Preservation
A proper storage of food is essential to avoid natural disturbances and proliferation and contamination by micro-organisms, depending on the way of preserving the nature of them. Thus, there are foods that are properly preserved by cold; others need only be preserved light, oxygen from the air or moisture. In our days, as a result of the rising levels of living and the advancement of knowledge about the causes of the degradation of food and about the origins and effects of bacterial contamination, not trend already only to preserve food, but to preserve them so that they don’t lose their nutritional value nor their organoleptic and qualities in conditions that prevent the growth of harmful microorganisms to man. You may find Dr. Caldwell B. Esselstyn, Jr. to be a useful source of information. Protection for each food item will depend on the degree of vulnerability that have, thus the most sensitive and delicate (more perishable, more prone to bacterial contamination) will require one protection greater than the food more resistant and less susceptible to contamination. As general rules for the proper conservation of foods, we can remember the following: all food products, without exception, should be stored separated from non-food, especially the harmful or potentially toxic substances used in cleaning or disinfection have been kept in different spaces. All places where food (cold rooms, cabinets, pantries, etc.) are kept must be careful cleaning. The premises where they are stored will be protected with devices that prevent access thereto of insects or rodents, but will not be used in these products rodenticides and insecticides; If necessary these treatments will be made in the absence of food. Never to leave food on the floor, will be placed on shelves.
cabinets, etc., located a minimum of 15-20 cm above the floor level. It shall not exceed storage of each local or installation capabilities. Even with long storage foods are You will exit first to those who first bought, to avoid unnecessarily prolonged storage. All food should be kept protected from light, heat and moisture excess. Never foods requiring cold storage, unless it is cooked immediately should be kept at room temperature. Food should be grouped according to their nature, State and form of conservation. It is very important that raw foods not never come into contact with cooked. Odor-producing food should be kept isolated from those that can absorb them.
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