Labelling & Storage

You need to make sure that stock is labelled correctly and stored in the right places, and that the packaging is undamaged and sealed properly. Food labelling is one way of keeping track of how long food can be stored. Labels should always be clear to read. The best-before label tells you that food will not be at its best after this date, which means it may have lost some quality in it’s taste or texture but it’s not a serious health risk

• if you don’t leave it too long!

But the use-by label is a legal matter – food cannot be sold or used after this date because it’s a danger to people’s health and it must be disposed of. That’s why it’s just as important to have the use-by date written on any re-packaged food as well. Food labelling is also very useful in stock rotation – both on shelves and in fridges – because you should always put the food with the shortest shelf life at the front so it can be used first. Those with the longest shelf life go at the back – no matter what type of product it is

• even canned and dry foods with long shelf lives should be checked and rotated if necessary.

And bear in mind that once packaging is opened, its contents are exposed to warmth and moisture which will start the spoilage process. This also goes for low risk foods such as cereal, uncooked rice and pasta, gravy granules and powdered foods. If they aren’t in sealed, air-tight containers, they start to become a higher risk. Packaging will often state the maximum time to keep a product once you’ve opened it. When storing allergenic foods, which are the foods that commonly cause allergic reactions, make sure they are kept separate from all other foods to avoid cross contamination. This is so important because if someone has an allergic reaction they can go into anaphylactic shock, and this can be fatal. Remember this even when you’re handling food packaging. There’s also a few rules regarding where things go in the fridge to avoid cross contamination, you must always:

• Ensure there is enough room around foods to allow air to circulate
• Cover cheese and foods that are ready to eat
• Separate raw meat from salad – if they touch, bacteria can spread onto the salad*
• Store raw meat on shelves below other food, so that blood and juices can’t drip onto other foods

Shut fridge doors as soon as possible to maintain a core temperature below 5 degrees celsius And it’s the same with freezers – always make sure that raw foods are stored below other foods. And a top tip – never be tempted to store half a tin of anything in the fridge – such as beans or tomatoes – even if it’s covered. Because the metal of the tin can break down and taint the food, even if everything is below 5 degrees!