• 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.