How to properly store food in the warehouse?

In order to be used for storing food, storage rooms must meet a number of sanitary requirements - especially when the storage concerns animal products. Sanitary requirements apply not only to the temperature or humidity of rooms, but also cover the duties of warehouse employees. Each element matters, because even a slight deviation from the recommendations may result in a decrease in the value of the products or their complete loss. So what are the most important principles of food storage?

Food storage: standards and guidelines

Storage of food products requires meeting certain sanitary standards. Not every premises can be used as a food warehouse or food warehouse. Please also note that food storage requirements and procedures may vary from food to product. In any case, however, places intended for food storage should meet the standards and guidelines set out in local regulations (state laws on food safety and nutrition), as well as international (including EU) HACPP systems and the Principles of Good Hygienic Practice (GHP). . Owners and managers of food warehouses are required to keep track of updates and amendments to regulations and to implement changes as soon as possible.

Meticulous adherence to and implementation of food storage norms and standards is extremely important and has both health and economic justification. Errors in food storage can result in rapid loss of nutritional value by food products. If a spoiled product was put on the market, it could lead to food poisoning in recipients and pose a threat to health or even life. Poorly stored products should be withdrawn, and therefore disposed of, which is associated with financial losses.

The most important requirements

What is the proper storage of food products in a warehouse? First of all, food must be properly protected: both against pests and the negative influence of external factors. In order for the products to retain their perfect structure (taste, smell, color and texture) longer, an appropriate level of hygiene in the warehouse is required. In the case of many products, it is also necessary to maintain a constant and strictly defined air temperature and humidity.

Precise guidelines also apply to shelves where food is stored. First of all, they must have a smooth surface. A porous and uneven structure would favor the accumulation of dirt and the multiplication of germs. Food should also be placed in specially designed containers, adapted to the type of food products. Their shape, size and material may vary, but they should always adequately protect the product against dirt, falling or crushing!

All racks and shelves used to store food in a warehouse or warehouse should be properly marked and illuminated. However, it is not recommended to use the so-called "fluorescent lamps", and if such lighting is necessary, the warehouse manager should install special covers. This is due to the tendency of fluorescent lamps to explode, which in turn carries the risk that undesirable materials (e.g. glass from a broken lamp) will get into food products. Where possible, it is recommended to install LED lighting.

The right temperature

Since food is "perishable products", often their storage requires meeting certain requirements regarding storage temperature and air humidity. Warehouses used to collect such products should be closed facilities, equipped with appropriate equipment, including not only refrigerators, but also appropriate measuring devices (sensors, recorders), which will enable precise and effective control of environmental conditions. The owner or manager of the warehouse is obliged to take care of their proper maintenance and quickly repair any defects.

Of course, not all types of food require cold storage. The category of such products includes, for example, dry products, some drinks (including alcohols), potatoes or pickles. Importantly, it is important that the temperature in a non-refrigerated warehouse never drops below zero - this could also negatively affect the quality of stored products [2].

What should the warehouse require from staff?

The staff of a warehouse or food warehouse should consist of appropriate and trained staff - especially when animal products are stored. The absolute minimum is the requirement to have sanitary and epidemiological books. However, establishments that particularly care about the quality of their services implement additional procedures, training and requirements for employees to further minimize the risk of damage to food products.

Properly prepared staff should know the procedures for moving around the warehouse, controlling and setting conditions, transporting and packing food inside the premises, as well as have the ability to notice and identify potential pests (including mice or rats) and have the knowledge to apply countermeasures against these pests. Reputable warehouses also appoint a crisis team whose task is to quickly respond to potential undesirable situations and to implement remedial procedures quickly.

A few tips for warehouse owners and managers

What should owners and managers of warehouses pay special attention to in order to maximize the quality of their services?

• Verification of the condition and quality of each delivery - food to the wholesaler or warehouse must arrive in quality, often directly from the manufacturer. Although we usually deal with fresh products, it is worth checking and verifying them immediately after arrival. This will allow you to react quickly in the event of any problems with the quality or freshness of the goods.
• Verify the suppliers themselves – transporting food in the right conditions is as important as storing it. It is worth knowing that you cooperate with trusted delivery companies that duly follow the procedures and have vehicles adapted to the proper transport of food.
• Place monitoring readers closer to products that are particularly vulnerable to fluctuations in temperature and/or humidity. This will allow you to react quickly and prevent the loss of the "delicate" goods.
• Limit the impact of sunlight on goods. Sunlight can also significantly affect the nutritional value of food. It is worth limiting its impact or even completely eliminating it. If there are windows in the building (used, among others, for ventilation), it is worth protecting them with glass or foil limiting UV radiation.
• Store different foods separately. Proper storage can affect food quality. Store different types of products at the right distance from each other - this will reduce the risk of absorbing intense odors by products. Products in PET packaging (water, drinks, juices) are most exposed to such risk.
• Keep the right distances not only between the stored products, but also between products and the floor or between products and walls. The minimum recommended distance is 50 cm.
• Use product rotation - store goods in such a way that those products that can expire the fastest leave the warehouse and reach the retail supplier (FEFO principle - "first expire - first out").

How to properly choose a warehouse or warehouse?

As you can see, there are a whole range of factors that must be met in order for food to be stored properly - not only in accordance with the regulations, but also allowing food to retain its nutritional value for as long as possible. The freshness and quality of the goods that will go to your store can directly translate into the satisfaction of your retail customers and your sales success.

The key to success in the food trade is finding the right supplier. The wholesaler whose services you use should implement the widest possible range of procedures, which we mentioned above. We recommend working with really trusted partners to always be sure that the goods that will reach you have been stored and transported properly.

If you are looking for a new, trustworthy food wholesaler that will offer high quality services and favorable prices, please contact us. We will make sure that our future cooperation is as good as possible!