Tuesday, 4 June 2013

Food Storage - It's a Piece of Cake

In June 2011 The Safer Food Group launched its online Level 2 Food Hygiene training course – and now with over 82,000 learners we are proud that we are helping so many of you get the training you need and hopefully saving you money along the way! So here’s a birthday message from us to help spread the awareness of Food Hygiene and getting your staff trained to the correct level.

Happy Birthday Cake - Victoria Sponge

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

Let us remember some food hygiene rules here, when it comes to certain ingredients when baking or preparing food, extra care is needed either in storage, handling or cooking. If you fail to identify these items and the risks that they carry then you can be at risk of exposing your customer or yourself to harmful bacteria and pathogens that are in higher risk foods such as raw eggs. So first wash your hands....

When making your cake first you must make sure all work areas; equipment and you are clean!  Equipment should be smooth and resistant to chipping or cracking; impervious & non-toxic. It should also be rust resistant – ‘food grade’ stainless steel is best. Tableware should have no chips or cracks that could harbour bacteria. Work surfaces ideally should be stainless steel. Wood is not acceptable as tiny scratches in the surface will harbour bacteria; soft wood in particular is not recommended as it is absorbent and cannot be properly cleaned. Colour coded equipment and utensils are best. Chopping boards, knife handles ideally should be made of polypropylene....put them all together until you get a safe working consistency...

Now for the ingredients, here we shall briefly highlight the importance of correct storage so that food is kept in the right conditions. Correct storage helps to prevent food-borne illness alongside preventing spoilage and therefore wasted food; also to preserve the food's taste, appearance and nutritional value.

Add the eggs a little at a time, then fold in the flour and baking powder, use a little milk if necessary for a soft mixture. Dairy products are classed as high risk foods and need to be treated appropriately. Use separate refrigerators or cold stores if at all possible for dairy and cooked meats and the other for raw meat. Stack shelves neatly so you can easily check the stock. Allow enough room around food for air to circulate, do not leave refrigerator doors open any longer than necessary as the temperature inside the fridge will rise and the food may be exposed to the Danger Zone. Also do not put hot food in a refrigerator as this will raise the temperature inside and may cause condensation which can cause cross-contamination by dripping onto other food.

Dry goods must be stored in cool, dry, well ventilated conditions. The goods must be kept off the floor, with sufficient space around to allow air to circulate and for you to check the goods. Never stack food in cardboard boxes directly on the floor or against a wall. This is because it will attract moisture from the wall or floor and destroy the packaging - it is better to stack onto shelves.

Now put your mixture into a greased and lined baking tin and bake in a medium oven for 15-20mins or until golden brown and springy to the touch – test with a skewer or a freshly washed hand! Let the cake cool in the tin for a few minutes and then turn onto a wire rack; cover and protect all food from contamination while it is cooling and move it to the coolest part of the food area. Allow the cake to cool completely before icing to your preference; before refrigerating, transfer the food to a clean, cold container. Serve and enjoy. 

6 comments:

  1. Facing problems in storing health related food in fridge?than proceed to:Rules For Storing Food In The Refrigerator

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  4. Add the eggs a little at a time, then fold in the flour and baking powder, use a little milk if necessary for a soft mixture. Dairy products are classed as high risk foods and need to be treated appropriately.

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