CURSO
05 · FOOD PRESERVATION
Storage, thawing and prepared foods
Safe preservation combines appropriate treatment with correct identification, storage, temperature control and time management.
Refrigeration and freezing
- Refrigeration slows microbial growth; it should not be understood as a method that sterilises food.
- Freezing inhibits growth, but microorganisms may multiply again during thawing if conditions allow it.
- A thawed food should not be refrozen except in legally permitted situations, for example after a subsequent transformation or processing step.
Safe thawing
- Preferably in refrigeration, preventing thawing liquids from contacting other foods.
- A microwave or cold running water may be used when the food is cooked immediately afterwards and the process is appropriate.
- Avoid thawing at room temperature except where technically justified by the establishment.
- Once thawed, handle the food as a higher-risk product and prevent cross-contamination.
Prepared foods
In catering and retail, the specific conditions for preparation, storage and holding established by legislation and the food safety management system must be followed. For certain refrigerated prepared foods, Royal Decree 1086/2020 establishes ≤4 °C when shelf life exceeds 24 hours and ≤8 °C when it is less than 24 hours. Frozen prepared foods are maintained at ≤−18 °C.
COOKING
Temperature and time must be sufficient to achieve food safety. A single figure should not be used as a universal guarantee: the process must respond to the food, the hazard and the food safety management system.
Temperature and time must be sufficient to achieve food safety. A single figure should not be used as a universal guarantee: the process must respond to the food, the hazard and the food safety management system.
Regulatory basis / source: Royal Decree 1086/2020, Article 30, and Royal Decree 1021/2022.