Fridge / Chilled Storage: Keep food covered once opened, Do not store hot cooked food in here, perishable goods need to be dated and labelled, ideal temperature 1-4°C, raw and cooked meat stored separately, Freezer/ Frozen storage: Bacteria are dormant (sleeping, Once defrosted never refreeze, defrost overnight in fridge, Ideal temperature -18C, products are covered well to prevent freezer burn, Ambient : Food must not be stored on the floor, Damaged packaging attracts pest infestations, Store dry goods in an air tight container if packaging becomes damaged, Floor must be kept clean at all times, Ideal temperature 10-15°C, Hot Holding : Kept hot using a bain-marie (water bath), Keep above 63°C, Must be discarded (thrown away) after 4hrs, Each dish should have its own serving spoon , Each dish should have a lid, Blast chiller: Best place to cool foods quickly. , Cool foods to 5°C within 90 minutes,

Food storage

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