Storage and temperature control

Key Concepts of Storage and Temperature Control

  • Storage and temperature control are critical for maintaining food quality and safety.
  • It can prevent food spoilage and foodborne diseases, which can occur if food isn’t stored correctly or is kept at inappropriate temperatures.
  • It’s essential to understand the correct storage of different food types and the safe temperatures at which to keep them.

Safe Storage Practices

  • Dry storage is suitable for non-perishable food items, such as canned goods and staples; these items should be kept in a cool, dry and dark area to avoid deterioration.
  • Cold storage (fridges and freezers) is required for perishable goods like dairy, meat, and produce to slow microbiological growth.
  • Food items should be rotated properly using the “First In, First Out” (FIFO) method to ensure freshness and avoid food wastage.
  • Cross-contamination must be prevented; raw and ready-to-eat foods should be stored separately.

Understanding Temperature Control

  • The “Danger Zone” is between 5°C and 63°C, a temperature range in which bacteria can rapidly multiply.
  • Cold food must be kept below 5°C and hot food must be kept above 63°C to prevent bacterial growth.
  • Food that requires chilling, such as dairy and prepared salads, should be put in the fridge as soon as possible.

Temperature Monitoring and Recording

  • Regular temperature checks of storage units (fridges and freezers) and food are vital to ensure they are at safe temperatures.
  • A probe thermometer can be used to measure food temperatures accurately.
  • Keeping records of these temperatures over time is a key part of demonstrating compliance with food safety regulations.

Key Points for Hygienic Storage

  • Storage areas should be cleaned regularly and must be kept free from pests.
  • All food should be stored off the floor and properly sealed in containers.
  • Food labels are crucial for identifying food items and for use-by or best-before dates. Accurate labeling also aids in effective stock rotation.

Handling ‘Use By’ Dates

  • Food is often safe to eat after its best-before date, but may not be at its best quality.
  • The use-by date is about safety; food should not be eaten after this date as it may pose a health risk, even if it appears to be fine.