 Different foods have to be kept in different
specialised environments.Give
some examples of types of food seen, where they are stored and at temperatures, such as:
Meat products
Fresh fruit and vegetables
Dairy products
Ready made meals
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What
is the difference between frozen, chilled and fresh produce?
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How
is refrigerated produce bought into the store and how is it moved to the shop floor? How
do they ensure that the correct temperatures are maintained?
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How are the temperatures of the cabinets monitored? How do you
ensure that the cabinets are working properly and what happens if they break down?
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What percentage of product held in the shop is kept under some form
of refrigeration? who decides what is stocked and when it is replaced?
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How do the stores keep track of the 'best before' date of all the
different products? What happens if they are not sold in time?
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How much energy is used by the store and how much of this would they
estimate is used on refrigeration and air conditioning?
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