Food Storage

• Danger zone


  Temperature zone between 5 degrees celsius and 63 degrees celsius where bacteria and other microorganisms thrive
• Room temperature (approximately 21 degrees celsius) is in the danger zone, so perishable products, such as milk and meat, should never be left out on the counter-top
• Fridge temperature


  Should always be kept at 5 degrees celsius or below
• Fridge temperature can be monitored using a fridge thermometer
• Dry products


  Will not support microbial growth, therefore they can be stored in a cupboard
• It is important to keep the cupboards dry and clean, as tiny insects can live on dry products, lay their eggs and multiply
• Foods such as sandwiches should never be left on counter-tops for more than two hours
• Storage areas should be kept clean and disinfected regularly
• Storage areas should be well ventilated as damp storage areas will encourage mold growth
• Storage guidelines


  1. Follow storage instructions on packaging

  2. Use food in rotation - FIFO (First in, first out) LIFO (last in, first out)

  3. Keep cupboards clean

  4. Clean refrigerator frequently

  5. Store food off the ground

  6. Store foods according to type
• Semi-perishable foods


  Remain unspoiled for six months - a year
• Non-perishable foods


  Do not spoil unless carelessly handled
• Pantry storage conditions


  • Ideally clean, dry, cool and dark
  • Temperature should be 50 to 70 degrees fahrenheit
  • Higher temperatures speed deterioration
• To prevent foods from deteriorating in the pantry, store them in metal, glass or plastic containers
• Preventing spoilage in the pantry


  1. Use the 'First in, first out' system, rotating food so older canned and dried food items are used before newly purchased items

  2. Store new supplies of food at the back of the shelf and move earlier purchased food forward to be used first

  3. Write the date of purchase on the item or circle the 'use by' date on the package
• Routinely check canned items for signs of spoilage and do not use food from bulging, leaked, or dented cans
• If liquid squirts from a can when opened, immediately discard the food