PRINCIPLES OF FOOD

STORAGE

STORAGE
DEFINITION

THE PROCESS IN WHICH BOTH

COOKED AND RAW MATERIAL ARE
STORED IN APPROPRIATE
CONDITIONS FOR FUTURE USE
WITHOUT ANY ENTRY OR
MULTIPLICATION OF MICRO
ORGANISMS.

TYPES OF FOOD
1) UNCOOKED
VEGETABLES,MEAT,FISH,POULTRY,EGGS,
FRUITS,DAIRY PRODUCTS
2) COOKED
GRAVIES,RICE etc
3)TINNED PRODUCTS
PUREES,PICKLES etc

MAJOR STORAGE AREAS FOR

STOCK HOLDING
1)

DRY FOOD STORE FOR NON

PERISHABLES(SHORT HOLDING
TIME)10` TO 21` C

2) REFRIGERATED STORE FOR

PERISHABLES (SHORT HOLDING
TIME)1` TO 4` C
3) FREEZER STORE FOR PERISHABLES
(LONG HOLDING TIME) -6` TO -25` C

BASIC GUIDELINES FOR FOOD

STORAGE
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)

WASH ITEMS THAT NEED WASHING,CANS TO BE WIPED

FROZEN ITEMS TO BE SOLIDLY FROZEN
ROTATION OF STOCK,FIFO (FIRST IN FIRST OUT,FIRST
MANUFACTURED FIRST USED)
EACH STORAGE AREA TO BE SEPARATE FROM EACH OTHER
CUT FOOD ITEMS TO BE ALWAYS COVERED
STORAGE AREA TO BE CLEANED REGULARLY
ACCESS FOR STORAGE AREA TO BE RESTRICTED TO PREVENT
PILFERAGE
MAINTAINING APPROPRIATE TEMPERATURES DEPENDING ON
TYPE OF FOOD BEING STORED
OVER CROWDING & OVER STOCKING OF STORAGE AREA
BLOCKS AIR CIRCULATION MAKING THE FOOD TO SPOIL FAST
ANY KIND OF CROSS CONTAMINATION TO BE AVOIDED

APPROXIMATE STORAGE TIME IN

REFRIGERATOR AT IDEAL
TEMPERATURE FOR SOME
PERISHABLE FOOD

SHELL FISH
RAW FISH
MINCED MEAT
COOKEDFISH
POULTRY
EGGS
MEAT
MILK
PANEER
CHEESE
CREAM

1 DAY
2 DAYS
1 3 DAYS
3 DAYS
2 3 DAYS
14 DAYS
3 5 DAYS
3 7 DAYS
5 DAYS
2 WEEKS
3 DAYS

TYPES OF COLD STORAGE

EQUIPMENTS
1) DOMESTIC REFRIGERATOR (1` TO 4` C)
2) REACH IN REFRIGERATOR (-6` TO 5` C)
3) REFRIGERATED DISPLAY CABINES (2` TO 8` C)
4) WALK IN COOLER (1` TO 8` C)
5) DEEP FREEZER (-8` TO -25` C)
6) BLAST FREEZER (-40` C)

TYPES OF HOT STORAGE

EQUIPMENTS
1)

BAIN MARIE

2)

HOT CASE

3)

ELECTRIC KETTLE

CARE & STORAGE OF

STORAGE EQUIPMENTS
1) REFRIGERATOR DOORS SHOULD HAVE PROPER
RUBBER SEALING
2) WALK IN / DEEP FREEZER DOORS TO BE
TIGHTLY SEALED
3) AIR VENTS NOT TO BE BLOCKED
4) PROPER STACKING TO BE DONE
5) ENSURE PROPER POWER SUPPLY
6) ENSURE PROPER WORKING OF
7) HEATING ELEMENTS,THERMOSTAT IN HOT
STORAGE EQUIPMENTS TO BE CLEANED
REGULARLY
8) PROPER CLEANING WITH APPROPRIATE AGENTS
& EQUIPMENTS TO BE USED