STORAGE (Ambient)

What you need to do

1. Keep food stores and containers clean and in good condition and dispose of any broken or damaged items

2. Refer to OS/03: Storage of food for full information

3. Ensure you check food stock when it is delivered for evidence of pests or pest damage e.g. insects, mice

4. Keep food off the floor – minimum 15cm

5. Put new stock behind old stock to ensure good stock rotation – remember first in, first out; to ensure older stock products are used up first

6. Follow manufacturer’s instructions on how to store foods once they have been opened

7. Keep opened packets of dry food in sealed containers

8. High turnover products such as cereals and flour just need a name label. Check the ingredients against the product specification

9. Check regularly for out-of-date items and dispose of any as required

10. Report any problems to your line manager

What to do if things go wrong

1. Dispose of out-of-date stock

2. Throw away any cans that have “blown”

3. If you see signs of pests, report to your line manager so they can contact the pest control contractor by making a request to Estates helpdesk

4. Report any problems to your line manager

5. Re-train staff Prove it

T Staff training record

Safety Point

Check stock regularly and throw away any food that is past its “use by date” or “best before date” or damaged

Why?

Food past its date or damaged packaging (for example blown cans) may not be safe to eat

Safety Point

Check all areas regularly for evidence of pests

Why?

Food can be damaged and contaminated by pests and will be unsafe to eat