1. HACCP School Development Project Chapter 9 Storage By Andrea Boyes and Julia Wood Srednja šola Zagorje

2. Appropriate storage  Appropriate storage is essential in all areas of food storage, whether you are dealing with frozen, chilled or ambient food products. Poor storage can lead to infestation by food pests, high levels of food waste; resulting in loss of money and possible prosecution by the authorised authority for significant pest infestation.

3. Ambient storage  Food stored correctly on metal shelving

4. Ambient storage  The following rules apply:  Food must not be stored on the floor  Food must be stored in date order, first in first out (FIFO) or Last in last out (LILO) Ensuring good stock rotation is in place  Good stock control methods must be in place, to make sure too much stock isn’t being held on the premises

5. Ambient storage  Cockroaches can cause problems  Poor storage can lead to pest infestation

6. Ambient storage  Cleaning materials  It is essential that food rooms are kept clean and all food spillages are cleaned up immediately; to avoid pest infestation

7. Ambient storage  The following rules must be observed in ambient food storage areas, they must be:  Dry  Cool  Ventilated  Free from pests  Clean

8. Chilled storage  Chilled food should be stored at the correct temperature  Legal maximum temp 8°C  Best practice 5°C  Walk in Fridge

9. Chilled storage  Fridges must be sited away from heat producing equipment, eg. Ovens and steamers  They should be in well ventilated areas  They should be cleaned and disinfected regularly; spills wiped up immediately  Raw and cooked food should be segregated to avoid cross contamination

10. Chilled Storage  Hot food must never be put in the fridge  It should not be over filled as the air will not circulate properly and the temperature will not be able to be maintained  Temperature checks should be carried out on a daily basis and recorded  Dates on products should be checked daily to ensure you aren’t in possession of food past its use by date

11. Chilled storage  Air ducts should be cleaned regularly  Drip trays must be emptied regularly if required  Walk in fridges should have plastic strips fitted to limit air movement which could cause condensation and eventually cause mould  Must be regularly maintained

12. Chilled Storage  All food must be labelled clearly  Any suspect food that is to be returned to the supplier must be labelled as such to prevent its use

13. Frozen storage  Chest freezer  Upright Freezer

14. Frozen Storage  Frozen food must be stored at:  -18° to -22°C  At -40°c food can last for years without any deterioration, at -18°C there will be gradual deterioration  The temperature of the freezer should be taken daily and recorded  Food must always be clearly labelled

15. Frozen Storage  Regular checks must be carried out to ensure good stock rotation and stock control  All food must be wrapped properly to avoid freezer burn  Regular cleaning should take place  Planned maintenance should be carried out