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