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Fact Sheet 6 - Receiving, Storing and Maintaining Food Assessor
Fact Sheet 6 - Receiving, Storing and Maintaining Food Assessor
RECEIVING FOOD
1 GENERAL PRINCIPLES
Part of ensuring that food is kept safe and free from contamination is to ensure that the
food you receive into your business is safe and suitable. Under Standard 3.2.2 of the
Australia New Zealand Food Safety Standards, food businesses are required to make sure
that the food they receive:
There are a number of actions that should be taken when receiving food to make sure that
it is safe. These include:
checking food against the order form to make sure the order is correct
checking there is no mould, insects, droppings or foreign objects (like glass or metal)
in the food
checking potentially hazardous foods to ensure they are delivered at the correct
temperature:
o frozen foods have not thawed
Ensure that food is kept under constant temperature control from point of delivery.
If you do accept food between 5°C and 60°C, it is essential that you check that delivery
times have not exceeded the mandated safe times. To do this, check departure and arrival
times.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
STORING FOOD
1 GENERAL PRINCIPLES
Food must be stored in a way that keeps it safe and suitable. This is also a requirement
under Standard 3.2.2. Food Safety Practices and General Requirements.
Food which is not correctly stored can spoil or become contaminated, which can then
cause illness.
Food storage refers to food which is kept in a storage area such as a cupboard, a fridge or
a freezer. There are also rules about the temperatures that food must be stored at.
2 FOOD TYPES
Food types can be broken down into three groups and each group has specific storage
requirements. The groups and some examples of foods that fall into them are provided
below. Note that some foods will cross into other groups as they can be stored in different
ways.
Cereal Rice
Fish/seafood Vegetables
Fish/seafood
3 STORAGE CONDITIONS
temperature
humidity
moisture
exposure to sunlight
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
DRY GOODS
Dry goods can include items such as cereals, flour, rice, dried pasta, fruit and vegetables,
tinned products and packaged foods. Dry goods should be:
C H IL L E D G O O D S
Chilled goods can include meat, poultry, dairy, seafood, eggs, fruit and vegetables as well
as ready-to-eat foods such as casseroles, quiche, pasta salad, pizza, sandwiches and
many cakes.
These foods must be stored at below 5°C in order to stop them entering the temperature
danger zone.
It is important to monitor the temperature of the fridge so that you can be sure that the
fridge is at the right temperature.
Some important things to remember when storing products in the fridge are:
develop and follow a ‘first in first out’ (FIFO) system for refrigerated food
be aware of special storage problems; for example, bananas stored in the refrigerator
turn black quickly and should ideally not be stored in the fridge
individual meat cuts should be used within two days, preferably on the day they are
cut.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
FROZEN GOODS
Freezing food makes it last longer because the water content of the food freezes and this
process prevents bacteria.
However, freezing food does not get rid of bacteria, therefore when the food thaws, the
bacteria will begin growing and multiplying again.
Food should be kept frozen at –18°C. When thawing frozen food, it should be stored in the
fridge at below 5°C until it is ready to be prepared.
Just like fridges, freezers should be equipped with thermometers so you can check and
record the temperatures. This means you know the equipment is working properly and
food is being kept out of the danger zone.
It is also important to not refreeze food that has already been frozen and thawed. Food
that is frozen again is more likely to have a higher bacteria count.
Keep raw and cooked foods separate in the freezer, as well as storing cooked food above
raw food to reduce the risk of cross-contamination.
The FIFO method is exactly as per its name: use the food item that was received or
brought in first so it is the first out. This will generally be those with the more recent use by
or best before dates. When food is received and stored, you should:
make sure foods with the most recent use by and best before dates are at the front of
the storage area
look for any foods that are out of date or show signs of contamination or damage
This process shows why it is so important to make sure all food items, whether they are in
dry storage, the freezer or the fridge/cool room are labelled accurately.
WHAT’S COOKING?
Practice receiving and storing goods. Your trainer will provide each small group with a range of
items to receive and store.
Receive and store the goods. At the end of the activity tell the rest of the group how you did this.
Trainer: Let students practise receiving and storing. Provide a box of different food items to each
group and let them receive and store the food.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
5 LABELLING
Labels/stickers include:
o colour-coded stickers
o allergen advice
Make sure use by or best before dates are not removed from packaging.
Shelving should be labelled to assist with correct storage, rotation and inventory
management.
Learn more about the requirements of food labelling, use by dates and best before dates at the link
below.
Website: https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
If you have already completed this activity, you do not need to do it again.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
1 TEMPERATURE
See link provided on the next page for the temperatures and storage conditions of a range
of fruits and vegetables.
2 SHELF LIFE
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RECEIVING, STORING AND MAINTAINING FOOD
A detailed guide on temperature and shelf life for a wide range of fruit and vegetables is provided at
the link below.
Website: https://www.publications.qld.gov.au/dataset/b79225ec-0136-4eb3-b4a3-8e0bc221e725/
resource/df0df8ce-f668-4ecf-a4f0-d1b3f4a4ea20/fs_download/storage-temperatures.pdf
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
MAINTAINING FOOD
1 STORAGE CONDITIONS
The storage conditions of each food type vary, but there are some tips to ensure the best
quality and freshness.
DAIRY PRODUCTS
The fat in dairy products has a tendency to absorb strong odours from the storage
surroundings. To reduce the likelihood of this happening, store dairy products in their own
area in protective coverings; a separate refrigerator is much more acceptable.
Dairy products should not be ordered too far in advance of when they will be used. Ideally,
they should be delivered on a daily basis.
