The shelf life of food in the catering

Posted by: 25.01.2018

A little about the storage time in catering. The State Sanitary and Epidemiological Program, which should be carried out at each enterprise in accordance with the norms and rules of SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions of food." of the year.

Storage of unpacked products

The highest temperature in the refrigerator for storing frozen meat should be -18 ° C. The relative air humidity in the storage chambers varies from 95% to 98%. It is possible to store frozen meat at -12 ° C, in the event that the refrigerator is not equipped with the technical means to create the required temperature. Deadlines for the storage of frozen unpackaged meat products of various kinds are listed in the 1 table.

Table 1.

Kind of meat t air in the cold storage room, ° C Maximum number of months
Beef (quarters and half carcasses) -12 8
-18 12
-20 14
-25 18
Mutton (carcass) -12 6
-18 10
-20 11
-25 12
Pork (half carcass) -12 3
-18 6
-20 7
-25 12

Frozen meat to -8 ° C in the thickness of the thigh should be stored in cold stores, folded in dense piles. Beef (quarters) and pork (half-carcasses) are stored folded in the same way in containers. Containers are installed in two or three tiers of the height of the camera. Different types of meat can not be put in one container.

Storage of unpacked products

Storage of frozen blocks with meat and offal

The term is not more than six months. The temperature in the offal storage chamber should not be higher than -12 ° C. In some cases, it is possible to store offal in the same refrigerated compartment with frozen meat. The maximum times for blocks with meat and by-products are listed in the 2 table.

Table 2.

Kind of meat t of air in the cold storage room Maximum shelf life
meat offal
Beef -12 8 4
-18 12 6
-20 14 7
-25 18 10
Mutton -12 6 4
-18 10 6
-20 11 7
-25 12 8
Pork -12 3 4
-18 6 5
-20 8 5
-25 12 6

Storage of frozen poultry meat

Frozen poultry meat meets the specifications of 21784-76 GOST. Poultry meat is stored in cold rooms, the relative humidity of air in which ranges from 85% to 95%. Deadlines for the storage of poultry meat from the date of production are listed in Table 3.

Table 3.

Bird species Maximum shelf life, in months, at t
-12 ° C -15 ° C -18 ° C -25 ° C and below
carcasses carcasses carcasses carcasses
unpacked Packed in film unpacked Packed in film unpacked Packed in film unpacked Packed in film
Chickens

Turkeys

sawmills

5 8 7 10 10 12 12 14
Chickens

Chicken Broilers

Turkey poults

Cesarean

4 8 6 10 8 12 11 14
Geese

ducks

4 6 5 8 7 10 11 12
Goslings

Ducklings

3 6 4 8 6 10 10 12

Storage of frozen poultry meat

Storage of frozen meat from the date of production

Chilled and supercooled meat is stored in a suspended position. Carcasses and half carcasses are fixed in the storage chambers on the overhead tracks. The gaps between the bodies are 20 - 30 mm. The maximum shelf life of frozen meat from the date of production is listed in Tables 4.

Table 4.

Kind of meat Maximum allowable shelf life at t 0 - (-1) ° C and maximum air humidity 85%, including transportation, in days
Beef (half carcasses and quarters) 16
Veal (half carcass) 12
Pork (half carcass) 12
Mutton (carcass) 12

Food by SanPiN

The shelf life and storage conditions of food products are set by SanPiN 42-123-4117-86. Sanitary regulations are intended for all enterprises that are somehow connected with perishable products.

The maximum shelf life for quickly deteriorating products that cannot be stored without cold, when t is not higher than + 6 ° C, is no more than 3-days. Such products include: dairy, meat, fish, vegetables, confectionery products, etc.

Duration of food storage according to SanPiN

The maximum terms for the sale of perishable products, as well as the shelf life of the final product with temperature regime 4 ± 2 ° C are listed in the Table 5.

Table 5.

Name of products Shelf life Day / hour
Meat and meat products. Bird, eggs, and their products
Boneless Meat Semi-Finished Products

1. Semi-finished products (lumpy):

  • Packed meat, as well as portioned semi-finished products without breading;
  • portioned semi-finished products in breading;

2

36

Sut

Hour.

