8- Freezer and Dry Storage, Who Keys to Safe Food

8Food Storage

By:

Dr. Waleed FoadMSc.Public Health in Nutrition

Clinical Nutrition SpecialistEuropean Society of Gastrointestinal

Endoscopy (ESGE)Member of the American Society of

Nutrition Email: wfoad@outlook.com

Types of StorageRefrigerationFreezerDry storage

Golden Rule for storing any kind of food, is to keep it:

1. Clean2. Covered3. Cool4. Dry

Storage 3

Temperature of Storage UnitsRefrigerationMust keep food below 4 ºC.For Short-term holding of Perishable food.Freezer Must keep food below -18 ºC.For Long-term holding of perishable food.Dry storageBest if temperature is between 10 ºC and 21

ºC.For Short-term holding of non-perishable food.

Guidelines For Freezer Storage1. Temperature should be maintained

below -18 ºC , thermostat checked regularly.

2. The temperature at which frozen food are delivered shouldn’t exceed -15 ºC.

3. Unlike refrigerator, The freezer should be tightly packed with frozen food.

4. In case of Power failure, the freezer door shouldn’t be opened, this can keep frozen food for almost a day.

Blast FreezingA method of Rapid deep-freezing of packed or

uncooked food,By a continuous blast of cold airIn a chamber or a tunnel,At temperatures as low as -40 ºC

Because it is a very rapid method of freezing, the quality of food is much preserved.

Once frozen, Food should be stored at -18 ºC or below.

The Dry Food StoreShould be well ventilated, well illuminated,

clean, protected from pests and moisture.

Temperature is between 10 ºC and 21 ºC.Relative humidity: 50 to 60%.

N.B.: Dry Food Store dimensions, building materials, inner paintings, shelves,. ...etc are designed according to the licensing authority regulating Food Safety.

Holding Hot FoodBy:

Dr. Waleed FoadMSc.Public Health in Nutrition

Clinical Nutrition SpecialistEuropean Society of Gastrointestinal

Endoscopy (ESGE)Member of the American Society of

Nutrition Email: wfoad@outlook.com

Time and Temperature Relationship

The longer time a food is in the Danger Zone

=The greater the risk of people getting sick

4-Hour RuleDon’t leave Cooked Food in the Danger

Zone for more than a total of 4 hours.

Required Hot Holding RulesNever use a holding unit (steam table,

bain-marie, or chafing dish) to cook food.Keep hot foods at 60 ºC or higher in a

holding unit capable of maintaining this temperature.

Check temperature at least every 4 hours with a clean and sanitized thermometer.

Holding Units

Steam Tablewww.jacoblicht.com

Chafing Dishwww.carlislefsp.com

bain-mariewww.kb-catering.co.uk

Required Reheating RulesReheat food within 2 hours to 75 ºC

for 15 seconds.Do not use a slow cooker or holding

unit to reheat food.Stir food and check temperature in

several places.

www.rivalproducts.com

WHO: Five keys to safer food

By:

Dr. Waleed FoadMSc.Public Health in Nutrition

Clinical Nutrition SpecialistEuropean Society of Gastrointestinal

Endoscopy (ESGE)Member of the American Society of

Nutrition Email: wfoad@outlook.com

WHO: Five keys to safer food1- Keep Clean2- Separate Raw and Cooked Food3- Cook thoroughly (generally > 70 degree

Celsius °C)4- Keep Food at safe temperatures ( < 5

degree Celsius °C or >60 degree Celsius °C)

5- Use safe Water and Safe Raw materials.

WHO: Five keys to safer food

Questions?For Further Support:

Dr. Waleed FoadEmail: wfoad@outlook.com