Food storage and stock Rotation

Food storage and stock Rotation

Objectives

• check for food storage and stock Rotation

Food storage and stock Rotation on the hygiene of foodstuffs:

Dry goods storage

• Dry goods storage includes a wide range of products such as fresh fruit and vegetables, dried foods, such as pasta and cereals, seasoning , and canned and bottled foods. Apart from meeting the structural requirements set down by areas used to store dry goods ( which include cupboards, ladders, storerooms and warehouses) should be kept clear and tidy.

• this will reduce the chances of foreign body contamination, and prevent attracting pests. You should avoid high air temperatures and hight humility, by providing suitable ventilation. Shelving should be smooth and non-absorbent and be designed for ease of clearing.

• packaging and wrapping materials and catering disposables to be used for food should also be kept in clean. Dry, pest, and contamination free stores. Chilled stores, fridges and freezers chilled stores, fridges and freezers, must be run at suitable temperatures to comply with temperature control regulations  ( please see our leaflet on temperature control ).

• Generally, refrigerators should be between 1o C and 4oC, and freezers should be below 28oC. Should be stored in separate fridges.

• if this is not possible, store raw food (meats, unprepared vegetables ) on lower shelves and cooked food on the upper shelves. You must cover raw food with appropriate food safe material, such as cling film, foil, lids or grease proof paper. Do not use cloths.

• all foods that are kept in refrigerators and freezers should be securely and completely wrapped to prevent cross-contamination and to maintain quality. Use lidded containers, cling film or freezer bags, and for Frozen goods, squeeze out as much air as possible. Trays or containers used in fridges should be large enough to contain any liquid from defrosting items, or blood, from meat and fish.

• if you have open topped refrigerators or freezer cabinets, make sure foods are kept well below the load line, as an adequate refrigeration /freezing temperature is only maintained below this mark.

• a built up of ice crystals to freezers prevents the effective operation of these units. They must be defrosted and thoroughly cleaned as necessary.

• you should store items such as cleaning chemicals, other chemicals, and insect and rodent poisons in separate areas to food and food packaging.

Stock Rotation

You should use a suitable system of stock Rotation to make sure older foods are used first to avoid spoilage. This applies to chilled and frozen foods as well as other products. In general, you should apply the first in frist out rule. Foods which have a relatively long shelf life ( such as tinned products, cereala and biscuits ) are labeled with a best before date. It is not in itself illegal to sell these foods beyond the best before date, but you may not be aware of any deterioration of the product inside the packaging. You could be prosecuted for selling unifit food if the contents have determined due to mould growth or spillage.