Topic 3.1: Rules of food storage for organizations– food storage in magazines and in small kitchens

Storage of food products requires meeting certain sanitary standards. Not every premise can be used as a food warehouse. Please note that food storage requirements and procedures may vary between foods. In any case, however, places intended for food storage should meet the standards and guidelines set out in local regulations (state laws on food safety and nutrition), as well as international (including EU) HACCP systems and the Principles of Good Hygienic Practice (GHP). Owners and managers of food warehouses are required to keep track of updates and amendments to regulations and to implement changes as quickly as possible.

Regulation No. 852/2004 of the European Parliament and of the Council of 29 April 2004 is the applicable legal act throughout the European Union.

From FPFB sources

Food storage rooms in small organisations*

By freepik

As a small organisation, we mean those that do not have warehouses and organisations that occasionally distribute food.

It very often happens that the organisation’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 and in good technical condition.

The rooms are to provide adequate working space, allowing hygienic performance of all activities, and to protect against the accumulation of dirt, contact with toxic materials or 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 should not be:

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

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.

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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 organisation distributes food that requires refrigeration, you should have equipment that guarantees the continuity of the cold chain, i.e. efficient refrigerators.


Rules for storing products in the warehouse. As a warehouse we understand a large, separate space for food storage. Usually only organisations that distribute food every day administrate a warehouse.

Each product should be stored in accordance with the manufacturer’s instructions on the packaging.

From FPFB sources
From FPFB sources

There are types of food and animal products that require storage at a properly adjusted humidity or temperature. Therefore, a facility storing this type of goods should be equipped with: humidity sensors, a drying system, temperature sensors, heating and air conditioning.
If a given food product requires storage at a controlled low temperature, the warehouse must be equipped with closed cold stores.

Smooth surface. A porous and uneven structure would favour the accumulation of dirt and the multiplication of germs. Shelves must be illuminated and described.

However, it is not recommended to use “fluorescent lamps”, and if such lighting is necessary, the warehouse manager should install special covers. This is due to the tendency of fluorescent lamps to explode, which in turn carries the risk that undesirable materials (e.g. glass from a broken lamp) will get into food products. Where possible, it is recommended to install LED lighting