FOOD TECHNOLOGY

Detailed explanation-1: -Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers.

Detailed explanation-2: -Ideally, store raw and ready-to-eat food in separate fridges, freezers and display units. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Unwashed fruit and vegetables should also be kept separate from ready-to-eat food and above raw meat.

Detailed explanation-3: -Refrigerate or freeze perishables right away. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours-one hour if the air temperature is above 90° F. This also applies to items such as leftovers, “doggie bags, ‘’ and take-out foods.

Detailed explanation-4: -Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross-contamination.