Temperature Range in Storing Desserts

Introduction

Desserts are delicate food products that require proper storage conditions to
maintain freshness, taste, and safety. Incorrect temperature may lead to
bacterial growth, spoilage, and reduced quality. By learning the correct
temperature ranges, we ensure desserts remain safe, visually appealing, and
enjoyable for customers.

Importance of Temperature Control

 Prevents food spoilage and contamination.

 Maintains texture and flavor (e.g., creaminess of mousse, crunchiness
of pastries).
 Prolongs shelf life of desserts.
 Ensures compliance with food safety regulations


1. Room Temperature (18°C–22°C / 64°F–72°F)

 Best for: Dry desserts like cookies, muffins, some cakes without
cream.
 Duration: Up to 2–3 days (covered and stored in airtight
containers).
 ⚠ Avoid: Exposure to direct sunlight or high humidity.

.
2. Refrigerated Storage (0°C–4°C / 32°F–39°F)

 Best for: Cream-based desserts, cheesecakes, custards, puddings,

mousse, cakes with frosting, fruit-based desserts.
 Duration: 2–5 days depending on ingredients.
 Benefits: Slows bacterial growth and preserves freshness.

3. Frozen Storage (–18°C or below / 0°F or below)

 Best for: Ice cream, frozen pies, semifreddo, sorbets, and desserts made
in advance.
 Duration: 1–3 months depending on packaging and type.
 Benefits: Stops microbial activity and extends shelf life.
 ⚠ Tip: Store in airtight, moisture-proof packaging to avoid freezer burn
Best Practices in Temperature Storage

 Pre-cool desserts before refrigeration to avoid raising the temperature

inside the refrigerator.
 Store desserts in clean, airtight, and properly labeled containers.
 Arrange desserts to allow air circulation inside storage equipment.
 Do not overload refrigerators and freezers.
 Check and log storage temperatures regularly using thermometers.
 Apply the First-In, First-Out (FIFO) method.
 Avoid repeatedly thawing and refreezing desserts.

Packaging Design Techniques for Desserts

Introduction

Packaging plays an important role in the presentation, preservation, and

safety of desserts. Beyond keeping food safe, good packaging enhances the
product’s visual appeal, attracts customers, and supports branding. In the
hospitality and foodservice industry, packaging design techniques are
essential to combine functionality and aesthetics.
1. Functions of Dessert Packaging

 Protection – prevents contamination, damage, or spoilage.

 Preservation – maintains freshness, texture, and flavor.
 Convenience – provides ease in carrying, opening, and storage.
 Communication – shows product details such as ingredients, expiry
date, and handling instructions.
 Marketing & Branding – increases product appeal and promotes the
business identity.

2. Common Packaging Materials

 Paper and Cardboard – for cakes, pastries, and eco-friendly designs.

 Plastic Containers – for refrigerated desserts, puddings, or fruit cups.

 Glass Jars – for mousse, layered desserts, and premium packaging.

 Foil and Laminates – for chocolates, candies, and individually

wrapped desserts.
  Biodegradable/Compostable Materials – modern eco-friendly
packaging trends.

3. Techniques in Packaging Design

a) Structural Design

 Choose the right shape and size of packaging to fit the dessert.
  Use inserts, partitions, or supports to keep desserts stable during
transport.

b) Visual/Graphic Design

 Include colors, fonts, and graphics that match the product and
brand.
 Minimalist or luxury designs help position desserts for different
markets.

c) Sustainability Design

 Use eco-friendly packaging that reduces waste.

  Highlight recyclability or biodegradable features on labels.

d) Practicality and Convenience

 Easy-to-open lids, resealable options, and stackable containers

improve usability.
 Transparent packaging allows customers to see the dessert inside.

Best Practices in Dessert Packaging Design

  Match packaging with dessert type (e.g., airtight for frozen, breathable
for baked goods).
 Avoid over-packaging to reduce costs and waste.
 Ensure labels include product name, ingredients, allergen warnings,
and storage instructions.
 Use tamper-evident seals for safety and trust.
 Align packaging design with the brand’s theme and customer
expectations.

