Food Preservation Storage

Lesson 03: Selection and purchase of foods for preservation


The quality of raw materials is crucial to ensure the safety and quality of the final product after preservation. Therefore, this chapter shall focus on the criteria for selection and purchase of foods which need to be preserved.

The foods generally preserved are those foods which tend to get spoiled fast after harvest or slaughter i.e. the perishable and semi-perishable foods. On the contrary, non-perishable foods require less attention as they are to be just kept in cool, dry place for longer shelf life.

Last modified: Wednesday, 7 March 2012, 9:41 AM