Food storage plays an integral role in food safety. Proper storage can help prevent food poisoning bacteria from growing to harmful levels, prevents food spoilage and protects food from environmental conditions that could compromise its safety.
Food storage is an essential aspect of ensuring food safety and maintaining the good quality products. In Australia, there are strict regulations and guidelines in place to ensure that food is stored and handled safely to prevent the spread of foodborne illnesses.
Food is generally held in storage when it is not being processed, displayed, transported or awaiting disposal.
All food must be stored by placing it in food grade containers, packaging or equipment for the purpose of protection or preservation of its quality until it is consumed or used. This includes food products that are being held in a refrigerator, cool room, freezer, pantry, or other storage area. Proper food storage is vital to prevent the growth of bacteria, maintain the quality of the food, and protect it from environmental conditions that could compromise its safety.
Unpackaged, ready-to-eat food and potentially hazardous food must be given extra care when storing because they are more susceptible to contamination and spoilage.
Unpackaged food is food that is not packaged or sealed, making it more vulnerable to contamination from bacteria, dust, and other contaminants. This is why it is important to store unpacked food in clean and properly sealed food grade containers to prevent contamination.
Ready-to-eat food is food that is already cooked and can be consumed without additional preparation. These foods are particularly susceptible to contamination because they are no longer protected by the cooking process. Therefore, it is important to store ready-to-eat food in clean and properly sealed food grade containers on the upper shelves in the refrigerator to prevent contamination and cross-contamination.
Potentially hazardous food is food that requires specific storage conditions to prevent the growth of bacteria and other harmful microorganisms. Such food must be kept out of the temperature danger zone (5°C - 60°C). These foods include raw meats, seafood, dairy products and fruits and vegetables. These foods are particularly susceptible to spoilage and foodborne illnesses, so it is essential to store them under correct temperature control in clean and properly sealed food grade containers and strict follow high standards of hygiene practices and regulations to prevent cross-contamination.
Store Food to Protect it from Contamination
As a food business, it is important to store food in a way that protects it from the likelihood of contamination. This is because food contamination can lead to serious health problems for customers and can also seriously damage the reputation of a food business.
When food is contaminated, it can cause foodborne illnesses such as salmonella, E.coli, and listeria. These illnesses can be serious, and in some cases, even fatal. By storing food properly, you can protect your customers from these potential health risks and ensure their safety.
Examples of good food storage practices:
Food should be stored in containers or packaging that is safe for food use, also known as food-grade materials.
It is important to regularly check packaged food to ensure that the packaging is still intact and effectively protecting the food. Any food that may have been contaminated due to damaged or inadequate packaging should be discarded.
To prevent cross-contamination, raw food such as raw meats and seafood should be stored separately from or beneath ready-to-eat foods. This is to avoid the transfer of raw food contaminants (such as meat juices) onto the ready-to-eat food.
Food should be kept away from chemicals such as cleaning agents and pest control poisons, to prevent contamination.
To maintain cleanliness, deter pests, and avoid water damage or contamination, food should be stored on shelves, rather than on the ground, particularly in areas where floors are frequently cleaned with water.
Food and food-related items such as equipment and packaging should not be kept in areas where there is a likelihood of contamination e.g. close to toilet facilities.
Keep food storage areas clean and clutter free.
Food businesses should be mindful of how they store items that may come into contact with food or food-contact surfaces. For example, containers intended to be placed on food-contact surfaces should be stored on shelves, rather than on the floor, to prevent contamination from the floor being transferred to the food-contact surface from the bottom of the container.
Storage areas should be kept clean, dry and pest-free to prevent contamination of food from dirt, food waste, and other contaminants. Pests such as rodents and insects can also damage protective packaging, which could lead to food contamination.
Environmental Conditions
Environmental conditions such as humidity, heat, and light can significantly affect the safety of stored food.
Humidity can cause mould and bacteria to grow on food products, making them unsafe for consumption. High humidity levels can also damage packaging, making it easier for bacteria to penetrate and contaminate the food.
For example, high humidity levels can cause bread to become mouldy and fruits and vegetables to rot at a faster rate. Similarly, high humidity levels can cause dry goods such as cereal, flour and rice to become clumpy and produce mould. This can also cause food to become discoloured, develop off-flavours and odours, and also reduce the shelf life of the food.
Furthermore, high humidity levels can also increase the risk of cross-contamination by creating a more conducive environment for bacteria and other microorganisms to grow. For example, if raw meat and seafood are stored in an area with high humidity, the juices from the raw meat can drip onto other foods, causing cross-contamination.
To prevent these issues, it is essential to monitor humidity levels in food storage areas and take action if they become too high. This can include using dehumidifiers, ensuring proper ventilation, and storing food in airtight containers. By controlling humidity levels, businesses can reduce the risk of food spoilage and cross-contamination and ensure that food products remain safe for consumption.
Heat can cause food to spoil more quickly and can also cause the growth of bacteria. High temperatures can also cause packaging to degrade, making it easier for bacteria to penetrate and contaminate the food.
For example, high temperatures can cause meats to spoil, dairy products to sour, and fruits and vegetables to rot. Similarly, high temperatures can cause canned goods to become compromised, leading to botulism and other food-borne illnesses.
Additionally, high temperatures can also increase the risk of cross-contamination by creating a more conducive environment for bacteria and other microorganisms to grow. For example, if ready-to-eat foods are stored at high temperatures, bacteria can multiply quickly, contaminating the food and making it unsafe for consumption.
