HTM 3090 Chapter Notes - Chapter 7: Dried Fruit, Defrosting, Sashimi

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Keep potentially hazardous foods cold in refrigerators, deep chilling units, freezers. Use storage units for storage only; avoid overloading, keep door shut, place thermometers in warmest and coldest areas. Store raw meats separate from cooked/rte foods. Raw meat below rte foods if one unit is used. Use drip proof trays when storing raw foods. Use two fridges, one for raw meats, one for produce or cooked foods. Use cooler curtains or plastic insulating strips if doors are not used in walk-in fridges. To store already chilled or frozen foods; -18 degrees or lower (inactive pathogens but not killed) Move frozen foods from receiving to freezer as soon as inspected. Never refreeze thawed food until after thoroughly cooked; more exposure to bacterial growth and damages food quality. Temps limit bacterial growth without damaging food quality. Used for sous-vide products, poultry, meat, seafood. Packaged goods; sugar, flour, rice, dried fruit.