Storage

 

Whether on receipt of goods, after preparing food from raw materials or prior to food service, correct food storage is crucial to any well managed HACCP food safety system.  Choose from our wide range of food grade storage boxes, select from colour coded lids for easy identification of product and dissolvable food rotation labels to reduce the risk of cross contamination.  We have a range of high heat gastronorms for storage of food at high temperatures and an assortment of fresh-oven-freezer storage solutions. Camshelving is simply the most hygienic shelving available in the market, an easy to clean rust free shelving system is the first line of defense in keeping food safe.  Our selection of hard working, innovative and lightweight food grade trolleys and cart systems means moving from department to department has never been easier.

  

Overview

All food businesses have to store food, whether on receipt of goods delivered or after preparing food from raw materials or prior to food service.  Correct storage; when the food is kept in the right conditions, at the correct temperature for the appropriate period helps to:
•    Prevent food-borne illness
•    Preserve the food’s taste, appearance and nutritional value
•    Provide adequate supplies when they are needed
•    Avoid spoilage and wasted food
•    Keep to the budget
•    Keep within the law and avoid prosecution for selling unfit food.

The correct storage of food can help you and your business to serve safe food, reduce waste and improve product consistency and yields.
It is important that food is stored in a sequential and orderly fashion as this will help to speed up handling and ensure accuracy for efficient planning, preparation and purchasing.  Shelving must be stable and durable and maximise all available storage space.  Storage containers should protect contents and minimise unnecessary handling.  Food storage areas should be easy to clean frequently. 
Typical storage areas include:
•    Dry Goods Stores – for short and long-term storage of canned and bottled food, cereal, teas, spices, grains
•    Refrigerators and cold stores – for storing high risk and perishable foods for short periods
•    Chiller cabinets – for food display over short periods
•    Freezers – for storage of food for longer periods
•    In addition there should be adequate storage made available for cleaning chemicals and equipment housed well away from food storage.
Best Practice
  • Store products off the floor using dunnage racks and or shelving systems.
  • Maintain freezers at -18ºc or below.
  • Keep all raw and cooked foods stored separately to prevent cross contamination.  Ready to eat foods should be stored above raw foods and both should be air tight covered.
  • Maintain separate storage sections for fish, meats, dairy produce.
  • Cover, label and date all food stored in containers.
  • Use the First in First Out (FIFO) rule.
  • Use food safe labelling; sticky residue from some materials harbour harmful bacteria and can cross contaminate food contact surfaces of clean containers when nested during storage.
  • Do not use products that smell bad, have expired use by date.
  • Do not overload refrigerators or freezers.
  • Keep dry store areas well ventilated, and food should be cool and dry.
  • Use food grade food containers when repacking dry goods, air tight lids, labelled and date marked.
  • Properly store all perishable products within 15 minutes of being unloaded and inspected to ensure safe food temperatures.
  • Keep all food products covered and stored off the floor on shelves or pallets.
  • Use first in first out (FIFO) principle when storing newly delivered foods for proper food rotation.


 Recommended Products

Hazards

Cross Contamination: Dust, food spoilage and grease left on shelving and other storage systems can harbour harmful bacteria.  Contents stored in open containers are at risk of exposure to other foods which can taint the flavour and also harmful contaminants.  Sticky label residue from non dissolving labels can harbour harmful bacteria

Temperature Abuse: Unsafe refrigerator and freezer temperatures can create spoilage and unsafe foods.  Lack of proper temperature controls checking and documentation means cold foods can be stored at unsafe temperatures for longer than safe periods of time.  Temperature records are also needed to show due diligence if in the event of prosecution and are a vital part of a safe food management system.  See temperature guide for safe food storage.

Improper Food Rotation: Bulk or prepared foods that are not covered properly, labelled, dated and stored might be used beyond the expiry date and thus can be unsafe and even unfit to use or serve.

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