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In a food store, you should have the following commodities this includes Meat (red, white), chicken, steak, pork, mincemeat. Poultry, turkeys, pheasants. In addition to this Fish like cod, haddock and plaice is considered very popular, so is dairy (milk, cheese and yoghurt) and fruit and vegetables like carrots and broccoli, apples, oranges. Furthermore, Pasta and grains this is one of the main accompaniments for most dishes. Beans and pulses are very popular alternatives for meat especially for vegetarians/vegans. Convenience foods are often stored in food stores.
Storing food safely: The Storage methods that must be in a food stores are Freezers, Refrigerators. Climate controlled stores. Walk in chillers and freezers. Dry stores. Safe and hygienic requirements for storage methods are Food labelling and dates. Stock rotation. Position of food commodities in stores.
Storing food in the fridge
Most food needs to be kept in the fridge to stop bad bacteria from growing on it, such as food with a ‘use by’ date, cooked food and ready-to-eat food such as desserts and cooked meats. You need to ensure the fridge is cold enough otherwise food poisoning bacteria will be in a nice environment to grow. Your fridge should be between 0ºC and 5ºC.
If you are unsure of your fridge temperature you must use a thermometer!
Make sure you keep the fridge door closed as much as possible. wait for food to cool down before you put it in the fridge or put it in a blast chiller so no bacteria can grow on the food. turn the temperature down to help keep it cold enough if the fridge is full
Keeping food in the fridge
To help stop bacteria from growing:
‘keep refrigerated’ means what it says if theres no storage instructions food needs to be in a fridge and consumed in two days preferably less. a number of jars & bottles should be refrigerated, once opened. when entertaining do not take prepared food out of the fridge until required. do not leave food out longer than 4 hours. leftovers should be cooled as rapidly as possible then returned refrigeration apart from rice that has to be eaten within a day, thus avoiding food poisoning.
Storing meat
Cooked meat is stored above raw meat because of cross contamination but always making sure both are well covered. Food can be frozen for a considerable time but the texture and taste can be impaired If kept for too long most foods can be frozen whether raw or cooked as long as you freeze before use by label on packet cool food quickly if you are freezing so A bolognese sauce for example and put it in storage box once cooled freeze immediately some items can be thawed in fridge so the temperature of the food isnt too high sometimes you could use A microwave for defrosting but in either case use as quickly as you can there are dedicated chopping boards for raw meat(red), raw fish (blue)
Cooked meat (yellow )
and salad/veg (Green) and raw veg is brown cleaning utensils, plates et cetera. It’s very important that you follow hygiene rules to avoid any food poisoning. Not everything needs to be refrigerated but you still need to think about correct storage cleaning chemicals should have their own storage space away from food and drinks if a can is opened but not completely used it needs to go in a sealed container and kept in fridge until it’s needed again
To store dry food safely:
keep food in sealed bags or containers – this helps keep food fresh and stops anything falling into the food by accident, don’t store food or drinks near cleaning products or other chemicals, don’t use old food containers to store household chemicals, and don’t store food in containers that have been used for other purposes, only reuse undamaged plastic water bottles that you can clean, don’t store food on the floor, because this can encourage mice, ants and other pests, keep the storage area dry and not too warm
Tin cans
When you open a can of food and you’re not going to use all the food straight away, empty the food into a bowl, or other container, and put it in the fridge. Don’t store food in an opened tin can, or re-use empty cans to cook or store food. This is because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can’s contents. This advice doesn’t apply to foods sold in cans that have resealable lids, such as golden syrup and cocoa, because these types of food don’t react with the can.
Covering food with cling film
Cling film is useful for protecting food but, like many things, it needs to be used correctly. Not every type of cling film is suitable for using with all foods. Check the description on the box to see what foods it can be used with.
There are three main points to remember when using cling film:
•don’t use cling film if it could melt into the food, such as in the oven or on pots and pans on the hob
•you can use cling film in the microwave (in accordance with the manufacturer’s instructions), but make sure the cling film doesn’t touch the food
•cling film should only touch high-fat foods when the description on the box says the cling film is suitable. High-fat foods include some types of cheese, raw meats with a layer of fat, fried meats, pies and pastries, and cakes with butter icing or chocolate coatings
Covering food with kitchen foil
Kitchen foil, which is made from aluminium, can be useful for wrapping and covering foods. But it’s best not to use foil or containers made from aluminium to store foods that are highly acidic, such as:
•tomatoes
•rhubarb
•cabbage
•soft fruit
Aluminium can affect the taste of these foods.

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