QUALITY INDICATORS AND STORAGE FOR DIFFERENT TYPES OF FOOD

Question 1

WHY IS IT CRUCIAL FOR MEMBERS OF THE KITCHEN BRIGADE TO INSPECT FOOD FOR QUALITY INDICATORS?

Answer 1

Quality indicators of food

Question 2

WHY IS THE CORRECT STORAGE OF FOOD INTEGRAL?

Answer 2

Storing food at the correct conditions is integral to ensure that it sits at it optimum quality. Therefore, this ensures that it is safe for human consumption

Question 3

SEAFOOD

Answer 3

Seafood is a highly perishable food which should be stored for 1-2 days. It is integral that the seafood has the correct quality indicators and it stored appropriately to ensure the seafood is safely stored and ready for preparation

Question 4

QUALITY INDICATORS FOR SEAFOOD

Answer 4

• Plump eyes, not cloudy
• Ocean smell
• Flesh should be firm and intact and free from slimy texture
• Highly perishable
• Good colour

Question 5

STORAGE FOR SEAFOOD

Answer 5

• Stored at 1 degrees or in the coldest area of cold room or refrigerator
• On crushed ice on perforated tray
• In stock rotation system
• If frozen, wrapped in plastic and keep between -18 and -24
  EG:
• Regular temperature checks
• Colour coded stickers to indicate purchase date = prevent food wastage

Question 6

HANDLING FOR SEAFOOD

Answer 6

• Outside of temperature danger zone
• Correct use of equipment = prevent food wastage

EGs:

• Inspect upon arrival
• Regular temperature checks

Question 7

POULTRY

Answer 7

Poultry is highly perishable and has a short shelf life. It must be correctly stored, handled and have the appropriate quality indicators to ensure it is safe and free from contamination

Question 8

QUALITY INDICATORS FOR POULTRY

Answer 8

• Flesh should have a white/pink skin which is firm and free from a slimy substance
• Use by date should be within the time
• Poultry should not give off an unpleasant aroma

Question 9

STORAGE FOR POULTRY

Answer 9

• Fresh poultry should be stored in the fridge between -1 and 3 degrees
• Fresh: stored in covered trays in fridge between -1 C and -3’C up to 3 days
• Frozen: individually packaged and stored between -18’C and -24’C up to 3 months

Question 10

HANDLING FOR POULTRY

Answer 10

• Poultry must be kept outside of the temperature danger zone to ensure the rapid growth and bacteria does not occur and result in contamination of the food eg salmonella

Question 11

QUALITY INDICATORS FOR RAW MEATS

Answer 11

Beef - Flesh should be bright red without excessive fat or gristle

Lamb - Flesh should be firm and dull red with a fine grain; fat should evenly distribute

Pork flesh - Flesh should be pale pink and firm with a smooth rind and white fat that is not excessive

Question 12

STORAGE FOR MEATS

Answer 12

Fresh meat → between -1’C and -3’C for 2-3 days for smaller cuts and up to 10 days for larger cuts
Cooked meats → between 1’C and - 3’C used within 3 days
Frozen meat → between -18’C and -24’C used between 3 to 6 months