What are the guidelines for food storage?

What are the guidelines for food storage?

What are the guidelines for food storage?

Summary

  • Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
  • Store raw foods below cooked foods.
  • Store food in suitable, covered containers.
  • Avoid refreezing thawed foods.
  • Check and observe the use-by dates on food products.
  • Take special care with high-risk foods.

What are 5 food safety guidelines for food preparation?

Cleaning

  1. Wash your hands.
  2. Separate your cutting boards.
  3. Plate or utensils used to handle raw food should be washed thoroughly with soap before reuse.
  4. Use paper towels to wipe kitchen surfaces.
  5. Sanitize countertops, cutting boards and utensils before and after preparing food.
  6. Wash your reusable grocery bags frequently.

What are the dry storage guidelines?

The ideal temperature for dry storage areas is between 10°C (50°F) and 21°C (70°F) – keeping food items in this range and following other guidelines will ensure that the shelf life of dry food items is extended for as long as possible.

What are some safe food handling tips?

Cleaning. Cleaning is a very vital step in the safe handling of food.

  • Separate. Separating ready to eat food products from those that are raw or that might otherwise contain harmful microbes is key to preventing foodborne illness.
  • Cook.
  • Chill.
  • Color-coding.
  • Link for reference

    • What are some food safety guidelines?

    Germs that cause food poisoning can survive in many places and spread around your kitchen.

  • Wash hands for 20 seconds with soap and water before,during,and after preparing food and before eating.
  • Wash your utensils,cutting boards,and countertops with hot,soapy water.
  • Rinse fresh fruits and vegetables under running water.

    • What are the rules for serving food safely?

    Keep hot foods at 140°F or warmer by using chafing dishes,slow cookers,and warming trays.

  • Keep cold foods at 40°F or colder by nesting dishes in bowls of ice.
  • Make sure there are plenty of serving utensils to help your guests serve themselves without mixing foods from different dishes.

    • What are the four steps to food safety?

    Clean— Wash hands and surfaces often.

  • Separate— Don’t cross-contaminate.
  • Cook— Cook to proper temperatures,checking with a food thermometer.
  • Chill— Refrigerate promptly.