Perishable products of animal and vegetable origin contain a lot of moisture, which creates favorable conditions for vital activity of microorganisms and activation of enzymes, leading to rapid deterioration of the products. Perishable products include meat and meat products, fish and fish products, poultry, eggs, cheese, eggs, edible oils, fruits, berries, herbs, etc. To the perishable products can be attributed kvass and beer.
Periods of storage of perishable goods are determined by temperature storage conditions. In large warehouses, bases, refrigerators under conditions regulated low temperatures and humidity storage of perishable products can be quite long: meat in such conditions can store up to 1.5 years, fish and butter up to 1 year. In trading enterprises and public catering enterprises periods of storage of perishable goods is significantly smaller (table. 1 and 2).
Chilled fish in stores retain no more than 2 days at a temperature not below 2 degrees in the same packaging in which it was received from a vendor. Shelf life of frozen fish in glaciers, baths with ice - up to 2 days in the refrigerator at temperature-5-6 OC up to 15 days. Dairy products should be stored at temperature from 0 to 8 degrees. To particularly perishable products are meat and fish semi-finished and finished products, milk, milk products, culinary products. For highly perishable products are even more strict conditions of storage with dramatically shorter implementation period (table. 3).
Storage of finished products is subject to the condition of cooling to a temperature of no higher than 8 C; storage of meat and fish products, milk, milk products, by-products and blood is allowed provided immediate cooling of manufacture to a temperature of no higher than 6 degrees and maintenance at the temperature not more than 8 degrees within the prescribed time spent at the place of storage, transportation and realization.
Set deadlines perishable products intended for direct sales shall be considered since the end of the technological process of manufacturing of finished products at the enterprise and include a stay of products in transit, storage in warehouses and bases of a trading network, and also the time of perishable goods in shops and catering to leave consumers. For each batch particularly perishable products of the enterprise shall be issued an invoice indicating the hour of production and terms of its implementation in accordance with effective sanitary regulations.
| Name of product | Storage time | ||
|---|---|---|---|
| at temperature below 0 degree | at temperature from 0 to 6 degrees | with a natural cooling, and in the warm season at cooling by ice (temperature no higher than 8 degrees) | |
| The meat is frozen carcasses Meat packaged Meat chilled carcasses Meat packaged Poultry and game frozen Bird chilled Offal, frozen Chilled offal Sausages of the third grade and with the addition of offal Sausages third grade, liver, blood, headcheese Sausages, sausages meat Sausages boiled meat and fish, 1st and 2nd grades |
5 days 2 days Not stored Not stored 5 days Not stored 3 days 3 days Not stored Not stored Not stored Not stored |
72 hours 24 hours 72 hours 36 hour. 72 hours 72 hours 48 hour. 36 hour. 48 hour. 12 hour. 48 hour. 48 hour. |
48 hour. 12 hour. 48 hour. 24 hours 48 hour. 24 hours 24 hours 12 hour. 48 hour. The implementation shall not be 48 hour. 48 hour. |
| Name of product | temperature | Conditions and periods of storage |
|---|---|---|
| Meat chilled, chilled, ice-cream Bird chilled, frozen Offal Fish cooled Frozen fish Sausages 3rd grade Liver sausage 3rd grade, blood, Brawn 3rd grade Sausages boiled meat, fish 1-St and 2-nd class Sausages and meat sausages Milk Flaine, bottle |
0 deg 0 deg 0 deg 2 degrees 2 degrees Not higher than 6 degrees Not higher than 6 degrees Not higher than 6 degrees Not higher than 6 degrees 0-8° |
Up to 5 days in the cells Up to 2 days in glaciers Up to 2 days in the cells Up to 2 days in the cells, until the day on ice Up to 3 days in the cells, up to 2 days on ice Not more than 48 hours. Not more than 12 hours. Not more than 72 hours. when you have a cold, no more than 6 hours. in the absence of cold Not more than 72 hours* Not more than 20 hours. in the packaging in which you received* |
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| in the trade network | in the roughing shop at the enterprises of public catering | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| in the absence of cold | when temperature is not above 8 degrees | in the absence of cold | when temperature is not above 8 degrees | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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