Chilled: bacteria slowly begin to reproduce, stored in an air tight container once opened, do not store hot cooked food in here, perishable goods need to be dated , perishable goods have a use by date, ideal core temperature 2.5C, do not put fresh food on top of old , raw and cooked meat stored separately, Frozen: bacteria are dormant (sleeping, once defrosted never refreeze, defrost overnight in fridge, ideal core temperature -18C, make sure product are air tight to prevent frost bite, Ambient : must not be stored on the floor, damaged packaging attracts pest infestations, store in a dry air tight container if packaging becomes damaged, floor must be kept clean at all times, heavy products should not be on the top shelf, ideal temperature 20-26c , Hot Holding : kept hot using a bain-marie (water bath), hot air is used to keep above 63C, must be discarded (thrown away) after 4hrs, each dish should have its own serving spoon , each dish should have a lid, allergy information must be displayed,

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