18 April 2011
Containers
- Use storage containers with tight fitting lids
- Use glass or plastic containers
- Comply with ‘best before’ dates
- Old stock should be brought forward
- Strong smelling commodities stored away from other commodities that absorb flavour
Meat and poultry
- Stored between -1 °C and 1 °C
- Ideally stored separately
- Meat joints should be hung
- Cuts of meat should be wrapped in oil greaseproof paper, clingfilm or vacuum packed
- Store in bottom of fridge
Fish
- Stored between -1 °C and 1 °C
- Keep different types of fish separate
- Keep smoked fish separate from fresh fish
- Stored on the lower shelves of the refrigerator below the ready-to-eat foods
Vegetables
- Cool dry store with racks
- Leave potatoes in sacks
- Place root vegetables on racks
- Store green vegetables on racks
- Store lettuce as delivered in cool environment
- Remove any ‘off’ vegetables
- Leave onions in nets or racked
- Place cauliflower and broccoli on racks
- Leave peppers, avocado pears and cucumbers in delivery container
- Keep produce in perforated plastic bags in the produce drawer of the refrigerator
- Keep fruits and vegetables separate, in different drawers
Fruits
- Soft fruits should be left in a punnet and placed in fridge
- Hard fruits and stone fruits stored in the cold store
- Fruits must be ripe before storing in fridge
- Stored separately in drawer in fridge
Eggs
- Store refrigerated at 1 – 4 °C
- Store at top of refrigerator
- Keep away from other foods can absorb strong smells
- Keep in their delivery boxes; handle little as possible
Dairy products
- Store in the refrigerator below 5 °C
- Partially used containers should be covered
- Use in rotation (first in first out)
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