Food Storage - Food Safety Fundamentals

Are deliveries appropriately stored immediately?

Are the ingredients checked? (incoming deliveries)

Is food stored at least six inches off the ground?

Are dried goods stored correctly (e.g. in a cool, dry room, off the floor) properly labeled, in covered containers?

Is food packaging free of dents, tears, rust, or other signs of physical wear?

Is outer packaging removed from ready-to-eat food before being placed in a clean area?

Is food wrapped or stored in containers to avoid dripping and contamination?

Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

All food (including containers) are labeled with the food name and delivery date? Use-by dates are clearly marked according to the date of the ingredient that will expire first.

Are high-risk foods date coded, codes checked daily and stock rotated?

Is the FIFO (First In, First Out) method of inventory being followed?

Perishable foods have been kept out of the danger zone—4 °C and 60 °C (40 °F to 140 °F)?

Check your refrigerators periodically to ensure that their internal temperature is below 4 °C/40 °F.

For freezers, ensure that their internal temperature is -17°C/0°F.

Are foods in freezers covered?

Are fridges and freezers defrosted regularly?

Are freezers working properly?

Chemicals and food are separated?