A food business, when storing food, must store the food in such a way that it is protected from the likelihood of contamination; and the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food. Food Safety Supervisors may find it useful to develop a checklist as follows:
Is food stored so that it is protected from contamination (e.g. covered, off the cool-room floor)?
Is food stored so that environmental conditions (e.g. humidity, lighting) do not affect its safety or suitability?
Is frozen food kept frozen solid?
Are potentially hazardous foods refrigerated below 5°C?