Presentation is loading. Please wait.

Presentation is loading. Please wait.

School of Community Education & Training

Similar presentations

Presentation on theme: "School of Community Education & Training"— Presentation transcript:

1 School of Community Education & Training
UNIT 276 Maintain and promote hygiene in food storage, preparation & cooking. STOREKEEPING. A clean orderly food store, run efficiently, is essential in any catering establishment for the following reasons: NLN Storage of food health and safety NLN Storage of food NLN prevention of food contamination. Link to NLN Hygiene units D Smith

2 Stocks of food can be kept at a suitable level so eliminating the risk of running out of a commodity. All food entering and leaving the stores can be properly checked, this helps to prevent waste. A check can be kept on the percentage profit of each department of the establishment.

3 A well planned store should include the following:
It should be cool & facing North, to reduce the sunlight shinning in. It must be well ventilated, verim proof and free from dampness, with good ventilation. Located in a convenient area for both deliveries and issuing food stores.

4 A well planned store should include the following cont’d:
Hand wash facilities and first aid box. Easy clean walls, shelves and floors with a regular cleaning rota.

5 Storage containers. Food delivered in flimsy bags or containers should be transferred to suitable containers, once temperature checked. Bulk dry goods (sugar, salt, flour) should be stored in air tight bins. Vegetables in sacks stored off the ground, to allow air flow. Some goods are delivered in containers suitable for storage, these must be at a convenient height.

6 Foods are divided into three groups for the purpose of storage:
Perishable foods: meat, poultry, game, fish, dairy produce and fats, fruit & vegetables. Dry goods: cereals, pulses, sugar, flour, bottled and canned foods, cleaning materials. Frozen foods: these must be placed into a deep freeze at a temp of -18°c to -20°c.

7 Storage of Perishable goods.
Meat & Poultry. Temperature of refrigerator should be between -1°c (30°f) and 1°c (34°f). Meat & poultry should be stored in separate trays in a clearly marked refrigerator. Large meat joints should be hung to collect any blood in drip trays. Frozen meat & poultry must be stored at -20°c (21°f). Vaccum packing meat will retain flavour and freshness.

8 Vegetables. A cool dry vegetable rack, in a well ventilated store.
Leave potatoes in sacks on pallets off the ground. Leave courgettes, peppers, mushrooms in containers in a fridge ideally. Store all other vegetables on a rack. Check for decaying outer leaves and skins, remove from other vegetables.

9 Fruits. Eggs. Store refrigerated at 1°c to 4°c.
Soft fruits should left in punnets and placed in refrigeration. Hard fruits are stored in a cold store. DO NOT refrigerate Bananas as they will go black. Eggs. Store refrigerated at 1°c to 4°c. Keep away from other foods, as the shells are porous. Use in rotation and keep in boxes.

10 Bread, biscuits, gateaux.
Use in rotation, avoid overstocking. Store in well ventilated cool store. Frozen gateaux should be kept frozen. Cakes containing cream should be refrigerated. Sandwiches. All sandwiches must be sold within hours of preparation. They must be stored at a max temp of 8°c (46°f).

11 Ice cream & frozen goods.
Dry goods. Storage must be cool, well lit & ventilated. Storage must be off the floor or in bins. Items should be stacked neatly for ease of checking and stock rotation. Ice cream & frozen goods. Store immediately on receipt. Storage temperature must be -20°c. Wrap all items to prevent freezer burn.

12 Fish. Store in ice fish refrigerator, or fish drainer at -1°c (30°f) to 1°c (34°f). Keep types of fish separated. Smoked fish should separated from fresh fish. Frozen fish should be stored at -18°c (0°f). All fresh fish should be delivered in boxes of crushed ice.

13 Important points when receiving and storing food items.
All food hygiene and storage is governed by the General Food Hygiene Regulations 1992. On receipt of foods check the following smell, appearance, texture, colour, temperature. Store correctly, rotating stock to prevent food spoilage.

14 School of Community Education & Training
Raw foods should be stored at the bottom of refrigerator. Never store raw and cooked meats together. Check refrigerator & freezer temperatures daily. Refrigerators should be 1°c to 5°c. Freezers -20°c to -18°c. Meat & poultry stored 1°c to 3°c. Safe defrosting is carried out in a refrigerator, in trays. D Smith

15 Further study NLN control of food pests NLN harmful bacteria

Download ppt "School of Community Education & Training"

Similar presentations

Ads by Google