These products must be obtained from a reliable source and should preferably be stored under refrigeration. Temperatures of around 7°C, with good air movement, are recommended so that the pastry remains crisp. As these foods are cooked to temperatures as high as 90°C, very few bacteria survive. Consequently, they remain bacteriological safe at higher refrigeration temperatures. However, stock rotation is important and such products should be sold on the day of production or the following day. Pies pasties to which something has been added after baking should be stored at or below 5° C. Temperatures should be kept constant as fluctuations result in condensation and mould growth.
ADD PHOTO OF PIES AND PASTIESON DISPLAY
As these products may be consumed without further cooking they must never be stored with raw meat or vegetables. Strong-smelling foods, such as cheese, may introduce taint or mould problems. Price tickets must not be stuck into pies or any other foods. If pies are to be sold hot from retail outlets they must be cooked thoroughly and, if stored, maintained above 63°C. Alternatively. pies may be microwaved as required. If reheated, they must be thoroughly reheated in an oven and never in display units designed only for hot holding.
