‘Protect Customers … and Your Reputation’


The GGC countries increasingly provide some of the safest food services in the world, with the food, beverage and commercial kitchen manufacturing industries working together for them to become even safer. However, despite this, microorganisms may still exist at levels that present risks to consumers, particularly if food is not stored correctly. That’s why proper food storage is vital, protecting against contamination, deterioration and damage.

Food That Goes in the Fridge

  • Make sure your fridge is cold enough, between 0ºC and 5ºC.
  • Keep the fridge door closed as much as possible.
  • Before you put food in the fridge, wait for it to cool down.
  • Whenever your fridge is full, turn the temperature down in order to keep it cold enough.


Food That Goes in the Freezer

  • When food if taken out of the freezer, thaw it in the fridge; this will ensure it doesn’t get too warm.
  • Use food within a day or two of being defrosted; it will go off the same as if it were fresh.
  • Cook food until it is hot all the way through.


Storing Dry Food

  • Keep all food in sealed bags and containers.
  • Don’t store food on the floor, this can encourage vermin.
  • Keep the storage area dry and not too warm.
  • Do not store food and drink near cleaning products or other chemicals.

Tin Cans

  • If you do not intend to use all of the contents immediately, empty the food into a container and put it in the fridge.
  • Never re-use empty cans to store food; the tin from the can might transfer more quickly to the can’s contents because it is open to the air.

Storing Meat and Fish

  • When thawing meat and fish, place in containers at the bottom of the fridge so that it can’t touch or drip onto other foods.
  • If meat has been cooked that is not going to be used immediately, cool it as quickly as possible and place it in the fridge or freezer.
  • Always keep cooked meat separate from raw meat.


To sum up, don’t let your food turn nasty, as it can cause severe illness and even death. Follows the guidelines and protect people from getting sick, your reputation in the food industry, and ultimately your business.

  • By Bilal Al Halabi, Al Halabi Ref. & Kitchen Equipment www.al-halabi.com

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