FACTORS CONTRIBUTING TO FOODBORNE DISEASE: FOOD STORAGE
Once foods have been received, checked, and accepted, they must be stored
until needed. Foods must be stored properly to prevent deterioration and the growth of
harmful microorganisms. Food items that are stored incorrectly can cause significant
waste and outbreaks of foodborne illness.
GENERAL PRINCIPLES OF STORAGE
Food supplies are to be stored only in areas designated for food storage. When
storing food items, personnel should practice the following general principles of food
a. Store all foods immediately after inspection.
b. Eliminate rough and unnecessary handling of food items.
c. Select old stocks from storage first. The first stocks in should be the first out.
d. Provide suitable temperatures for all stored food items.
e. Provide special handling for ripening fruits and vegetables.
f. Maintain insect and rodent control. The most effective control measure
against rats and mice is to prevent their entry into the storage area.
g. Ensure that proper air circulation and ventilation are maintained.
h. Use dunnage (scrap lumber) or pallets (storage platforms) to permit
mechanical handling of stocks. This will reduce the likelihood of contamination from
human contact. It will also protect stock from water and dampness around the floor of
Ensure that storage areas are kept clean and in a sanitary condition at all
Remove spoiled, damaged, or contaminated items promptly from storage.
k. When inspecting a full-service food facility, the preventive medicine specialist
must observe carefully to ensure that personnel adhere to these principles when storing