Temperature regime for food storage. Features of storage conditions for chilled and frozen products in refrigerators. Terms and temperature of food storage

If in both cases everything is fine. That being said, it seems obvious. With the exception of nut oils you don't need to put them in the fridge at all. Never cut cold nuts, otherwise they will become greasy and soft. They can be kept in the refrigerator if you have an insect infestation problem. If they are soft after cooling, reheat them in a low temperature oven until they are hot and crispy.

Tips are not valid everywhere geographically! But in fact, most of the products listed do not really fit in the refrigerator. Thank you very much for the information, it is useful and interesting. Craft-type parmesan cheese should be refrigerated after opening. It is also written on the box.

The trade shop is located in the building of the village of Hradec in the municipality of Kostinbrod. The property is autonomous with sewerage, plumbing, lighting. Premises and technological equipment. Walls, floors and work surfaces are covered with a material that provides wet cleaning and disinfection. The premises are furnished and built in such a way as to guarantee the limited storage area of ​​the sales area. The store has enough storage space for different product groups at the temperature conditions specified by their manufacturers.

There are conditions for maintaining the personal hygiene of personnel, protection against access by pests, as well as pollutants. environment. Items are freshly packaged with no visible defects. The company returns or disposes of goods with torn packages, evacuated or questionable qualities. A diary was introduced to control incoming food. The control is performed only when the food is received by the manager.

The quality, origin and suitability of the goods, the method of delivery, the type of delivery are controlled. Submitted to the site required amount running water. The amount and type of food received is in accordance with the capacity of the site to ensure proper storage and sale in accordance with the conditions and conditions of storage.

An organization for the collection and disposal of solid waste. They are packaged in waterproof containers with tightly closed lids made of materials that provide effective washing and disinfection. It is possible to collect solid waste in disposable, polymer-resistant disposable bags in well-closed containers. Waste containers are kept clean and in good condition.

The facility has the following refrigerators, showcases and freezers. Separate refrigerated showcase for sausages. Separate refrigerated display case for cheese. Separate refrigerated showcase for packaged dairy products. Separate refrigerated display case for storing bottled soft drinks.

Separate freezer for storing fish and fish products. Separate freezer for storing frozen meat and meat products. Separate refrigerator for storing eggs. Separate refrigerator for storing sausages. Acceptance of food and packaging materials.

Reception and delivery of goods and food is carried out on a daily basis by licensed companies, providing invoices and a quality document. Suppliers of goods and food are. Frozen frozen foods can be stored together as long as there is a barrier between them.

The facility will only accept products with preserved packaging labeled and labeled in accordance with the Labeling Rules. Strictly monitor the movement of goods and the shelf life of personnel, obsolete good, unsuitable for use, is immediately withdrawn from circulation.

Temperature and temperature of storage facilities and storage equipment food products monitored daily. It is supervised for the proper functioning of the special temperature facilities to ensure proper and safe storage of food, and in case of unevenness, it is reported to the manager.

Different groups of raw materials and drinks are stored in separate places, do not mix dairy products, meat and fish products and various drinks. All rooms have refrigerators. Reminiscent products such as fruits, vegetables, sausages are loaded in the quantities required for sale within one working day. Sugar and soft drinks are loaded in quantities needed to be sold within one week. Goods don't stop and hardly protect.

The goods are shipped in their original packaging with boxes and are stored in dry places without direct access to sunshine. Refrigerators operate in a mode where the temperature meets the manufacturer's requirements for storing individual products. If a technical problem occurs, the error is corrected by a competent person.

Eggs are stored in a separate refrigerator and at a temperature not exceeding 4 degrees Celsius. Maintain site hygiene. Periodic basic cleaning of the site is done once a week and as needed. Daily cleaning is done by end-of-the-day employees, with rooms, equipment, and work surfaces treated with a disinfectant.

A shift worker maintains hygiene at work, supervises site hygiene, and cleans up accidents. Currently, employees monitor the appearance of pests on the site and periodically carry out the necessary preventive measures.

