Storing food

Storing food

Food Storage

Refrigeration and Freezing

  • Food that requires refrigeration should be stored at a temperature between 0-5°C to slow bacterial growth.
  • Freezing food at -18°C or lower can help to stop the growth of harmful bacteria altogether.
  • Ensure fridge and freezer temperatures are regularly checked and maintained.

Rotation of Stock

  • Employ the First In, First Out (FIFO) strategy for managing food storage; this means using up older stock before newer stock to reduce the risk of using spoiled ingredients.
  • Always check use-by dates and do not use food that is past this date.

Dry Storage

  • Dry foods, such as pasta or rice, should be stored in a cool, dark, and dry place.
  • It is essential to ensure dry foods are kept in sealed containers once opened to prevent insect infestation or spoilage.

Storing Fruit and Vegetables

  • Many fruits produce a high amount of a naturally occurring hormone called ethylene which can speed up the ripening process of other fruits and vegetables in close proximity.
  • Some fruit and vegetables stay fresh longer when stored at room temperature, while others require refrigeration.

Cross Contamination

  • Raw and cooked food should always be stored separately to prevent cross-contamination.
  • Never place raw meat above other food in the fridge as this brings the risk of juices dripping down and contaminating other items.
  • Always use separate, clearly marked chopping boards for raw and cooked food.

High-Risk Foods

  • High-risk foods, like dairy products, meat, and seafood, need proper storage conditions due to their high potential for bacterial growth.
  • These foods should always be stored at the correct temperature and covered appropriately.