What are the most important storage conditions for perishable products. Storage of perishable goods on ships

The great invention of mankind - the refrigerator, it would seem, once and for all solved the problem of storing perishable products. However, you can often hear: “How could THAT have gone bad? It was in the fridge!” Of course, the refrigerator is not a panacea, it only prolongs the freshness of food, and for a rather limited time. Besides, great importance has in which compartment of the refrigerator this or that product is located.
Rules for the storage of perishable products in freezer

Most the right way save supplies for a long time - freeze. The freezer traditionally stores meat and fish, frozen vegetables, fruits, berries and even mushrooms. But even in this form, products cannot be stored indefinitely.

Useful tips to help keep food fresh and “healthy” in the freezer:
We place food in the freezer only in packaged form. The less air in the package, the better. You can use containers specially designed for freezing food.
Food portions should be large enough for you and your family to eat at one time. There is nothing worse than defrosted and re-frozen meat, and there is no need to talk about vegetables at all.
When storing food in the freezer, sign the date you did so and try to use the product within 2-3 months. The allowable shelf life of some products is as follows:
– Sausages – up to 2 months
– Sauces – up to 2 months
– Ready meals – up to 4 months
- Raw meat and uncut poultry - up to a year
- Minced meat or butchered poultry - up to 9 months
– Minced meat – up to 4 months
Not all products after defrosting retain their original taste qualities. So, milk and the cheeses, butter, sour cream obtained as a result of its processing can, of course, be frozen, but the taste, and some of their other properties, will not change for the better.
If you have defrosted a product and you do not like it appearance, smell or taste - throw it away, even if you know for sure that you have not exceeded the allowable shelf life.
Rules for storing perishable products in the refrigerator compartment

What you expect to eat in the very near future is stored here. Although, of course, different products can vary significantly in terms of safe storage. So, at a temperature of 0 degrees, you can store:
Chilled meat - up to 3 days
Chilled fish - up to 2 days
Sausages
– boiled – up to 2 days
– smoked – up to 3 days
Grilled meat or fish - up to 2 days
Milk, dairy products and cream (not in sealed containers) - up to a day
Ready salads (undressed) - about 12 hours
Ready vegetable dishes - up to a day
Confectionery
– With protein cream and fruits – up to 3 days
- With butter cream - up to one and a half days
- With custard or butter cream - about 6 hours.

Packaging for perishable products must be airtight. Closed containers are well suited, but you can also use foil, paper, but it is undesirable to take plastic bags for storage.

Chopped, chopped products (salads, sandwiches) have a shorter shelf life than, for example, a whole loaf of sausage or large piece meat.

The closer the refrigerator shelf is to the freezer, the lower the temperature on it. The “warmest” place in the refrigerator is the shelves on the door. Knowing this, you can distribute the products correctly: the shorter their shelf life, the colder place they should be located.

Vegetables and fruits are best stored in the lower drawers. There is no need to wrap them in bags.
Storage conditions for perishable products without a refrigerator

There are "emergency" situations when you have to do without a refrigerator for some time (in nature, in country house, and even in case of a serious breakdown of the home “glacier”).

By the way, if you just had a power outage for a while, do not rush to “save” food: the refrigerator will still have a rather low temperature for some time, and the less you open its doors, the longer it will last. temperature regime enough to keep food fresh.

If you are left without the usual miracle of technology for a long time, you should not switch to cereals, semi-finished products and tea with purchased pies. Many products are stored for quite a long time and in "marching" conditions.

Meat and poultry

Remember that meat on the bone, chopped, as well as the meat of older animals, is stored worse. The method can be chosen depending on how long we want to keep it fresh.

1-2 days:
Wrapped in cloth soaked in vinegar
Wrap with nettle or bird cherry leaves
Fill with raw milk

A few days:
We wrap it in a cloth soaked in salicylic acid dissolved in water (1 teaspoon of acid is taken for half a liter of water). Wash the meat thoroughly before eating!
We wipe dry with a clean linen napkin and generously lubricate with natural animal fat. Then wrap in parchment paper and hang in a cool place.

You can also cook semi-finished products, which will also extend the shelf life of meat:
Boil a piece of meat in salted boiling water, cool in open form, and then placed in a draft. A day later, it must be processed in the same way, only the boiling time should be reduced to 1 minute.
Fry the meat on all sides until a light crust forms and hang it in a well-ventilated place.
We cut the meat into thick pieces, rub with salt and pepper and put it in an airtight glass container.
We singe the meat over an open fire until a dry crust forms and hang it, wrapping it with twine and not wrapping it.

