How to Store Foods?

 FOOD STORAGE

1.The food products and ingredients to be stored in food premises in appropriate conditions, designed to prevent harmful deterioration and to protect food from contamination.

2. Dry Provisions Storage. These storerooms are to be kept clean and orderly to minimize the potential hazards from “foreign bodies” and to prevent the harborage of pests. Where practicable these stores are to be  proofed against pest ingress.  Part used packs are to be resealed adequately to prevent contamination. High ambient temperatures (above 13oC) and high humidity are to be avoided.

Dry goods should be stored on suitable racking raised off the ground.

3. Chilled Storage (5oC). Cool rooms and refrigerators are to be kept clean and tidy.

It is the responsibility of the catering Manager to raise the appropriate request if refrigerated space is

considered inadequate. Best Practice guidance indicates that the ideal operating temperature of a refrigerator is 1-4oC.

4. Frozen Storage(-18--21oC). Freezers are to be kept clean and tidy at all times. Best Practice guidance indicates that the ideal operating temperature of a freezer is between –18oC to –21oC.

5. Satisfactory storage is essential if a galley/kitchen/mess is to serve clean and safe food. This should include routine turnover of stock and checks of Best Before Dates. There are four main groups of foods that require differing storage conditions. The groups are as follows:

a. Fresh Fruit and Vegetables. These may be contaminated by soil bacteria and are to be stored away from other foods in a cool area, with adequate ventilation, preferably refrigerated at a temperature appropriate to the product. 

b. Dry Foods. Including Canned Foods, Cereals and Flour. These are to be stored in dry, well-ventilated rooms ideally at 13oC. Food is to be put on racks, shelves or pallets off the floor.

c. Frozen Foods. These are to be stored in a freezer as soon as they are delivered. Frozen foods are to be used within 1 month. „Kitchen prepared‟ chilled foods that are subsequently frozen are also to be used within 1 month.

d. Perishable Foods. Perishable food temperatures in a refrigerator must not exceed the legal limit of 8oC Therefore, perishable foods are to be stored in a refrigerator cabinet, set at a target temperature of 5oC. Such food includes chilled dishes, meat, poultry, eggs, cooked meats and vegetable dishes, prepared salads, soft cheeses, sandwiches, fresh pasta, low acid desserts, smoked or cured meats, fish and dairy produce. Best Practice advice, is that chilled foods are to be used within 48hrs. Food that is spoiled or past it‟s “Use By Date” must be removed from food rooms and appropriate action taken prior to disposal. Broken packaging must be avoided.

6. Food Displays/Serveries.

Food displays and serveries should be set at the correct temperature with adequate time allowed for the equipment to achieve target temperatures. It is good practice to have sneeze screens attached to hot and cold food displays to minimize the risk of contamination of food. The handles of utensils should not contact food; this can be achieved by using utensils with longer handles than the service containers.