How To Organize And Store Your Food Correctly?

The lack of organization and inadequate food storage can result in several problems for the establishment, such as:

  • Cross-contamination
  • Difficulty finding products
  • The inadequate temperature of food
  • Rapid deterioration
  • Waste of products
  • unnecessary expenses

Storage

To avoid all these problems mentioned above in your establishment, we will present some tips and clarifications on the subject.

When it comes to storage like in plastic food box (กล่องอาหารพลาสติก which is the term in Thai) for example, we must first focus on Good Food Storage Practices, which should be as follows:

Outdoor Food Storage

External areas must be kept free of rubble, scrap, and unused materials.

The area around the buildings must be paved along the walls in a width of at least 1.0m.

Passages adjacent to sidewalks or walls should be kept free and clean to facilitate pest control.

The grass, if any, must be kept trimmed so as not to become a breeding ground for pests.

Outdoor areas should be lit with sodium vapor lamps and installed in places far from doors to not be a factor of attraction for nocturnal insects to buildings and their entrances.

The storage place must allow the loading and unloading of vehicles to preserve the temperature and humidity conditions of the environment required by the product.

Storage Of Food In Indoor Areas – Buildings

The food storage place must be calm, ventilated, and lit.

Storage areas must be kept clean, free of residues and dirt to avoid the presence and nesting of insects and rodents.

Storage areas must remain free of rats, bats, and birds and periodically sanitized and disinfected with appropriate products.

There must be a separate and isolated area from the main warehouse for products collected or destined for destruction.

Internal drains should be avoided. If necessary, they must be siphoned and covered to prevent pests from entering and avoid bad odors.

The ceiling must be free from leaks and leaks; the use of tiles that allow the occurrence of splashes should be avoided.

The floor must be high about the street to allow water to drain.

Floors should be constructed without a slope to allow for the construction of high piles without the risk of tipping over.

The floor must be constructed of abrasion-resistant material and may be monolithic.

The floor and walls must be kept dry and free of infiltration. All lamps must have plastic protection so that in possible bursts, pieces of glass do not fall on the food, in addition to the possibility of causing injuries to employees.

Exposed electrical wiring and broken glass should be avoided.

Sinks and toilets must be separated from food storage areas.

There should be no openings between ceilings and walls to prevent the entry of pests, nor should there be edges that facilitate the formation of nests.

Windows must be provided with removable screens to facilitate cleaning and sanitizing and prevent the entry of insects, rodents, birds, and bats.

The screens must be fixed from the inside of the construction.

The mesh of the screens must be 1.0 mm.

Skylights or other glass materials must be of a type that ensures safety by preventing food contamination in the event of breakage.

The doors and accesses must be kept closed with a maximum opening of 1.0 cm from the floor.

If necessary, install air curtains or plastic curtains.

The storage temperature of raw materials must be compatible with the manufacturer’s recommendation.

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