All these rules can be applied to poultry storage.

Fish can be kept fresh for several days even in summer. Beforehand, the fish is gutted, gills are removed, wiped with a clean dry cloth (do not wash!). Then rubbed with salt and pepper and hung up, wrapped in gauze, in a draft.

The fish will keep for a couple of days, wrapped in a cloth soaked in a solution of salicylic acid. Before cooking, it is washed.

In a warm place, milk will turn sour in just a few hours. Let's try to save it. Pour from a plastic or paper bag into glass, earthenware, enamel or faience dishes, place the container with milk in a saucepan or basin with cold water, put in a dark place, cover with a clean cloth so that its ends are in the water. Water should be changed periodically. Milk boiled with a pinch of baking soda will keep longer.

Butter

Without additional "tricks", oil can be stored even in summer, if 2 conditions are met:
It is in a sealed container.
No light falls on him.

If there is a need to keep the freshness of the butter for longer long time, you can try one of the following methods:
Store the oil wrapped in a cloth soaked in an aqueous solution. wine vinegar making sure the cloth is always damp.
Place the oil in a jar and completely fill with vinegar (9%).
Wrap in parchment paper and store in a bowl of salted water under oppression (it is believed that in this way the oil will remain fresh for up to 3 weeks).

Cheese is stored in a tightly closed container, wrapped in a damp cloth. You can put a piece of sugar on the cheese - this will save it from drying out. Bryndza is best stored in saline solution (20%)

This product is otherwise called natural canned food, and they can be stored for quite a long time. But first, it's a good idea to make sure the eggs are fresh (they sink in salted water).

Eggs should be washed and dried thoroughly before being stored.
There are several ways to store eggs:
Lubricate with protein or grease, wrap in paper, put in a basket and hang in a well-ventilated area
Lay the sharp end down (it is at the blunt end that there are pores through which the egg "breathes") in dry shavings, sand, sawdust, wood ash so that the eggs do not touch.
Place the eggs in a solution of salicylic acid, leave for an hour, then remove, allow to dry naturally - and you can put it away for storage.

Products entering enterprises Catering, must be of good quality and meet the requirements state standard or technical specifications, be accompanied by the manufacturer's documents for each batch of products, certifying their quality (certificate) and an invoice indicating the date, hour of manufacture and the deadline for implementation. Main purpose storage facilities – ensuring the safety of the nutritional and biological value of food products during their storage. The loading room is designed to receive raw materials arriving at the PPP. It should be provided with well-maintained access roads and sheds for receiving transport with products. Unloading of raw materials should be carried out using conveyors, through special loading hatches or using elevators. When designing storage facilities, separate loading of vegetables directly into the pantry, bypassing the loading one, should be provided. The remaining cooled chambers should be located in a single block with access to the loading area. Food storage is done apart according to the accepted classification in the premises intended for the storage of this type of products due to the varying degree of contamination with their microflora and different temperature and humidity conditions for their storage. Products in the catering department of the hospital are not stored for a long time. Stock of perishable products (meat, fish, gastronomy, cheese, herbs and fruits) for no more than 3 days, taking into account the timing of their implementation, butter - for 10 days, eggs and vegetables (root crops, cabbage) - for 20 days, bulk products for 30 days. Milk is delivered daily. perishable chilled products, which do not require more stringent storage conditions, are kept at a temperature not higher than +6 ° C and relative humidity not higher than 75%. The air temperature in the refrigerated chambers should be: for storing meat 0°С, fish -2°С, meat and fish semi-finished products 0°С, vegetable semi-finished products +2°С, confectionery+6°С, fruits, berries, vegetables +4°С. Chilled meat is stored hanging on hooks, carcasses should not touch the floor and walls, as well as touch each other; frozen meat, offal, poultry can be stored on racks. Chilled fish is placed on racks in the container of the manufacturer. Butter should be stored on shelves in containers or bars wrapped in parchment paper. Storage of especially perishable products and semi-finished products should be carried out in accordance with the requirements of SaNPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions of food products" (Table 1).