2. Semi-finished products (small-sized):
  • without the use of sauces and spices;
  • pickled in sauces;

36

1

Hour.

Sut

3. Minced meat semi-finished products:
  • molded (with or without breading), stuffed;
  • from different types of meat;
1 Sut
4. Minced meat:
  • manufactured at special enterprises;
  • produced by trade and catering enterprises;
1

12

Sut

Hour.

5. Meat and bone semi-finished products; 36 Hour.
6. Offal for slaughter animals; 2 Sut
Semi-finished products made from poultry meat
7. Natural meat and bone and boneless semi-finished products from poultry meat:
  • without breading;
  • with breading marinated with sauces and spices;

2

1

Sut

Sut

8. Chopped semi-finished products from poultry meat, breaded and without it; 18 Hour.
9. Minced chicken; 12 Hour.
10. Semi-finished products from poultry by-products and by-products; 1 Sut
11. Soup and other sets; 12 Hour.
Ready culinary dishes from meat and meat products
12. Cooked meat; 1 Sut
13. Grilled meat; 36 Hour.
14. Fried meat products; 1 Sut
Meat dishes:
15. Dumplings, belyashi, pancakes, pies; 1 Sut
16. Cheeseburgers, hamburgers, ready pizza; 1 Sut
17. Products from meat in the form of jelly; 12 Hour.
18. Boiled and fried meat offal; 1 Sut
19. Pate; 1 Sut
Culinary dishes made from poultry meat
20. Poultry carcass and parts of it are all types of smoking; 72 Hour.
21. Cooked poultry dishes; 2 Sut
22. Dishes from minced poultry, using sauces and side dishes; 12 Hour.
23. Pies and dumplings made from poultry; 1 Sut
24. Finished products made from poultry in jelly-like form; 12 Hour.
25. Offal and pate made from poultry; 1 Sut
26. Boiled eggs; 36 Hour.
Sausages from different types of meat and poultry
27. Boiled sausages produced according to GOST:
  • top and first grade;
  • second grade;

3

2

Sut

Sut

28. Boiled sausages in accordance with GOST in hermetic casings:
  • delicacies, top grade with preservatives;
  • first grade;
  • second grade;

10

8

7

Sut

Sut

Sut

29. Boiled wieners and sausages produced according to GOST; 3 Sut
30. Boiled sausages and sausages in tight shells; 7 Sut
31. Cooked sliced ​​sausages, sausages, sausages, packed under vacuum, under the conditions of a modified atmosphere; 5 Sut
32. Boiled meat products; 3 Sut
33. Chopped boiled meat products, packaged under vacuum, under modified atmosphere conditions;

5

Sut

34. Liver and blood sausages; 2 Sut
35. Sausages with offal; 2 Sut
36. Boiled sausage products from poultry meat:
  • top grade;
  • first grade;

3

2

Sut

Sut

37. Cooked sausages that are packaged under vacuum, under conditions of modified atmosphere; 5 Sut
Fishnon-fish products and products thereof
Semi-finished fish
38. Fish of various species; 2 Sut

0 - (-2) 0C

39. Fish fillet; 1 Sut

0 - (-2) 0C

40. Fish special cutting; 1 Sut

-2 - (+ 2) 0С

41. Minced fish and final products from it, with a flour component; 1 Sut

from -2 to + 2 ° C

42. Chilled bivalves and crustaceans; 12 Hour.
Culinary fish products without heat treatment
45. Products from salted fish, chopped; 1 Sut
46. Seafood salads and fish, without dressing; 12 Hour.
47. Caviar butter, herring, etc .; 1 Sut
48. Boiled shrimps and crayfish; 12 Hour.
49. Structured products; 2 Sut
Fish culinary products with heat treatment
50. Fish cooked in different ways; 36 Hour.
51. Minced fish products, baked dishes and pies; 1 Sut
52. Fish of different types and hot smoked rolls; 2 Sut
53. Mixed dishes from a different type of fish; 1 Sut
54. Jelly-like fish products; 1 Sut
Caviar culinary products
55. heat-treated products; 2 Sut
56. Mixed fish products without heat treatment; 12 Hour.

