food storge. Flashcards
how should food be stored?
wrapped, covered, covered or kept in a suitable, clean container.
how should: raw meat, fish and eggs be stored?
away from ready to eat foods.
where should raw vegetables be kept and why?
may contain pathogens from the soil and should be kept away from ready to eat/ high risk foods.
dry food ingredients such as dried pasta or tinned tomatoes, herbs, spices should be kept where?
cupboards that are clean and dry.
what should you do to frozen veg before freezing and why?
could still have bacteria present but are not dormant. enzymes that cause food spillage are lowed but not stopped unless inactivated. this is why you blanch food before freezing.
what temp should fridges be set at?
1-4℃ to make that its chilled held below 5℃.
where should certain foods be placed in the fridge?
raw ready to eat food and high risk foods should be kept above raw food for cooking.
how should foods be stored in a fridge?
food must be covered, and food safe containers and food labels used.
why should you not put warm food in a fridge?
it will cause the temp to rise into danger zone: 5-63℃.
what temp should the freezer be kept at?
-18℃ or less.
why must frozen foods be defrosted thoroughly?
ice crystals remain in the centre: cooking will melt the ice but the correct core temp may not be achieved and bacteria may survived.
what will happen if high risk food is defrosted at room temp?
bacteria will start to multiply on the surface of the food.
what food must defrosted food be treated as?
chilled food.
