Good management of food storage areas is of paramount importance for the prevention of food contamination. Here is a rundown of my ten principles of correct 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, put 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. Put 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 vegetables 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).