Foods are divided into three groups for the purpose of
storage: perishable foods, dry foods and frozen foods.
- Perishable foods include meat, poultry, game, fish, dairy
produce and fats, vegetables and fruits.
- Dry foods include cereals, pulses, sugar, flour, etc., bread
and cakes, jams, pickles and other bottled foods and canned foods (cleaning
materials can also be included in this section).
- Frozen foods must be placed immediately into a deep freeze
at a temperature of -20°C
Storage of perishable foods
| Meat and poultry |
|---|
| • Meat joints should be hung on hooks over a drip tray to collect any blood. |
| • The temperature of refrigerator should be between -1°C |
| • The humidity level should be approximately 90 per cent. |
| • Meat and poultry should ideally be stored in separate places. |
| • Cuts of meat may be brushed with oil or wrapped in oiled greaseproof paper, wrapped in Clingfilm or vacuum packed. |
| • Drip trays and other trays used for meat or poultry should be cleaned daily. |
| • Frozen meat and poultry must be stored at between -18°C and -20°C |
| Fish |
|---|
| • Store in ice in a fish refrigerator or fish drainer at between -1°C (30°F) and 1°C (34°F). |
| • Keep different types of fish separated. |
| • Smoked fish should be kept separate from fresh fish. |
| • Frozen fish should be stored at -18°C |
| Vegetables |
|---|
| • Ideally, have a cool, dry vegetable store with racks. |
| • As a safety precaution do not stack sacks too high. |
| • Leave potatoes in sacks. |
| • Place root vegetables on racks |
| • Store green vegetables on racks. |
| • Store lettuce leaves as delivered in a cool environment. |
| • Remove any vegetables that shows signs of decay. |
| • Leave onions and shallots in nets or racked. |
| • Place cauliflower and broccoli on racks. |
| • Leave courgettes, peppers, avocado pears and cucumbers in delivery containers. |
| • Leave mushrooms in containers. |
| Fruits |
|---|
| • Soft fruits should be left in punnets and placed in refrigeration. |
| • Hard fruits and stone fruits are stored in the cold store. |
| • Do not refrigerate bananas as they will turn black. If possible hang by the stems to slow down ripening. |
| Eggs |
|---|
| • Store refrigerated at 1-4°C. |
| • Keep away from other foods; their shells are porous and they can absorb strong smells. |
| • Keep in their delivery boxes; handle as little as possible. |
| • Use in rotation. |
| Milk and cream |
|---|
| • Store in the refrigerator below 5°C. |
| • Partially used containers should be covered. |
| • Used in rotation. |
| Cheese and butter |
|---|
| • Refrigerate at a temperature below 5°C. |
| • Cut cheeses should be wrapped. |
| • Use in rotation. |
| Bread, etc. |
|---|
| • Use in rotation: first in first out |
| • Store in a well-ventilated cool store. |
| • Avoid overstocking. |
| • Take care that biscuits are stacked carefully to avoid breaking. |
| • Frozen gateaux should be kept frozen |
| • Cakes containing cream must be refrigerated. |
| Sandwiches |
|---|
| • All sandwiches must be sold within four to 24 hours of preparation. |
| • They must be stored at a maximum temperature of 8°C (46°F). |
| • Sandwiches to be sold within four hours are not covered by this legislation. |
Storage of dry goods
- Storage must be cool, well lit and well ventilated.
- Storage should be off the floor or in bins.
- Issue goods in rotation: last in last out.
- Stack items so that stock rotation is simple to operate.
- Arrange items in such a way that they can easily be checked.
Storage of ice cream and frozen goods
- Store immediately on receipt.
- Storage temperature must be -20°C.
- Use in rotation.
- Keep chest lid closed as much as possible.
