Page 38 - Comprehensive Food Safety

31.03.2020

Food in opened packaging

• Food that has been opened/taken out of the manufacturer’s original packaging must be
stored covered and labelled with a date by which it must be used.

CHILLED AND FROZEN FOOD STORAGE
Some foods must be kept cold (chilled or frozen) to stop or slow bugs growing. These include
raw and cooked meat, poultry, seafood and dairy products.

o
• Potentially hazardous food must be stored at or below 5 c.
• Chilled food should only be out of chilled storage if it is being prepared or used or when
re-stocking equipment.
• Chilled and frozen food must be stored so that its shelf life can be easily identified.
• Uncooked, raw food must be separated from cooked or ready-to-eat food.

• Raw poultry must be stored so that it can’t touch or drip juices onto other foods. Where
possible, it should be stored in a separate refrigerator.
• Frozen food must be stored frozen solid or at a temperature recommended by the
manufacturer.
• Frozen food should only be out of a freezer if it is being thawed, prepared or used or
when re-stocking equipment.

• The same stock checks must be completed as for perishable and shelf-stable food.
• Follow the 2-hour/4-hour rule

What if there is a problem?

• If ready-to eat food has become contaminated by raw food, throw it away.
• Throw away food that has passed its “use-by” date.

• Freezer is not working properly:
o If food is still frozen solid, move it to another freezer. If this can’t be done, keep
the freezer door closed. Arrange for the appliance to be repaired

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