From the time that our food is harvested, the risk of contamination exists at each and every turn. All food is vulnerable in each phase from farm to fork. When it comes to the food and beverage supply chain, ensuring quality is of the utmost importance. One area of weakness can compromise the food safety of an entire supply.
Any food service operation must have clearly defined storage areas and procedures. This is also true for the food supply chain. Everything from canned goods to raw meats are being stored, handled and transported. If not done correctly, there is a risk of cross-contamination as well as spoilt produce and the like.
Each food group must be stored at the appropriate temperatures and in the appropriate containers. For example, dairy and vegetables cannot be stored together. Meat must be hung in a refrigerated area where air can circulate properly. Upon handling, all vegetation and perishables must be rotated to adhere to expiration dates. Minimizing time of frozen or refrigerated food outside is also essential in preventing bacterial growth and spoilage.