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Oxygen absorbers get hot when used for food storage because they undergo a chemical reaction that releases heat as they absorb oxygen to help preserve the food and prevent spoilage.

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Why do oxygen absorbers get hot when activated?

Oxygen absorbers get hot when activated because they contain iron powder, which reacts with oxygen to create heat as a byproduct. This reaction helps remove oxygen from the packaging to prevent spoilage of food items.


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Food storage has been around a long time! In fact, the first evidence of food storage can been seen as long ago as 3000BC when the pyramids were being built in Egypt. In order to preserve their small rations of food, the slaves made air tight boxes where they placed the food while they were at work for the long day. Due to the extremely hot climate if food was not stored in an air tight container it would not save and the slaves would have to eat all of their food at once, meaning they would then go several days without receiving any further rations. By creating storage for there food they were able to ensure there food lasted until they received there next rations.


When was food storage invented?

Food storage has been around a long time! In fact, the first evidence of food storage can been seen as long ago as 3000BC when the pyramids were being built in Egypt. In order to preserve their small rations of food, the slaves made air tight boxes where they placed the food while they were at work for the long day. Due to the extremely hot climate if food was not stored in an air tight container it would not save and the slaves would have to eat all of their food at once, meaning they would then go several days without receiving any further rations. By creating storage for there food they were able to ensure there food lasted until they received there next rations.


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Hot Storage Hot potentially hazardous food should be stored at or above 60°C at all times. Equipment that can be used to keep potentially hazardous foods hot include: • Bain Marie • Pie Warmer * Potentially hazardous food must be placed into bain maries and pie warmers hot as they are designed to maintain hot temperatures and not to heat food up to 60°C or above. Bain maries and pie warmers must also be hot prior to placing hot potentially hazardous foods into them.


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Basically, there are three storage areas for food: # Dry or ambient storage - for paper goods and shelf stable items. Even though it is ambient temperature, it should not be allowed to get hot. Excessive heat will affect the shelf life of the foods. # Cooler or refrigerated storage - for short term storage of perishable products and leftovers or to help preserve the quality of longer shelf life items. # Freezer or frozen storage - for longer term storage of perishable products.


What are the different storage?

Basically, there are three storage areas for food: # Dry or ambient storage - for paper goods and shelf stable items. Even though it is ambient temperature, it should not be allowed to get hot. Excessive heat will affect the shelf life of the foods. # Cooler or refrigerated storage - for short term storage of perishable products and leftovers or to help preserve the quality of longer shelf life items. # Freezer or frozen storage - for longer term storage of perishable products.