The document discusses food storage conditions and guidelines. It addresses:
- The importance of controlling temperature, preventing cross-contamination and contact with allergens when storing different food products.
- Essential features of food storage areas including being fit for purpose, providing proper temperature and humidity control, and protecting from contamination.
- Basic guidelines for food storage such as cleaning areas regularly, inspecting foods, and using a first in, first out system. It stresses the importance of separating storage areas and maintaining appropriate temperatures.
2. Storage
• Storage must be assessed based on the risks
associated with the safe storage of different food
products that require varying conditions.
• Those conditions include;
controlling temperature
preventing cross-contamination caused by other food and
non-food products
preventing cross-contact with allergens
preventing product tampering.
• Any of these, alone or in combination, can result in
products becoming hazardous to the consumer and
unsafe to eat.
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3. Essential features of food Storage Areas
• The proper storage of pre-processed as well as post-processed foods is
a key factor in the shelf-life of the food.
• The essential features of any food storage areas are;
fit for purpose (dry store, chill, frozen)
• provide proper temperatures and humidity for prolonging shelf
life.
The separate area could be designated for different types of food.
(raw and finished food should be stored separately)
able to provide protection from contamination/ infestation
should be weatherproof
able to keep out direct sunlight/ heat
have suitable space and structural arrangement for providing
sufficient light and ventilation.
easily cleanable.
provide easy access to materials
accessible for transport of food
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4. Basic guidelines for food storage
Storage area should be cleaned and disinfected on regular basis.
Foods to be stored should be inspected for signs of damage, spoilage
or infestation before storage.
Wash items that need washing before storage. Cans need to be wiped
prior to use.
Frozen items should be solidly frozen before storage.
Rotation of stock should be done to ensure that older materials are
used up before fresh ones and finished products do not remain in
storage beyond their stated shelf life.
• FIFO (First In First Out)
• FMFU (First Manufactured First Used)
• LILO (Last In Last Out)
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5. storage area should be separated from each other to avoid
cross contamination.
appropriate temperatures should be maintained depending
on the type of food.
Over crowding & over stocking of storage area not be
done.
• blocks air circulation making the food to spoil fast.
Raw materials should be properly stored before use in
preservation.
• Ripe fruits and vegetables should be kept in clean plastic crates in
a cool area
• Dry ingredients such as spices should be stored in dry well
ventilated areas.
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6. Packaged products should be placed in cartons and packed
on pallets, (never directly on the floor).
• away from walls, to ensure effective placing of pest
control
Packages in storage should be checked periodically.
• to ensure that they are still intact and any spoilage
detected removed immediately and subsequently
sanitized.
Packaging material such as cans, jars, lids, cartons, should
also be kept in clean dry area (free from dust)
• the outer wrapping material not be removed until food
product ready for use.
All stored material should be labelled and dated
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7. Assessment of Storage Conditions
01] Food Type
• Storage condition requirements can vary considerably
based on the type of food product.
• frozen, refrigerated and shelf stable (Dry product) – as
well as whether it is raw or ready-to eat.
• Additionally,
• the storage of allergens
• non-food products (cleaning chemicals, motor oils,
health and beauty aids)
• highly aromatic or volatile food product
• Each distributor must establish risk-based storage methods
for their range of products.
• to ensure that not become contaminated or unsafe.
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8. 02. Product Mix
• Normally store different products in separate
warehouses.
• several key items to consider when evaluating storage
for safety:
Loading and unloading trailers safely to maintain
temperature control (where applicable)
Storage based on pathogen and allergen concerns
(shell eggs, raw fish, and crustacean)
especially around the safety of ready-to-eat foods
Storage risks based on the specific product mix –
distributors knowledge
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9. 03. Safe Storage Continuity
• Storage safety program begins in purchasing, then flows
to receiving, storage and finally shipping.
• Why is this continuity important?
• If receives unsafe food there is no way they can
make the food safe.
• storage practices must be followed to ensure product
safety throughout the distribution center.
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10. 04. Storage Temperature Conditions
• Most distribution centers are faced with the challenges of
storing a mixture of products.
• that require different temperature conditions in order to
maintain food safety.
