Food Delivery & Storage

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Delivery

The delivery vehicle/conveyance/container must:

• Be clean and pest-proof
• Be weatherproof
• Be maintained at the correct temperature: 0˚C to +5˚C for refrigerated and -18˚C or below for frozen
• Not be used for transport of non food items where it may result in contamination
• Not be overloaded 
• Provide effective separation of products
• Be marked clearly

Storage

Correct procedure for storage of food products:

• Dispose of outer packaging/boxes prior to storage
• Store raw foods (i.e. meat, poultry and shellfish) separately from cooked or prepared food. Store raw food below cooked /ready-to-eat food.
• Rotate stock – first in first out (FIFO). (Always check use-by-dates)
• Cleaning materials such as detergents should be stored in a separate area
• Foods can be preserved by drying, freezing and canning

Food storage areas and potential hazards 

Potential hazards of dry goods storage (e.g. tins, rice and pasta)

• Bacterial growth due to cross contamination and excessive moisture
• Contamination by pest and insects
• Chemical contamination from cleaning agents

Controls in dry goods store

• Dry goods store must be clean, well lit, ventilated and adequately shelved
• Food must be stored on shelves above the floor
• Containers used for storage must be covered
• Windows must be fitted with insect screens and the store must be kept free from infestation

Potential hazards in fruit and vegetable store

• Insect infestation
• Accelerated spoilage caused by heat and moisture
• Soil on fresh vegetables - can be a problem because of the bacteria soil contains

Controls in fruit and vegetable store

• Fruit and vegetable store should be clean, well lit, ventilated and pest proof
• Ensure good air circulation
• Discard spoiled fruit and vegetables as this can contaminate healthy products
• Store salad items and soft fruits (except bananas) in the salad drawer of the refrigerator

Potential hazards in refrigerated storage

• Bacterial growth
• Cross contamination
• Food beyond date marking

Controls in refrigerated storage

Refrigerating foods slows down the multiplication of bacteria:

• Maintain temperatures of 0-5˚C
• Store raw and cooked/ready-to-eat food separately
• Do not place hot foods directly in the refrigerator as this will cause the temperature of the refrigerator to rise above 5˚C
• Do not overload the fridge as cold air needs to be allowed to circulate
• Defrost and clean the fridge or freezer box regularly
• Keep doors closed to maintain the temperature
• Avoid prolonged storage
• Temperature of food should be recorded

Potential hazards of freezer storage

• Freezer burn – freezer burn damages the quality of your food
• Cross contamination – ensure products are sealed and wrapped

Control in freezer storage

Freezing foods makes bacteria in the product dormant.

• Maintain temperatures of -18˚C or below
• Defrost and clean regularly
• Do not place hot foods directly into the freezer
• Do not overload
• Ensure door is kept closed
• Avoid prolonged storage