Answer:
Summary. Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products. Take special care with high-risk foods.
Explanation:
Methods of storing:
- There are five methods of storing vegetables and fruit: drying, canning, curing and salting, freezing and common storage. Which method is chosen depends upon the type of produce, the quality desired and the facilities available for storage. Regardless of the method chosen
