STANDARD OPERATING PROCEDURE

No :
FB PRODUCT DEPARTMENT
FOOD STORAGE IN REFRIGERATOR AND
Versi : 01
FREEZER
PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :
A. Refrigerator Storage :
1. Labels for shelf-life control and FIFO

a. Opened Processed food: used as per manufacturers recommended storage

guideline after opening.

b. All perishable hot and cold food requiring refrigeration – Refer Guide to
Secondary Shelf-Life Date Coding of Foods Chart.

2. Store raw meat, poultry and fish:

a. Separately from cooked and ready-to-eat foods.

b. Store on bottom shelves to avoid potential of drips / spillage onto foods stored
below.

c. Whenever possible use dedicated shelves or separate refrigerators.

3. No dirty outer cartons in refrigerators / chiller units.

4. Transferred to food grade containers if in unfit packaging.

PROCEDURE :
A. Refrigerator Storage :
 To ensure appropriate air circulation and hygienic storage, the following minimum space is
required;

a. 15 cm off the floor

b. 15 cm from ceiling

c. 30 cm from evaporator

d. 5 cm from walls

 Keep doors closed at all times.

 Do not cool hot food in refrigerator as this could warm up the interior.
  Foods with an expired Use By / BBE Date must be discarded.
 Units must be cleaned internally and externally on a monthly basis.

B. Freezer Storage :
 All food stored in food grade wrappings or placed inside food grade container with tight fitting
lids to avoid freezer burn or other damage.
 Practice FIFO.
 All food should be labelled with clearly identifiable Date Coding:

a. Follow manufacturers recommended use by / best before date for received

frozen goods.

b. Food prepared and cooked within the Hotel is given a 1 month shelf-life and an
identity and Use-By date should be applied accordingly.

c. Fresh foods that are nearing the end of their shelf-life (2 days left) can be frozen
to minimise wastage and discard costs, however the maximum shelf-life that can
be applied is 1 month.

PROCEDURE :
A. Refrigerator Storage :
 To ensure appropriate air circulation and hygienic storage, the following minimum space is
required;

a. 15 cm off the floor

b. 15 cm from ceiling

c. 30 cm from evaporator

d. 5 cm from walls

 Keep doors closed at all times.

 Do not cool hot food in refrigerator as this could warm up the interior.
 Foods with an expired Use By / BBE Date must be discarded.
 Units must be cleaned internally and externally on a monthly basis.

B. Freezer Storage :
 All food stored in food grade wrappings or placed inside food grade container with tight
fitting lids to avoid freezer burn or other damage.
 Practice FIFO.
 All food should be labelled with clearly identifiable Date Coding:

a. Follow manufacturers recommended use by / best before date for received

frozen goods.
b. Food prepared and cooked within the Hotel is given a 1 month shelf-life and an
identity and Use-By date should be applied accordingly.

c. Fresh foods that are nearing the end of their shelf-life (2 days left) can be frozen
to minimise wastage and discard costs, however the maximum shelf-life that can
be applied is 1 month.