To prevent these issues, it is essential to maintain the correct temperature when storing food. This can include using refrigerators and freezers to store cold food and warming trays or heated cabinets to store hot food. Food handlers should be mindful of the temperature of food products when preparing and storing them, and take steps to prevent the food from entering the "temperature danger zone", which is the range of temperatures between 5°C and 60°C where bacteria can rapidly multiply .
By controlling heat levels, businesses can reduce the risk of food spoilage and cross-contamination, and ensure that food products remain safe for consumption.
Light can cause food products to degrade and lose their quality. Exposure to light can also cause the growth of bacteria and can damage packaging. When food is exposed to light, it can also cause changes in its colour, taste, and texture, making it less desirable to consume.
For example, light exposure can cause potatoes to turn green, which is a sign of the presence of solanine, a toxic compound that can cause food poisoning when consumed in large amounts. Light can also cause potatoes to sprout and become soft, making them unappealing and less safe to eat. Similarly, light exposure can cause fruits and vegetables to become overripe and spoil more quickly.
To prevent these issues, it is essential to protect food from light by storing it in a dark and cool location and in opaque containers. This can include storing food in a pantry or a dark corner of the kitchen, or using opaque containers such as a plastic wrap to cover food. Additionally, food handlers should be mindful of the light exposure of food products when preparing and storing them.
Humidity, heat and light can affect the safety of food being stored by causing the growth of bacteria, mould and other microorganisms, as well as damaging packaging and altering the quality of the food. It is important to store food in a cool and well-ventilated area, and protect it from light and humidity to maintain the safety and quality of the food.
Storing Potentially Hazardous Foods
What are Potentially Hazardous Foods?
Potentially hazardous foods are those foods that are capable of supporting the growth of harmful microorganisms such as bacteria and viruses. These foods are known as potentially hazardous because they require specific storage conditions such as under temperature control to prevent the growth of bacteria and other harmful microorganisms. They include:
Raw meats: Raw meats such as beef, pork, poultry, and seafood and their products are potentially hazardous because they can contain harmful bacteria such as E. coli and Salmonella. They must be stored at the correct temperature either frozen below -19°C or cold at or below 5°C, at the lower shelves in the refrigerator in clean and properly sealing food grade containers. Raw meats should be cooked thoroughly before consumption.
Dairy products: Dairy products such as milk, cheese, and eggs are potentially hazardous because they can easily spoil if not stored at the correct temperature. They must be stored in a refrigerator and should be consumed before the expiration date.
Fruits and vegetables: Fruits and vegetables can be potentially hazardous if they are not stored properly. They can harbour bacteria and other harmful microorganisms and can become spoiled quickly. They should be stored in a cool, dry place, and should be washed thoroughly before consumption.
Cooked and processed food: Cooked and processed food such as deli meats, sandwiches, and salads can be potentially hazardous because they can easily spoil and can be a source of cross-contamination. They should be stored at the correct temperature and should be consumed before the expiration date.
Essentially, potentially hazardous foods are those foods that require specific storage conditions to prevent the growth of bacteria and other harmful microorganisms.
Importance of Temperature Control
When food is stored at the incorrect temperature, it enters the "temperature danger zone" which is the range of temperatures between 5°C and 60°C where bacteria can rapidly multiply. This can cause food to spoil more quickly, and can also cause the growth of bacteria, making it unsafe to consume.
Food handlers must be mindful of the temperature of food products when preparing and storing them, and take practical steps to prevent the food from entering the "temperature danger zone (5°C - 60°C)."
How to Correctly Store Potentially Hazardous Foods
Food businesses can use temperature control to correctly store potentially hazardous foods by following these best practices:
Store: Cold food at or below 5°C, frozen food below -19°C and hot food at or above 60°C.
Use of proper equipment: Food businesses should invest in equipment such as cool rooms refrigerators, chest freezers, warming trays, and heated display cabinets to store food at the correct temperature. These appliances should be calibrated and maintained regularly to ensure they are functioning correctly.
Temperature monitoring: Food businesses should regularly monitor the temperature of food products to ensure they are being stored at the correct temperature. This can include using temperature logs, thermometers, and temperature monitoring devices.
Temperature recording: Food businesses should keep accurate records of the temperature of food products, including when they were stored, the temperature they were stored at, and when they were removed from storage. These records should be kept for a minimum of 90 days or longer as required by the business.
Proper labelling and dating: All food products should be correctly labelled. Labels should include a "use by" date or a "best before" date, and these dates should be clearly visible and easy to read. This will help ensure that food products are consumed before they expire, and prevent the use of outdated or spoiled food.
Temperature control during preparation and cooking: Food businesses should also monitor the temperature of food products during preparation and cooking, and take steps to ensure that food is cooked to the correct internal temperature to kill any harmful bacteria.
Training of staff: Staff should be trained on proper food storage procedures, including temperature control and monitoring, to ensure that they are aware of correct temperature control methods and the importance of taking the necessary measures to maintain food safety.
Receiving Food for Storage
When receiving food for storage, check the temperature of potentially hazardous foods and note the temperature on the invoice.
Visually inspect food and food containers for signs of damage.
Check expiration dates.
Store refrigerator and frozen immediately.
Reject any food that is damaged, out of temperature control or past the expiry date.
Recalled food must be stored in a secured area where it is clearly mark to prevent accidental sale.
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