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Food Storage and Deliveries

Food Storage and Deliveries

Proper food storage and deliveries play an important role in ensuring that the food remains safe to eat. Existing food businesses which intend to start delivering food orders need to consider any new or different risks posed by this change in operation. They should adapt their Food Safety Management System to make sure food placed on the market remains safe to eat. Businesses that already deliver food, directly to the customer or to another business, must ensure uninterrupted safe food handling practices.


Food Deliveries

It is important that food is purchased from reliable suppliers. ‘Due diligence‘ demands that care be taken on purchase handover. When food is delivered, a person responsible for the receipt of the food should check:

Always and without any doubt reject any food that you are not happy with and return it to the supplier! Always make sure that the transfer time after purchase of frozen or chilled foods is as short as possible, preferably in cool bags or boxes and that the food is stored in the refrigerator or freezer in the shortest possible time. Remember:


Food Storage and Deliveries – Spoilage

Food is spoiled when it is unfit for human consumption. The main causes of food spoilage are usually the following:


‘Use By’ and ‘Best Before’ Dates

Most food packages are labelled with a ‘Use By‘ or ‘Best Before‘ date. It is an offence to serve food that has exceeded its use by date. Such food should be discarded or clearly marked ‘Unfit for Human Consumption‘. ‘Best Before‘ dates are often an indication that the food will be at its premium quality if stored correctly until that date.


Dry Stores

Not all food must be kept refrigerated or heated. Some food can be kept in dry stores. However, many dried or dehydrated foods such as milk powder, powdered eggs, etc. will allow bacterial growth if they become moist. It is therefore essential these foods are stored in a dry place and are used immediately after preparation. All dry foods, including flour, biscuits, etc., will remain safe whilst dry.

Dry stores key points:

  1. Storage areas must be well lit, clean, cool, dry and well ventilated.
  2. Free-standing slatted shelves allow good ventilation and evidence of pest infestation to be seen quickly.
  3. Food should be stored off the floor to allow thorough cleaning.
  4. Good stock rotation will prevent build up of old stocks and will reveal evidence of pest infestation quickly.


Stock Rotation

All food should be stored in date order and the First In First Out (FIFO) rule followed and observed. To help with stock rotation:


Other Food Storage and Deliveries Hazards

There are other food safety hazard points associated with food delivery and storage. Safefood lists a number of additional hazards that are associated with the food storage and deliveries. These can be read in their Food Delivery & Storage article.


Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email


Safe Catering Pack – A Friendly Approach to HACCP

Are you starting a food business? Are you overwhelmed with different areas you need to know in terms of food safety? Or you are an existing business in need to simplify or develop your food safety system? Well, look no more as the Safe Catering Pack developed by Food Safety Authority of Ireland is a friendly approach to HACCP. This simple tool helps caterers to develop a system to manage food safety and comply with the food hygiene regulations. It presents options for businesses to choose how they are going to do this.


Safe Catering Pack

The pack was developed with help and expertise from the food industry and environmental health officers. It is based on the principles of HACCP (Hazard Analysis and Critical Control Point). HACCP is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.


The pack was designed for catering businesses. It may also be used by retailers who have a catering function within their business. The pack can be used by businesses that have not yet developed their own food safety management system. In addition,  it may also be used by businesses to improve existing systems.

By working through the workbook you will step by step develop your unique food safety management plan. This plan is literally your road map to managing food safety for your business. Once the workbook is complete you can manage food safety on a daily basis by using the food safety record books. The record books allow you to check that food safety hazards are being controlled.


Starting a Food Business

Starting a business can be exhilarating and wildly fulfilling. However, it can be quite complicated, and may challenge you in ways you had not imagined. Knowing the challenges and problems you may encounter in your start-up can help you to prepare for the unexpected, and possibly help avoid common pitfalls. The Safe Catering Pack developed by Food Safety Authority is a simple straightforward guide to help you to develop a system to manage food safety and comply with the food hygiene regulations.

If you would like to purchase a FSAI Safe Catering Pack you can do so HERE.


Food Safety Training

Please remember! It is a legal requirement that all staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

So get trained now! offers fully online food safety courses. You don’t have to complete any of the food safety courses in one sitting. You can study whenever suits you and you can take breaks when required.  The system will remember where you have stopped so you will be able to continue from that point on once you return to your studies. So you can study 20 minutes today, 20 minutes tomorrow and so on or whatever suits your needs as you will have 24/7 access for 1 year (365 days) to the course.

Additional information about individual courses can be found on our Courses page.