Food storage is the process of keeping raw or finished products in safe containers with controlled conditions. Proper ...
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Running a food business means more than just proper cooking and food service. A lot of attention and food safety operation goes into maintaining food storage. This aspect of food safety involves temperature control, cleaning, proper labeling, and storage systems such as the first-in, first-out program. The key to prolonging the shelf-life of foods, preventing food spoilage, and avoiding foodborne illness cases is understanding how long-term food storage works. Some foods can be stored longer than their estimated shelf-life if properly kept and will not cause any harm to public health.
At least 22 to 33 billion pounds of losses of food are generated in the US alone. In relation to this, at least 48 million people in the US get affected by common food poisoning illnesses. With these two problems at hand, the US economy loses billions of dollars from healthcare and food waste. Proper food handling can solve sustainability and food safety, including food storage. With a secure supply of food, consumers will be able to sustain their everyday activities without the fear of becoming ill from the food they eat.
Learn how to play your role in safe food storage as a food business owner from this article.
WHAT WE'LL COVER:
Food storage refers to the process of keeping cooked food and raw materials in favorable conditions that will prolong their shelf-life while preventing the growth of harmful microorganisms. Every food product and raw material has its maximum shelf-life. The basis for this storage life is how long a food product can withstand storage at optimal conditions.
In a way, food storage is a method of preservation, and its effect may vary depending on the nature of the product and the storage conditions. An objective of food storage is to maintain the wholesome attributes of food to protect consumers from potentially-fatal food poisoning.
Storing foods can help food establishments stock up on ingredients by buying in bulk, reducing food waste, minimizing shipping costs from procurement, and contributing to potential cost savings. Food storage can be either long-term or short-term.
Long-term storage may refer to a time frame of storing foods for years. This process applies to dehydrated food products or those processed to withstand extreme conditions and have a long-term shelf life. On the other hand, everyday foods or basic food items used for preparing dishes on a daily basis require short-term storage. These foods usually have a shorter shelf life.
The best way to store any food for the long term is to seal it in airtight containers and kept away from a warm, humid environment. Preferably, foods must be kept away from the temperature danger zone, which is optimal for most foodborne pathogens.
Generally, if there is less moisture available around and on the food, foodborne pathogens such as harmful bacteria are less likely to contaminate it. Additionally, the environmental factors surrounding the food, such as the quality of air and the presence of other foods, may influence the shelf-life of products.
Correct methods of food storage help preserve the safety and nutritional value of finished products and raw materials. This process prevents pathogens and environmental factors from spoiling the food or changing its intended characteristics.
For example, food storage can protect foods with high oil content or even common cooking oils from oxidation when protected from too much sun and air exposure. Additionally, fresh meats and fruits are less likely to become contaminated by bacteria and spoil when stored in a refrigerator.
Proper food storage requires controlling the environment around the food to prolong its shelf-life. This also involves protecting food from cross-contamination. Specifically, food storage can help in controlling the following:
Although food storage promises a longer shelf life, this result can only be obtained if the process is done correctly. Food safety must constantly be monitored to ensure that the conditions during storage are correct. Factors such as temperature, organization, and cleanliness are critical ingredients for successful food storage.
To help your team ensure food safety during storage, implement a comprehensive food safety management system that is smart enough to do the job for you or at least alert your food handlers. At FoodDocs, our digital food safety management system uses artificial intelligence to automatically generate digital monitoring logs for evaluating storage conditions. In addition, our system is equipped with a notification feature that sends alerts to food handlers, reminding them of a food safety task.
The complex nature of food makes it sensitive to external factors. Bacteria and other pathogens are likely to contaminate your food when left uncovered in ambient conditions. The air, nearby products, or food handlers who did not wash their hands can contaminate the food and make spoilage faster.
Proper storage protects food from such conditions. When general steps on food storage are followed, you can rest easy that the ingredients will still be wholesome until their use-by dates, or even longer in some cases. The main idea behind proper food storage is to exclude external factors and protect food in a controlled condition.
