Proper storage of food and packaging materials is essential for maintaining hygiene, preventing contamination, and extending shelf life. A well-organized storage system not only protects food quality but also ensures smooth kitchen operations.
Why Storage Matters
Incorrect storage can lead to pest infestation, spoilage, or cross-contamination. Packaging materials, if stored carelessly, can become dirty or damaged before use. Safe storage protects both the product and the tools used to serve it.
Key Practices to Follow
- Separate Storage Areas:
Store food and packing materials in designated zones. Keep raw and cooked foods apart. Packaging materials should never be stored on the floor or near chemicals. - Follow Temperature Guidelines:
Refrigerated foods must be stored at or below 5°C. Frozen items at –18°C or colder. Dry goods need cool, dry, and well-ventilated conditions. - Use Food-Grade Containers:
Store all items in clean, food-safe containers. Label containers clearly with product names and use-by dates. - First In, First Out (FIFO):
Use older stock before newer items. Rotate stock regularly and check expiry dates to prevent waste and ensure freshness. - Elevated and Covered Storage:
Keep all items at least 15 cm off the floor. Use sealed lids or covers to protect food and materials from dust, moisture, and pests. - Keep Packaging Clean and Intact:
Never place packaging materials where they can get wet, dusty, or crushed. Damaged packaging can compromise food safety during service or delivery. - Regular Cleaning of Storage Areas:
Shelves, racks, and floors must be cleaned routinely. Remove any spills, damaged goods, or expired items without delay.
In Summary
Safe storage is silent protection. Keep food and packaging clean, separated, and organized to avoid risks before they even begin.
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