Store Food Safely
Food storage for specific foods
Some foods possess characteristics which make them particularly hazardous and require careful storage and handling. The different storage methods depend on the the type of food and whether that food has been processed in any way. For example fresh peaches vs canned peaches- canned peaches have a much longer shelf life. Fresh peaches need to be stored in a cool room and canned peaches can be stored in a dry store.
Store food in the appropriate Environmental Condition (summarise the information below)
Most food items have specific temperatures at which they must be kept, even while they are being delivered. Upon delivery, these temperatures must be checked and maintained at all times. Food that needs to be kept cold (around 3-5° C) should be kept at that temperature during delivery and at the receiving stage. Frozen food needs to be kept frozen, dry food dry and fruits and veg cool. The person accepting the delivery of goods must take regular temperature checks to maintain this standard.
On delivery, foods that have the potential to be hazardous such as perishable foods ( seafood, meat, poultry and dairy) need to be kept at either below 5° C or above 60° C. This ensures foods are kept out of the danger zone. Danger zone: the temperature range between 5- 60° C, where bacteria that cause food poisoning are most likely to multiply.
Once food items have been received and checked for safety they need to be stored properly. They must be stored immediately using the correct method and at the correct temp. Whether food is kept in frozen, cold or dry storage, it has a limited shelf life. Shelf life: the suggested period of time that food may be kept safely until it is consumed.
Foods must be stored according to the FIFO rule: 'first in first out'. Food arrives first should be used first. New foods to be stored should be placed behind foods received at an earlier date. When food is taken out for use, the date stamps must be checked to make sure that the older stock is used before the more recent stock. This helps prevent unnecessary food spoilage or food contamination.
Different types of food have different storage conditions. generally these are:
Cold and frozen storage (refer to p. 226 in your textbook)
Foods must be kept at the correct temperatures at all times
.
Dry goods storage (refer to p. 226 in your textbook)
On delivery, foods that have the potential to be hazardous such as perishable foods ( seafood, meat, poultry and dairy) need to be kept at either below 5° C or above 60° C. This ensures foods are kept out of the danger zone. Danger zone: the temperature range between 5- 60° C, where bacteria that cause food poisoning are most likely to multiply.
Once food items have been received and checked for safety they need to be stored properly. They must be stored immediately using the correct method and at the correct temp. Whether food is kept in frozen, cold or dry storage, it has a limited shelf life. Shelf life: the suggested period of time that food may be kept safely until it is consumed.
Foods must be stored according to the FIFO rule: 'first in first out'. Food arrives first should be used first. New foods to be stored should be placed behind foods received at an earlier date. When food is taken out for use, the date stamps must be checked to make sure that the older stock is used before the more recent stock. This helps prevent unnecessary food spoilage or food contamination.
Different types of food have different storage conditions. generally these are:
- Cold storage: 0 - 4° C
- Frozen storage: -18° C
- Dry storage: 10 -15° C
Cold and frozen storage (refer to p. 226 in your textbook)
Foods must be kept at the correct temperatures at all times
.
Dry goods storage (refer to p. 226 in your textbook)
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