Standards and Procedures in Storing and Packaging Desserts

📖 Introduction

The quality and safety of desserts depend on how well they are stored and
packaged. Storing desserts at the correct temperature prevents spoilage,
while packaging protects them from contamination and damage. Following
established standards and procedures ensures desserts remain fresh,
appealing, and safe for consumption.

1. Standards in Storing Desserts

 Temperature Control:
o Room Temperature: 18–22°C (for dry desserts such as cookies).
 o Refrigerated: 0–4°C (for dairy-based or perishable desserts like
mousse, custards, cakes with cream).
o Frozen: –18°C or below (for ice cream, frozen cakes).
 FIFO (First-In, First-Out): Old stock should be used first to prevent
waste.
 Cleanliness and Sanitation: Storage areas must be free of pests,
odors, and contaminants.
 Proper Labeling: Include product name, preparation date, and expiry
date.
 Separation of Food Items: Keep desserts away from raw food and
cleaning chemicals.

2. Standards in Packaging Desserts

 Food-Grade Packaging: Use materials that are safe for direct food
contact.
 Product Safety: Packaging must protect against contamination,
moisture, and physical damage.
 Portion Control: Packaging should match the standard serving size to
ensure consistency.
 Presentation: Packaging should enhance the dessert’s appeal and
provide product information.
 Environmental Consideration: Use recyclable or eco-friendly
packaging when possible.
3. Procedures in Storing and Packaging Desserts

1. Preparation: Wash hands, wear gloves, hairnets, and aprons before

handling desserts.
2. Cooling and Storing: Allow hot desserts to cool before refrigeration
to avoid bacterial growth.
3. Portioning: Divide desserts into standard serving sizes before
packaging.
4. Sealing: Use clean, sanitized containers or wraps and seal tightly.
5. Labeling: Indicate product details (name, date prepared, expiry date).
6. Storage: Place desserts in appropriate storage (room, refrigerated,
frozen).
7. Monitoring: Regularly check temperature logs and inspect packaging
for damage.

✅ Best Practices
  Always wash and sanitize hands and equipment before handling
desserts.
 Follow the correct temperature range for each type of dessert.
 Use FIFO system to avoid expired products.
 Regularly clean storage and packaging areas.
 Ensure packaging is both safe and appealing.

Occupational Health and Safety (OHS) in Storing and

Packaging Desserts

📖 Introduction

Occupational Health and Safety (OHS) is essential in the food industry,

especially when storing and packaging desserts. Following OHS practices
protects not only the food but also the workers and customers. Proper
hygiene, safe handling of equipment, and compliance with food safety
standards help prevent accidents, contamination, and financial losses.
1. OHS Standards in Storing Desserts

 Temperature Safety: Always maintain required storage

temperatures (Room: 18–22°C, refrigerated: 0–4°C, Frozen: –18°C or
below).
 Food Safety Separation: Store desserts separately from raw food
and chemicals to avoid contamination.
 Hygiene Practices: Wash hands, wear gloves, aprons, and hairnets
when handling food.
 Spill and Slip Prevention: Keep storage areas clean and dry to
prevent accidents.
 Safe Equipment Use: Avoid overloading refrigerators/freezers to
prevent malfunction and electrical hazards.
2. OHS Standards in Packaging Desserts

 Use of Food-Grade Packaging: Only use containers safe for direct

food contact.
 Personal Protective Equipment (PPE): Gloves, aprons, and
hairnets must be worn while packaging.
 Sanitation: Packaging area must be regularly cleaned and sanitized.
 Ergonomic Practices: Use correct posture when lifting boxes of
desserts to avoid back strain.
 Fire and Electrical Safety: Keep packaging materials away from
heat sources to avoid fire hazards.
3. Safe Work Procedures

 Always follow the FIFO system for storing packaged desserts.

