Food Quality - Safe storage of food Flashcards
perishable foods
Perishable foods are foods that are likely to spoil or become unsafe to eat if it is not consumed within a short time after purchase or incorrectly stored
Tends to be fresh, moist foods – fruits, vegetables, protein rich foods
Usually, last less than 7 days for example fresh meat lasts 5 days in cold storage.
-Kept in cold storage 0-4 degrees
semi - perishable foods
Can last longer than perishable foods due to lower water content which slows microbe and enzyme activity
Lower water content slowing the enzymic and microbe action.
Most have a “best before date” after this date food can lose some of it’s quality.
e.g., Potato, onions, ginger, biscuits
Some require refrigeration of 4 degrees or below while other require dry cold storage
non perishable foods
Foods that does not spoil quickly even when stored at room temperature due to very low water content.
Most are dried foods that are packaged. If opened it is then more at risk of food spoilage
e.g., beans, butter, coffee, honey, powdered milk,
Due to nature of packaging, storage is lenient. May need a cool area depending on packaging
storage methods
dry
cold
freezing
storage method: dry
Dry-
(10-21 degrees) Storage of Non-perishable Foods A freezer can store and maintain food quality for three to twelve months by holding it at cold temperatures below -18°C, converting water into ice.
storage method: cold
Cold-
(0-4 degrees) Storage of Perishable Foods in a Refrigerator
encompassing free-standing refrigerators, walk-in cool rooms, refrigerated food display cabinets, and refrigerated trucks, is ideal for perishable and semi-perishable foods.
storage method: freezing
holding foods in a freezer below -18 degrees which converts water to ice
A freezer can store and maintain food quality for three to twelve months by holding it at cold temperatures below -18°C, converting water into ice.
