Food Handling Controls (Show all)

Are food storage conditions appropriate?

Guidance		The Code requires a food business to store food in such a way that the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food (see Standard 3.2.2. cl 6(1)(b) of the Code). As is it not always possible to keep food under the correct environmental conditions while it is being processed, displayed, packaged or transported, this requirement only applies to food when it is being stored. Some foods must be stored under particular environmental conditions (e.g. temperature, humidity, lighting) to prevent them from becoming unsafe or unsuitable for their expected shelf life. For example, milk that is not stored under appropriate temperature control may spoil prior to its use-by date; potatoes that are stored in direct light will produce toxins. Food businesses should follow the food manufacturer’s specifications about food storage to ensure the food’s safety or suitability.
Non-compliance	Minor	Food is stored without adequate identification (labelling and date marking). Food that permits the growth of toxins after light exposure e.g. potatoes and onions, are being stored in direct sunlight. Food is being stored with spoons, ladles and scoops. E.g. a ladle is stored within a large container of mayonnaise for refilling or a scoop is stored within the container of flour.
	Major	Food is stored contrary to manufacturer’s recommendations e.g. food is being stored under refrigeration when the manufacturer’s instructions state to ‘keep frozen’. Food is stored in an unapproved and unsuitable storage area. E.g. food stored within toilet facilities, car garage, rear shed or public walk ways. Refrigerator or cool room overstocked and air flow restricted. E.g. small fridges and cool rooms are overstocked, or cardboard used on shelving inhibits the circulation of air flow and cooling of food. Food has been exposed to high humidity or heat and has become contaminated and/or unsuitable. E.g. rice is contaminated after absorbing moisture or being splashed from nearby dish washing.
	Critical	Potentially hazardous food is not within temperature control. E.g. a domestic fridge is used for commercial purposes and is overstocked. Food is being stored outside of the premises during business hours. E.g. cooked chickens are placed outside the back door to cool before being placed in the cool room, or peeled potatoes are stored in a bucket outside before being cooked.