Storage &
Deliveries
Just imagine you have
been shopping – maybe put shopping bags on the ground to open the door, or
simply taken delivery of a box full of groceries! Where do you put the bags or the box when you enter the
kitchen? On the work surface of
course! You don’t know what
contamination is likely to be where your bag or box has been!
Be aware of how easy it is to bring contamination into the food
preparation area.
Some basic rules for
‘storage and delivery’ can ensure you do everything necessary to maintain
the safety of food in your kitchen.
Rules for
Storage & Deliveries
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Store delivered
goods in correct storage immediately, i.e. In fridge or freezer
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Store raw and
cooked foods seperately
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Reject frozen
food deliveries which have partly thawed
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Reject packaging
which is damaged, dirty or wet
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Reject food which
has signs of mould
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Check date marks
– reject when food has gone past the use by, or best before dates
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Cook food for
immediate consumption rather than cooking in advance
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Don’t leave
food in warm kitchen – serve and eat, or store correctly.
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Store chemicals
away from food areas, and clearly label
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Check fridge and
freezer temperatures are correct
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Frozen food
should be thawed correctly, preferably in fridge day before.
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Store food off
the floor.
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Check stock
rotation, i.e. first in, first out etc.
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