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C and 4
C.
Their temperature should be checked daily.
Should be sited away from direct sunlight, and from any other source of heat.
Motors should be readily accessible, regularly cleaned and well ventilated.
Should be fitted with self-closing doors and plastic strip doors so the correct temperature can
be properly maintained.
Keep the stores clean, inside and out.
Door seals should receive particular attention in order to prevent the build-up of dirt and
damage.
Should be separate refrigerators for raw and cooked foods, if not possible, foods should be
stored as follows:
i. Top shelves - butter, lard, margarine, cheeses, eggs, convenience foods, cooked items,
preserves, salad dressings, spreads and sauces.
ii. Centre shelves - cooked meats, milk products.
iii. Bottom shelves - raw meats, poultry and fish.
iv. Salad drawer - salad.
v. Door racks - milk and fruit juices.
It is a good idea to label shelves according to use.
All foods should be stored in clean, labeled, covered containers.
Stock rotation is important.
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C. Freezers
Freezers should operate at around -18
C or lower.
Foods should be wrapped and can be tightly packed into freezers as this will prevent warm air
entering when the freezer is opened.
Freezers are generally designed to store ready-frozen foods.
Freezers should be fitted with an automatic temperature device and preferably an alarm.
All staff should be aware of procedures to be followed if freezers break down.
Foods that have partially or fully thawed should never be re-frozen.
D. Chill Cabinets
Refrigerated display units used in shops to display foods for sale.
The food is cooled by cold air being circulated over the food.
Draughts, sunlight and lighting can all affect food temperature and need careful control.
The highest temperature allowed is 8