3rd
2nd
FIRST OUT
FIRST IN
S TO R AG E
C O NTENT
This publication provides a set of guidelines on good storage practices for food operators and food handlers.
To manage and reduce the risk of food-borne illnesses, a comprehensive and effective
food safety management system should be adopted.
INTRODUCTION
Why are Good Storage Practices Important?
PRINCIPLES OF GOOD STORAGE PRACTICES
Protection from Potential Contamination
Optimum Storage Conditions
Proper Segregation
10
Proper Product Identification and Traceability
12
Records and Maintenance
13
TRANSPORTATION OF FOOD
Protection from Potential Contamination
14
Optimum Storage Conditions
15
Loading/Unloading
18
Maintenance of Delivery Vehicle
19
INTERESTING FACTS
20
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SUMMARY
Tips on Good Storage Practices
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Introduction
WHY ARE GOOD STORAGE PRACTICES IMPORTANT?
Proper storage of food items under
appropriate conditions would preserve
its' quality and wholesomeness.
Establishing good storage practices
is essential to protect the food from
possible contamination.
Improper storage of food items allows
bacteria to grow and thrive, causing
food spoilage which leads to food
wastage and potential food poisoning.
Principles of Good Storage Practices
PROTECTION FROM POTENTIAL CONTAMINATION
Store the food in clean food grade storage
containers to prevent contamination by
foreign matter.
Food packaging materials should be
properly stored to prevent contamination by
foreign matters.
Raw Materials
Incoming raw materials should be received at
appropriate areas away from the movement
of finished products/ready-to-eat foods.
Finished Products
4
4
Principles of Good Storage Practices
FOOD STORAGE AREA
Food storage and packaging materials
area should be situated away from
toilets, dust, smoke, objectionable
odours and other contaminants.
Keep storage areas clean, not cluttered and
pest-free. All unused items and equipment
should be removed or segregated as they
might become potential breeding and
harbourage sites for pests.
Principles of Good Storage Practices
Optimum Storage Conditions
The food items received should be stored at
the designated areas under optimal storage
conditions with sufficient storage space.
Keep food storage rack or pallets in good
and sanitary conditions.
Store food items or ingredients off the floor and
away from the wall.
Principles of Good Storage Practices
Cooked food items which are
hot should be blast chilled
before storing into a chiller or
freezer.
Blast Chiller
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
Food items that require
ambient or cool storage should
be stored in an area that is
cool, dry, well-ventilated and
away from sunlight.
CHICKEN
BROTH
CHICKEN
BROTH
TUNA
TUNA
TUNA
TUNA
TUNA
TUNA
CHICKEN
BROTH
Principles of Good Storage Practices
Food spoilage micro-organisms multiply rapidly in food when stored at
temperature between 5C and 60C. This is known as the temperature danger
zone. Therefore, always keep cold food below 5C and hot food above 60C,
outside of the temperature danger zone.
Bacteria unable to survive
Temperature
Danger Zone
60C
Bacteria multiply rapidly
5C
Bacteria grow slowly
Maintain chilled and frozen food at 4C or below and -18C or below respectively.
Storage conditions may differ for some
food items upon opening the packaging.
These conditions will be indicated on the
packaging by the manufacturer.
For example, refrigerate after opening.
REFRIGERATE
AFTER
OPENING
ERATE
REFRIG
AFTER
NG
OPENI
Principles of Good Storage Practices
Recommended Shelf Life
Food Products
Storage Conditions
JANUARY
Chiller
Freezer
Raw Poultry & Poultry Products
SUN
Fresh
Poultry
MON
TUE
WED
Fresh Eggs
1 to THU
2 days
3 to 5 weeks
6 to 12 months
FRI
SAT
3Do not freeze4
Dairy Products
Fresh Milk
If Unopened
After Opening
12
19
26
13
Bacon
Raw Sausage
20
14
21
Use by date
10
11
Do not freeze
2 to 3 days
Do not freeze
Raw 15
(Non-Poultry)
16 Meat17
22
Fresh Beef, Veal, Lamb & Pork
7 days
1 month
1 to 2 days
1 to 2 months
23
3 to 5 days
Raw Fish & Seafood
Live Clams, Mussels, Crab,
27 and Oysters
28
Lobsters
Lean Fish (Cod, Sole, etc)
29
2 to 3 days
30
1 to 2 days
Fatty Fish (Mackerel, Salmon, etc) 1 to 2 days
18
6 to 12 months
24
25
2 to 3 months
31
6 months
2 to 3 months
Principles of Good Storage Practices
Proper Segregation
COOKED/RTE
RAW
Store raw and cooked/ready-to-eat
(RTE) food items in separate chillers or
freezers where possible.
Otherwise, there should be appropriate
segregation between cooked/RTE and
raw food, with the cooked/RTE food
being kept above the raw food at all
times.
Raw red meat, white meat and seafood should be properly
segregated from one another.
All expired, spoilt, damaged and rejected food items
should be sealed, labelled and segregated in a
designated area until they are disposed off appropriately.
10
Principles of Good Storage Practices
CLEANING STORE
Cleaning tools such as mops and brooms
are kept at a designated area away from
food storage and preparation areas.
Cleaning agents are clearly labelled and
stored away from food storage and
preparation areas to prevent chemical
contamination.
Personal items should not be
brought into the food storage and
preparation areas. Store personal
items at the allocated staff lockers
or areas.
