Food Storage Guide lines, Refrigeration, Freezing, dry storage, operational rules for refrigeration

1. By:
Dr. Waleed Foad
MSc.Public Health in Nutrition
Clinical Nutrition Specialist
European Society of Gastrointestinal Endoscopy (ESGE)
Member of the American Society of Nutrition
Email: wfoad@outlook.com

2. General Guidelines For Storage
1. Wash, Wipe and clean items that needs
cleaning
2. As soon as possible, Food should be used,
processed, stored or served.
3. Check Previously Frozen items, before putting
them in the freezer.
4. Store foods in their specific areas of storage
and keep different food items separated.

3. General Guidelines For Storage
5. Periodic maintenance and check for storage areas,
stored food, transport tools and equipments.
6. Avoid overcrowding and overstocking of stored
food.
7. Access to food store should be restricted to
control stocks and reduce exposure to
contamination.
8. Arrange Food supplies using FIFO method

4. First In, First Out (FIFO)
 Post-dated foods will lose their quality and sometimes
become unsafe.
 FIFO ensures proper rotation of foods in storage.
 When foods are received, put the oldest in the front and the
newest in the back.
 Identify package date, preparation date, or date of purchase.

5. Inadequate storage conditions
and/or equipments
Examples:
 Dry storage: Irregular inspection and maintenance of Storage
areas, which leads to insanitary conditions. E.g.. Rodents,
insects,....etc.
 Frozen storage: failure to maintain refrigerators and freezers in
good operating conditions.
 Inadequate storage separation of different food items (e.g.
Meats & vegetables, raw and cooked, frozen and dry,....etc)

6. Storage 6
Cross-contamination in Storage
 Bacteria can be transferred
from one food to another if
the food is not properly
stored.
 Properly cover foods except
while hot food is being
cooled.
 Store raw food at the
bottom of the fridge,
below cooked or ready-to-
eat food.

7. Types of Storage
 Refrigeration
 Freezer
 Dry storage
Golden Rule for storing any kind of food, is to keep it:
1. Clean
2. Covered
3. Cool
4. Dry

8. Storage 8
Temperature of Storage Units
Refrigeration
 Must keep food below 4 ºC.
 For Short-term holding of Perishable food.
Freezer
 Must keep food below -18 ºC.
 For Long-term holding of perishable food.
Dry storage
 Best if temperature is between 10 ºC and 21 ºC.
 For Short-term holding of non-perishable food.

9. Storage 9
Refrigeration Vs. Freezing
 The storage life of fresh perishable
foods such as meats, fish, vegetables,
and fruits can be extended by several
days by storing them at temperatures
just above freezing, usually between 1
and 4 ºC.
 The storage life of foods can be
extended by several months by
freezing and storing them at
subfreezing temperatures, usually
between 18 and 35C, depending on
the particular food

10. Operating Procedures for Refrigerators
1. The refrigeration unit should be placed in an
airy and well- ventilated place, away from any
source of heat.
2. It should not be overcrowded with food
items.
3. Prepared food should be stored above raw
food.
4. Green leafy vegetables should be stored in a
special drawer in the refrigerator.

12. Operating Procedures for Refrigerators
5. Milk and dairy products should be
tightly covered to prevent absorption of
odor.
6. The refrigerator door should be opened
for the shortest possible time.
7. Food Should be stored in clean covered
containers.

14. Operating Procedures for Refrigerators
8. Don’t use refrigerator to cool food that is
high in temperature:
 Frost formation
 Increase temp. inside refrigerator.
9. Don’t refrigerate canned and bottled
food unless specified on the label.
10. The refrigerator should be defrosted
regularly.

15. Storage 15
Shelf Life of Refrigerated Food

16. Date Marking
 Refrigerated, ready-to-eat, potentially hazardous foods
include:
 Deli meats, seafood salads, cooked and chilled leftovers.
 When prepared in the establishment and held for more
than 24 hours, they must be dated.
 When prepared and packaged by a food processing
plant, they must be dated when the original container
is opened and if they will be held for more than 24
hours.
 The date must indicate when the food will be eaten,
sold, or thrown out.

17. For Further Support:
Dr. Waleed Foad
Email: wfoad@outlook.com