Food Storage

1. Storage under refrigeration

a. Avoid storing warm foods by cooling them to room temperature before placing
them in the refrigerator.
b. Protect foods by storing them covered with aluminium foil or plastic in containers
of the proper size. This is one of the best ways to prevent cross-contamination.
c. Check temperature readings at regular and random intervals.
2. Frozen storage
a. Store frozen foods quickly and try to maintain the original packaging. If a product
is not going to be used immediately, place it quickly in the refrigerator.
b. Avoid crowding the freezer by not excessively loading or storing hot foods in it
since this may raise the temperature and partially defrost previously stored foods.
c. Avoid refreezing food since it affects the quality and multiplies bacteria. Only
refreeze if the food has been fully cooked.
d. Rotate raw materials by using the “First In, First Out” method according to the
food’s expiration/”best-by” date.
e. Open door only if necessary since opening the door less helps maintain both the
equipment’s and the food’s temperature. If you do open the door, ALWAYS
ensure you close freezer door properly after.
f. Check the freezer’s temperature at regular intervals.
3. Dry storage
a. Maintain original packaging. This protects foods from rodents, insects or
contamination. If removed from original packaging, food should be stored in
tightly sealed containers that are protected and easy to clean.
b. Food should ideally be stored at least 20cm from the floors and walls.

Food Storage

1. Storage under refrigeration

a. Maintain proper air circulation
i.
b. Avoid storing warm foods
 i. Cool foods before placing them in refrigerator to prevent it from entering
the hazard temperature zone.
c. Protect foods
i. Storing foods covered with aluminium foil or plastic in containers of the
proper size is one of the best ways to prevent cross-contamination
d. Check foods and equipment temperatures
i. Monitor stored foods at regular intervals and at random. Also be sure to
check equipment’s temperature often and record readings.
2. Frozen storage
a. Store foods quickly
i. If a product is not going to be used immediately, place it quickly in the
refrigerator
b. Maintain the original packaging
i.
c. Avoid crowding freezer
i. Do not excessively load the freezer or store hot foods in it since it may
raise the temperature and partially defrost previously stored foods.
d. Avoid refreezing
i. Refreezing affects food quality and multiplies bacteria. Only refreeze if
the food has been fully cooked.
e. Rotate raw materials
i. “First In, First Out” is recommended according to the food’s validity date.
f. Open door only if necessary
i. Opening the door less helps maintain both the equipment’s and the food’s
temperature. Once you open the door, ALWAYS ensure you close freezer
door properly after.
g. Check the temperature
i. Freezer’s temperature should be checked at regular intervals with well-
calibrated thermometers and readings should be recorded.
3. Dry storage
a. Maintain original packaging
i. This protects foods from rodents, insects or bacterial contamination. If
removed from original packaging, food should be stored in tightly covered
containers that are protected and easy to clean.
b. Keep distances
i. Food storage should be kept at least 20cm from the floors and/or walls to
make area easy to clean, contribute to better ventilation, separate foods
from warm or humid walls and give a better impression of the
establishment
c. Check temperature and humidity
i. A thermometer and humidity measurer help to control the storage area’s
temperature and humidity conditions.