[Report 1970] / Medical Officer of Health, Prestatyn U.D.C.

  • Prestatyn (Wales). Urban District Council.
Date:
1970
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1970] / Medical Officer of Health, Prestatyn U.D.C. Source: Wellcome Collection.

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    FOOD HYGIENE The refrigerator has now become accepted as a standard part of the equipment of a kitchen, and listed below is a table showing how long various foods should be kept either in a refrigerator or a cool larder, before the quality and safety of the food is affected. Food Refrigerator 38°—42°F. Cool Larder 45°—55°F. Meat— Raw (Sausage Meat) Cooked—Meat Pies, Cooked Sausages, Prepared Meals Milk Cream Milk Puddings FisH (Raw) Baby Food (opened) Eggs (shell) Stock, Soup, Gravy ... . 2— 3 days 2 days 3— 4 days 3—4 days 2 days 2—3 days 1 days 12 days 2 days 1—2 days 1 day 2 days 1 day 1 day 1 day use immediately about 4 days use as soon as possible Frozen foods can be kept in a frozen food compartment for up to one week if the temperature is at about 21 °F., and up to Is month if at 12 F-, and up to 3 months if at 0°F. The temperature of the frozen food compartment should be checked with a thermometer but most modern refrigerators have an asterisk on the door of the compartment One asterisk indicates that food can be kept for up to one week, two asterisks implies safe storage for one month; and three asterisks indicate storage for 3 months. De-frosting and Cooking of Chickens 1 Deep-frozen chickens should be thawed for about 8 hours on an average, at room temperature. Average weight chickens should be roasted at 400°F for 2 hours before the temperature of the oven is reduced. 3 4 SPlC00Kkin? chickens requires 30minutes’ cooking per lb., which leans about 22 hours is needed for the average chicken at 400°F. All birds must be cooled ferably within 3 hours, to in a refrigerator. as rapidly as possible after cookin? pre- a temperature of about 40°F. and placed