What do i store and when raw and cooked ingredients

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‘What do I store and when?’ Raw and cooked ingredients and prepared food once it is no longer needed for preparation, production or service. Reusable by-products as soon as the preparation task is completed. Surplus dishes and ingredients as soon as service is finished. ‘What can I store?’ Raw, partially or fully prepared perishable ingredients and dishes must be refrigerated or frozen if they are going to be used at a later time. Freshly cooked ingredients and dishes can be stored for use at a later time. Thawed frozen foods that have been (for examples fruits or vegetables) can be refrigerated for later use. didasko.com 65 2016 Edition
‘What can’t be stored for later use?’ Food that has been held between 5 and 60 °C for longer than four hours, for example, food held on stovetops, ovens or in displays (e.g., on a buffet). Many appetisers and salads do not maintain quality when stored and are usually disposed of at the end of service. If in doubt, check with your supervisor. Any by-products from food preparation tasks that might be contaminated, for example, off-cuts from unwashed vegetables. ‘How should it be stored?’ Any menu item has been prepared or displayed in a container must be transferred to a clean container for storage. For example, prepared salads displayed in a bowl on a buffet, hot appetisers held in a bain marie or cold canapés served on a plate or platter, should all be placed into clean containers. All food should be securely covered with cling wrap or aluminium foil, or placed in a lidded, sealed container. This prevents cross-contamination between different foods in the storage area. ‘Should it be labelled?’ Any food placed in storage containers at the end of service should have a date label clearly placed on the outside of the container. This is especially important for appetisers and salads as raw or prepared dishes normally contain highly perishable foods. The label may also name the contents of the container and who stored it. This helps other staff to rotate stock correctly and decide if the food is safe to use if it has been stored for a period of time. ‘Why are good storage techniques important?’ Ingredients for appetisers and salads and prepared dishes are highly perishable foods. Correct storage is vital to maintain quality, freshness and safety of the ingredients and prepared dishes. Removing and storing all food from preparation and service areas also reduces the risk of a pest invasion. ‘How do you dispose of food?’ Always separate food waste from edible foods to avoid cross-contamination. Place any food to be disposed of in a lined garbage bin. When your shift ends or the bin gets full, carefully remove the liner and contents. Place it in a sealed external waste storage container to keep pests out (and odours in!). ‘How can I reduce food waste?’ Disposing of food waste has a detrimental impact on the environment. Try to reuse or recycle off-cuts whenever possible. Only prepare enough ingredients and dishes to meet anticipated demand to reduce the amount of surplus food. Ask your manager about donating surplus food to charities such as SecondBite.

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