Table 1. Terms of storage and sale of perishable products at a temperature of 4±2°С

Raw and semi-finished products must not be stored together with finished products. It is necessary to store vegetables in isolation from greens and fruits. It is recommended to place the pantry of vegetables next to the vegetable shop or under it for the fastest delivery of contaminated vegetables to the vegetable shop. Potatoes and vegetables are stored in a dry, dark place with a layer of no more than 1.5 m. Strongly smelling products (herring, spices, etc.) should be stored separately from products that perceive foreign odors (meat, milk, butter, cheese, salt , eggs, tea). Bulk products should be stored in dry and well-ventilated rooms in chests with lids or in bags on shelves and racks located at a distance of at least 20 cm from the wall and 15 cm from the floor. Bread is recommended to be stored separately in special cabinets, on racks or shelves covered with curtains in the bread-slicing room, since its joint storage with bulk products worsens its organoleptic properties. A special room should be provided for the storage of containers and inventory.

Primary food processing and cooking technology

Cooking technology and culinary products POP is divided into two types - cold and heat treatment. Primary cold and secondary heat treatment of food products is carried out in production facilities in compliance with the rules for separate processing of raw products that must be heat treated, products that have undergone heat treatment and products used for food without heat treatment (Table 30). Industrial premises should not be passable. With the help of primary cold processing, products are prepared for further heat treatment or for direct consumption in their raw form. Cold processing includes thawing of frozen products (meat, fish, poultry, offal); soaking salted meat or fish; the release of products from contamination, inedible or poorly digestible parts; giving products the consistency, size and shape appropriate to a given dish or culinary product. Meat comes to the POP chilled. It is washed, dried, and then the marks are cut off and butchered. Frozen meat is pre-defrosted. in special defrosting chambers with a gradual increase in temperature to +6°C for 18 hours until a temperature of +2...+3°C is reached in the thickness of the meat. With slow defrosting of meat, water-soluble proteins, mineral and extractive substances are preserved. After defrosting, the meat is cleaned of impurities, marks, blood clots, washed with a brush-shower in a suspended state or in baths with running cold water at a water temperature of 20-30 ° C, which reduces the surface contamination of the product by 90-95%, then it is dried. The preparation of minced meat is carried out in a particularly short time and products from it are subject to immediate heat treatment without prior storage, with rare exceptions (Table 30). Fish is thawed in two ways - in water and in air. Defrosting in water occurs within 2-4 hours. Storage of thawed fish and cooked minced fish is not allowed. Cold processing of vegetables includes sorting, washing, peeling and slicing. Vegetables should be washed running water or in a container with a lot of water, which should be changed several times. Potatoes are washed in special washing machines, then peeled in a potato peeler for 1.5-3 minutes, and then additional cleaning is carried out manually (eyes, peel residues, green spots are removed). special attention requires the processing of vegetables and herbs when they are eaten raw (tomatoes, cucumbers, herbs, lettuce, radishes, onions, etc.). Peeled and washed vegetables, especially sliced ​​ones, should be immediately used or subjected to heat treatment in order to prevent massive loss of vitamins.

