Food Storage
- Created by: Rococo
- Created on: 16-05-14 06:02
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- 1°C - 3°C for chillers
- 1°C - 4°C for fridges
- Correct Food Storage
- 3 categories - dry, perishable, frozen
- food should be stored on shelves, not the floor
- have good cleaning schedules
- 'First in-First out' rule
- do not use any food past 'Use-by' date
- clean and defrost fridges and freezers regularly
- wipe storage shelves regularly
- use fridges that display temperature on the outside
- log temperatures of fridges and freezers at least twice a day
- cover all food before refrigerating
- good air circulation and humidity to keep food in good condition
- report any signs of pests immediately
- storekeepers need high standard of personal hygiene
- as a general rule raw meats are stored in separate fridges to cooked meats
- 1°C - 3°C for chillers
- 1°C - 4°C for fridges
- -18°C for freezers
- dry food must be stored away from steam. Store room should not be too warm
- all raw meat must be placed in trays to contain drips
- -18°C for freezers
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