Stepping into Management Knowledge

Food Safety Training

3.22

HOW TO STORE FOOD IN THE DRY STORE CORRECTLY

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand how to store food in the dry store correctly.

TRAINING AIDS:  Safety Policy Ref. 7.44 Storage-Ambient

TRAINING METHOD: Explanation and Questioning

EXPLAIN TO THE GROUP:  Food items that are dried or preserved by such means as canning have a much longer shelf life than fresh items.  These items are stored at an ambient temperature in our dry food storage area.  As long as the packaging remains dry and intact we can keep these food items until the ‘best before’ date is reached.  The time that the stock is kept must not exceed the best before date. After the best before date the quality of the product will start to diminish.  Any food found in dry storage after the best before date must be discarded.  Any split packaging or blown tins should be discarded.  Dry stores much be kept clean and tidy and any spillages cleaned up immediately  Decant all open packages into clean containers with lids. Use a product label to transfer the original batch number and best before date onto the product. Keep the label to answer any queries about allergens.  To ensure no cross contamination between foods that could cause an allergic reaction does not occur store the products such as nuts, flour etc. in separate containers and away from others  Food and non- food items should be stored separately or if this is not possible store food above non- foods  Do not store food on the floor  Check regularly for signs of pests

ASK QUESTION TO GROUP: When we store away a new delivery of dry food items, how should the stock be arranged? CONFIRM CORRECT ANSWER :  Rotate the stock so that the items with the longest “Best Before” dates are at the back Heavy stock such as oil drums and tinned products should be stored on the bottom shelf – Refer to Training short H&S 1.3 How to lift properly. ASK QUESTION TO GROUP: What are the signs that would indicate pests are present? CONFIRM CORRECT ANSWER:  Damaged products or packaging and droppings. ASK QUESTION TO GROUP: How should open dried goods be stored? CONFIRM CORRECT ANSWER:  In airtight lidded containers

 Discussing and reviewing your own Dry storage standards.  Ensure that all the Team Members understand how to rotate stock Manager to record the training

Safety Assurance March 2016

Food Safety 3.22