8- freezer and dry storage, who keys to safe food
TRANSCRIPT
8Food Storage
By:
Dr. Waleed FoadMSc.Public Health in Nutrition
Clinical Nutrition SpecialistEuropean Society of Gastrointestinal
Endoscopy (ESGE)Member of the American Society of
Nutrition Email: [email protected]
Types of StorageRefrigerationFreezerDry storage
Golden Rule for storing any kind of food, is to keep it:
1. Clean2. Covered3. Cool4. Dry
Storage 3
Temperature of Storage UnitsRefrigerationMust 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 storageBest if temperature is between 10 ºC and 21
ºC.For Short-term holding of non-perishable food.
Guidelines For Freezer Storage1. Temperature should be maintained
below -18 ºC , thermostat checked regularly.
2. The temperature at which frozen food are delivered shouldn’t exceed -15 ºC.
3. Unlike refrigerator, The freezer should be tightly packed with frozen food.
4. In case of Power failure, the freezer door shouldn’t be opened, this can keep frozen food for almost a day.
Blast FreezingA method of Rapid deep-freezing of packed or
uncooked food,By a continuous blast of cold airIn a chamber or a tunnel,At temperatures as low as -40 ºC
Because it is a very rapid method of freezing, the quality of food is much preserved.
Once frozen, Food should be stored at -18 ºC or below.
The Dry Food StoreShould be well ventilated, well illuminated,
clean, protected from pests and moisture.
Temperature is between 10 ºC and 21 ºC.Relative humidity: 50 to 60%.
N.B.: Dry Food Store dimensions, building materials, inner paintings, shelves,. ...etc are designed according to the licensing authority regulating Food Safety.
Holding Hot FoodBy:
Dr. Waleed FoadMSc.Public Health in Nutrition
Clinical Nutrition SpecialistEuropean Society of Gastrointestinal
Endoscopy (ESGE)Member of the American Society of
Nutrition Email: [email protected]
Time and Temperature Relationship
The longer time a food is in the Danger Zone
=The greater the risk of people getting sick
4-Hour RuleDon’t leave Cooked Food in the Danger
Zone for more than a total of 4 hours.
Required Hot Holding RulesNever use a holding unit (steam table,
bain-marie, or chafing dish) to cook food.Keep hot foods at 60 ºC or higher in a
holding unit capable of maintaining this temperature.
Check temperature at least every 4 hours with a clean and sanitized thermometer.
Holding Units
Steam Tablewww.jacoblicht.com
Chafing Dishwww.carlislefsp.com
bain-mariewww.kb-catering.co.uk
Required Reheating RulesReheat food within 2 hours to 75 ºC
for 15 seconds.Do not use a slow cooker or holding
unit to reheat food.Stir food and check temperature in
several places.
www.rivalproducts.com
WHO: Five keys to safer food
By:
Dr. Waleed FoadMSc.Public Health in Nutrition
Clinical Nutrition SpecialistEuropean Society of Gastrointestinal
Endoscopy (ESGE)Member of the American Society of
Nutrition Email: [email protected]
WHO: Five keys to safer food1- Keep Clean2- Separate Raw and Cooked Food3- Cook thoroughly (generally > 70 degree
Celsius °C)4- Keep Food at safe temperatures ( < 5
degree Celsius °C or >60 degree Celsius °C)
5- Use safe Water and Safe Raw materials.
WHO: Five keys to safer food
