Food Storage Guidelines Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Food Storage Guidelines > Flashcards

Flashcards in Food Storage Guidelines Deck (15)
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1

Why should food be covered when stored?

Food is covered to prevent insects from contaminating it and to avoid food drying out

2

How does one prevent insects from contaminating food and prevent food from drying out during storage

The food is covered

3

What should be done to cooked foods before placing them in the fridge?

They should be cooled

4

Why should food be cooled before they are placed in the fridge?

To avoid raising the internal temperature of the fridge and risking bacterial growth

5

Where should perishable foods be stored?

They should be stored in the fridge at below 5 degrees Celsius

6

Why are perishable foods stored in the fridge?

To slow the rate of bacterial multiplication

7

At what temperature should perishable foods be frozen?

-25 degrees Celsius

8

At what temperature should frozen perishable foods be stored?

-18 degrees Celsius

9

How should cooked ready-to-eat foods be stored?

They should be stored separately from raw food

10

Why should ready-to-eat foods be stored separately from raw foods?

To reduce the risk of cross-contamination

11

Where should raw food be stored in the fridge?

Raw meat should be stored at the bottom of the fridge

12

Why should raw meat be stored at the bottom of the fridge?

To avoid drip-contamination

13

How does one ensure the air is allowed to circulate in a fridge?

The fridge should be kept clean and one should avoid over-packing

14

Why should one keep a fridge clean and avoid over packing it?

To ensure for the circulation of cold air which keeps the temperature of the fridge at 5 degrees Celsius which slows the rate of bacterial growth

15

List all the food storage guidelines.
(7)

Cover food - prevent drying out - contamination by insects

Cool hot foods before putting them in the fridge - avoid raising internal temperature of the fridge - risk of bacterial growth

Store perishable foods in the fridge - at or lower than 5 degrees to slow down the rate of bacterial multiplication

Freeze perishables at -25 degrees and then store them at -18 degrees

Store cooked ready-to-eat foods away from raw foods - reduced risk of cross-contamination

Raw meat at bottom of fridge to avoid drip contamination

Keep fridge clean and don't over pack the fridge to allow for cold air circulation - keeps temp at/below 5 degrees - slows rate of bacterial growth