11.2. Explain how to: • store food • maximise hygiene when handling food • dispose of food

This guide will help you answer 11.2. Explain how to: • store food • maximise hygiene when handling food • dispose of food.

Storing food, maintaining hygiene when handling it, and disposing of it correctly are essential in health and social care. Poor practices in any of these areas can lead to foodborne illnesses, allergic reactions, or even legal issues under UK food safety laws. Always check the latest information on the food standards website.

Storing Food

Proper food storage helps prevent contamination, maintains nutritional value, and prolongs shelf life. Different types of food require different storage methods.

Refrigerated Food

• Keep perishable foods like dairy, meat, and ready-to-eat items in the fridge at temperatures below 5°C.
• Check the fridge regularly to ensure it’s operating at the correct temperature.
• Place raw meat and fish on the bottom shelf to prevent juices from dripping onto other foods. Store these items in sealed containers for extra protection.
• Cover all foods to prevent cross-contamination from airborne bacteria.

Frozen Food

• Store frozen food in a freezer set to -18°C or below. This halts bacterial growth.
• Label frozen items with the date of freezing and check for expiry dates.
• Avoid refreezing food that has already been thawed, as this could allow bacteria to multiply.

Dry Food

• Keep dry foods (e.g., rice, pasta, and flour) in airtight containers. This prevents pests like weevils and keeps the food fresh.
• Store these containers in cool, dry places to avoid mould growth.
• Ensure cupboards are clean and well-organised to prevent overcrowding, which can lead to forgotten or spoiled items.

Opened Packages or Leftovers

• Once you’ve opened tins, transfer the contents to a clean container. Metal cans can corrode and affect the food.
• Label leftovers with the date and store them in the fridge for no longer than 2 days.
• Avoid overloading fridges or freezers. Air needs to circulate to keep the temperature consistent.

Use-by vs Best-before Dates

• “Use-by” dates are about safety. Foods beyond this date might pose health risks.
• “Best-before” dates indicate quality. Food is safe to eat after this date but might not taste as good.

Maximising Hygiene When Handling Food

Hygiene is about reducing the risk of contamination from bacteria, viruses, or allergens when preparing or handling food. Prevention is key to ensuring the safety of everyone consuming the meals.

Personal Hygiene

• Wash your hands using warm water and soap for at least 20 seconds before and after handling food.
• Remove jewellery, as it can trap dirt or bacteria. Use a plaster on cuts to cover any open wounds.
• Tie back long hair or wear a net to prevent it from falling into the food.
• Wearing clean clothing or an apron is essential to avoid contamination from dirt or fibres.

Cleaning and Sanitising Equipment

• Use separate chopping boards for raw meat, cooked foods, and vegetables. For example:
• Red for raw meat
• Blue for fish
• Green for vegetables.
• Regularly clean surfaces, knives, and equipment with hot, soapy water or a food-safe sanitiser.
• Change cleaning cloths and sponges often, as these can harbour bacteria.

Preventing Cross-Contamination

• Always handle raw meat, fish, and poultry separately from fresh foods like fruit and salad.
• Wash raw fruits and vegetables thoroughly under cold running water to remove dirt and potential pesticides.
• Never wash raw chicken, as splashing water can spread bacteria like campylobacter. Instead, cook it thoroughly to kill bacteria.

Control Temperatures During Food Prep

• Avoid leaving perishable foods at room temperature for more than two hours.
• Thaw frozen food in the fridge or a microwave, not on a countertop, to avoid bacteria multiplying as it defrosts.
• Cook food to safe internal temperatures (e.g., 75°C for chicken) to kill bacteria. Use a food thermometer if needed.

Managing Allergies in Food Preparation

• Be aware of the 14 allergens most commonly linked to reactions in the UK (e.g., peanuts, gluten, shellfish).
• Read labels carefully and store allergen-free items separately.
• Use dedicated utensils and equipment when preparing allergen-free meals to prevent cross-contact.

Disposing of Food

Proper food disposal prevents odours, pests, and contamination. It also supports legal and environmental responsibilities.

General Food Waste

• Separate food waste from general rubbish. Many local councils in the UK provide specialised bins for this.
• Wrap food scraps tightly, especially smelly ones like fish, before throwing them away.
• Do not allow food waste to sit for too long. Empty bins frequently to reduce bacteria build-up and prevent pests.

Expired or Unfit Food

• Check use-by dates regularly and remove expired items from storage areas promptly.
• If food looks or smells unusual, discard it even if it hasn’t reached its use-by date.

Plates With Leftover Food

• Scrape leftovers into food waste bins, not drains. This prevents blockages.
• Rinse dirty plates as part of your cleaning routine to avoid the spread of bacteria.

Oil and Fat Disposal

• Do not pour cooking oil or fat down the sink. It can solidify and create pipe blockages known as “fatbergs” in the sewage system.
• Allow it to cool and solidify, then dispose of it with general rubbish or in designated council collection containers.

Disposing of Packaging

• Recycle food packaging like plastic, glass, and cardboard where possible to reduce environmental impact.
• Wash packaging before recycling to avoid smells and contamination.

Composting

• Composting is a sustainable way to dispose of raw fruits, vegetables, and other biodegradable materials.
• Avoid adding meat, fish, or oily foods to compost bins, as these can attract pests.

Legal and Organisational Responsibilities

Following laws and adhering to organisational policies is mandatory when storing, handling, or disposing of food. It helps protect service users, you, and the wider environment.

Relevant Legislation

• The Food Safety Act 1990 covers food safety standards and makes it illegal to sell unsafe food.
• Food Hygiene Regulations (2006) outlines specific hygiene practices to follow.
• The Environmental Protection Act 1990 focuses on controlling waste disposal while reducing harm to the environment.

Your Responsibility

• Follow your organisation’s food safety policies and training.
• Report any issues like malfunctioning fridges or pest infestations in food storage areas.
• Keep records where required, such as temperature logs for refrigerators and freezers.

Food safety isn’t just about protecting physical health—it safeguards trust and wellbeing, especially in health and social care settings. Proper food storage, handling, and disposal are practical, legal, and ethical duties that directly influence the care provided.