Harvesting workshops to ensure the flow of the cooking process are located between the storage rooms and the kitchen. The vegetable shop is located closer to the pantry of vegetables or to the loading lift. The workshop is equipped for washing potatoes and root crops, cabbage and fresh vegetables that are eaten raw, peeling and cutting them. It should be isolated as much as possible from other production facilities due to the fact that poorly washed vegetables can cause the spread of intestinal infections and helminthic infestations. In addition, the vegetable shop must be equipped treatment facilities for the cleaning Wastewater before they enter the sewer network, to prevent clogging of the sewer with sand, stones and waste from vegetables. In the meat shop, sequential meat processing is carried out (defrosting, washing, cutting, deboning, preparation of semi-finished products), therefore, it is necessary to provide separate places for processing meat, offal, poultry, for preparing minced meat, a refrigeration unit for short-term storage of processed raw materials. The fish shop is located next to meat shop or it is allowed to process meat and fish at small POP in one meat and fish shop with the obligatory separation of the premises for processing meat and fish. Strict requirements are imposed on the design of hot and cold shops. sanitary requirements, since the technological process of cooking is completed in them and the dishes from these workshops go directly to the consumer. In this regard, the hot shop is usually designed in line with the cold shop, but separately from it and close to the washing kitchen utensils and distribution (expedition). No streams of raw materials, semi-finished products and dirty tableware should pass through the hot shop. The cold shop is located next to the distribution area and must be separated from the hot shop by a thermally insulating partition. In the cold shop, places are delimited for cooking dishes from boiled meat, fish, salads. Confectionary shop placed separately from other production and storage facilities, allocating separate, clearly delimited rooms for daily storage of raw materials, kneading and cutting dough, baking and finishing products, preparing minced meat, washing dishes, containers and equipment. A special area for the preparation of creams is allocated, in front of which a mat moistened with disinfectant solution. In order to prevent microbial contamination of products, cutting equipment (knives, cutting boards) is assigned to each workshop and has a special marking in accordance with the processed product: “SM” - raw meat, “SR” - raw fish, “SK” - raw chickens, “ SO" - raw vegetables, "VM" - boiled meat, "VR" - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "RG" - fish gastronomy, "X" - bread, "Greens" , "Oil", "Herring". Cutting boards are made of hardwood (oak, beech, ash, birch) and must be planed smoothly. The best hygienic assessment has production tables made of waterproof anti-corrosion materials. At the end of work, washing baths and production tables must be thoroughly washed. Each canteen has decks for chopping meat. They should be no more than 80 cm high, and no more than 50-60 cm in diameter. So that the remains of meat do not fall under the deck and do not rot there, it is better to install the deck on legs (its lower surface should be 15-20 cm from the floor ). After work, cutting boards and decks for chopping meat must be washed hot water, and the decks, in addition, should be cleaned and sprinkled with salt. In all production and storage (with an air temperature of at least 10 ° C) and amenity premises, it is necessary to use bactericidal lamps for air disinfection. When designing washing tableware and kitchen utensils, it is necessary to take into account the unequal degree of their epidemic danger. Kitchen utensils are washed and stored separately from tableware. Washing kitchen utensils is located next to the hot shop, it should be equipped with washing baths or dishwashers and storage racks. Food waste should be removed to the waste chamber in the shortest possible way, isolated from the processes of food preparation and storage. The waste chamber should be located next to the washing rooms in a refrigerated block with a separate exit to the yard through an insulated vestibule.

Sanitary requirements for the culinary processing of food products

The main requirements for the culinary processing of food products are: the maximum preservation of their nutritional and biological value, the destruction of microorganisms, the improvement of the taste of food, its digestion and digestibility. Used in hospital food preparation various ways heat treatment: boiling, steaming, stewing, frying, baking and others. The temperature in the thickness of the finished product for natural minced meat and poultry products should not be lower than 85°C and not lower than 90°C for cutlet mass. It must be taken into account that fatty foods are heated worse than low-fat ones, and microorganisms remain in them longer. At the same time, heat treatment can lead to loss of vitamins, minerals, proteins, accumulation of fat oxidation products. To preserve vitamin C, minerals and other valuable nutrients during the heat treatment of food, vegetables and herbs should be dipped in boiling salted water, completely covering the vegetables, soups are boiled in a container closed with a lid, filled to the top with broth. When carrying out artificial fortification of dishes, mainly third ones, vitamin preparations are added to them after preparation immediately before distribution (15 minutes). The dose of administered ascorbic acid for children 1-3 years old is 35 mg, 4-12 years old - 50 mg, 12-14 years old - 70 mg, for adults - 80 mg, for pregnant women - 100 mg, for breastfeeding - 120 mg. Fortification of dishes is mandatory and should be carried out all year round by a dietitian or under her supervision by a chef. Fortification should be recorded in the journal C-vitaminization of dishes. To save nutritional value dishes, especially vinaigrettes and salads, and to prevent their microbial contamination, it is necessary to minimize the storage time ready meals(no more than 2 hours before distribution). Responsibility for compliance with the deadlines for the sale of finished products is the head of production (chef), in buffets-distributing - the barmaid, the head nurse, the head of the department. For epidemiological safety, the temperature of ready meals during their implementation is of decisive importance. Food warmers are used to maintain a high temperature of dishes during the distribution period. The temperature of the first courses in them should not be lower than 75°C, the second - not lower than 65°C., cold dishes and drinks should not exceed 14°C. At the same time, for diet No. 1 (the main diet option), No. 2 (mechanical and chemical sparing option) and No. 3 (diet option with an increased amount of protein), the temperature of hot dishes should be no more than 60-65 ° C and cold not below 15°C. In canteens, it is strictly forbidden to leave leftover food after it has been distributed to the sick, as well as to mix food leftovers with fresh dishes.