Smart storage – what’s important when storing food

Principles of food storage

To store food correctly, it is important to understand the various factors that affect the products. In addition, there are a number of basic guidelines that play a role in storage:

• Temperature: The correct temperature is crucial in terms of freshness, microbiological stability and sensory quality. Even slight deviations from the ideal storage temperature can lead to a significant reduction in shelf life.

• Humidity: Both excessively low and excessively high humidity levels have adverse effects. For example, humidity levels that are too low can cause fruit and vegetables to dry out. Excessively high humidity, on the other hand, encourages the growth of mould. For this reason, it is important that not only the temperature but also the humidity can be controlled in cold stores.

• Air circulation: In close conjunction with temperature and humidity parameters, good air circulation ensures effective temperature distribution and prevents areas of condensation. Effective air circulation is of great importance in storage areas such as cold stores, as it prevents the formation of hot and cold spots, as well as condensation on the walls and products.

• Breakdown by product type: Every professional food manufacturer knows that storing everything together in a single, non-specific location is incorrect for a number of reasons. The varying requirements of goods in terms of temperature and humidity are examples of why product-specific separation is important. Furthermore, the physical or organisational separation of foodstuffs with different microbial risks reduces the likelihood of Cross-contamination and hygiene-related incidents.

• Organisational structure: Well-organised storage areas not only ensure improved shelf life, but are also essential for smooth operations. For example, the ‘first in, first out’ principle prevents products from being used in the wrong order – an important measure for preventing spoilage, Food waste and to ensure clear traceability.

Professional storage areas

Depending on their type, perishability and intended use, foodstuffs are stored in different areas. The aim is to create optimal conditions for the various product groups that meet the specific requirements in terms of temperature, hygiene, product protection and the flow of goods – whilst at the same time efficiently supporting internal operational processes. In addition to traditional storage areas such as dry stores, cold stores and deep-freeze stores, other specific storage types may be required depending on the nature of the business, taking into account individual circumstances.

Dry storage

The storage area for non-perishable foodstuffs that do not require refrigeration is a standard feature of professional food businesses – from producers and bakeries right through to industrial food manufacturing. Ideally, the temperature should be maintained at a constant level between 15–20 °C. Furthermore, as the name suggests, the storage area must be dry, well-ventilated and equipped with effective protection against pests.

Shelving systems with lockable storage containers and matching labelling ensure a professionally managed dry goods store that stands out for its clarity and meets the requirements of HACCP concepts fulfilled.

Cold store

Products such as meat, poultry, fish, dairy products and fresh vegetables are generally stored under refrigeration. Depending on the product, the temperature range is usually between 0 °C and +10 °C. There are specific requirements for the storage of perishable, raw animal-based foods such as poultry, minced meat or fish. The binding requirements are set out in various statutory regulations designed to ensure food safety. Among other things, the following points must be observed:

Storage temperatures

The maximum storage temperature for fresh meat and meat products is +7 °C; poultry must be stored at a maximum of +4 °C. Minced meat is a particularly sensitive product; depending on the method of processing and packaging, it must be stored at between +2 °C and +7 °C. For fresh fish, crustaceans and shellfish, a storage temperature close to 0 °C – and in any case below +2 °C – is required. Fresh fish may also be stored under ice, provided there is reliable temperature monitoring. Storage temperatures must generally be continuously monitored and documented – any deviations must be corrected immediately.

Product separation

Of course, food must also be protected from contamination when stored in a cold store. Raw and ready-to-eat foods must be kept strictly separate from one another – for example, by means of physically separate refrigeration areas or clearly demarcated storage areas.

Packaging and labelling

Food-grade, airtight and hygienic storage containers or packaging are mandatory, particularly where there is a risk of cross-contamination or a loss of quality. In addition, products must be labelled with the date and batch number.

Shelf life and hygiene

When it comes to perishable goods, it is important to ensure short storage times. In addition to temperature checks and the documentation thereof, visual inspections must be carried out on an ongoing basis to check the colour, smell and consistency of the food.

Storage areas and containers must be cleaned thoroughly and regularly – and it must be possible to perform effective cleaning. This means that both the design and the use of the cold stores must be tailored to meet hygiene requirements. Naturally, this also applies to staff workwear.

Cold store

A maximum temperature of −18 °C is generally required for frozen raw materials, finished products or frozen stock. Freezer rooms must also be well-structured and organised in such a way as to ensure easy traceability of the products. Rooms for gentle defrosting are usually set up separately.

Effective and professional food storage facilities often include additional specialised storage areas that are adapted to the relevant conditions and regulations. These include, for example, storage areas for products with specific requirements such as Chocolate or a warehouse for products that have yet to undergo quality control and testing.

Mandatory guidelines for food storage

As the professional storage of food involves far more than mere stock management, there are a number of rules and regulations designed to ensure that storage conditions meet the highest hygiene standards. Key requirements are set out, for example, in the following sources:

• EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs

• Regulation (EC) No 853/2004 on hygiene rules for food of animal origin

• Food Hygiene Regulation (LMHV) as a national supplement to structural, personnel and organisational hygiene measures

• DIN 10508, which sets out detailed temperature specifications for the storage and transport of foodstuffs

To store food safely and efficiently, a thorough understanding of the relevant regulations is essential.

Smart and secure storage with Ehlert

Professional food storage involves a finely balanced combination of storage conditions, storage layout, product-specific segregation, rigorous hygiene and comprehensive documentation. Organising storage processes with foresight creates ideal conditions for safety, high quality standards and the prevention of financial losses. As well as trained staff, a well-structured food warehouse also needs the right equipment – and we have plenty of that in stock!