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Food Storage

Obviously at some point every one of us have asked ourselves which financial bank is worth keeping  all our investments or money safe without the need  of worrying or being afraid to lose it all. Am l right?

With the same concept being applied differently though we consider it to be of less importance, the well keeping of food in a safe storage is considered a major issue. Incorrectly stored-food can lead to making people sick and as well if in a business could lead to your company taking a huge blow in losses.

Well to get a better understanding, food storage can be referred to a process of keeping food at favourable suitable conditions. Typical favourable suitable conditions might be refrigerated in a cold room, freezer, pantry or in some instances a warming receptacle. Food storage allows food to be eaten for some time after harvest rather than solely immediately. It is both a traditional domestic skill and, in the form of food logistics, an important industrial and commercial activity.

Ensuring that food is properly stored goes a long way towards maintaining a high level of food safety, keeping yourself and others safe hence some refrigeration companies in Zimbabwe have invested in ensuring that companies involved in large storage or transportation of perishables products make profits as well as making a reputable name for themselves and on a bigger picture mostly keeping a health society. 

There are very specific rules regarding temperatures that food must be stored which abides to the products instructions and if not followed, the risk of becoming ill as a result of contamination increases.

As mentioned above one way to reduce the risk of bacterial contamination is storing the food in a refrigerator and thus keeping it below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness and to prevent rapid deterioration. When refrigerating and freezing food it is important to keep raw and cooked food separate as well as storing cooked food above raw food to reduce the risk of cross-contamination.

By freezing food its longevity is increased because the water content of the food freezes – this prevents bacteria from multiplying and food spoiling. However it is also important to avoid refreezing food which has already been frozen and thawed because freezing food for the second time is more likely to have a higher bacteria count.

Having this knowledge assist you in having a better understanding of where to store your food and which temperatures are best in keeping your food fresh and health which may save you either medical cost or any legal cost that may come as a result of poor food storage, So why not do it correctly?, keep your food well !!


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