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Food Storage in Refrigerator and Freezer
Food Storage in Refrigerator and Freezer
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
b. All perishable hot and cold food requiring refrigeration – Refer Guide to
Secondary Shelf-Life Date Coding of Foods Chart.
b. Store on bottom shelves to avoid potential of drips / spillage onto foods stored
below.
PROCEDURE :
A. Refrigerator Storage :
To ensure appropriate air circulation and hygienic storage, the following minimum space is
required;
b. 15 cm from ceiling
c. 30 cm from evaporator
d. 5 cm from walls
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:
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;
b. 15 cm from ceiling
c. 30 cm from evaporator
d. 5 cm from walls
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:
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.