Storage of Food

Germs and pests can line and grow in stored food.

Check your dry food stock regularly to ensure that:

· It has not passed its ‘use by’ date (if it has, remove it from the catering area)

· It is stored in the correct conditions as shown on the label.

· The package is not broken

· It is not in a dented or rusted can (damaged cans my have tiny holes that let germs in)

· All dry foods are stored on clean, dry shelves, not on the floor

Chilled and frozen food

At all times make sure that:

· It has not passed its ‘use by’ date ( if it has, remove it from the catering areal)

· Meat, dairy and fruit and vegetables are kept segregated

· All foods are properly stored, free of ice accumulation

· Chilled food is kept below 5˚C

· Frozen food is kept below -18˚C