General Food Storage - 2

Organization of Storage Area

Storage areas shall be accessible to receiving, food-preparation, and cooking areas, away from ware-washing areas and garbage areas. All food stuffs should not be put directly on floor.  Shelving that made of corrosion proof or plastic materials with specification described below should be provided in sufficient amount.

The storage area shall be well lit and properly organized with shelving a minimum of 15 centimeters (6 inches) off the floor to facilitate cleaning and rotating of stock so that older foods may be used first. In addition, food should be stored at minimum 60 centimeters from ceiling and 5 centimeters from wall to allow sufficient air circulation and at minimum 50 centimeters from entrance door to prevent extra heat exposure that seep in from outside storage room.

Follow the “first in, first out” (FIFO) or “First Expired First Out” (FEFO) method for stock rotations. Shelve food and beverages based upon use-by, expiration dates or date of manufactured so the older food/beverage is used first. Prior to storing, each food package should be labeled date of arrival or received.

All food, whether raw or prepared, when removed from its original container must be stored in an air-tight, cleaned and sanitized container to protect against contamination.

Plastic wrap or aluminum foil may be used for covering food container. The use of clothes, towels, leaf or unsatisfactory and unhygienic covers are prohibited.

If cooked food and raw food should be stored in the same refrigerator, the cooked food must be stored on top shelves of the raw food.

When storing raw animal product in freezer or refrigerator, poultry should be put on the lowest shelves, grounded beef on the middle shelves and fish and red meat product on top shelves.

Hazardous Chemicals

Cleaning agents and pesticides are to be stored in a locked, dedicated chemical storage area separated from food and paper goods to avoid any confusion or contamination.  All such items shall be prominently labeled. Whenever possible, an updated Material Safety Data Sheet of each product should be posted near to where it stored and accessible.

Prohibited Storage Areas

The storage of food equipment, utensils or single-service articles in locker rooms, toilet rooms and vestibules, and garbage or mechanical room is prohibited.