated items.
03
Pharmaceutical companies requiring specialized storage for temperature-sensitive products.
04
Event organizers storing large quantities of food for upcoming events.
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People Also Ask about

Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods. Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom).
There is no correct order in which food should be consumed. When foods are eaten during the same meal, they are all mixed together in the stomach. Remember to include high fiber foods in your meals. Fiber rich foods such as fruits and vegetables can fill up with fewer calories which may be favorable for weight control.
Properly storing food in a home freezer Ready-to-eat foods should be placed at the very top of the freezer (cakes and ice cream). Frozen vegetables. Cooked meats. Raw steaks, pork, seafood, fish and eggs. Raw ground meat. Raw poultry should be placed at the very bottom of the freezer.
Store all food and supplies at least 6 inches off the floor. Keep food in original containers or labeled containers approved for food storage. Use the First In, First Out (FIFO) method of inventory rotation. Dating products and storing new products behind old products will make FIFO easy to follow.
First in, first out means organizing your cooler, freezer, and storage shelves by storing the oldest items at the front and the newest items at the back. As you put away a new food delivery, you cannot just throw the fresh items on shelves.
Store raw food separately from cooked food Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.
Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods. Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom).
Refrigerated storage is designed for short-term preservation and is ideal for perishable goods like dairy products, fresh produce, and medicines. Conversely, frozen storage is intended for long-term preservation and is used for meat, seafood, vaccines, and other items requiring ultra-low temperatures.

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The Frozen or Refrigerated Storage Order Form is a document used to request the storage of perishable goods at regulated temperatures, ensuring the proper preservation of food products.
Businesses or individuals who intend to store frozen or refrigerated goods, particularly those in the food industry, are required to file the Frozen or Refrigerated Storage Order Form.
To fill out the form, provide accurate details including the type of food products, quantities, specific temperature requirements, storage duration, and the name and address of the storage facility.
The purpose of the form is to ensure that perishable goods are stored under appropriate conditions to maintain their quality and safety, while complying with health regulations.
The information that must be reported includes the type of goods, quantity, storage temperature, duration of storage, and the contact details of the supplier and storage facility.
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