Checking date labels and rotating stock can help to avoid food waste.
A lot of food gets thrown away just because it hasn't been stored correctly. Reviewing your storage set-up could lower your running costs and boost your profits.
- Check the temperatures – and the seals – on fridges and freezers regularly. Maintain correct temperatures : fridge 3–4°C and freezer less than minus 18°C.
- Keep dry storage areas dry and clean.
- Rotate stock: first in first out! Put just-purchased items at the back of the fridge, freezer or storage area to reduce spoilage.
- Check food labels regularly: 'use-by' and 'best-by' dates.
- Avoid storing food items one on top of the other; this can damage them. Keep liquids and food that might spill on bottom shelves.
- Store left-over food in airtight containers. This also stops odours getting into other products and spoiling them.
- Vacuum-pack meat products to prolong their shell life.
- Put food away in its correct storage area as soon as it is delivered, especially fresh produce.
- Consult your local council Environmental Health Officer or the NSW Food Authority for specific advice on food storage techniques to avoid spoilage and preserve food-safe conditions.