LEARNING MODULE 2

STORE FOOD SAFELY

Proper storage protects your products, helps prevent cross-contamination, and helps keep food safe and fresh for customers.

THE THREE STORAGE ENVIRONMENTS

COOL & FRESH

CHILLED

Keep chilled foods within their applicable safe range.

💡 Includes: Fresh milk, yogurt, paneer, cut fruits, prepared salads, and chilled meat/seafood.

DEEP FREEZE

FROZEN

Keep frozen products at the applicable frozen-storage temperature, generally −18°C or below where applicable.

💡 Includes: Ice cream, frozen peas, frozen snacks, and frozen meats. Keep rock-hard with no soft spots.

AMBIENT & SHELVING

DRY STORAGE

Keep food clean, dry, protected and appropriately separated.

💡 Includes: Rice, atta, pulses, spices, oil, biscuits, and canned foods. Keep elevated on pallets/shelves.

The Golden Separation Rule

Never allow juices or contaminants to cross into ready-to-eat foods

🥩 RAW FOOD

Keep appropriately separated from

🥗 READY-TO-EAT FOOD

Raw meat, poultry, seafood, or unwashed root vegetables carry bacteria that cooking destroys. But ready-to-eat foods (deli cheeses, cut fruits, bakery, dairy) are eaten raw without further cooking. Always store raw items on lower shelves or in dedicated separate chillers so drips never reach ready-to-eat foods.

Stock Rotation: FIFO & FEFO

Two simple rules to keep store inventory fresh and avoid expired products

RULE A

FIFO

First In → First Out

The stock that arrived first should be displayed and sold first. When unboxing new cartons, place newer cartons behind older ones on the shelves.

RULE B (EXPIRY-BASED)

FEFO

First Expiry → First Out

The item that expires soonest goes to the front of the shelf where shoppers reach first. Never hide expiring items behind new deliveries.

Check Your Store Storage

Verify that your chillers, freezers, and dry ambient storage zones follow proper separation and temperature rules.

CHECK MY STORAGE Next Lesson: Control Temperature