FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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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: -Dry Storage Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of most products. Place a thermometer on the wall in the dry storage area. Check the temperature of the storeroom daily.
Detailed explanation-2: -Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
Detailed explanation-3: -The storage area needs to be dry, cool, well-lit, ventilated and vermin-proof. 3. Foods must be protected from exposure to moisture and direct sunlight.
Detailed explanation-4: -Keeping your goods in cold storage below 4°C is the most effective way to prevent spoilage but there are some best practices and guidelines you can follow to extend the freshness of your produce.