Food Storage and Preparation Procedures

Front

What are the requirements for a dry store?

Back

1. Temperature (10-20°C) 2. Adequate lighting 3. Adequate shelving 4. Cool, dry, and well-ventilated 5. Clean and sanitised 6. Follow the FIFO rule 7. Heavy items on lower shelves

Front

What types of food should be stored in a dry store?

Back

Non-perishable foods such as rice, pasta, flour, sugar, and spices.

Front

What are the requirements for refrigerated storage?

Back

1. Temperature (1-5°C) 2. Adequate shelving 3. Food wrapped/covered 4. Food stored separately 5. Cooled properly before storage 6. Label and date food 7. Cleaned and sanitised

Front

What types of food should be stored in a refrigerator?

Back

Perishable items such as dairy products, eggs, meat, poultry, fish, fruit, vegetables, and cooked items.

Front

What are the requirements for freezer storage?

Back

1. Temperature (-18°C) 2. Use thermometers to maintain temp 3. Chill items before storage 4. Cover/wrap food to prevent freezer burn 5. Label and date food 6. Apply FIFO rule

Front

What is flash freezing?

Back

A process in which water is frozen into smaller ice crystals to minimize cell structure damage.

Front

What is freezer burn?

Back

Greyish-brown leathery spots caused by air coming in contact with the surface of the food when freezing.

Front

What are the packaging methods for cans?

Back

1. Store in dry store 2. Label cans 3. Discard discoloured/dented/rusted cans 4. Never store near heating pipes or extremely cool places.

Front

What should be checked when storing bottles or jars?

Back

1. Should be strong enough 2. Not damaged, cracked, or chipped 3. Check for leaks and sealed lids.

Front

What are the storage methods for packets, bags, or sacks?

Back

1. Check delivery cartons for leaks 2. Do not accept containers without labels 3. Store on shelves, not on the floor 4. Mark bags with dates.