SAFE FOOD STORAGE

Why do we store food?
Food is stored to prevent deterioration or contamination by

• Microorganisms (e.g. fungi, bacteria)
• Insects and mites
• Rodents (rats and mice)
• Birds
• Metabolic activity (natural death)
• Chemicals (e.g. pesticides)

Commodities that may be stored are:

• Perishables (fruits and vegetables)
• Semi-perishables (roots and tubers)
• Durables (cereal grains)

Food must be stored so that-

• the quality does not deteriorate during storage.
• the quantity in storage is not unintentionally reduced.
• it is secure against pests, disease and physical loss,
• it is accessible at the time and in the quantity required.

Some Food Storage Tips

Perishables must be stored -

• in a cool and controlled environment.
• with compatible products (onions and garlic impart odours, ethylene producing fruits e.g. tomatoes should not be stored with green leafy vegetables).

Durables are to be stored -

• in a cool dry place.
• off the ground.
• off the wall.
• away from the ceiling.
• away from appliances that produce heat.

• Packaging containers of dried foods/durable commodities, once opened, are to be resealed tightly or transferred to a storage container with proper fitting lids.
   
• Store food in impermeable containers to reduce moisture loss or moisture absorption.
   
• Store food away from pesticides, cleaning aids and other chemicals to prevent contamination and possible poisoning.
   
• Do notstore food in pesticide containers or use pesticide containers to store food.
   
• Buildings and containers of food are to be secure (proofed) from pest entry.
   
• Before storing food check the ‘best before’ and the ‘used by’ dates. 
   
• Remember the ‘first in first out’ rule and ‘when in doubt throw it out’. 
   
• Do not transport food items in the same compartments with pesticides or other chemicals.
   
• Do not store food with non-food items.