- Food safety and regulatory compliance – key to product quality and customer safety.
- FIFO principle – minimizes loss and risk of spoilage, increasing storage efficiency.
- Control of storage conditions – temperature, humidity and hygiene are the foundations of proper storage.
- Modern technologies – WMS systems, sensors and automatic labeling support process optimization.
Food storage is a process without which product quality and customer safety would be compromised. Inadequate food storage causes goods to spoil and there is a risk of financial loss and loss of customers. Proper warehouse organisation and compliance with specific rules can significantly improve the efficiency and safety of food storage.
Why is storage important?
Food storage involves a number of steps that guarantee the right conditions for storing food. A properly organised storage system makes it possible to:
- Ensure food safety in accordance with legislation,
- Minimise losses due to product spoilage,
- Maintain the quality of the products throughout their storage period,
- Optimise costs related to logistics and storage.
Basic principles
Proper food storage requires a few basic principles. Here are the most important aspects to pay attention to.
Control of temperature and humidity
Temperature is a key variable affecting the condition of food. Different types of products require different storage conditions.
- Frozen products – temperature of -18°C or lower.
- Chilled products – temperature between 0°C and 4°C.
- Dry products – room temperature, humidity below 65%.
Controlling the air humidity in the warehouse is equally important, as too much humidity encourages the growth of mould and fungi.
The FIFO principle (First In, First Out)
The ‘first in, first out’ method states that the earliest items in the warehouse should be sold first. This bypasses the risk of products rotting and reduces the risk of losses due to spoilage.
Practical implementation of the FIFO principle of stocking goods:
- Marking products with the date of receipt.
- Regular stock checks.
- Appropriate organisation of storage space.
3. Hygiene and safety
Proper warehouse hygiene is a key element in ensuring food safety. Regular checks should be carried out:
- Cleaning of storage areas.
- Pest control.
- Disinfection of equipment and premises.
Adherence to hygiene principles reduces the risk of cross-contamination and bacterial growth.
4. Appropriate packaging and labelling
Product packaging should be appropriate to the type of food stored. The label on each package must clearly indicate the expiry date, batch number and storage conditions of the food.
Step-by-step storage processes
Storing food in a warehouse is a process that needs to be properly organised. Here is how to optimise this process step by step:
Step 1: Receipt of goods
When receiving goods into the warehouse, pay attention to:
- The conformity of the delivery with the documents,
- Condition of packaging,
- Temperature of the products (especially frozen and refrigerated products).
Step 2: Storage
Once the goods have been received, it is crucial to ensure proper storage conditions according to the product requirements. Keep in mind:
- Proper distribution of products in the warehouse,
- Use of temperature and humidity control systems,
- Regular warehouse inspections.
Step 3: Order picking
When picking orders, it is a good idea to apply the FIFO principle and avoid holding open packages for long periods of time.
Step 4: Shipping
Before dispatching goods, it is important to check that they comply with the documentation and that they are adequately protected for transport.
Technologies supporting food storage
Modern technologies can significantly improve food storage processes. Here are some solutions to consider:
1. WMS systems
WMS systems enable the automation of warehouse management. Thanks to them, you can:
- Monitor stock levels in real time,
- Optimise order picking processes,
- Automatically apply the FIFO principle.
2. Temperature and humidity sensors
The use of sensors allows continuous monitoring of food storage conditions and alarming in the event of deviations from the norm.
3. Automatic labelling systems
Modern labelling systems allow goods to be labelled quickly, facilitating warehouse management and order picking.
Practical food storage requires adherence to the right principles and the use of the latest technological developments. The focus should be on monitoring temperature, humidity, observing the FIFO principle, warehouse hygiene and correct product labelling. Proper management of storage processes not only preserves food quality, but also optimises costs and builds customer confidence. Foodcom S.A. ‘s task is to implement tried and tested storage methods and make use of modern technological advances, which are crucial to the optimal functioning of the warehouse and ensuring the highest quality of products.
