Storing and serving foods

Perishable food items are easily spoiled if stored at room temperature. Foods such as meat should be kept in a refrigerator that can keep the temperature below 10ºC. Semi-perishable foods, such as potatoes and carrots, which are used on a daily basis, need to be stored on a well-ventilated shelf. Shelves must be 50 cm from the ground and well away from wall surfaces. A distance of 1 metre is adequate between shelves. Serving food to consumers should provide maximum health protection. Hot foods should be served while they are hot, and cold foods while they are cold. Foods must be thoroughly reheated if they have been at room temperature for longer than 1 hour.

Last modified: Tuesday, 15 July 2014, 12:28 AM