Food Storage Guidelines Flashcards

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1
Q

Why should food be covered when stored?

A

Food is covered to prevent insects from contaminating it and to avoid food drying out

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2
Q

How does one prevent insects from contaminating food and prevent food from drying out during storage

A

The food is covered

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3
Q

What should be done to cooked foods before placing them in the fridge?

A

They should be cooled

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4
Q

Why should food be cooled before they are placed in the fridge?

A

To avoid raising the internal temperature of the fridge and risking bacterial growth

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5
Q

Where should perishable foods be stored?

A

They should be stored in the fridge at below 5 degrees Celsius

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6
Q

Why are perishable foods stored in the fridge?

A

To slow the rate of bacterial multiplication

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7
Q

At what temperature should perishable foods be frozen?

A

-25 degrees Celsius

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8
Q

At what temperature should frozen perishable foods be stored?

A

-18 degrees Celsius

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9
Q

How should cooked ready-to-eat foods be stored?

A

They should be stored separately from raw food

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10
Q

Why should ready-to-eat foods be stored separately from raw foods?

A

To reduce the risk of cross-contamination

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11
Q

Where should raw food be stored in the fridge?

A

Raw meat should be stored at the bottom of the fridge

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12
Q

Why should raw meat be stored at the bottom of the fridge?

A

To avoid drip-contamination

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13
Q

How does one ensure the air is allowed to circulate in a fridge?

A

The fridge should be kept clean and one should avoid over-packing

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14
Q

Why should one keep a fridge clean and avoid over packing it?

A

To ensure for the circulation of cold air which keeps the temperature of the fridge at 5 degrees Celsius which slows the rate of bacterial growth

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15
Q

List all the food storage guidelines.

7

A

Cover food - prevent drying out - contamination by insects

Cool hot foods before putting them in the fridge - avoid raising internal temperature of the fridge - risk of bacterial growth

Store perishable foods in the fridge - at or lower than 5 degrees to slow down the rate of bacterial multiplication

Freeze perishables at -25 degrees and then store them at -18 degrees

Store cooked ready-to-eat foods away from raw foods - reduced risk of cross-contamination

Raw meat at bottom of fridge to avoid drip contamination

Keep fridge clean and don’t over pack the fridge to allow for cold air circulation - keeps temp at/below 5 degrees - slows rate of bacterial growth

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