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Ten Principles For Good Food Storage For Corect Food Hygiene

Excellent management of food storage areas is of paramount importance for the prevention of food contamination. Here is a rundown of my ten principles of right food storage.

Wash out and defrost your fridge at least three times a week. Clean up spillages immediately.

Keep all cupboards, pantries and larders spotlessly clean.

Check regularly for signs of mice, rats, cats, birds, cockroaches, ants and such pests. Deal with them promptly. In professional kitchens, shelving should never be against the wall. Leave a space of thirty centimeters so that you can easily see trails of mice or rats.

Do not keep highly perishable foodstuffs in the larder, place them in the fridge. E.G. Eggs, milk, cheese, meats. Store prepared food separate from uncooked food.

Keep all cleaning chemicals and equipment out of food storage spaces. Place them in a special cupboard under lock and key.

Food storage spaces should be designed to stand against interior walls only. This will serve to ensure that these places will always be cool and dry.

Do not run water or drainage pipes through places where food or food utensils are stored. Keep your stores dry.

Be sure to rotate your supplies thoroughly. Remember this saying; “last in, last out”.

Keep animal feed separate from human food!

Keep vegetables and eggs in a separate storage area but failing that keep all root vegitables at the very bottom of the fridge in suitable closed containers. (special storage solutions can be found on the market that allow the vegetables to breath).

I’m Andy Routledge and I write articles and copy. I just like to write and will take on any challenge. My articles are all written with a deep respect for the written word and a sense of fulfillment in doing a job that’s really worth doing. If you want to contact me please do so by e-mail at mailto:andrew@routledge andrew@routledge associates.com or you can leave me a voice mail at mailto:aky292b@gmail.com aky292b@gmail.com.

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