Food business owners can ensure proper food storage all the time by having a basic food storage plan within a comprehensive food safety management system. Proper food storage is a combination of the controlled temperature, suitable container, organization, food handling, and cleanliness of the environment. Food handlers must be trained to understand the best storage conditions for particular products. This will help them appreciate the significance of storing foods properly to prevent foodborne diseases.
In addition, constant monitoring will help food handlers track the condition of foods in storage. Even if your food products are considered shelf-stable in dry conditions, monitoring is still necessary. A very slight change in the environment can significantly affect food safety for a long time.
Food storage has been a practice of humanity for centuries. Over the years, its process has been refined with much focus on principles that govern the operation's success and serve as proper storage guidelines. It is now also used as a means of emergency preparedness for the community as a food source in case of natural disasters.
Proper food storage is applied at multiple sections of the food supply chain. It can be applied for postharvest before the raw materials are delivered to food businesses, such as in practical grain storage. Similarly, food businesses such as restaurants also use correct storage methods to keep a stock of raw materials and even finished products.
To understand food storage in a deeper sense, here are three of the most essential principles of food storage:
Temperature ranges such as the temperature danger zone are favorable for the growth of bacteria and will speed up spoilage. Proper storage hinders this from happening through the use of controlled temperature. The maximum freezer storage time will depend on the conditions applied during food handling.
In the case of semi-dried meats, humidity is controlled to prevent the reabsorption of moisture. Simply-dried meats are less likely to spoil because they have less moisture content to be used by the present bacteria, making them suitable for longer-term storage. If the dry location condition or humidity around the storage area is not controlled, the products may reabsorb moisture and can potentially spoil the products, leading to a shorter shelf-life. The same principle is applied to freeze-dried foods for longer-term food storage.
Even high-risk foods can stay fresh and wholesome longer than their expiration dates when food storage is properly done. Both quality and safety can be preserved if the correct conditions for food storage are consistently monitored and maintained. Food businesses may benefit both in terms of keeping customers safe and maximizing their resources without any unnecessary outflow of profits from food waste.
High-risk foods must be appropriately stored in the refrigerator if they are not consumed immediately. When using cold storage, the temperature must be consistently maintained at 41°F (5°C) or below to slow down the growth of bacteria and preserve the shelf-life of foods.
Before storing cooked foods in a refrigerator, always remember that the food must be rapidly cooled before placing it inside. Keeping hot foods along with other cold food products will inevitably increase the refrigerator's temperature. Outside the recommended temperatures, food spoilage from the activity of pathogens is more likely and will happen faster.
According to the FDA Food Code, all food materials must be stored at least six inches above the floor. This regulation aims to protect the food from any potential hazards such as pests or damages to the packaging, which can compromise food safety.
This regulation mainly applies to dry goods. It aims to protect packed foods from carriers of food contamination such as dust and dirty surfaces. Regardless of how often you clean and sanitize floors, they will still be used as a walkway that attracts dirt that could be transferred to food.
Food storage is a process that can be applied to any food at any point in the food supply chain. Appropriate conditions for storage may vary depending on the nature of a food product. Raw, fresh materials often require cold to freezing storage, whereas dried ingredients would do better in dry, cool conditions.
Depending on the nature of the food being stored, an appropriate storage method can be used. Generally, storage conditions can be dry, refrigerated, or frozen. The effectiveness of a storage method will depend on its suitability for a product. Some products such as starchy foods are often not recommended to be frozen as this will damage their texture, even if they remain safe.
A food business is recommended to have a wide range of storage conditions. The complexity of the types of food being used in a food establishment would indeed require different storage conditions. You can store food ingredients using the following methods of food storage:
This type of condition does not need controlled temperature ranges but would do better if the humidity level is controlled. Some dried ingredients such as sugar and spices tend to be hygroscopic. This term means that the food ingredient attracts moisture around it and absorbs it. This can lead to caking or even loss of quality. Once dried foods become rehydrated, they become prone to bacterial contamination.
