6 tips for general food storage and handling

Good food storage and handling practices are essential for protecting customers, maintaining food quality, and meeting legal requirements.

Poor storage can increase the risk of contamination, food poisoning, food spoilage, and enforcement action from Environmental Health Officers (EHOs). Here are six key tips to help your business maintain high standards when it comes to food storage and handling:

1. Store food at the correct temperature

Food must be stored at safe temperatures to prevent the growth of harmful bacteria.

• Chilled foods must be kept at 8°C or below (ideally between 1°C and 5°C).
• Frozen foods should be stored at -18°C or below.

It’s essential to monitor food storage temperatures to ensure that high-risk foods are stored at a safe temperature.

2. Follow proper stock rotation

Use a "First In, First Out" (FIFO) system to manage your stock effectively. That means, always use older stock first and place products with a longer shelf life behind those that need to be used first.
Clear labelling with dates makes stock rotation easier and reduces the risk of using expired or poor-quality food.

3. Use clear and accurate labelling

Labelling is essential to ensure food safety and to keep track of when foods need to be used by or thrown away.

• Apply clear Use By dates to high-risk foods.
• Apply Best Before dates to lower-risk foods.
• Label opened products with the date they need to be used by after opening (if different from the original date).
• Highlight allergen information clearly.

Using a consistent labelling system helps all staff identify what food is safe to use and by when.

4. Keep storage areas clean and organised

Storage areas, including fridges, freezers and dry stores must be kept clean, tidy, and well organised.

• Separate raw and ready-to-eat foods to prevent cross-contamination.
• Store raw foods (i.e. meat) on the bottom shelves of fridges to avoid dripping onto other foods.
• Regularly clean and disinfect shelving and storage containers.
• In dry stores, store stock off of the floor and away from the walls.
• Ensure all food items and products are clearly labelled.

Good organisation not only helps with food safety but also makes it easier to find and use stock efficiently.

5. Check deliveries from suppliers carefully

Always check deliveries before accepting them. This includes:

• Checking temperatures of chilled and frozen foods.
• Checking packaging is intact and products are within their Use By or Best Before dates.
• Rejecting any products that don’t meet safety and quality standards i.e. out of date, not labelled correctly etc.
• If decanting products or ingredients from their original packaging make sure the new container is clearly labelled.
  

6. Keep food protected and covered

Protecting food from contamination is a simple but important step to keep your customers safe. It helps to prevent contamination from bacteria, allergens, and even physical hazards.

• Cover food with suitable materials (e.g. foil, cling film, lidded containers).
• Remove food from open tins once opened and store in sealed containers.
• Do not reuse containers without thorough cleaning and disinfection in between

In summary, implementing simple storage and handling practices helps protect your customers, reduce waste, and helps you maintain a top Food Hygiene Rating.