There is a significant duty of care involved with the preparation of food for customers in or out of restaurants (take away). Perishable foods that are mishandled or not prepared properly can result in illness, priority for storage and safe handling is an absolute must in any restaurant. Using functional commercial refrigeration equipment is essential and you must cater to your restaurant’s needs and requirements in regard to refrigeration space for your Sydney restaurant. Cold foods must be kept at 4°C or below, kept any higher and bacteria will eventually grow on the food so your commercial refrigeration equipment needs to be reliable. Any perishable food that has been left at room temperature for more than 2 hours must be thrown out. When it comes to take-out or delivered perishable foods keep those foods refrigerated for as long as possible then deliver within 2 hours which should be easily achieved.
Cooked meat/poultry and pizza can be stored in a refrigerator for a maximum of 4 days. Other foods such as luncheon meats, exposed eggs, tuna, and salads can be stored for a maximum of 5 days. Commercial refrigeration equipment is amongst the most important purchases that can be made for a restaurant so careful consideration must be made.
To ensure that you’re making the right decision, visit the experts in refrigeration in the Sydney region at Channon.
Enquire today on www.Channon.com.au