 Use trolleys or carts when transporting heavy boxes of packaged
desserts.
 Place desserts in stable stacks to prevent accidents.
 Report any damaged equipment or unsafe conditions immediately.
 Follow emergency procedures in case of fire, injury, or contamination.
✅ Best Practices Summary

 Follow hygiene and sanitation rules.

 Wear PPE at all times during handling and packaging.
 Maintain correct storage temperatures.
 Keep the workplace clean, dry, and organized.
 Train staff regularly on OHS rules and emergency procedures.
TRAINING ACTIVITY MATRIX
Facilities / Venue
Training Date &
Unit / Topic Trainee(s) Tools & (Workstation Remarks
Activity Time
Equipment / Area)

• Lecture
discussion /
Individualized • CBLM on
learning Preparing
Classroom /
• Read and Serving
3.1 Temperature Range All Learning Completed /
Information Other Types [Insert]
in Storing Desserts trainees Resource Ongoing
Sheet 4.3-1 of Desserts
Center
• Answer self- • Pen
check and • Paper
compare with
answer key

Learning Content:
Importance of
temperature control,
storage ranges (Room 18–
22°C, Refrigerated 0–4°C,
Frozen –18°C or below),
Best practices (FIFO,
airtight containers,
temperature logs)

• Lecture
discussion /
Individualized
learning
• Read
Information
Sheet 4.3-2 • CBLM
3.2 Packaging Design All Practical Work For
• Answer self- • Pen [Insert]
Techniques trainees Area Evaluation
check and • Paper
compare with
answer key
• Evaluate
performance
using criteria
checklist

Learning Content:
 Facilities / Venue
Training Date &
Unit / Topic Trainee(s) Tools & (Workstation Remarks
Activity Time
Equipment / Area)

Functions (protection,
preservation, branding),
Materials (paper, plastic,
glass, foil, biodegradable),
Techniques (structural,
visual, sustainable,
practical), Best practices
(tamper-evident, eco-
friendly)

• CBLM
• Projector
• View video
• Video clip
presentation
• Laptop
3.2 Packaging Design • Perform Job Multimedia /
Selected • Plastic
Techniques (Video & Job Sheet 4.3-2 Practical Work [Insert] Ongoing
trainees wrap, airtight
Sheet) • Evaluate with Area
containers,
criteria
labels, boxes,
checklist
trays,
wrappers

• Lecture
discussion /
Individualized
learning
3.3 Standards and • Read • CBLM
All Completed /
Procedures in Storing & Information • Pen Classroom [Insert]
trainees Ongoing
Packaging Desserts Sheet 4.3-3 • Paper
• Answer self-
check and
compare with
answer key

Learning Content:
Standards in storage
(temperature, FIFO,
cleanliness), Standards in
packaging (food-grade,
portion control,
presentation, eco-
friendly), Procedures
(Preparation → Cooling →
 Facilities / Venue
Training Date &
Unit / Topic Trainee(s) Tools & (Workstation Remarks
Activity Time
Equipment / Area)

Portioning → Sealing →
Labeling → Storage →
Monitoring)

• CBLM
• Projector
• Video clip
• Laptop
• View video
• Desserts
presentation
(cakes, Quality
3.3 Standards and • Perform Task
Selected cookies, Control / For
Procedures (Video & Task Sheet 4.3-3 [Insert]
trainees pastries) Practical Work Assessment
Sheet) • Evaluate with
• PPE (gloves, Area
criteria
hairnets,
checklist
aprons)
• Packaging
containers,
labels

• Lecture
discussion /
Individualized • CBLM on
learning Preparing
• Read and Serving
3.4 Occupational Health All
Information Other Types Classroom [Insert] Ongoing
and Safety (OHS) trainees
Sheet 4.3-4 of Desserts
• Answer self- • Pen
check and • Paper
compare with
answer key

Learning Content: OHS in

storage (temperature
safety, hygiene,
separation), OHS in
packaging (food-grade,
PPE, ergonomics, fire
safety), Safe work
procedures (FIFO, safe
lifting, stable stacking,
emergency procedures)