Food Handling Controls (Show all)

Food Storage - Is all food protected from contamination?

Guidance		The Code requires a food business to store food in such a way that it is protected from the likelihood of contamination (see Standard 3.2.2 cl 6(1)(a) of the Code). This means the safety and suitability of food must be maintained by ensuring it is stored in an appropriate environment and protected from contamination. Potentially hazardous food must be stored at a temperature that minimises the opportunity for pathogenic bacteria to grow. During storage food may become contaminated in the following ways: microbiologically e.g. raw foods contaminating ready-to-eat food; chemically e.g. by food not being stored in food-grade containers or by chemicals being accidentally spilt onto food; or physically e.g. by foreign objects including pests, glass, dirt, metal, hair etc. To prevent food from becoming contaminated during storage: food must be stored in food-grade containers with tight fitting lids if there is any likelihood of contamination; raw foods should be stored separately or away from ready-to-eat foods to avoid cross-contamination; and storage areas must kept clean and free of pests. Storing food on shelves and in food grade containers will help to keep premises clean and discourages pests. Containers that may be placed on food contact surfaces should be stored on shelves off the floor. Wet cleaning (e.g. mopping) may also damage containers stored on the floor.
Non-compliance	Minor	Foods are stored in inappropriate storage containers. E.g. single use ice-cream containers. Plastic grocery bags used to cover/ store food.
	Major	Raw foods are being stored above ready-to-eat foods in fridge/freezer. Foods are stored uncovered in cool room, freezers or dry stores. Chemicals or other contaminants are being stored next to food. Food stored in inappropriate containers where chemical contamination can occur. E.g. a highly acidic product (lemon water) is stored in a recycled plastic container that is not food grade plastic.
	Critical	Foods are stored where there is a high likelihood of contamination occurring. E.g. uncovered raw meats or trays of meat with blood are stored above ready to eat food and blood droplets can be seen on the shelf below. Food is accessible to rodent and pest contamination. E.g. food is not stored in a food grade container with tight fitting lids when pest activity is present.