11
Principles of Good Storage Practices
PROPER PRODUCT IDENTIFICATION AND
TRACEABILITY
Food items should be rotated based on 'First In First Out' (FIFO) or 'First Expire First
Out' (FEFO) and adequate records should be kept to monitor the stock movement.
EXPIRY
EXPIRY
1/2015
1/0
DATE: 3
2/2014
1/1
DATE: 3
Proper labelling allows proper stock rotation and is also useful for traceability
purposes in the event of a food recall.
EXPIRY DATE:
28/02/2015
Examples of date-marking on food products are:
USE BY
SELL BY
EXPIRY DATE
BEST BEFORE
PACKED ON
PACKED ON:
01/01/2014
12
Principles of Good Storage Practices
Records and Maintenance
Where possible, use a calibrated thermometer
to measure the temperature of the chiller and
freezer to ensure the temperature readings are
accurate.
Maintain freezer regularly to prevent the
formation of ice crystals on the ceiling, walls
and floor of freezer as well as on food.
Engage regular maintenance service for both
chiller and freezer to ensure that they are in
good working condition.
13
TEMPERATURE
Monitor and record the temperature readings
of chiller and freezer regularly to ensure that
the storage temperature does not fluctuate too
much from the set temperature as it might
affect the shelf-life of the food product.
TIME
Transportation of Food
Protection from Potential Contamination
Delivery vehicles should have covered storage cabins to prevent physical
contamination from the environment.
Delivery vehicles should have covered storage
compartments
totoprevent
physical
contamination
from
Use only designated
vehicles
deliver food.
The same
vehicle should
not be used
environment.
to deliver the
non-food
items.
Chilled food products should be maintained at 4C or
below and with a core temperature not exceeding 7C.
14
Transportation of Food
Optimum Storage Conditions
General
Hot catered meals should be
kept above 60C in insulated
hot boxes or bags. These
meals should be delivered at
the time when they are
60C
supposed to be consumed.
Chilled food products should
be maintained at 4C or
7C below and with a core
4C temperature not exceeding
7C.
-12C Frozen food products should
-18C be maintained at -18C or
below and with a core
temperature not exceeding
-12C.
15
Transportation of Food
Chilled/Frozen Food
Pre-cool the refrigerated vehicle to the set temperature before loading.
Do not exceed the storage capacity to ensure good cold air circulation to all corners
of the cabin.
Monitor and record the temperature readings of the cabin to ensure the conditions
are appropriate for the storage of the food items.
RUN/STOP
MODE
UP
SET
DOWN
16
Transportation of Food
RUN/STOP
MODE
UP
SET
DOWN
Load/Unload the chilled and frozen food products as quickly as possible to
minimise fluctuation in temperature of the products and the storage cabin.
17
Transportation of Food
Loading/Unloading
Arrange the food products in a safe manner, so that they do not topple during
transportation.
Do not place food trays or containers directly on the floor of the cabin.
Handle the food products with care to minimize any damage to the food product and
packaging.
BEEF
STEW
BEEF
STEW
BEEF
STEW
BEEF
STEW
BEEF
STEW
18
Transportation of Food
MAINTENANCE of delivery vehicle
Inspect, clean and sanitize the vehicle everyday. A general cleaning after each
delivery is recommended to ensure that the vehicle is maintained in a sanitary and
hygienic condition at all times for the transportation of food.
Ensure that the vehicle is routinely serviced and is in good working condition.
Refrigerated vehicles should be fitted with temperature recording devices.
19
Interesting Facts
Do you know?
Use food grade plastic containers to prevent the transfer of
any chemicals onto food.
A simple in-house method to check the accuracy of the food
thermometer can be done by verifying the upper limit (100C)
using boiling water and the lower limit (0C) using ice.
20
Summary
tips on
Good storage practiceS
Cover and store food products or ingredients off the floor and away from
the wall.
Consider the following when storing food:
a) Manufacturers instruction on packaging labels.
b) State of the product packaging (e.g. opened or intact).
c) Established norms for the storage of the particular food products.
PROTECT.
Contain and cover food adequately with appropriate packaging material.
Food packaging materials should also be properly stored.
CLEAN.
Keep storage areas clean, pest-free and free from unused items.
Inspect, clean and sanitise the vehicle at the end of each day's operation.
Chilled/Frozen food
a) Maintain the temperature of chilled food at 4C or below
and with a core temperature not exceeding 7C.
b) Maintain the temperature of frozen food at -18C or below
and with a core temperature not exceeding -12C.
Hot Catered Meals
c) Transport hot catered meals in insulated boxes or bags,
so that the food is kept at above 60C.
21
TEMPERATURE.
Summary
Store non-conforming food items, cleaning agents, cleaning tools and
personal items at designated areas, segregated from food storage and
preparation areas.
SEGREGATE.
Store raw and cooked/RTE food items:
Either
a) in separate chillers or freezers;
OR
b) in the same chillers or freezer with an appropriate segregation between
cooked/RTE and raw food. Cooked/RTE food should be kept above raw
food at all times.
RECORDS &
MAINTENANCE.
Monitor and record storage temperature of chillers or freezers regularly.
Maintain cold rooms and refrigerated vehicles in good working
conditions.
Keep storage racks or pallets in good conditions.
Use proper stock rotation system through FIFO or FEFO system.
INVENTORY
MANAGEMENT.
22
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