Food Hygiene and precise Food storehouse

Good administration of food storehouse areas is of notable point for the arresting of food contamination. Here is a rundown of my ten system of strict food storage.
Food
Wash out and defrost your fridge at least three times a week. Clean up spillages immediately.

Keep all cupboards, pantries and larders spotlessly clean.
Check usually for signs of mice, rats, cats, birds, cockroaches, ants and such pests. Deal with them promptly. In professional kitchens, shelving should never be against the wall. Leave a space of thirty centimeters so that you can verily see trails of mice or rats.
Do not keep highly perishable foodstuffs in the larder, put them in the fridge. E.G. Eggs, milk, cheese, meats. Store prepared food detach from uncooked food.
Keep all cleaning chemicals and equipment out of food storehouse spaces. Put them in a special cupboard under lock and key.
Food storehouse spaces should be designed to stand against interior walls only. This will serve to ensure that these places will all the time be cool and dry.
Do not run water or drainage pipes straight through places where food or food utensils are stored. Keep your market dry.
Be sure to rotate your supplies thoroughly. Remember this saying; "last in, last out".
Keep animal feed detach from human food!
Keep vegetables and eggs in a detach storehouse area but failing that keep all root vegetables at the very lowest of the fridge in convenient fulfilled, containers. (special storehouse solutions can be found on the market that allow the vegetables to breath).
Food Hygiene and precise Food storehouse