• This can be done safely in the same distribution center if
certain basic requirements are put in place.
• Different foods need different types of storage.
• There are basically two types of storage, dry and low
temperature.
• Based on storage temperature conditions,
• Frozen food storage
• Refrigerated foods storage
• Dry food storage
• Shelf stable food storage
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11. 4.1 Frozen Food Storage
• Frozen foods are;
• increasing the shelf life of products by inhibiting the growth of
both spoilage bacteria and harmful bacteria.
• When frozen food is allowed to warm up from <0° F,
• begins to thaw out and bacteria will begin to grow slowly.
• From a food safety perspective this is not a problem as long as
the food does not reach 41° F (5OC) or higher.
• However, thawing can affect food quality and result in an
unsatisfactory product for the customer or end-consumer.
• Frozen foods that thaw and are then re-frozen have noticeable
quality issues with the possible formation of ice crystals and
changes in mouth feel.
• Maintaining frozen food quality issue (up to ready to eat)
more than other storage methods.
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12. 4.2 Refrigerated Food Storage
Some foods requiring refrigeration do not necessarily need at <41°
F to maintain their food safety,
• acceptable temperature - “perishable” foods.
• most coolers should be set at 34-38° F.
• each facility should evaluate this temperature based on the
time
• Certain products require additional temperature consideration:
• Shell eggs and fish can legally be stored up to 45° F.
• Since this temperature is too warm for other “perishable”
products
• Other “perishable” foods need to be closer to 32° F to keep their
quality and to decrease the rate of bacterial growth.
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13. • Fresh raw chicken is best stored at temperatures between 30-
34° F.
• Care must be taken to avoid the chicken temperature falling
below 27° F(-2.77OC),
• as this will prohibit it being sold as fresh chicken.
• Adding ice to fresh broccoli is also a common practice to
maintain quality.
broccoli pallets must not be stored over other pallets of
produce.
Melting ice can readily wash dirt - contamination.
• Icing products should be done in a cooler
water from melting ice to easily drain.
Listeria monocytogenes, a bacterium harmful to
consumers.
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14. • Other produce items do not require any refrigeration.
• bananas, potatoes, whole tomatoes.
• stored in dry storage areas at 55-65° F or even warmer.
• Allowing temperature sensitive and perishable products to go
outside of a certain temperature range is called temperature
abuse.
• Temperature abuse harmful to the consumers health.
• bacterial growth that can lead to toxin development.
• Staphylococcus, Clostridium perfringens, Bacillus cereus in raw
foods.
• This toxin formation is serious because these toxins cannot be
removed by cooking, frying, baking or heating the products.
• The toxins also cannot be detected by taste, odor or appearance
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15. • Raw fish if temperature abused,
• can form scrombrotoxin and result in Scrombroid
(Histamine) poisoning.
• this is a chemical hazard - have extreme sensitivity.
• cannot be detected when preparing the fish
• cannot be removed when cooking the fish.
• For these reasons, it is essential that “perishable” products be
stored cold and protected against temperature abuse at all
times,
• receiving, storage and shipping.
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16. 4.3 Dry Storage
• Many items;
• canned goods, baking supplies, grains, and cereals.
The guidelines below should be followed:
• Keep dry storage areas clean with good ventilation
• to control humidity and prevent the growth of mold and
bacteria.
• Store dry foods at 50°F for maximum shelf life.
• However, 70°F (21OC) is adequate for dry storage of most
products.
• Place a thermometer on the wall in the dry storage area.
• Check the temperature of the storeroom daily.
• Store foods away from sources of heat and light, which
decrease shelf life.
• Store foods off the floor and away from walls to allow for
adequate air circulation.2/13/2020 Y.Bavaneethan 16
17. 4.4 Shelf-Stable Foods
• Shelf-stable foods,
due to their composition or type of packaging
do not support the growth of harmful bacteria
can be stored at ambient temperatures
• However, some of these products may require some
temperature control to prevent quality issues;
• chocolate products that may melt or bloom when exposed to
heat.
