Food Storage Best Practices Flashcards

What does the FIFO method stand for and why is it important in food storage?

Answer: First In, First Out — older stock is used before newer stock to prevent spoilage and waste

FIFO (First In, First Out) ensures older stock is used before newer deliveries, reducing waste and preventing food from sitting beyond its safe storage life. New deliveries are placed behind existing stock to maintain this rotation.

At what height should food be stored off the floor in a dry storage area?

Answer: At least 15 cm (6 inches) off the floor

Food must be stored at least 15 cm (6 inches) off the floor on shelves or pallets. This prevents contamination from floor cleaning, pest access, and moisture damage, and allows for proper cleaning beneath storage areas.

How should dry goods (flour, sugar, rice) be stored after opening?

Answer: Transfer to clean, labelled, food-grade containers with tight-fitting lids

Open bags are vulnerable to pests, moisture, and contamination. Transferring dry goods to food-grade containers with tight lids protects against insects, rodents, humidity, and cross-contamination while maintaining quality.

What is the maximum recommended temperature for a dry storage area?

Answer: 10°C to 21°C (50°F to 70°F)

Dry storage areas should be maintained between 10°C and 21°C (50°F to 70°F) with good ventilation and 50–60% relative humidity. Higher temperatures accelerate spoilage, promote pest activity, and reduce the shelf life of dry goods.

Why should food never be stored in containers that previously held chemicals?

Answer: Chemical residues can leach into food even after washing, causing chemical contamination

Chemical residues can absorb into container materials (especially plastics) and leach into food even after thorough washing. Only food-grade containers that have never held chemicals should be used for food storage.

How should canned goods be inspected before storage?

Answer: Check for dents, swelling, rust, leaking seams, and missing or damaged labels — reject any cans showing these signs

Damaged cans may indicate compromised seals allowing bacterial entry, or Clostridium botulinum growth (swelling). Deep dents near seams, rust, leaks, and missing labels are all grounds for rejection to prevent food-borne illness.