What are the top 4 options for safe cold food? -  Top 5 placess

How to keep food cold, how to handle hot food and even what happens to old food after keeping it cold for a long time will be known in today's blog.

What are the top 4 options for safe cold food? -  Top 5 placess

1. Fresh meat, poultry, and seafood

These items are the most difficult to store and the most expensive food items sold by restaurants. There are essential control points to keep in mind when storing meat, poultry, and seafood items.

Radical control points

Keep foods in safe refrigeration storage at 4 ° C (39 ° F) or higher.

Things to keep in mind when storing chicken and fresh meat products:

Is Clothing/Shoe/Accessory Stores a Good Career Path? Each carcass meat should be wrapped and wrapped for all times so that it can be ventilated. They should be stored at a temperature of 1 সেল C to 3 1 C to 1 3 C to 3 ° C (34 ° C to 37 ° F). To keep the meat clean you should use a piece of paper or something like plastic under the meat quickly.

• Fresh meat should not be left out for long. Bone-in meat should not be kept for more than three days and individual cuts should be used within two days. In particular, the day should be deducted from that day if the total can be kept out.
• Individual cuts of meat such as wife's and Method of On Plastic or Heritage should be covered from 2°C to 60°C.
• Fresh rooster should be packaged in ice or refrigerated and stored
• Both fresh food and seafood should be packaged in ice such as 1 degree Celsius to 2 degree Celsius to preserve the temperature and should be used quickly so that it does not spoil.
• After cooking the food, the raw products must be stored in refrigerated containers.

2. Dry food

The dry food store should be close to the participating area and basically the kitchen should be much closer. Unfortunately, the distance to the storeroom is dry food.

No matter where the location is, there is no problem but it is very important to keep dry food store-room carefully and safely.

The area should be dry and cool to respond to swelling and swelling of the TT product. The ideal temperature range is 10 C to 15 C (50 ° F to 59 ° F).

The store room should be easy to keep clean and get rid of rats and insects, oil insects. This means that all walls, black dishes and ceilings, and floor opening parts should be sealed and protected from waterproofing.

It should be designed so that the stock is easy to sort and rearranged to facilitate rotation. The best arrangement is to store your shelves in the middle of the room from both sides. This allows you to rotate the stock by pushing the old stock by sliding the new stock from the other side of the shelf. This guarantees that the first items will be the first item or the "First in, first out" (FIFO) song in stock rotation.

The area should be well illuminated.

The top part of the shelf from the floor must be at least 15 cm (6 inches). Items cannot be stored on the floor.

Isles can be provided for sand carts to be wide enough, which should be moved from the lift.

Locks and keys to food and supplies stores should be prevented from being stolen. Food preservation is an important step in the overall control of food prices. All the rooms are moving like a bank safe where arrangements are being made to start This may mean that more valuable products such as wine and wine should be stored and locked in a larger storage space, such as a dry food storage area.

3. Dairy products

Dairy products must be stored in the refrigerator at 2°C to 4°C (36° to 39°F). Follow these guidelines such as:

1. Dairy fat tends to absorb strong odors from around the storage area. To reduce the possibility of this happening, store dairy products in their own protective covering and it needs to be buried.
2. Dairy products can never be stored in vegetable coolers; A separate refrigerator became much more acceptable.
3. Keep refrigerators clean at all times.
4. Dairy products are suppressed when it comes to fresh produce. When not to use dairy products and should not be ordered. Ideally, such products should be provided on a daily basis.

4. How to quickly cool hot food?

Many large organizations and large commercial kitchens have to have food prepared in advance for maximum efficiency in their kitchen. The food is then cooled and kept until the food is served. When doing this, remember that it is important to cool the food quickly and safely so that it does not stay in the danger zone for too long.

If you have prepared food in advance, you must lower the temperature to 40 degrees Fahrenheit or its correct internal temperature within 2 hours of hitting.

Last word

I will know how to keep the food safe and keep it cool. Everyone looks at it in today's blog and who is reading for you and how is it? Please comment in the comment box. Your feedback. Thank you all for reading this blog so far.