Most restaurants may have a standard roll-in or reach-in refrigerator that resembles your home ones. Alternatively, for bigger operations, a walk-in refrigerator is suitable. Refrigeration is most helpful in preserving the safety of foods for weeks but will need to be correctly maintained and monitored to be effective.
Freezer temperatures may also lower the risk of common food poisoning illness. During freezing, the formed ice crystals within the food help puncture bacterial cells and injure them. This process weakens the bacteria and slows down their growth rate once the food is out of the freezer. Foods that would usually last for one week in a refrigerator can last up to 2 months if stored in a freezer instead.
In addition to considering the nature of foods and knowing how to store food safely, food handlers must be aware of the target time of use of a product. This will help them decide whether to put foods in the freezer or just the refrigerator. Frozen foods need to thaw before they can be used again for processing. Whichever type of food storage method you use, the storage area's environmental conditions must be consistently monitored for proper maintenance.
Food storage equipment is any vessel that can accommodate or hold a large number of buffer materials or bulk foods for an extended period of time. Different types of food storage equipment are used to protect a broad range of food types in the food industry. Depending on the intended use, type of product, and target storage life, the storage equipment may vary. When storing products, it is important to consider their compatibility with the target storage condition and equipment.
For dry storage, the equipment must be able to handle solid and rigid secondary packaging such as glass jars, cans, and hard plastics. Stainless steel is the preferred material for dry storage equipment as it will not quickly get molds or attract moisture from the kitchen. Dried foods that require controlled humidity but no temperature moderation may need the following types of storage equipment:
The storage unit must be equipped with a built-in thermometer for proper recording for refrigerated storage. It must also be able to maintain the recommended temperature constantly and withstand power outages. Some types of commonly used refrigerators in food businesses include:
Some units for low-temperature storage are built-in with both refrigerator and freezer sections. For freezing conditions, restaurants or freezer plants commonly use the following types of equipment:
Ideally, a food business must have all types of food storage equipment. For a food establishment that serves a wide range of dishes and products, varying conditions for storage are a must. This will help your business stock up on food for a long time without the risk of food spoilage and causing foodborne illnesses. Having different food storage equipment also increases the possibility of serving more varieties of products.
In addition to the main food storage facilities, foods must also be stored in a secondary container such as a food storage box. Such containers help protect the food from other products in the same storage equipment. A secondary container helps prevent cross-contamination and further controls the environment of food products. As foods typically have irregular shapes, containing them in secondary packaging allows them to fit perfectly in larger storage equipment.
Different types of food storage containers have varying degrees of protection. Some containers may be resistant to heat or more chemically inert than others. The suitability of a food container depends on the intended storage time and the nature of the food. Here are some of the most common food storage containers:
Food packaging materials usually have variations. For example, glass containers can come in amber color for maximum protection against light. On the other hand, plastic containers can come in the form of pouches which can be used to store single-use products. In addition, food containers can also be added with active components such as oxygen absorber packet or silica gels for dry storage to control the oxygen content and humidity.
In choosing which container to use, always consider food storage requirements such as the type of food and the storage conditions. Glass jars would not work well in freezing storage as they can break. Such a case could lead to physical contamination in food or personal injury to food handlers and can cause food recall.
There is more to storing foods in a refrigerator than just simply dumping them inside and forgetting them. The foods in the refrigerator are bound to be too cramped up in a food service food storage area. To prevent food-to-food cross-contamination, foods must be properly organized.
Organization, in this case, involves grouping foods based on the level of processing they need. That is, food handlers must place all foods that require thorough cooking such as leftover food, casseroles, and poultry meat at the bottom. On the top shelf of the commercial refrigerator, ready-to-eat foods and those that require minimal processing are placed.
This organization prevents food to food contamination to occur. If you place raw meats beside fruits and vegetables, the chances of the meat juices getting into the fruits is very likely to happen. Since fruits require little, to no processing, customers will be in direct contact with foodborne illness-causing pathogens.
Teach your food employees how to use a fridge layout poster as part of food safety guidelines on how to properly store food in a commercial refrigerator.
