week 4 food storage

CACHE Level 2 Award in Promoting Food Safety and

Nutrition in Health and Social Care or Early Years and

Childcare Settings

Aims of the session:Identify different types of food storage

Explain the importance of storing different types of food and drink safely

Apply knowledge by taking part in a multiple choice quiz

Storage of foodCorrect storage is a______________ requirement in reducing the risk of food poisoning.There is a wide range od food products, each have their own ___________.Some foods need to be stored in a fridge or ________ and some can be stored at room ______________.Failure to store foods correctly could result in _____________ and growth of ______________.Follow food storage __________ to reduce the _____ of food poisoning.

fundamental contamination temperature requirements bacteria riskfreezer

Dry food stores

Bacteria and moistureDry foods have a greater shelf life as

they have no or little moisture

Cold StorageChilling

Is a short-term method of preservation. Raw ingredients and food products need to be chilled. Chilling preserves food by slowing down the growth of bacteria.The temperature must be between 0- 5 degrees.

Frozen Storage

FreezingIt preserves food by stopping the growth of bacteria. The bacteria remain dormant until the food is defrosted. Raw ingredients and food products can be frozen.Freezers must have a temperature at -18 degrees or colder.

ActivityStorage – Right or

Wrong?

Storage – Right or Wrong?

Storage – Right or Wrong?

Storage – Right or Wrong?

Storage – Right or Wrong?

Storage -- Right or Wrong?

Food storageResearch and make a list of foods in each different type of storage.

Cold Storage Frozen Storage Dry food storesFlourTeaCoffeeDried pastaSugarCanned foodsBiscuitsRice

ChipsVegetablesFrozen meals

Cooked meatsDessertsSalad

ActivityExplain how you would safely store:Raw meatEggsMilkChilled foods

In a leaflet illustrate and explain the points to consider when thinking about the storage of foods.

1. Why is it important to keep food cool? A. Some bacteria find it hard to grow if the

temperature is low.

B. It is nicer to eat cold food than hot.

C. Some people have sensitive teeth and cold food feels nicer on their teeth.

The answer is…

A. Keeping food cool stops harmful bacteria from growing as fast as bacteria doesn’t like the cold. This means you will be more protected from food poisoning if you keep your food cold.

2. Can you think of any ways you could keep food cold when taking it home from the shop?Work in your pairs or groups to come up with some

ideas…

Did you get any of these?

Buy frozen and refrigerated food just as you leave the shop.

Pack frozen food in the same bag and refrigerated food in another bag.

Take food home quickly and put it away as soon as you can.

3. Can you think of any ideas to keep your packed lunch cool?

Work in your pairs or groups to come up with some ideas…

Did you get any of these?

Make sure that sandwiches and salads are kept in the fridge.

Keep packed lunches covered in the fridge until just before you go to school.

Pack cold and warm foods separately.

4. Which of these help cool food after cooking it? A. Take food out of the hot cooking pan. B. Put it in the coolest part of the kitchen. C. Cut food up or stir it if you can. D. Put food in a pot on ice or in cold water. E. Put food in the fridge when it has cooled. F. Keep food covered.

The answer is…

All of them are useful things to do to cool food down after cooking. You may want to do different ones depending on the food.

5. What temperature should food be stored at? A. 10 degrees or below.

B. 5 degrees or below.

C. 0 degrees or below.

D. It doesn’t matter as long as it feels cold.

The answer is…

B. You should keep your fridge at 5 degrees or below for safe storage.

Use a fridge thermometer to check the temperature as the numbers on the fridge dial are not always related to the temperature.

Always check the handbook of your fridge to be sure.

6. Where should you store raw meat and poultry? A. In sealed containers on the bottom shelf of the

fridge.

B. On the top shelf in a plastic bag.

C. On an uncovered plate on the middle shelf.

The answer is…

A. Meat should be put into a sealed container and placed on the bottom shelf of the fridge.

Do the same thing to thaw frozen meat safely. Ready-to-eat packaged products such as yogurts,

cheese, cooked meats and leftovers should be kept covered on shelves above raw meat.

7. Which of these help keep your fridge safe? A. Make a habit of throwing out foods that are

passed their ‘use-by’ date. B. Clean out the inside of the fridge regularly. C. Make sure all foods are wrapped or covered

before storing in the fridge. D. Let hot food cool before storing in the fridge. E. Do not overload your fridge. F. Eat all the food in your fridge every Sunday.

The answer is…

All except F!

How did you do?

Count up your scores and see how safe your fridge is!

Aims of the session:Identify different types of food storage

Explain the importance of storing different types of food and drink safely

Apply knowledge by taking part in a multiple choice quiz