If you work within a business or organisation which in some way supplies or serves food to the public, you have a responsibility to ensure that you follow all safety rules and procedures. Food safety laws exist for a reason; to protect the general public and ensure that all food served or supplied is safe and of high quality.
Food storage is a very important part of food hygiene training, and there is a lot of information to learn. However, if you don’t learn it, you could inadvertently cause a case of food poisoning or contaminate other food products.
On a food safety training course, you are likely to learn the following in relation to safe food storage:
- The importance of keeping raw and ready-to-eat foods separate, in order to prevent cross-contamination
- What kinds of containers food should be stored in (i.e. sanitary, well-maintained, non-toxic etc.)
- What you can use to cover food to protect it from bacteria, insects and dust
- How to label stored food correctly
- Why food should always be stored in designated food storage areas such as fridges and pantries, and never on the floor
- What to do with stored food that has reached it’s “use-by” date, and why it’s dangerous to serve food that has started to decompose.