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Food storage and temperature chart FOOD ITEM Raw meat, poultry and game Raw meat products, sausages, mince, etc. Bacon, whole cured ham. Cooked meat & cooked meat products. Fish (fresh). METHOD OF STORAGE Refrigerate at temperature below 8°C, preferably hung with drip trays beneath. Refrigerate at temperature below 8°C,. Refrigerate at temperature below 8°C, if sliced but otherwise may be hung in a cold dry place protected from dirt and insects. Refrigerate at temperature below 8°C, and keep. Refrigerate at temperature below 8°C,, preferably in separate compartments or in lidded fish trays away from other foods which may become tainted. Deep freezer kept at -18°C. Keep in chill storage, at temperature below 8°C, away from other foods which may become tainted., Store in cool, dry, well ventilated place away from other food at least 150mm from the ground. Store in self-closing tightly lidded containers in dry cool area. Refrigerate at temperature below 8°C, Refrigerate at temperature below 8°C, Refrigerate below 8°C separately in compartment used for no other purpose and in strict rotation. Cool well ventilated dry place in original container. Refrigerate at temperature below 8°C if prepared more than 4 hours in advance. USEFUL TIPS Store away from cooked meat and cooked meat products to avoid any risk of cross-contamination. As above. Store away from raw meat and meat products. Store away from raw meat and meat products. Keep no longer than a day. Fish (frozen). Fish (smoked or cured). Fruit (fresh and dried). Flour and cereals. Shell eggs. Fats, butter, margarine. Milk (fresh) Milk (powders) Prepared sweets, jellies, trifles, custards, etc., creams, synthetic fillings, and casings (pastry, etc.) containing these. Gravies, soups, etc. Rice (uncooked) Pasta (dried) Rice (cooked) Pasta (fresh) Salad and fresh herb ingredients. Sugar, salt, bread. Canned goods (unopened) Bottled goods including jams, preserves, etc. Root vegetables. Frozen fish should be thawed only immediately before use. Discard at the first sign of mould growth. Do not overstock. Wash before serving or cooking. Use strictly in rotation. Safer still use pasteurised eggs. Store away from highly flavoured food which may taint. Wipe sides and bottom of bottles with clean swab before refrigerating and again before removing cap. Reconstitute only immediately before use. Should be prepared only on day of use. Refrigerate if at temperature below 8°C if prepared more than 4 hours in advance. Store in a suitable covered container. Cook as near to time of service as possible. If it is to be used in a salad chill quickly and refrigerate at temperature below 8°C, Refrigerate in chilled compartment. In tightly lidded bins in cool, dry place. Cool, dry, well ventilated place preferably in original cartons. Cool dry well ventilated place. May be stored in sacks or nets as delivered in cool, dry place. Should be prepared only on day of use. Keep dry. Do not re-heat rice. Wash thoroughly before storage and again before use. Cans which contain liquids in their contents should be periodically inverted. Blown, rusty or split tins must not be used. Wipe bottles and jars with a clean swab before storing. Use leaf vegetables on day of receipt otherwise inspect frequently for deterioration. Root vegetables should not be stored in plastic sacks or sacks which have become damp or wet. As above. Other vegetables. Store on racks with adequate air circulation. in a cool, dry place. You are strongly advised to read the Industry Guides to Good Hygiene Practice which cover THE FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995 and THE FOOD SAFETY (TEMPERATURE) REGULATIONS 1995 Telephone 020 341 5606.