Proper food storage helps to preserve the quality of your
food as well as the nutritional value of the food you purchase. It prevents
food spoilage and foodborne illnesses caused by harmful bacteria. Refrigeration
of food helps to slow down the rate
of bacteria growth. As bacteria grows most
rapidly between 5 C and 60 C, it is important to maintain the correct
temperature and cleanliness in a chiller or freezer to obtain maximum quality
of the food that is being stored.
of bacteria growth. As bacteria grows most
rapidly between 5 C and 60 C, it is important to maintain the correct
temperature and cleanliness in a chiller or freezer to obtain maximum quality
of the food that is being stored.
Things to note when storing food:
- The temperatures of fridges are normally between 1 – 4 C and Freezers are at -18 C and below.
- The temperatures of fridges are normally between 1 – 4 C and Freezers are at -18 C and below.
All foods are to be stored in covered containers to avoid
cross contamination.
- Marinated foods are not to be kept in room temperature. It
is to be kept covered in a plastic container and kept in the chiller until it
is ready to be used.
- All foods are to be labelled with its name and the day it is
bought or prepared, as well as the expiry date. Fresher foods are to be kept at
the back of the storage area, with the older foods in front of them so they can
be used first.
Guide to storing your food
Guide to storing your food
-
FRESH BEEF, LAMB, PORK, VEAL: 3-5 days in the
chiller, up to 12 months in the freezer
 |
| Meats can be kept briefly in its original packaging when it is being stored |
 |
| However, when it is being stored beyond 2 weeks, it is best to vacuum pack the meat or keep it in vapour-proof bags |
-
VEGETABLES: can be kept up to a week in the
fridge and up to 12 months in the freezer.
-
FRESH EGGS: 3-5 weeks refrigerated, it cannot be
frozen
-
FRESH POULTRY: can be kept for 1-2 days in the
fridge, but up to 12 months in the freezer
-
SHRIMP, SCALLOP, SHELLFISH: 1-2 days in the
fridge, 3-6 months in the freezer
When food is not being kept properly, it spoils easily. The basic types of food spoilage is Appearance, Textural changes and Changes in taste and colour.
Fresh meats are one of the most perishable foods, and storage temperature is the most important control factor in meat spoilage. Several types of moulds grow on the surface of meats and causes spoilage, but cannot grow on meat under 5 degrees celcius. Usually, freshly cut meats in a high humidity refrigerator undergo bacteria spoilage by Pseudomonas, Acinetobacter and Moraxella spp. Meat spoilage is often recognised by the appearance, off odours and slime on the meat.
Credits (pictures):
When food is not being kept properly, it spoils easily. The basic types of food spoilage is Appearance, Textural changes and Changes in taste and colour.
Fresh meats are one of the most perishable foods, and storage temperature is the most important control factor in meat spoilage. Several types of moulds grow on the surface of meats and causes spoilage, but cannot grow on meat under 5 degrees celcius. Usually, freshly cut meats in a high humidity refrigerator undergo bacteria spoilage by Pseudomonas, Acinetobacter and Moraxella spp. Meat spoilage is often recognised by the appearance, off odours and slime on the meat.
Credits (pictures):
2010/04/16 by Sarah R @ https://www.flickr.com/photos/reid-bee/4700441761/in/photolist-6VCM4-q6c6xu-5Yo9Gk-bvym44-r689a-du7Bij-jBQSYN-6tifJc-6K8Unt-mciG6X-ci9X8j-8xnK4E-bVwF82-68SmiC-5gMjkB-5wGXdE-iG4CH-8amZzk-6ZWLvc-65oFjt-cTxBaJ-5Zpy1v-8kBz3M-47LJT9-65sXQu
CC
Fish Shelves in ‘Cold Storage’ by Ania
Mendrek @ https://www.flickr.com/photos/aniamendrek/4001189850/in/photolist-76vdqg-9r1w7n-76z9kU-76z97S-e25PC2-6Lvgt9-aAV7BZ-9vTDW2-7dQfqt-4cUxbY
CC
A good analysis on the tips and tricks regarding the storage and refrigeration of food in a commercial kitchen.
ReplyDeleteIt was a descriptive post with eye opening facts about the storage period for each ingredients ! Colorful pictures to follow along with the information that makes apprehending easier for us, Goood job ! :)
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