When storing foods, make sure that they are easily identifiable. If they have been taken out of a box or packet, they could become separated from the ingredient list. Another risk may occur if containers used for storage become damaged and there is spillage.
Strategies for addressing risk in storage include the following:
- Place major allergens such as peanuts, egg and milk powder in dedicated containers which have secure lids and are labelled.
- Make sure the containers used to store an allergen are used exclusively for that allergen and not used for storage of any other foods
- If there is any risk whatsoever of spillage, store foods containing major allergens on lower shelves
A local takeaway received frozen deliveries of different meat products from the same supplier. The product name and ingredients list were clear on the outside of the boxes. The internal plastic bags were taken out of the boxes and stored in the freezer. These bags were not individually labelled and the boxes were thrown away. Some of the meat products contained milk protein and some didn’t. A customer with a milk allergy was served a burger containing milk protein and suffered an allergic reaction.