Reduce the risk of delays and increased costs by controlling the proper food storage with a digital checklist.
Use this food storage procedures checklist to evaluate if procedures comply with standards.Download template
Use this food inventory checklist template to document food supplies in your pantry.Download template
When storing food, you should follow the food storage guidelines set by your local government. Having proper procedures in place is of interest to any business in the food and hospitality industry to maintain food safety
Inappropriately stored food is associated with the risk of causing foodborne illness in consumers. In addition, diligent storage is associated with costly consequences, such as fines, penalties, product recalls, the complete shutdown of production facilities, or the closure of food service establishments.
Using checklists helps with planning, implementing and monitoring food storage. This makes it easier to set uniform standards for food storage and comply with legal regulations. As a result, companies in the food industry can guarantee the safety and quality of food. It also reduces costs by reducing the amount of food that expires and needs to be disposed of before it is consumed.
Safe food storage is an essential aspect in the food industry. It is important for smooth operations that food safety and quality standards are maintained at all times. As a food retailer, producer or restaurant, it should be a top priority for your business to always have food storage controls in place.
You should always follow these guidelines for storing different types of food:
Dry foods include baked goods, cereals, cerials and canned goods. These products are stored in dry storage areas. The following guidelines should be followed:
Products that need to be stored in a cool place include raw food or fresh produce. Refrigeration extends shelf life and prevents the growth of bacteria. These guidelines should be followed when refrigerating food:
Fruits and vegetables are often stored in the refrigerator, with some exceptions. Cold season crops such as cabbage, Brussels sprouts and potatoes should be stored at cooler temperatures, while warm season crops such as corn, cucumbers and tomatoes should also be stored at warmer temperatures. Below are tips for storing these foods:
Dairy products should be stored at temperatures between 2 °C and 4 °C (36 °F and 39 °F). In addition, to protect these foods from spoilage and contamination during storage, the following guidelines should be followed:
Fresh meat, poultry and seafood are the foods that need the most attention during storage. These products should be stored at a temperature of 39 °F (4 °C) or cooler. This will prevent the growth of bacteria that can cause foodborne illness.
The following guidelines should be followed for goods of this type:
Frozen food includes all foods that are preserved by freezing to maintain quality and freshness. These are mainly fruits and vegetables or fish and meat. Without proper storage and temperature, these foods discolor during storage, or lose their nutritional content, or cause food poisoning in consumers.
The following factors should be considered for frozen foods in food storage to prevent freezer burn, moisture loss, and the transfer of odors from other foods:
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With Lumiform, you can conduct real-time food warehouse audits via mobile devices, such as smartphones and tablets - online and offline. The tool helps you standardize food safety and quality in your organization by conducting inspections that provide accurate and comprehensive results. This significantly reduces the risk of quality losses, documentation errors, and reputational damage.