buying and storing food

Question 1

name each temperature for each control zone

Answer 1

reheating - 75 
cooking - 75
danger zone - 5 to 63
chilling - 0 to -5
freezing - -18

Question 2

Where should you store each food in the fridge ?

Answer 2

Top and middle shelf - Ready-to-eat foods, such as dairy products, ready meals and packaged foods, leftovers, cooked meats and prepared salads. …
Bottom shelf - Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods.
Salad drawer.

Question 3

what’s the difference between ‘use by dates’ and ‘best before’ ?

Answer 3

use by date - relating to food safety.

best before date - relating to food quality

Question 4

what are date marks?

Answer 4

an identification system for ready-to-eat foods held over 24 hours so you know how old it is

Question 5

what is ambient storage?

Answer 5

where food is stored in a dry clean storage between 15 to 25 degrees

Question 6

why would you cover food?

Answer 6

helps keeps the dish to reheat evenly,

prevent bacteria effecting the food