-2 - (+ 2) 0С

57. Polymer fish paste; 2 Sut
Milk and dairy products, cheeses.
58. Pasteurized cream and milk, buttermilk and whey:
  • in consumer capacity;
  • in tanks and flasks;
36 Hour.
59. Baked milk; 5 Sut
60. Dairy products (liquid); 3 Sut
61. Fermented milk products containing bifidobacteria (liquid); 3 Sut
62. Kumis from mare's and cow's milk; 2 Sut
63. Ryazhenka; 2 Sut
64. Sour cream and sour cream containing products; 3 Sut
65. Cottage cheese and products from it, not thermally processed; 3 Sut
66. Cottage cheese and products from it, thermally processed; 5 Sut
67. Spread milk protein products; 3 Sut
68. Culinary curd dishes; 1 Sut
69. Curd casseroles and puddings; 2 Sut
70. Homemade cheeses; 3 Sut
71. Cream cheese; 5 Sut
72. Cheese without ripening (pickled and soft); 5 Sut
73. Cheese butter; 2 Sut
Children's products dairy kitchens
74. Dairy products:

Kefir:

  • in bottles;
  • in a polymer container;

Other dairy products;

36

3

36

Hour.

Sut

Hour.

75. Cottage cheese for children; 36 Hour.
76. Products from cottage cheese; 1 Sut
77. Products sterilized:
  • in bottles;
  • in an airtight container;

2

10

Sut

Sut

78. Food products for prophylactic or therapeutic nutrition, which have a fermented soy or non-dairy basis; 36 Hour.
Vegetable products
Semi-finished products from greens and vegetables:
79. Raw peeled sulfitized potatoes; 2 Sut
80. Fresh cabbage; 12 Hour.
81. Raw peeled vegetables: beets, carrots, onion; 1 Sut
82. Sliced ​​and processed radishes and radishes; 12 Hour.
83. Parsley and celery processed; 1 Sut
84. Green onions processed; 18 Hour.
85. Processed dill; 18 Hour.
Culinary dishes
86. Salads from raw fruits and vegetables:
  • without refueling;
  • with dressing;

18

12

Hour.

Hour.

87. Salads from raw and canned vegetables, eggs, etc.
  • without refueling;
  • with dressing;

18

6

Hour.

Hour.

88. Salads with salted, pickled and pickled vegetables; 36 Hour.
89. Boiled vegetable salads:
  • no dressing and salted vegetables;
  • with dressing;

18

12

Hour.

Hour.

90. Dishes from vegetables cooked in different ways; 1 Sut
91. Salads from meat, poultry, fish or smoked meats:
  • without refueling;
  • with dressing;

18

12

Hour.

Hour.

92. Garnish:
  • boiled: rice, pasta and mashed potatoes;
  • vegetable stew;
  • boiled and fried potatoes;

12

18

18

Hour.

Hour.

Hour.

93. Dressings and sauces for second courses; 2 Sut
Bakery and Pastry
Semifinished dough;
94. Yeast dough; 9 Hour.
95. Puff pastry fresh; 1 Sut
96. Shortbread dough; 36 Hour.
Culinary products
97. Baked Yeast Dough Bakery Products:
  • with cottage cheese;
  • with fruit filling or jam;

1

1

Sut

Sut

98. Fried bakery products (pasties, belyashi, etc.); 1 Sut
99. Wheat or semolina bits; 18 Hour.
Flour confectionery, drinks and sweet dishes
100. Cakes and pies:
  • without cream, with finishes: protein, fruit, berry, creamy
  • potato cake;
  • with cream: whipped cream, scalded. With cream cheese filling;

3

36

18

Sut

Hour.

Hour.

101. Biscuit-based rolls:
  • with fruit, candied or poppy filling;
  • stuffed with cottage cheese;

36

1

Hour.

Sut

102. Mousses and jelly; 1 Sut
103. Creams for pastry; 1 Sut
104. Whipped cream; 6 Hour.
105. Kvass production:
  • not pasteurized bread;
  • "Moscow";

2

3

Sut

Sut

106. Fresh juices (fruit and vegetable). 2 Sut

If the catering company does not comply with the established terms and conditions of storage of food and final products, pathogenic microorganisms that can cause acute intestinal and bacterial poisonings can multiply.

Similar articles