Freezer doors are kept closed when the freezer is not in use to keep cold air – in. Slide Slide No Trainer Trainer continues to provide advice to trainees regarding use of freezers to store food: Freezer temperature is be checked at least daily to ensure correct operating – temperature Large pieces or amounts of food are not frozen as this encourages others to defrost the item and then re-freeze it in practice this means freezing slices of – meat rather than slabs of meat, and using shallow storage containers rather than deep ones to freeze food Manufacturer’s instructions regarding the storage of frozen food products are followed these may relate to storage temperatures and the length of time the – product can be stored (for quality and or safety reasons). Slide Slide No Trainer Notes Trainer instructs trainees proper stock rotation is also an important element of safe food handling indicating: Effective rotation for foods means using the FIFO approach to stock rotation First In, First Out. This method requires food to be used/served in the – order it was delivered meaning the foods in stock the longest are used first. In practice this means when storing food: Old and existing stock must be moved forward on the shelf and the newly delivered stock must be placed behind it this allows the stock at the front – (the oldest stock) to be used before the newer stock Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer the existing/old stock is then replaced – in the freezer on top of the newer stock Check use-by dates of products and store them so the nearest date is at – the front so it will be used first. Activity Demonstration – Trainer shows trainees how to rotate stock in accordance with FIFO method of stock rotation, using: Food on shelves Food in coolroom Food in freezers.
Freezer doors are kept closed when the freezer is not in use – to keep cold air in. Slide Slide No Trainer Trainer continues to provide advice to trainees regarding use of freezers to store food: Freezer temperature is be checked at least daily – to ensure correct operating temperature Large pieces or amounts of food are not frozen as this encourages others to defrost the item and then re-freeze it – in practice this means freezing slices of meat rather than slabs of meat, and using shallow storage containers rather than deep ones to freeze food Manufacturer’s instructions regarding the storage of frozen food products are followed – these may relate to storage temperatures and the length of time the product can be stored (for quality and or safety reasons). Slide Slide No Trainer Notes Trainer instructs trainees proper stock rotation is also an important element of safe food handling indicating: Effective rotation for foods means using the FIFO approach to stock rotation – First In, First Out. This method requires food to be used/served in the order it was delivered meaning the foods in stock the longest are used first. In practice this means when storing food: Old and existing stock must be moved forward on the shelf and the newly delivered stock must be placed behind it – this allows the stock at the front (the oldest stock) to be used before the newer stock Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer – the existing/old stock is then replaced in the freezer on top of the newer stock Check use-by dates of products – and store them so the nearest date is at the front so it will be used first. Activity – Demonstration Trainer shows trainees how to rotate stock in accordance with FIFO method of stock rotation, using: Food on shelves Food in coolroom Food in freezers.
TG_Comply_with_wp_hygiene_proc_refined.docx