Food storage and dispensing

Always store food on stands, pallets or shelves. Do not store food items directly on the floor!

  • As far as possible, store food under appropriate temperature and humidity conditions. It is important to ensure constant indoor climatic conditions when storing goods. Temperature differences from the declared values should not exceed 1°C. It is also necessary to segregate products.
  • Practice the FIFO (First In First Out) principle: the goods that are delivered first should be the first to be used or dispensed. Prioritize the release of products that have a shorter shelf life and those that spoil more easily, such as very ripe fruits and vegetables, for example, bananas, raspberries, strawberries or tomatoes.