04 CCP2 - Food Storage

CCP 2 -

FOOD STORAGE

Penyimpanan Makanan

HILTON DTKL & HGI

To minimize the risk of cross-contamination

HILTON DTKL & HGI

WHY DO WE NEED TO STORE FOOD PROPERLY?

Kita perlu menyimpan makanan dengan cara yang baik untuk mengelakkan pencemaran silang.

​

• ​Separate storage of raw & cook food

• Eg: ready to eat food stores on the top shelf; raw food stores on the bottom shelf

HILTON DTKL & HGI

STORAGE RULES

• Makanan mentah perlu disimpan bawah makanan sedia untuk dimakan.

• No carton boxes

• Food products must be stored up off the floor

• Opened food should be decanted into lidded container

• No chemical stores in dry store

HILTON DTKL & HGI

STORAGE RULES

• Tiada Kotak Kadbod

• Barang tidak simpan atas lantai

• Makanan tin yang dibuka perlu disimpan di bekas makanan yang ada penutup.

• Tidak menyimpan bahan kimia dalam stor

HILTON DTKL & HGI

STORAGE TEMPERATURE

• Freezer: -18°C & below

• Chiller: 0°C - 5°C

• Chiller (sashimi,sushi): 0°C - 4°C

​

HILTON DTKL & HGI

MONTHLY FRIDGE & FREEZER TEMP RECORD

• Kitchens with manual records should record refrigerator temperature at least twice daily.

• Suhu chiller & freezer perlu ditulis dalam rekod 2 kali sehari.

Multiple Choice

Why do we need to store food properly?

• Minimise the risk of cross contamination

• Beautify my chiller and freezer

Multiple Choice

Raw poultry & raw shell egg should store on the ......

• Bottom shelf

• Top shelf

Multiple Choice

Please choose the incorrect storage rule.

• No carton boxes

• Food store directly on the floor

Multiple Choice

Sushi & sashimi should store in which chiller?

• 0 Celsius - 5 Celsius

• 0 Celsius - 4 Celsius

Multiple Choice

Please choose the correct freezer temperature?

• -15 Celsius

• -18 Celsius

Multiple Choice

Kitchens with manual records should record refrigerator temperature at least ______ daily.

• Once

• Twice