Question

Precautions in selection of food ​

Answer 1

Answer:

One critical aspect of food protection is appropriate food storage. Food storage areas should be well ventilated and illuminated, and protected from overhead drips. Floors, wall surfaces and tables should be easy to clean, and the floors should be well drained. The storage area should be kept free from insects and vermin, by screening if possible.

Food should be obtained from approved sources and should come in its original container. It should be kept free from contamination once it has been received from the supplier. Processed foods are often safer than unprocessed foods, for example, pasteurised milk is safer than raw, untreated milk.

Whether in the home or in commercial premises, once in the food preparation area, food should be kept on shelves or clean racks. These should be sufficiently high off the floor, at least 50 cm, and be spacious enough to prevent contact spoilage or contamination. This is especially important for storing raw and cooked foods, which must never touch each other, because raw food can contaminate cooked food