 |
|
Store
sufficient sauces to maintain a
supply for at least 1 week or until
the next delivery from the wholesalers
is made. |
| When
making fresh sauces, cool for storage
and refrigerate within 90 minutes. |
| Store
in plastic or glass but not in
metal (unless it is stainless steel). |
| Cover
hot sauces stored cold with a buttered
cartouche or cling film. |
| Check
stored sauce quantities regularly
to maintain a supply for production.
Do not use sauce that show signs
of deterioration. |
 |
| Ensure
you have read the unit 2FPC26 on
storage of foods to understand
the importance of correct storage
facilities for vegetables, meats,
fruits and dry goods. |
