Food storage rooms in small organizations

*As a small organization, we mean those that do not have warehouses and organizations that occasionally distribute food.

It very often happens that the organization’s employees do not have any influence on the choice of the building in which the food will be distributed, but they do have an influence on the choice of the room.

When choosing rooms, you should pay attention to whether they are kept clean, in good condition and in good technical condition.

The rooms are to provide adequate working space, allowing for hygienic performance of all activities, and protect against accumulation of dirt, contact with toxic materials, contamination of food.

This means that during the time when food is segregated, stored, packed and issued, nothing else can be stored on tables, desks and other furniture, and no activities other than those related to food distribution can be performed.

For example, there shouldn’t be:

  • office supplies (especially staples, pins, paper clips, etc.),
  • personal items such as clothing, cigarettes, private food or medicine,
  • cleaning agents,
  • building materials, etc.

Picture by Freepik

If you have to perform other activities in the room not related to food distribution, you should wash and disinfect all surfaces of equipment used for these operations after each such operation.

Also pay attention to the lighting. It must not consist of the bulb itself without the cover. A suitable cover should be made of safety glass or other material that prevents crushed pieces from getting into the food in the event of breakage. If your organization distributes food that requires refrigeration, you should have equipment that guarantees the continuity of the cold chain, i.e. efficient refrigerators.