Foods must be stored under correct environmental conditions, especially potentially hazardous foods must be storesd under correct temperature. Potentially hazardous foods are foods that require temperature control for safety (e.g. dairy products, seafood, raw or cooked food including poultry)
It is really important to follow some basic food storage rules in order to protect food from microbiological growth and possible contamination.
In terms of food storage conditions, it should be noted that in case of dry storage the temperature is from 10 – 21 oC and the relative humidity is 50-60 %. Foods generally stored in the dry storage are include foods like cans, pasta, pulses, flour, bread products, nuts,cereal, jam and chocolate.
Foods generally stored in the dry storage area include foods like cans, pasta, pulses, flour, bread, nuts, cereal, jam and chocolate.
In case of cooling storage, the temperature is from 1-5 oC and the relative humidity is 75 %.The ideal refrigeration temperature is -18 oC. Foods that are usually refrigerated are meat, fish and vegetables.
Food safety requirements for the storage and display of potentially hazardous foods are :
- Potentially hazardous foods must be stored and displayed below 5oC or above 60 oC
- Potentially hazardous foods must be thrown out if stored or displayed at temperatures between 5oC and 60 oC more than four hours
- Potentially hazardous foods must be used immediately if stored or displayed beteween 5oC and 60oC for between two and four hours.
Learn more in Basic Food Safety webinar of Agricourses.com