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Good Storage Practices
Good Storage Practices
Good Storage Practices
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?
Proper Segregation
10
12
13
TRANSPORTATION OF FOOD
Protection from Potential Contamination
14
15
Loading/Unloading
18
19
INTERESTING FACTS
20
D
O
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G
O
T
E
D
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I
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G
A
G
R
O
ST TI C ES
C
A
R
P
SUMMARY
21
Introduction
Raw Materials
4
4
Blast Chiller
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
OLIVE
OIL
CHICKEN
BROTH
TUNA
TUNA
TUNA
TUNA
TUNA
TUNA
CHICKEN
BROTH
Temperature
Danger Zone
60C
5C
Maintain chilled and frozen food at 4C or below and -18C or below respectively.
REFRIGERATE
AFTER
OPENING
ERATE
REFRIG
AFTER
NG
OPENI
Food Products
Storage Conditions
JANUARY
Chiller
Freezer
SUN
Fresh
Poultry
MON
TUE
WED
Fresh Eggs
1 to THU
2 days
3 to 5 weeks
6 to 12 months
FRI
SAT
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
7 days
1 month
1 to 2 days
1 to 2 months
23
3 to 5 days
27 and Oysters
28
Lobsters
29
2 to 3 days
30
1 to 2 days
18
6 to 12 months
24
25
2 to 3 months
31
6 months
2 to 3 months
Proper Segregation
COOKED/RTE
RAW
10
11
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
12
13
TEMPERATURE
TIME
Transportation of Food
14
Transportation of Food
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
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
19
Interesting Facts
Do you know?
Use food grade plastic containers to prevent the transfer of
any chemicals onto food.
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.
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
SEGREGATE.
RECORDS &
MAINTENANCE.
INVENTORY
MANAGEMENT.
22
www.ava.gov.sg
www.nea.gov.sg
SINGAPORE 228231