FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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true
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false
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Either A or B
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None of the above
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Detailed explanation-1: -Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.
Detailed explanation-2: -Store meat in the bottom of the fridge – the coldest area. This also means that if any juices leak, they won’t run onto other foods. It’s usually best to store the meat in its original packaging. If you open the packet, transfer to an air tight, food safe container.
Detailed explanation-3: -For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.
Detailed explanation-4: -Store raw meat below and away from ready-to-eat food to avoid cross contaminating those foods that might not be cooked before serving. Store raw meat in the order of its final cook-out temperature.