Safe Food Storage

Sure, we’ve all heard the words ‘food safety and hygiene’ more times than we can count, and by this point, it’s probably very safe to assume we’d all be across the basics of food safety. But, what about the less-talked-about steps we take in between to make sure we can give food safety the big tick of approval? Let’s get into what must be done to ensure optimum safety for your customers:

It’s an absolute must that food is stored in areas specifically designed for food storage such as refrigerators, cool rooms, freezers, pantries and storerooms. Under no circumstances should food ever be stored on the floor or on pallets as it becomes very accessible to attacks from mice, rats or insects. Think of it as a big invitation being sent out to everyone you don’t want to attend your party.

Another big no-no is using the food storage area as a storing unit for non-food items, such as chemicals, cleaning equipment, clothing or personal belongings as this can also open up the floodgates for contamination. The food stored should always be rotated to ensure that food does not remain in storage for too long. For this, we use a method called first-in-first-out, also known as stock rotation.

Your food is only as good as the containers they live in. Containers should never be dirty, rusty or have any holes in them as this is nothing but a big invitation for harmful germs and bacteria. Another big tip when assessing appropriate food containers is to make sure they haven’t been used to store anything other than food, and always make sure they’ve been thoroughly washed and sanitised before use. They should have a tight-fitting lid, foil, or plastic film so that food does not dry out and is protected from insects and dust. Do not re-use containers which are only meant to be used once and remember to always store any remaining food opened from a can in a sealed container (don’t continue to store in the can).

Are you across the 5 key rules of refrigeration? 🗝️

1. Small quantities of food cool more quickly than large quantities. Therefore, food should be stored in small or shallow containers.

2. Keep all containers of food in the refrigerator covered or wrapped to prevent contamination from the shelf above falling into the below containers.

3. Space should be left along the side and back of the refrigerator and between containers to allow adequate circulation of cold air.

4. Refrigerators must be cleaned thoroughly with a detergent and then sanitised frequently. This not only helps prevent mould and mildew but eliminates accumulation on the shelves of soil that may drop into the food.

5. Do not cook food and leave it at room temperature for over 2 hours; ensure you place the food into the refrigerator within 2 hours of preparation and store it at under 5°C.