Your business’s food storage facilities should be regarded one of the first lines of defense in the battle against foodborne disease. Food that can be preserved for a long amount of time without rotting is kept in dry storage until it is ready to be prepared and delivered to customers.
A Business’s Dry Food Storage Guidelines
In certain situations, improper food storage may worsen the quality of the product and even encourage the growth of microorganisms that cause foodborne disease. In order to keep dry food items from spoiling or otherwise deteriorating, food service workers must constantly adhere to the proper practices and regulations for food storage. Choosing the dry food storage containers malaysia is perfect there.
Maintaining proper storage conditions may increase the shelf life of food goods
Dry food that is stored incorrectly will quickly lose both its nutritional value and quality. As a result, your company will be stuck with food that has degraded to the point that it can no longer be served to customers. In order to avoid these sorts of losses, be sure you keep dry goods in an acceptable environment. The temperature and humidity of your dry storage facilities must be controlled at a constant low level, and they must be protected from direct sunlight at all times.
Sunlight can wreak havoc on food if it is left unprotected for long periods of time. Each storage area should be equipped with thermometers so that your employees can monitor humidity and temperature conditions on a regular basis. The humidity level in your dry storage space should not exceed 50% to 55% in order to preserve food quality for the longest period of time possible. In order to maximise the shelf life of dry foods, it is important to keep them in this range and follow other criteria. Dry storage rooms should be kept between 10 and 21 degrees Celsius (50 and 80 degrees Fahrenheit) (70 degrees Fahrenheit).
Keep It As Structural As Possible
Food storage areas must meet the same cleanliness and orderliness criteria as the rest of your establishment. During periods of heavy customer traffic, food must be easily accessible and accessible to all employees. Every container, including cans and cartons, must be accurately labelled with information on the contents, the date it was delivered, and its expiry date in order to promote a smoother product rotation. Clear labelling and placement of older items in front of newer ones are essential. This will guarantee that your employees remove the oldest goods first. This will help to guarantee that food is cooked before its expiry date, so avoiding waste and saving your firm money.
To keep your dry food fresh, there are some additional rules to follow
You may extend the shelf life and freshness of your dry food items by following these suggestions and processes. In order to maintain food quality and freshness, remember the following extra suggestions:
Store food at a minimum of 15 centimetres (6 inches) above the ground
To allow for proper ventilation, shelves should be kept at a distance from the walls. To prevent pests from invading your house, clean your shelves on a regular basis.
However, if it’s not feasible to keep food in its original packaging, it should be stored in airtight containers labelled with clear information about what the food is, when it was moved from its original container, and any pertinent dates. Storage and organisation shall be as easy as feasible for workers to access.