Stepping into Management Knowledge

Food Safety Training

3.17

HOW TO STORE FROZEN FOOD SAFELY

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand how to store food in deep freezers safely

TRAINING AIDS:  Safety Policy Ref. 7.46 Storage-Frozen  Fridge & Freezer Temperature Record

TRAINING METHOD: Conduct this training exercise by going through the questions and discussing the correct answers with the group.

EXPLAIN TO THE TEAM:  Bacteria will grow rapidly between the temperatures of 8 o C and 65 o C. By keeping food frozen at -18 o C or below, we can safely keep food up to its expected shelf life and ensure that bacteria remain dormant  It is an offence and we can be prosecuted for storing food in the dangerous temperature zone.  Fresh food must not be frozen in the business  All frozen foods should be covered and clearly labelled with both the product and shelf life details. Store food in date order so the earlier date is used first (first in, first out!)  It is best practise to store raw food below ready to eat food in the freezer in the same way as we do for chilled food

 Food must not be stored on the floor  Freezers must be clean and regularly defrosted when ice starts to build up.

 Seals on the unit must be clean and not split or damaged as this can affect the temperature

Reducing the Risk of Bacterial Growth and Cross Contamination ASK QUESTIONS TO GROUP: Give 2 benefits of freezing food? CONFIRM CORRECT ANSWER:  Prevents food poisoning bacteria or their toxins that may be present on food from growing to unsafe levels  Prevents deterioration of food quality ASK QUESTIONS TO GROUP: How do we prevent cross contamination in a freezer? CONFIRM CORRECT ANSWER:  Store raw food below high risk food, e.g. raw chicken breasts below cheesecake  Keep foods securely wrapped (this will also prevent freezer burn)

Safety Assurance March 2016

Food Safety 3.17