DRY GOODS
The storeroom should be easy to keep clean and free from rodents and vermin. This
means all wall, ceiling, and floor openings should be sealed and protected to prevent
access.
EGGS
Leave eggs in their original container (if free from contaminates and odours) and store
them on the middle shelf of the coolroom/refrigerator.
Most fruit and vegetables are stored in the refrigerator/coolroom below 5°C to ensure
freshness and to prevent rapid deterioration. There are, however, a number of exceptions,
including potatoes and bananas, which should be stored at higher temperatures of 10°C to
15°C. Soft fruits should not be stored too long. Unripe fruit can be ripened at storeroom
temperatures of 10°C to 15°C. It is important to check all the products before placing in
the coolroom and remove any rotting fruit. Moisture on vegetables tends to soften them,
causing rot.
MEAT
Fresh meat must not be kept too long. Boned meat should be kept no longer than three
days. Individual cuts should be used within two days, preferably on the day they are cut.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
2 ENVIRONMENTAL CONDITIONS
Cross contamination is when contaminates are transferred in food from a person, object or
surface. Common causes of cross contamination include:
storing raw food like meat and seafood separately or below ready-to-eat foods to
avoid contamination from meat juices
not storing food in warm or humid areas or in direct sunlight if this could spoil the food
or make it unsafe
storing food, containers and packaging off the ground and away from chemicals like
cleaners and insect sprays
storing personal belongings away from food and food preparation areas.
PEST CONTROL
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
Appropriate provisions for screens and the elimination of cracks, holes and damp spots are
important measures to keep vermin out of premises.
Keep area clean – this can be done by a cleaning schedule and also if you notice that
something is not clean such as there is a flour spill on the floor, it should be cleaned
immediately.
Rubbish bins, if not maintained correctly, can cause health and hygiene issues, attract
vermin and create bad smells. It is important to empty, clean and sanitise internal bins
nightly.
Undertake regular checks of the stores to look for any signs of pests such as
droppings, holes in packaging, animal smell and sound.
To reduce the risk of pests, make sure you:
make sure that all windows and doors have insect screens
STORAGE
Check the condition of food containers before use and throw out those that are
cracked, split, or have poor fitting lids.
If you need to use cling film or foil, make sure it covers the container tightly.
Make sure food storage areas have sufficient lighting to assist with identification or
spoiled and contaminated foods.
Check for adequate ventilation in the kitchen area to reduce condensation build up.
D R Y S T O RE L A Y O U T
Shelving must be at least 15 cm (6 in.) above the floor and the best arrangement is to have
shelves situated in the middle of the room so they can be stocked from both sides (easy for
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
FIFO) and isles wide enough for equipment such as carts and trolleys to move.
Items must be placed where they cannot receive accidental damage through people traffic
or damage from direct sunlight.
COOLROOM LAYOUT
All items must be labelled such as batch, allergen alerts, and colour code dates.
Raw meat, poultry and seafood must be stored below cooked or ready to eat
products.
Dairy, cooked meats and fruit and vegetable ready to eat items must be kept separate
from all other items.
4 SUPPLY ROTATION
Even if you use the FIFO principle when storing new products, they may become mixed up
if staff are not getting the front item. When conducting checks you need to make sure that
FIFO is still correct the oldest dates are used first in order to minimise wastage. This is
also a good time to check for any items that have passed their use by date, are close to
the use by date, any excess stock that needs to be used or if any items needs to be
disposed of.
S T O C K Q U A L IT Y
Moulds – small spores (they look like dots) on meats fruits, vegetables, or dairy
goods.
Changes in colour.
Bad smell.
Strange texture – crisp and juicy fruits turn mushy and hard vegetables get soft. Also
look for squishiness, graininess, or wrinkling.
5 REPORTING
Delivery documentation.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
Storage area cleaning and maintenance schedules – spill on the coolroom floor,
scheduled weekly clean.
Pest inspections.
Any spoilt stock – waste reports. This can be from contamination, past use by date,
damage due to staff traffic etc
In order to maintain safe, hygienic storage areas, it is essential to consistently check and
clean these spaces.
Temperature control is very important in making sure food is of the best quality and
freshness and extending the life of cold and frozen items. When a refrigerator, coolroom or
freezer breaks down in a commercial restaurant, it could mean thousands of dollars in lost
food. Keeping an eye on all the different elements of your commercial refrigerators,
coolrooms and freezers is a key aspect of commercial kitchen cleaning and maintenance.
Make sure you include the following in your checks:
Make sure food and supplies are kept off of the floor.
STORAGE SPACES
Dry food storage areas should be cleaned regularly, organised, and inspected for leaks,
evidence of electrical issues, temperature control issues, pests and damage caused by
sunlight or humidity. Make sure you include the following in your checks:
Make sure food and supplies are kept off of the floor.
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RECEIVING, STORING AND MAINTAINING FOOD
Make sure items are easy to access and will not be damaged by thoroughfare traffic.
FACT SHEET 6
RECEIVING, STORING AND MAINTAINING FOOD
If you find any spoilt stock it is important to ensure that it does not contaminate other stock.
Some ways to correctly dispose of spoilt stock include:
destroying it if it is not suitable for consumption; destruction will most likely take the
form of disposal in rubbish bins ready for collection; vegetable scraps might be fed
into a mechanical disposal system and some products might be recycled
returning it to a supplier; if products received from a supplier are not fresh, are
damaged or are contaminated, they should be returned to the supplier and a
replacement product or credit note should be issued
recycling it if it’s able for items such as paper, cardboard, cans, bottles, glass, some
plastics and plastic containers
having it collected by licensed contractors to be recycled. This can be for oils and fats.
FACT SHEET 6