Food Safety and Food Storage by Chillers
Chilled and frozen items must be stored immediately. General chillers must be capable of operating between +1° to +4°C and must be sited away from any heat source – including sunlight – in a well-ventilated area. They must be sited so that all surfaces and surrounding area can be adequately cleaned. The probe of a visible temperature gauge must be situated in the warmest part of the chiller for the most effective monitoring. The temperature should be checked three times during a 24-hour period by relevant staff. Temperature fluctuations may not mean the food is unusable but will mean the stipulations of the following shelf life chart apply:
All items taken from their original packaging must be covered and labelled, identifying the date. Food stocks must be rotated following the rule of “First in-First out”. Any item not used after the third day must be discarded.
Reference: Hygiene Codes of Practice Cook Chill/Freeze, NHS Foundation Trust , No: CORP/0014/v6, August 2011