Reduce the risk of delays and increased costs by controlling the Proper Food Storage with a digital checklist.
You can use this safe food storage procedures checklist to evaluate if procedures comply with standards.Download template
A general food safety checklist can be used to guarantee that food is accurately stored, handled, and prepared.Download template
Proper food should comply with the food storage guidelines set by your government. Establishing the right procedures is substantial to maintain food safety and avoid costly fines and penalties due to food poisoning etc.
Safe storage of food is an essential aspect of the food industry. It is of great importance to comply with the standards for maintenance of food safety and quality at all times. As a restaurant or cafe it should be your first priority to ensure controls during all food preparing procedures. The following basic guidelines should be considered and are listed below:
Dry food such as baking products, cereals and canned food should be stored in a dry area with sufficient circulation and no direct sunlight or heat.
Fresh products such as milk, fresh meat or other dairy products must be kept refrigerated to prevent the growth of bacteria. The refrigerator temperature should be 4°C or cooler. The temperature of the fridge as well as expiry dates of products should be monitored at all times. Most fruits and vegetables should be stored in the fridge with some exceptions such as tomatoes and cucumbers. Fresh products should be safely stored in sealed containers and consumed within their recommended timeframe.
Frozen foods should be kept in the freezer so that they can be consumed safely. The food should be stored in sealed and freezer-friendly containers. Freezers should have a temperature of 17°C or below. Freezers should have thermometers for continuous monitoring.
With Lumiform's mobile app, you can easily conduct any kind of quality and safety inspection via tablet or smartphone - online or offline. With the desktop software, you can create checklists and evaluate the data collected in the field. This significantly reduces the risk of quality loss, accidents at work, documentation errors and damage to reputation.