A walk-in refrigerator is significantly larger than a normal refrigerator. Food handlers can go inside this storage area and it can accommodate a large number of food materials. Foods inside a walk-in refrigerator must be properly organized.
Specific areas must be dedicated to raw meats, vegetables, fruits, and other fresh foods. Relatively less perishable foods can also be stored in a walk-in refrigerator but are advised to be placed in the warmer sections such as near the door. Despite being larger, the same principle for storing foods in a regular refrigerator must also be applied to a walk-in. Ready-to-eat foods are always placed at the top and raw foods require thorough cooking at the bottom.
In addition to organization, foods must be properly labeled with names and use-by dates. Proper organization of foods in a walk-in can help food handlers detect low stocks or any problems with the essential foods in stored.
Generally, the less moisture content that food has, the longer it can be stored without spoiling. Bacteria and pathogens require moisture to multiply and perform their biological functions. When there is no available water, such as in dry kitchen ingredients, food spoilage is less likely to occur. This is why dry basic food items make up for a good basic supply of emergency food as they have a long-term shelf life in storage.
Staple foods such as the following can last up to 10 years when properly stored:
Other essential foods such as fresh fruits, vegetables, and even a wide variety of meat can be dehydrated or freeze-dried to prolong their storage life. Food dehydration will make products more stable. Freeze-dried meats can last up to a couple of years when compared with frozen ones. Despite this, they still cannot last for up to 10 years if they are not stored properly. Foods such as fruits tend to reabsorb moisture faster than pasta and brown rice.
As such, the key to prolonging the storage life of food significantly is a combination of correct methods of food preservation and storage.
Proper food storage requirements must be included in food safety training and include constant monitoring. It is a food handling operation that will ensure your food business's source of food materials for continuous food service. Below are some more tips and guidelines to monitor and ensure proper food storage:
It is important to regularly monitor the conditions when it comes to food storage. Temperature and humidity are critical factors to ensure that the store foods are still wholesome. Food handlers must be trained on how to monitor these parameters and similarly perform regular checking of use-by dates.
The shelf-life of a food product, whether raw or cooked, significantly depends on the storage conditions. Even if a product is classified as dried and shelf-stable, storing it in the wrong conditions such unsanitary environment and fluctuating temperatures can hasten contamination and spoilage. The key to having a sound food storage facility is to properly monitor the conditions with a comprehensive food safety management system.
At FoodDocs, we have developed a digital solution to help food handlers monitor food storage conditions in the most efficient way possible. Get monitoring forms specifically based on your food safety operations such as refrigerator or freezer storage monitoring forms as well as a digital cleaning checklist.
No need to fear the word digital because our system makes the transition super easy. You do not have to be tech-savvy to get this digital solution as our system uses artificial intelligence to generate the monitoring forms.
Our digital solution offers the following automatically generated monitoring forms and smart features:
FoodDocs Temperature Log
FoodDocs Sanitation and Cleaning Checklist
You can use our mobile application to scan QR codes on your products and track their status. With our digital solution, keeping your food storage in compliance with food safety standards is easy. Additionally, our system can also accommodate customizations for all monitoring forms for further improvement. You can also create your own digital monitoring forms for unique operations for food storage control such as a humidity monitoring form.
You can get all of these features and more when you avail of our digital Food Safety Management System at FoodDocs. The best part is that the whole process would only need 15 minutes to finish! Digitizing your FSMS with us would only require you to answer a few basic questions that describe your operations to our system.
With our digital FSMS, you can also get a real-time dashboard that will give you an overview of your food safety operations. You can use this feature to identify areas that need more improvement and attention. When you join us at FoodDocs, you will never have to worry about running out of space for your food safety documents as you can store all digital forms in your dedicated cloud storage.
Our digital solution was built by food safety experts who have been in the industry for decades. We understand how important food storage is and have incorporated the most important management documents into our digital solution. You can experience our services firsthand for free when you avail of our 14-day trial now. Experience how our digital solution can make food safety compliance easier for you now!
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