RECEIVING, STORING AND MAINTAINING FOOD

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:

 comes from a known supplier

 is protected from contamination

 arrives at a safe temperature.

There are a number of actions that should be taken when receiving food to make sure that
it is safe. These include:

 having someone onsite to check the food as it is received

 checking food against the order form to make sure the order is correct

 checking the packaging or covering of food to make sure it isn’t damaged

 checking use by dates to make sure the food is still in date

 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

o chilled food has reached dangerous temperature zone.

2 POTENTIALLY HAZARDOUS FOODS

For potentially hazardous foods, it is important to follow specific procedures when

receiving food as follows:

 Check frozen food is still frozen hard when it is delivered.

 Check chilled food is still at 5°C or colder when it is delivered.

 Check hot food is 60°C or hotter when it is delivered.

 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.

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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.

Dry goods:  Pasta  Vegetables

 Cereal  Rice

 Tinned products  Flour

 Fruit  Packaged foods

Chilled goods:  Cheese  Butter

 Raw meats  Fruit

 Fish/seafood  Vegetables

Frozen goods:  Ice cream  Meat

 Fish/seafood

3 STORAGE CONDITIONS

Each food type has different storage requirements including:

 temperature

 humidity

 moisture

 exposure to sunlight

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 accidental damage to items due to people traffic.

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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:

 stored in an area that is dry, cool, ventilated and vermin proof

 protected from exposure to direct sunlight and moisture

 stored separate based on food groups

 stored off the floor

 stored in areas that have a temperature of between 11°C and 18°C

 stored where it cannot receive accidental damage through people traffic.

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

 designate areas in the refrigerator for certain items

 never leave the refrigerator door open longer than needed

 store raw products below cooked or ready-to-eat products

 never put hot foods in the fridge

 use protective coverings

 soft fruits should not be stored too long

 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

 fresh meat must not be kept too long

 boned meat should be kept no longer than three days

 individual meat cuts should be used within two days, preferably on the day they are
cut.

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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.

4 FIRST IN/FIRST OUT (FIFO)

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

 place newly received items at the rear

 the food items at the front are used first.

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.

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5 LABELLING

 Place labels on containers/trays.

 Labels/stickers include:

o colour-coded stickers

o ‘days of the week’ stickers

o use by food labels

o prep labels (item, name, quantity, date, use by)

o allergen advice

o ‘use first’ or ‘new stock/old stock’ labels.

 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.

LIFT THE LID

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.

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STORAGE CONDITIONS FOR DIFFERENT FOOD

TYPES

1 TEMPERATURE

Beverages 0–5°C (refrigerator/cool room)

Hard cheese 0–5°C (refrigerator/cool room)

Ice cream –18°C (freezer)

Eggs 0–5°C (refrigerator/cool room)

Butter 0–5°C (refrigerator/cool room)

Portioned meat 0–5°C (refrigerator/cool room)

Minced meat/processed meat 0–5°C (refrigerator/cool room)

Frozen meat –18°C (freezer)

Fresh poultry 0–5°C (refrigerator/cool room)

Frozen poultry –18°C (freezer)

Fresh seafood 0–5°C (refrigerator/cool room)

Frozen seafood –18°C (freezer)

Vegetables (tinned) 11–18°C (dry store)

Farinaceous items (dry) 11–18°C (dry store)

Farinaceous items (fresh) 0–5°C (refrigerator/cool room)

See link provided on the next page for the temperatures and storage conditions of a range
of fruits and vegetables.

2 SHELF LIFE

Hard cheese 4–6 months

Ice cream 2–6 months

Eggs 3–6 weeks

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Butter 2–4 weeks

Fresh portioned meat 2–4 days

Fresh minced meat/processed meat 3 days

Frozen meat Steak: 6–12 months; sausage meat: 1–2

months, uncooked; roast: 4–12 months;
minced meat: 3–4 months); chops: 4–12
months; lunch meat: 3–4 months

Fresh poultry 2–4 days

Frozen poultry 1 year (whole poultry); 9 months (pieces)

Fresh seafood 1–3 days

Frozen seafood 2–8 months (fish); 3–12 months (shellfish)

LIFT THE LID

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

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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.

FRUIT AND VEGETABLES

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.

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2 ENVIRONMENTAL CONDITIONS

In the previous section on storing food, we discussed optimum environmental conditions of

storage areas, but to ensure that we keep these at the optimum they must be checked
regularly. Businesses will have checklists and documentation processes in place that must
be followed to ensure a clean and safe workplace.

3 CROSS CONTAMINATION AND PESTS

Cross contamination is when contaminates are transferred in food from a person, object or
surface. Common causes of cross contamination include:

 employees not following personal hygiene practices such as coughing or sneezing

over food

 clothing, uniform or protective clothing being dirty and carrying bacteria

 pests in food storage and preparation areas

 not following food safety practices when storing raw foods

 not following waste control systems.

You can reduce the risk of contamination by:

 having a HACCP Food Safety Program

 keeping storage areas clean, dry and free of pests

 using food-safe containers, covers and packaging to protect food

 storing potentially hazardous food at 5°C or colder – check it with a thermometer

regularly

 storing raw food like meat and seafood separately or below ready-to-eat foods to
avoid contamination from meat juices

 making sure frozen food stays frozen hard

 checking that food packaging is undamaged

 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

 wearing clean clothes and protective equipment

 practicing good personal hygiene

 storing personal belongings away from food and food preparation areas.

PEST CONTROL

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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:

 do not store food on the floor

 seal all holes and cracks in storage areas

 make sure that all windows and doors have insect screens

 regularly dispose of rubbish.

STORAGE

 All food must be stored in food-grade storage containers.

 Check the condition of food containers before use and throw out those that are
cracked, split, or have poor fitting lids.

 Wash and sanitise before use.

 Single-use containers should never be reused.

 Lids must be tight fitting.

 If you need to use cling film or foil, make sure it covers the container tightly.

 Check temperature of fridges/cool rooms and freezers.

 Check for signs of humidity and moisture in dry stores.

 Check packaged foods for signs of contamination, spoilage or pest infestation.

 Check dry stores for signs of pest infestation.

 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

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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.

 Shelving must be 15cm above floor.

 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.

 All items must be covered or in containers.

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

The common indicators of spoilt stock are:

 Slime or slippery coating – on meats, seafood, poultry, fruit and vegetables.

 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

Processes that would require reporting:

 Delivery documentation.

 Temperature checks of deliveries and storage areas to ensure optimum conditions –

temperature logs.

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 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

6 CLEANING STORAGE AREAS

In order to maintain safe, hygienic storage areas, it is essential to consistently check and
clean these spaces.

REFRIGERATORS / COOLROOMS AND FREEZERS

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:

 Look over door hinges and closers.

 Clean gaskets and lubricate hinges.

 Check refrigerant level.

 Check and adjust defrost timers.

 Check electrical connections.

 Inspect suction line insulation.

 Make sure thermometers are reading correctly.

 Make sure all food is properly labelled.

 Make sure food and supplies are kept off of the floor.

 Ensure FIFO food storage principles are followed.

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.

 Make sure all food is properly labelled.

 Ensure temperatures in dry food storage spaces are at optimum levels.

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 Ensure FIFO food storage principles are followed.

 Make sure there are no signs of pests.

 Make sure items are easy to access and will not be damaged by thoroughfare traffic.

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7 SAFE DISPOSAL OF SPOILT ITEMS

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

 disposing of it so that it cannot be used for human consumption

 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

 composting or recycling it if it’s able for items such as vegetable scraps

 having it collected by licensed contractors to be recycled. This can be for oils and fats.

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