Keep it clean, tidy and correct

Aim higher on hygiene

Food hygiene inspectors will look closely at how and where you store your food and ingredients, so it’s important to do it properly. 

Here are some of the key points of successful storage in your food hygiene routine.

Storing affects your scoring 
Make sure stored food is covered correctly, with correct date labels.

Everything in its place
Store raw food and read-to-eat food separately (meat at the bottom of a fridge), and store food on racks, not on the floor.

Recommended temperatures
Ensure you know the correct temperature for fridges, freezers and hot holding.