Clean storage, safer handling
Use a documented cleaning schedule and food-safe cleaning products. Keep food-contact surfaces, shelving and floors clean, and train staff to separate raw and cooked products. Rotate stock using first-in, first-out procedures.
Manage the environment
Leave space for air circulation. Condensation and persistent dampness can encourage mould and contamination; investigate their cause rather than relying on surface cleaning alone.
Design for daily cleaning
Smooth, non-porous surfaces, suitable flooring and food-grade shelving make sanitation easier. Build cleaning access into the layout so staff can reach the areas around stored goods and equipment.
Adapted from UK Coldroom’s published guide. Original article