PURCHASING AND STORAGE

Determining the place where supplies will be bought and ordered according to the products that are going to be made, researching where supplies are available and preparing the storage and freezers for maintaining the supplies before production comprise the main subjects of purchasing and storage.

Purchasing

Purchasing food from safe sources and in accordance with purchasing principles is beneficial both in terms of food safety and in terms of economics.
Some hints;

  • Foods should be purchased from reliable sources.
  • Instead of fresh cheeses, matured cheese made from pasteurized milk and stored in brine for a suitable time should be preferred.
  • Foods like meat, chicken, milk and fish which carry a potential risk should be stored between 4 ⁰C’ – 4,5 ⁰C.
  • You should be sure that the meat you have purchased has an elastic structure, seems normal in terms of color, smell and appearance and has a stamp.
  • Rather than ready ground beef pieces of beef should be selected and freshly ground and instead of already cut chicken whole chicken should be selected.
  • Fish should have its own special aroma, shiny scales, clear eyes that are slightly raised and the gills should be closed and dark red.
  • Cracked, dirty or broken eggs should not be purchased.
  • Frozen foods should be stored at -18 ⁰C. There should not be any ice crystals inside the packages.
  • Frozen foods should be bought at the end right before paying.
  • When purchasing packaged products the label information (production date, expiration date, production permit, etc.) should be checked carefully.
  • Vegetables and fruit with soft parts, mud and spots that have been eaten off by insects should not be purchased.
  • Fruits and vegetables that are in season should be preferred.
  • When buying canned goods, cans with bulging tops or bottoms, damage and looses caps should not be purchased.
  • Grains and legumes should not be moldy, have evidence of insects or be in broken pieces.

Storage of Foods

It is very important that foods be stored suitably after being bought. Foods that are not stored properly will lose their nutritional value and may become harmful to health.

When proper storage is not practiced foods spoil due to physical changes, bacteria, mold and enzyme activity.

Foods should be stored in proper containers/packages and temperature for the proper amount of time. Foods that are stored properly and consumed in time maintain their nutritional value and hygienic quality.

GENERAL STORAGE PRINCIPLES

  • If the food supplies you have purchased are not going to be used right away they should be stored in proper temperatures.
  • The proper temperature for the refrigerator is between 0–4 ⁰C.
  • The door of the refrigerator should not be held open for a long time.
  • Raw meat, chicken and fish should be stored in separate packages and separate containers on the coldest shelf of the refrigerator.
  • The juice of raw poultry, fish and other meat should not have contact with the other foods. These types of food should be stored in the freezer section of the refrigerator.
  • If the cooked food is not to be served right away, it should be cooled for 2 hours at the most to a suitable temperature and then stored in the refrigerator.
  • Foods that are susceptible to spoiling easily should be purchased at the peak of their quality and used as soon as possible.
  • The foods that you have purchased in frozen form should be stored in their own containers.
  • The foods you freeze at home should have their content and date written on them.
  • Products in glass containers should be stored on lower shelves to avoid messy accidents.

CAUTION!
When the power is cut off, until the power returns

  • The refrigerator door and freezer door must not be opened.
  • As long as the doors are kept shut foods in a deep freeze can last up to 2 days and in a regular freezer up to 1 day without spoiling.

The temperatures at which foods should be stored and for how many days

Raw meat (excluding ground meat) : 4C’de 2–5 days, -18C’de 4–6 months
Cooked meat : 4C’de 3–6 days
Ground meat and small pieces of meat : 4C’de 1 day
Large pieces of meat, salami, heart : 4C’de 2–4 days
Cooked meat dishes : 4C’de 1–2 days
Fish : -1C –0C’de 1–2 days
Eggs : 4C –7C’de 2 days
Soft fruits : 4C –7C’de 2 days
Hard fruits : 4C –7C’de 14 days
Onion, potato : 15C –20C’de 14–21 days
Greens : 4C –7C’de 5 days
Other vegetables : 4C –7C’de 14 days