Storage

• Storage is essential for microbiological food safety and maintaining food quality.
• Different types of food need to be stored at specific temperatures to prevent bacteria growth.
• Perishable food items (raw meat, fish, dairy) should be stored in a fridge below 5°C.
• Frozen food should be kept at -18°C or below in a freezer.
• Dry foods (cereals, pulses) need cool, dry storage away from sunlight.
• Fresh fruits and vegetables should be stored as recommended, either at room temp or in the fridge.
• Adhering to ‘use-by’ dates and using a first-in, first-out system is crucial for food safety.