Improper Storage

Improper food storage is the handling or placement of food in a way that increases the risk of contamination, spoilage, pest exposure or unsafe time-temperature conditions. Common causes include incorrect refrigeration, uncovered containers, poor labelling, unsuitable packaging and storing raw foods where they can drip onto ready-to-eat products.

Common improper storage practices

• Incorrect shelf order: storing raw meat, poultry or seafood above ready-to-eat food where drips can contaminate it.
• Uncovered or unlabelled food: leaving food exposed or failing to identify the product, preparation date and required use information.
• Floor storage: placing food containers directly on the floor where they are more vulnerable to spills, pests and cleaning chemicals.
• Temperature abuse: keeping potentially hazardous food outside the required cold or hot holding conditions.
• Poor stock rotation: failing to use older suitable stock first or allowing expired or deteriorated food to remain in storage.
• Chemical contamination: storing cleaning products or other chemicals with food or food-contact packaging.

How to store food correctly

Use clean, food-grade containers with suitable covers and labels. Separate raw and ready-to-eat foods, store products at the required temperatures, keep food off the floor and protect it from chemicals and pests. Apply the stock-rotation system used by the operation, such as FIFO or FEFO, and follow date-marking requirements.

Improper storage versus cross-contamination

Improper storage is a broad failure to maintain suitable storage conditions. Cross-contamination is the transfer of a hazard from one food, surface or source to another. Incorrect shelf order is one example of improper storage that can cause cross-contamination.

Corrective action

Isolate affected food, assess the time-temperature history and potential contamination, and follow the food-safety plan for product disposition. Correct the storage arrangement and document the action where required.

Chef’s tip: organize shelves by food type and risk, label every prepared item and make sure staff can identify the correct storage location without guessing.