S. No.

Compliance Requirement

Applicability / Checkpoint

Records / Evidence

1

Storage facilities shall be designed and constructed to effectively protect food from contamination.

Ensure storage areas are suitably designed and maintained to prevent contamination.

Storage area inspection records, photographs, layout

2

Storage facilities shall permit adequate maintenance and cleaning.

Ensure sufficient space/access is available for routine cleaning and maintenance.

Cleaning and maintenance records

3

Storage areas shall be protected against pest access and accumulation.

Implement measures to prevent entry/harbouring of insects, rodents and other pests.

Pest-control records, inspection reports

4

Cold storage facilities shall be provided wherever required.

Provide appropriate cold storage for raw, processed and/or packed food based on the nature of food and storage requirements.

Cold-storage records, temperature logs

5

Raw, processed, rejected, recalled and returned materials/products shall be segregated.

Maintain separate and clearly identifiable storage areas/locations.

Storage layout, segregation records

6

Rejected, recalled and returned materials/products shall be distinctly marked and secured.

Clearly label such materials and restrict unauthorised use or dispatch.

Labels, quarantine records, recall/return records

7

Food and raw materials shall be stored separately from printed packaging materials, stationery and hardware.

Prevent cross-contamination and inappropriate co-storage.

Storage inspection checklist, photographs

8

Food and raw materials shall be stored separately from cleaning materials and chemicals.

Chemicals/cleaning agents shall have designated storage areas away from food.

Chemical storage register, inspection records

9

Raw meat, poultry and seafood shall be stored separately from work-in-progress, processed, cooked and packaged products.

Maintain physical/functional segregation to prevent cross-contamination.

Storage layout, temperature/segregation records

10

Appropriate temperature and humidity conditions shall be maintained according to the food/product requirements.

Monitor and maintain conditions necessary for food safety and shelf life.

Temperature/humidity logs, calibration records

11

FIFO system shall be followed wherever applicable.

Ensure older stock is issued before newer stock.

Stock register, inventory records

12

FEFO system shall be followed wherever applicable.

Ensure products with the earliest expiry date are issued first.

Inventory/expiry monitoring records

13

Storage containers shall be made of non-toxic materials.

Use food-safe/non-toxic containers for raw materials, WIP and finished/ready-to-serve products.

Container specifications, supplier documents

14

Food materials shall be stored on racks/pallets above floor level.

Prevent direct contact with the floor and facilitate cleaning.

Storage-area inspection records

15

Food materials shall be kept away from walls.

Maintain adequate clearance from walls to facilitate cleaning and pest inspection.

Storage inspection checklist

16

Storage arrangements shall prevent harbouring of pests, insects and rodents.

Ensure racks, pallets and storage practices do not create pest-harbourage conditions.

Pest-control reports, inspection records