Food storage

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Food Safety

Ensure you are complying with all aspects of food safety and hygiene within your pub

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Raw and cooked ingredients must be separated to prevent harmful bacteria from spreading.

Make sure your food deliveries are unloaded in a clean area

Remove outer packaging and discard

If you are having food delivered, try and ensure your raw meat arrives at different times to other foods

The liquids from defrosting foods can contain harmful bacteria. During defrosting, place at the bottom of the fridge in a covered container. Try and keep them below or away from cooked foods

To prevent harmful bacteria spreading from raw foods to ready to eat foods, try and store separately. If in the same fridge, store raw meat/poultry below ready to eat foods

Always cover cooked foods and ready to eat foods

Never use the same chopping boards or knives for preparing raw meat/poultry and for ready to eat food (unless they have been thoroughly cleaned and disinfected in between)

Always use colour coded chopping boards for preparation of different foods. Red = raw meat, Blue = raw fish, yellow = cooked meats, Green = salads/fruits, Brown = vegetables, White = dairy products/bread

When you add raw meat products, make sure they do not touch or drip on to the food already cooking

For further information on storing food safely, click here.

Your actions:

1. Keep a log of events if things go wrong, what did you do?

2. Check your delivery time, storage and food preparation areas to make it easier to separate foods.

3. Make sure you have enough storage space and that it is well organised.

4. If you think that ready to eat food has not been kept separate from raw foods, cook or reheat it if appropriate. If this is not possible, dispose of the food.

5. Train your team.

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Copyright:	Admiral Taverns 2009
Site:	http://www.mypubfood.co.uk/
Page:	http://www.mypubfood.co.uk/home/food-safety/cross-contamination/cross-contamination--food-storage