Good administration of food storehouse areas is of famous point 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.
Storage Boxes
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 absolutely see trails of mice or rats.
Do not keep extremely perishable foodstuffs in the larder, put them in the fridge. E.G. Eggs, milk, cheese, meats. Store prepared food cut off from uncooked food.
Keep all cleaning chemicals and tool out of food storehouse spaces. Put them in a extra cupboard under lock and key.
Food storehouse 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 cut off from human food!
Keep vegetables and eggs in a cut off storehouse area but failing that keep all root vegetables at the very lowest of the fridge in convenient closed containers. (special storehouse solutions can be found on the market that allow the vegetables to breath).
Food Hygiene and strict Food storehouse
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