Lecture 2: Food storage practices

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A. Food Safety and H.A.C.C.P.3. Food Handling
2. Food storage practices
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Food storage

• Follow some basic food storage rules
• protect food from
• microbiological growth
• possible contamination

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Food storage conditions (part I)

• Dry storage temperature (10-21 C) and
  Relative Humidity 50-60. Foods generally stored
  in the dry storage area include foods like cans,
  pasta, pulses, flour, bread, nuts, cereal, jam
  and chocolate.

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Food storage conditions (part II)

• Cooling temperature (1-5 C) and Relative
  Humidity 75. Foods that usually need to be
  cooled are meat, fish, dairy products.

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Food storage conditions (part III)

• Refrigeration temperature (-18 C). Foods that
  are usually refrigerated are meat, fish and
  vegetables.

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Proper food placement
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Proper food storage practices(part I)

• maintain appropriate temperature and humidity
  conditions
• keep storage areas and equipment clean
• store products at least 15cm off the floor and
  away from the walls

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Proper food storage practices(part II)

• keep food in labeled containers approved for food
  storage
• use FIFO storage method
• check products and discard the ones that show
  signs of damage

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Specific storage requirements(part I)

• store the packaging materials in separate rooms
• label and store chemicals, such as detergents,
  disinfectants, insecticides, in a separate area
  from foods, preferably a locked room
• avoid overcrowding storage areas and
  refridgerators

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Specific storage requirements(part II)

• place packaged products properly so that they
  dont fall, open or break by accident
• store light-sensitive products (eg potatoes) in a
  dark room

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Specific storage requirements(part III)

• store flour, dried foods and cereals in closed
  containers
• check storage areas and products regularly,
  discard foods that are past the expiration date
  or show signs of spoilage

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Summary of 2nd Lecture

• Food storage conditions
• Proper food storage practices
• Specific storage requirements