The register and the products used for cleaning, washing and disinfecting are kept in a separate place from food. Cleaning and disinfection must be carried out using detergents and chemical disinfectants intended for this purpose, applied in accordance with the manufacturer's instructions for use. Technological equipment must be cleaned, washed and disinfected after dismantling, as far as possible.

Detergents and disinfectants are not allowed on washed and disinfected surfaces. The site is constantly monitored for the presence of pests. Any person working on the site should immediately notify the manager of any signs of gastrointestinal disturbances, inflammation of the upper respiratory tract and skin, as well as injuries caused during work, as well as diseases gastrointestinal tract and other infections by members of his family or for contact with other sick people.

Every employee must support high level personal hygiene at work, keep hands clean, with cut nails. The employee must wear individual overalls performed in light colors and hair products. Each employee is responsible for the condition of their work clothes.

The hotel is non-smoking or non-smoking. When newcomers enter the work, training and commissioning are carried out, the necessary organizations and conditions are created to achieve quick and effective adaptation. To each official a job description must be given for the relevant profession, which he is introduced to and then signs that he is familiar with and will comply with the requirements.

If it is necessary to handle the object against pests, specialized care requested from the appropriate licensed service or firm designated by the manager. In the case of baits, a map of places and numbers of the bait must be prepared, as well as the procedure and rules for checking them.

If it is necessary to urgently receive the product, the manager is immediately notified, who creates the necessary organization to withdraw the necessary product from circulation. When violations are found in the products and products received, such as suspicious appearance, smell, origin, the product is suspended from sale, the supplier company is notified not to distribute the product to other sites.

Chris and Andy manager. The article was published more than a year ago and therefore may contain outdated information. Perhaps this article will help support good quality. We spent in total 440 checks. It is important to emphasize that only 5% of the controlled indicators turned out to be incompatible with the current legislation. An instant remedy was made in 22 cases; in 69 institutions, a report on conditions and remedies was requested. In 2 cases where more serious deficiencies were found, the school started, respectively, with the head of the school cafeteria to impose a fine.

recommendations to conclude. It consists of visual inspection upon delivery and detailed checks during unpacking and storage of food. The storage capacity must be large enough for separate storage food. This is done to prevent possible microbiological or organoleptic influences, as well as to ensure suitable temperature conditions. Top fridge or freezer cannot guarantee proper temperature conditions. Respectfully, especially raw meat, poultry, eggs, fish or rice, which may be contaminated with food-borne pathogens, must be handled. The recommended or prescribed storage temperature must be maintained until the food is consumed. Failure to do so can lead to the spread of ubiquitous bacteria that cause decay or disease. The refrigeration circuit must not be interrupted and must be monitored. Even short-term storage of food that requires cold beyond the required temperature will result in a wet food surface, which is a good environment for the growth of microorganisms. Deep frozen foods must be protected by appropriate packaging from microbial or other external contamination and drying. For example, chilled meat is unpredictable because even in the cold, the meat is “chilled” and unwanted microorganisms can grow on its surface when exposed to air. Separately, products intended for use other than original use and products with a minimum strength date must be placed and clearly labeled if they are healthy. Remember also that there is proof of origin. Immediately remove food that is unhealthy, expiration date, unknown origin, or odors if the odor is not characteristic property product or is otherwise damaged, deformed, contaminated, or visibly chemically or microbiologically disturbed. Materials for food contact must be manufactured in accordance with the appropriate field trip so that, under normal and foreseeable conditions, they do not release their constituents in foodstuffs or foodstuffs in quantities that could endanger human health, cause unacceptable changes in food composition, or affect organoleptic nutritional properties. This means that only those materials should be used for this purpose which are specified by the manufacturer as being suitable for food contact or drinking water. It is equally important to provide adequate storage conditions for these materials. An example of bad practice is keeping wipes in a shop for cleaning and cleaning. It must not be forgotten that a risk to food can also be an employee who does not maintain a high degree of personal hygiene in the food processing area and does not follow personal hygiene principles such as hand washing, clean work clothes, adequate health conditions.

• Food intake should be considered.
• This is the first level of food safety.
• The vaults themselves must be kept clean and clean.
• It is necessary to protect them from any infestation and pest infestation.