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Your customer’s health and safety is your priority. Following the correct receiving and food storage procedures are a key part of preventing contamination and spoilage and reducing food wastage.

WHEN RECEIVING INGREDIENTS  

  • All food items and raw ingredients used to produce food in a canteen should come from approved suppliers.
  • Temperature and time are the two most important factors to be aware of when receiving your food items and ingredients. A nominated staff member should understand and check the conditions and temperatures of the food items being received.
  • Check best before dates to ensure that the stock has not expired.

 

DRY STORAGE OF INGREDIENTS

  • All dry and canned goods should be stored off of the floor and in closed, labelled containers.
  • Storage areas should be well ventilated and pest free; be aware that dry storage areas can become a food source for rodents and insects.
  • Practise diligent stock rotation for both wet and dry stock (First In, First Out).
  • Chemicals should be stored separately from food as chemicals can cross-contaminate food items.

 

DON’T FORGET THE FRIDGE

  • Store dairy and meat products separately.
  • Always cover your prepared ingredients and cooked food with a lid or cling film.
  • Always date-label your fresh produce and cooked food.
  • Always practise the ‘First In, First Out’ method when using raw ingredients.
  • Raw meat, poultry and fish should be covered and stored on the bottom shelf of the fridge. 
  • Unprepared vegetables should also be stored on the bottom shelf, but in a separate area to the raw meat to prevent cross-contamination.
  • Clean the fridge regularly, especially the fridge handle, shelves and storage containers. 
  • Once a day, check for food that has passed the ‘use by date’. Follow the correct procedure to record it as wastage and throw it out.

 

STORAGE SHELVES

  • Ready-to-eat foods such as cheese, yoghurt, cooked meats and cooked foods sit on the middle or top shelf.
  • Store open, pre-packaged products on the shelf below the cooked food.
  • Ready, prepared and washed vegetables should be stored on a separate shelf.