Bloom is caused by the cocoa butter in the chocolate rising
to the surface causing - “white” appearance.
store these temperature-controlled products in a
conditioned storage
• The challenges of storing all of these types of food products,
– frozen, refrigerated, dry and shelf-stable
–require 3 different temperature storage areas2/13/2020 Y.Bavaneethan 17
18. Storage Conditions Designed to Avoid
Cross-Contamination
• Cross-contamination is the transfer of harmful MOs from
one product to another.
• If the contaminated product is a ready-to-eat product,
• become unsafe to eat
• cause a foodborne illness
• Whether food products have the potential to contain
harmful bacteria that can transfer,
• leak or drip to other products,
• causing these other products to be contaminated.
• If contaminated products are ready-to-eat, they become
hazardous to the consumer.
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19. • If contaminated products are also raw, they become more
contaminated with bacteria
• require a higher cooking temperature to kill the bacteria
• Frozen items,
• remain frozen condition - will not drip or leak.
• If frozen products are allowed to thaw,
• as condensation or leaking product could potentially
contaminate to other products.
• Safe storage practices require;
• All raw products (meat, poultry, fish, shell eggs) separate
from ready-to-eat and finished products.
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20. • The integrity of the package,
• prevention against cross-contamination.
• Soft packages such as paper and plastic bags can leak due to
their nature or due to damage,
• these packages can become compromised by tears, moisture.
• pre-manufactured holes designed to let air escape.
• Iced down products such as poultry and other meat product
can produce drip water.
• Shell eggs can break if not stored carefully, transferring to
products below or nearby and contaminating them.
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21. Storage Conditions Designed to Avoid
Contamination by Non-Food Products
• Possibilities of contamination of food products by the
unsafe storage of non-food products.
• Non-Food Products
• as non-food products,
• cleaning chemicals,
• retail pesticides, herbicides,, pharmaceutical products.
• Care should be taken to avoid any contact between these
non-edible products and food products.
• Non-food products should be segregated in storage slots a
minimum of 4 feet away from food products.
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23. • According to the Food Allergy and Anaphylaxis
Network,
• adults and children have food allergies,
• Foods containing allergens require special storage
conditions.
• Cross-contact of products with allergens;
• can make non-allergen foods hazardous to the consumer.
• Contamination may not be noticeable to the consumer.
• consume a contaminated food could have an allergic
reaction,
• that severe as anaphylactic shock or even death.
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24. • When deciding how to store allergens,
• needs to determine which products in its mix are allergens
• what type of package are they packaged.
• which products contain allergens
• need to be stored correctly - not contaminate with other
foods
• The WHO has identified eight major allergens that cause
90% of all food allergy reactions.
• Peanuts
• Tree nuts (almonds, walnuts, pecans, etc.)
• Fish
• Seafood (shrimp, lobster and crab)
• Wheat
• Soy
• Eggs
• Dairy products (milk, yogurt, etc.)
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25. • If the product that contains an allergen is in a hard type
package (metal, cardboard),
• Low risk of cross contact with other food products.
• The highest-risk allergen products;
• avoid the fragile packaging
• products to leak, break or spill out and potentially
contaminate other products.
• When developing a program for the safe storage of
allergens,
• list of all allergens
• type of containers
• which allergens are packaged.
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26. • Shell eggs;
• high risk because they are an allergen
• contain pathogenic bacteria.
• Shell eggs are fragile and can break at any time
• Liquid eggs;
• safe from harmful bacteria if pasteurized
• cannot be placed under shell eggs, only over shell eggs.
• could break and contaminate the liquid eggs with
pathogenic bacteria.
• Liquid milk cannot be allowed to drip down on the
non-milk products.
• how liquid milk products are stored with other non-dairy
products.
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27. • Wheat flour and soy flour are generally packaged in paper
bags or sacks;
• allow the contents to come out of the package and
contaminate the surroundings.
• if the package gets damaged, then large quantities of these
allergens will be spread around.
• extra caution should be taken to avoid storing soy and
wheat flours
• Soy and wheat are different allergens so these products
cannot be stored over each other.
• Peanuts in string bags and tree nuts must be stored
separately and
• away from different types of nuts.
• Fresh fish and seafood must to be stored away from other
products.
• risk of leakage.
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