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7-Food Storage Overview

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Food Storage Guide lines, Refrigeration, Freezing, dry storage, operational rules for refrigeration

Veröffentlicht in: Gesundheit & Medizin
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7-Food Storage Overview

  1. 1. By: Dr. Waleed Foad MSc.Public Health in Nutrition Clinical Nutrition Specialist European Society of Gastrointestinal Endoscopy (ESGE) Member of the American Society of Nutrition Email: wfoad@outlook.com
  2. 2. General Guidelines For Storage 1. Wash, Wipe and clean items that needs cleaning 2. As soon as possible, Food should be used, processed, stored or served. 3. Check Previously Frozen items, before putting them in the freezer. 4. Store foods in their specific areas of storage and keep different food items separated.
  3. 3. General Guidelines For Storage 5. Periodic maintenance and check for storage areas, stored food, transport tools and equipments. 6. Avoid overcrowding and overstocking of stored food. 7. Access to food store should be restricted to control stocks and reduce exposure to contamination. 8. Arrange Food supplies using FIFO method
  4. 4. First In, First Out (FIFO)  Post-dated foods will lose their quality and sometimes become unsafe.  FIFO ensures proper rotation of foods in storage.  When foods are received, put the oldest in the front and the newest in the back.  Identify package date, preparation date, or date of purchase.
  5. 5. Inadequate storage conditions and/or equipments Examples:  Dry storage: Irregular inspection and maintenance of Storage areas, which leads to insanitary conditions. E.g.. Rodents, insects,....etc.  Frozen storage: failure to maintain refrigerators and freezers in good operating conditions.  Inadequate storage separation of different food items (e.g. Meats & vegetables, raw and cooked, frozen and dry,....etc)
  6. 6. Storage 6 Cross-contamination in Storage  Bacteria can be transferred from one food to another if the food is not properly stored.  Properly cover foods except while hot food is being cooled.  Store raw food at the bottom of the fridge, below cooked or ready-to- eat food.
  7. 7. Types of Storage  Refrigeration  Freezer  Dry storage Golden Rule for storing any kind of food, is to keep it: 1. Clean 2. Covered 3. Cool 4. Dry
  8. 8. Storage 8 Temperature of Storage Units Refrigeration  Must keep food below 4 ºC.  For Short-term holding of Perishable food. Freezer  Must keep food below -18 ºC.  For Long-term holding of perishable food. Dry storage  Best if temperature is between 10 ºC and 21 ºC.  For Short-term holding of non-perishable food.
  9. 9. Storage 9 Refrigeration Vs. Freezing  The storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by several days by storing them at temperatures just above freezing, usually between 1 and 4 ºC.  The storage life of foods can be extended by several months by freezing and storing them at subfreezing temperatures, usually between 18 and 35C, depending on the particular food
  10. 10. Operating Procedures for Refrigerators 1. The refrigeration unit should be placed in an airy and well- ventilated place, away from any source of heat. 2. It should not be overcrowded with food items. 3. Prepared food should be stored above raw food. 4. Green leafy vegetables should be stored in a special drawer in the refrigerator.
  11. 11. Operating Procedures for Refrigerators 5. Milk and dairy products should be tightly covered to prevent absorption of odor. 6. The refrigerator door should be opened for the shortest possible time. 7. Food Should be stored in clean covered containers.
  12. 12. Operating Procedures for Refrigerators 8. Don’t use refrigerator to cool food that is high in temperature:  Frost formation  Increase temp. inside refrigerator. 9. Don’t refrigerate canned and bottled food unless specified on the label. 10. The refrigerator should be defrosted regularly.
  13. 13. Storage 15 Shelf Life of Refrigerated Food
  14. 14. Date Marking  Refrigerated, ready-to-eat, potentially hazardous foods include:  Deli meats, seafood salads, cooked and chilled leftovers.  When prepared in the establishment and held for more than 24 hours, they must be dated.  When prepared and packaged by a food processing plant, they must be dated when the original container is opened and if they will be held for more than 24 hours.  The date must indicate when the food will be eaten, sold, or thrown out.
  15. 15. For Further Support: Dr. Waleed Foad Email: wfoad@outlook.com

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