The storage of food is important to ensure adequate, provision throughout the year and to overcome fluctuations in supply. However, failure to ensure satisfactory conditions of temperature, humidity, stock rotation and the integrity of packaging can result in problems of unfit or spoiled food and will, at the very least, result in a considerable reduction in shelf life. Inadequate temperature control is the most common cause of food poisoning. Correct storage and good temperature control is therefore crucial to food safety.
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