Food safety systems highlight the ‘field to fork’ approach to reduce food-borne hazards. In order to prevent food-borne hazards, every step of the chain from raw material to food consumption necessitates careful examination and taking precautions. Therefore, food storage is very important.
Every product purchased must be accepted according to the input control instruction and placed in the appropriate warehouses.
Product classification should be made in warehouse placement.
In cases where there is not enough shelves in the warehouses, the products should be stored on a 20 cm height pallet.
Shelves and pallets must be cleanable and disinfectable.
Do not use a wooden case or wooden pallet.
Products should be at a distance of 20 cm from the wall and the bottom shelf at least 20 cm above the ground.
Do not store products that have been damaged, past the recommended consumption, unpackaged or open, without label information.
In accordance with the FIRST IN FIRST OUT, FIFO principle, the products should be placed in such a way that they are put out first.
The products should be arranged on the right side and left for use.
Each time a new product is entered into the warehouse, the product inside is shifted to the left, and the new product is aligned to the right.
The product on the left is taken from the warehouse.
The temperature of the storages should be checked in the morning and evening and cabinet verifications should be performed at specified periods. The controls should be recorded on the temperature control chart.
Dry Food store: 20-25 0C
Deep Freezers: max -18 0C
Deli Cabinet: 0 - (+ 4) 0C
Meat Cupboard: 0 - (+ 4) 0C
Vegetable Cabinet: It should be at 10 0C. In case of deviation in these cases, the person should be informed.
Doors should not be left open and refrigerant switches should not be closed during product purchases from cold stores.
The most important condition in dry food stores is to keep the temperature and humidity level within the limits appropriate to the product. Therefore, precise temperature and humidity measurements should be made at regular intervals.
Products that must be stored in a cold room should not be stored in a dry food store.
A frozen product should not be frozen again after thawing.
Risky products such as minced meat, offal, milk and dairy products should not be frozen.
Carcass meats should be transported to meat cabinets with meat trolley hooks and placed on meat hangers.
The input should be removed from the rotten and crushed fruits / vegetables under control and placed in clean and disinfected plastic crates and taken to the fruit and vegetable cabinet.
Pulses sacks are placed on pallets after the input is checked. Sacks must be checked for holes.
Spilled products such as sugar, flour, rice should be placed in containers with lid that can protect the product from external influences after the package is opened.
If there is a necessity to have tools and cleaning materials in the dry storage due to lack of space, they should not be in contact with food. (With lockers, caravans, etc.)
© 1994 | Saniter Gıda – Çevre Bilimi Gözetim Ve Mühendislik Hiz. Tur. Tic. A.Ş.