Potential Risks

Ways to Reduce Risk

1

Regularly clean shelving to stop bacterial growth, and immediately wipe spills on or under shelving.

2

Use rust and corrosion free shelving, especially in wet environments, to maintain sanitary storage conditions.

3

Keep all products covered and stored at least 6" above the floor to prevent contamination from pests or dirty floors.

4

Maintain separate storage areas for meat, fish, dairy and produce to reduce risk of cross contamination.

5

Use solid shelf plates on the bottom shelf to protect stored product from mop splashes and contamination during cleaning.

 

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