What are the Guidelines for Chilled Storage?

Key Guidelines for Chilled Food Storage

Temperature Control

Optimal Temperature Range: Chilled foods should be stored at a temperature of 0°C to 5°C. This temperature range is critical as it slows down the growth of harmful bacteria without freezing the food.

Monitoring: Regularly check the temperature of refrigerators and cold storage units using accurate thermometers. It is advisable to keep a record of temperature readings to ensure consistency.

Storage Practices

Separation of Raw and Cooked Foods: To prevent cross-contamination, always store raw meats, poultry, and seafood separately from cooked or ready-to-eat foods. Use sealed containers or place raw items on the lowest shelves to prevent juices from dripping onto other foods.

Proper Wrapping and Covering: Ensure that all chilled foods are adequately wrapped or covered. This not only helps in preventing contamination but also keeps the food fresh for a longer period by reducing exposure to air and moisture

Date Marking and Rotation

Use-By Dates: Pay attention to use-by dates on perishable items. These dates indicate the last day the product is safe to consume. Foods should be consumed or discarded by this date.

First In, First Out (FIFO): Implement the FIFO method in both commercial and home kitchens. This practice ensures that older stock is used before newer stock, reducing waste and the risk of consuming expired products.

Hygiene Standards

Clean Storage Units: Regularly clean refrigerators and cold storage units to prevent the buildup of bacteria, mould, and unpleasant odours. Use appropriate cleaning agents and ensure that the units are thoroughly dried before restocking.

Personal Hygiene: Individuals handling food should maintain high personal hygiene standards. Wash hands thoroughly before and after handling food, especially when switching between raw and ready-to-eat items.

Defrosting and Reheating

Safe Defrosting: Defrost frozen foods in the refrigerator, not at room temperature, to prevent bacterial growth. Plan ahead to allow sufficient time for safe thawing.

Reheating Guidelines: When reheating chilled foods, ensure they are heated thoroughly to a core temperature of at least 75°C. This kills any bacteria that may have developed during storage.

Transport and Delivery

Maintain Temperature: During transport, chilled foods should be kept at the appropriate temperature to prevent spoilage. Use insulated containers or refrigerated vehicles for this purpose.

Minimise Exposure: Reduce the time chilled foods are exposed to higher temperatures. Unload deliveries quickly and store items promptly to maintain the cold chain.