Page 37 - Comprehensive Food Safety

31.03.2020

STORING FOOD

It is important to store food safely so that it does not become contaminated or spoiled. When
you have received the food, put chilled food away first, then frozen food, then food that can be
stored at room temperature.

PERISHABLE AND SHELF-STABLE FOOD STORAGE

Perishable food is unprocessed or processed food that can be kept at room temperature but
may have a relatively short shelf life before showing signs of deterioration or spoilage (such as
mould or fur on fruit or bread). Spoiled food should be removed from storage or display as
soon as possible. Keeping perishable foods cool or cold can extend the time before they
deteriorate or spoil.

Food that is shelf-stable has usually been processed so that it can be safely stored in a sealed
container at room temperature for a usefully long shelf life; for example, canned meat, bottled
jams and sauces and dried foods such as spices, pasta, flour.

Storage and display

• Areas used for perishable and shelf-stable foods must be kept clean and operated
hygienically.
• Products must be stored off the floor (this helps with cleaning and prevents them from
picking up dirt that could be transferred to work surfaces).
• Toilet areas, washrooms and changing areas must not be used to store food or
packaging.

• Food should be stored so that its shelf life can be easily identified.
• Fresh produce must be stored cool, or chilled or according to type and removed from
sale if they may longer be safe or suitable (eg slimy, mouldy, badly damaged produce;
green potatoes). Poorly stored produce can form toxins that can make people ill.

Stock checks/stock rotation

• Packaged foods must be checked for;
- clear labelling;

- damage to packaging that exposes food;
- corrode, damaged, leaking or bulging containers.
• The oldest within-date stock is used first;
• Food is thrown away at its “use-by” date;
• Food is regularly checked to make sure it is within its “best-before date”

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