| Good management of food storage areas is of | | | | Keep all cleaning chemicals and equipment out of food |
| paramount importance for the prevention of food | | | | storage spaces. Put them in a special cupboard under |
| contamination. Here is a rundown of my ten principles | | | | lock and key. |
| of correct food storage. | | | | Food storage spaces should be designed to stand |
| Wash out and defrost your fridge at least three times | | | | against interior walls only. This will serve to ensure that |
| a week. Clean up spillages immediately. | | | | these places will always be cool and dry. |
| Keep all cupboards, pantries and larders spotlessly | | | | Do not run water or drainage pipes through places |
| clean. | | | | where food or food utensils are stored. Keep your |
| Check regularly for signs of mice, rats, cats, birds, | | | | stores dry. |
| cockroaches, ants and such pests. Deal with them | | | | Be sure to rotate your supplies thoroughly. Remember |
| promptly. In professional kitchens, shelving should never | | | | this saying; "last in, last out". |
| be against the wall. Leave a space of thirty | | | | Keep animal feed separate from human food! |
| centimeters so that you can easily see trails of mice | | | | Keep vegetables and eggs in a separate storage area |
| or rats. | | | | but failing that keep all root vegitables at the very |
| Do not keep highly perishable foodstuffs in the larder, | | | | bottom of the fridge in suitable closed containers. |
| put them in the fridge. E.G. Eggs, milk, cheese, meats. | | | | (special storage solutions can be found on the market |
| Store prepared food separate from uncooked food. | | | | that allow the vegetables to breath). |