Ignore 'use by' dates at your peril
Proper storage of food is a critical part of keeping food-related illness - particularly food poisoning - at bay. And, as no food lasts forever, planning is essential for an effective food storage programme.
Most pre-packed food carries either a 'best before' or 'use by' date. These manufacturers' instructions should be carefully checked and strictly adhered to - as should advice on how long food can be kept once the packaging has been opened.
'Best before' dates are more about quality than safety - so when the date runs out is doesn't mean the food will be harmful, but it is likely to have lost some of its texture and flavour.
'Use by' dates embrace the whole spectrum of highly perishable foods - those that 'go off' quite quickly. It can be a health risk to eat food past its 'use by' date and this is where an efficient stock-rotation system comes into its own, ensuring that older goods are used up first.
Point of deliveryThis system starts at the point where the food is delivered.
Many businesses find that in this instance a 'receipt of delivery' sheet is a real boon. Among other things, it will tell you the temperature of the goods.
Frozen food should always be lower than minus 18ºC and fresh and ambient food less than 5ºC at the time of delivery.
At the same time, check the order to ensure that what you ordered is what you have received and there is the facility to list returns or shortfalls together with damaged goods or items out of date or too close to the 'use by' date to be acceptable.
Fish and vegetablesIdeally, when storing fish it should be kept separately in its own fridge or fridge freezer while fresh fruit and vegetables should be kept separate from other foods and low down on the freezer rack.
Raw meatWhen freezing raw meat for storage it is essential that:
• It is frozen before the 'use by' date
• Freezing or thawing instructions shown on the label are strictly adhered to
• It is defrosted in a microwave if you intend to start cooking it straight away - otherwise thaw it in a fridge so that it doesn't get too warm
• You use meat within two days of defrosting - remember, it will 'go off' in the same way as fresh meat.
Remember that when meat thaws lots of liquid comes from it and this can spread bacteria to any food, plates or surfaces it touches. It is good practice to keep the meat in a sealed container at the bottom of the fridge to prevent it touching or dripping onto other foods.
High-risk products such as turkey or chicken can take longer to defrost so never attempt to quick-thaw. The chef should ensure that food has been thoroughly thawed so it will be properly heated during cooking.
Adhere to storage instructionsBe aware of storage instructions and ensure food is always stored:
• in the right place.
• at the right temperature.
• for the correct length of time.
LabellingFood labelling is another key element in the storage process. Whatever system is adopted, the whole team must be aware of it - be it 'use by' date, labelling on receipt or putting the date when the food was thawed.
