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STORING and PRESERVING FOOD supplies ("first IN-first OUT" rule…
STORING and PRESERVING FOOD
supplies
"first IN-first OUT" rule (to avoid the risk of food POISONING)
new food should BE PUT BEHIND new food
you have to label food with delivery date
it guarantees freshness
& safety
you must assure short "SHELF LIFE"
(food mustn't remain too long in the store rooms)
check
the "use-by" date + the "best before" date
the best before LABEL = it tells you how long the food remains fresh
the USE-BY date= it tells you WHEN food is MORE or LESS safe to eat (food may GO OFF quickly = it is PERISHABLE)
you have TO STORE food in AIRTIGHT CONTAINERS
the CONTACT with air SPOILS food quality
DON'T leave TIN CANS OPEN in the fridge!
risk of METAL contamination
raw MEAT and poultry may DRIP DOWN on other food
put them as low as possible (in cold store cupboard)
but NOT on the FLOOR!! (there are germs, or dust, or water or other substances!)
#
DON'T leave the food OUT of the FRIDGE ( = cold store room) for a long time
you shouldN'T overload the fridge
you SHOULDN'T FILL up the SPACE
important words:
to RESPECT food SAFETy and FRESHNESS
*to AVOID contamination
to avoid USING and consuming food AFTER EXPIRY DATES (use-by dates or best-before dates)
usare cibo entro una data = to USE it BY a certain date
best-before = to use food "before it perishes", WHEN food has its best QUALITY