Food Storage

If is recommended that all food business operators inspect supplies on arrival for damaged packaging, thawed frozen foods, insect or rodent damage or other contamination, and the coldness of refrigerated foods. Ensure food is stored quickly and in the correct area.

Non-perishable foods such as cans, unopened bottles and dry foods can be stored at room temperature in a cupboard or pantry. Store packet food in sealed, airtight containers with labels so that they last longer and pests cannot get at them. Dry goods should be stored in dry, cool and well-ventilated conditions. Food storage areas must be cleaned regularly and kept pest-free. Food should be stored above the floor to facilitate easy cleaning and organised to ensure stock rotation and complies with shelf life. 

Perishable foods such as meat, dairy, eggs, wet foods, vegetables and leftovers must be stored in the fridge or freezer, depending on the required storage time. They must be covered and easy to identify. Raw foods should be stored below cooked foods and not touching or dripping on each other, with the date clearly so that stock can be rotated or used before expiry.

Time and temperature

Fridges must store food at less than 4°C, and a walk-in chiller for meat or fish must store food at less than 2°C. Check this is the case by using a mobile thermometer as there can be a difference in temperatures throughout appliances, or the dial may not accurately represent the temperature in different places inside.

Readily perishable foods should not be kept in a fridge longer than three days. Less perishable foods, such as vegetables, will last longer but their nutritional value and appeal will diminish. Fresh is always best, for appeal, wholesomeness and safety.

Protect food from freezer burn by wrapping it and to prolong the food's quality. 

Freezers must store food at less than -18°C, at which temperature bacteria can not multiply and storage life is increased. If a freezer is not cold enough, even frozen food can be susceptible to bacteria multiplying and making a food unsafe to be eaten.

Avoid overloading a fridge or freezer to ensure free-flow air can circulate and maintain the temperature. An overloaded fridge or too must frost in a freezer will make it difficult for a cooling appliance to function properly and can cost more to run.

Fridges and freezers should be commercial appliances in order to manage the increased demands of commercial food storage and quantities.

The in-between state

Minimising the time foods spend in between hot and cold is essential to avoid bacteria that survived the cooking process by sporulating, multiplying and possibly making toxins in the food.

When transferring heated food to cool storage, remove from heat and leave food (covered lightly to prevent contamination) at room temperature for no longer than 30 to 60 minutes before putting it in the fridge or freezer. Left out any longer, bacteria in the food can begin to multiply and make the food unsafe to eat, either due to bacterial load or toxins produced in the food.

To quicken the cooling down of food, slice it straight away or divide it into flat trays so that more of it is exposed to room temperature. Slicker pad-styled stirrers can also cool food quickly, and trays can be sat in iced water or on crushed ice to cool the contents quickly. Whatever you do, minimise the time in between hot and cold. 

Temperatures should be recorded to show the ongoing picture of safe food storage, and monitored so appropriate measures can be taken if something goes wrong, such as a power cut causing freezer food to thaw.