Raw
meat and poultry should be stored
in separate fridges between -1oC and
+1oC, the relative humidity should
be approx 90%. Humidity levels above
95% will create microbial growth with
humidity levels below 85% causing
evaporation and therefore weight loss.
Care
needs to be taken at all stages of
preparation and storage, until food
is cooked, to kill any potentially
harmful bacteria.
