PREVRA Proper Food Storage Chart: Correct Shelf Order and Separation for Food Safety
A visual reference for organising your fridge, freezer, and dry storage to prevent cross-contamination. Required under SFBB and HACCP for all UK food businesses.
Why correct food storage matters for food safety compliance
Poor storage is the hidden cause behind a surprising number of food safety incidents. An EHO will check whether raw meat is stored below ready-to-eat food — get this wrong and you risk a low hygiene rating even if everything else is spotless. The FSA estimates that cross-contamination from incorrect storage contributes to a significant proportion of food poisoning outbreaks in UK catering.
Raw chicken stored above salad in a fridge is not just bad practice — it is a direct route to Campylobacter contamination, the most common cause of food poisoning in the UK. This chart removes ambiguity so every team member knows exactly where each food type belongs.
Using this storage chart in your daily kitchen operations
Display this chart on every fridge, freezer, and dry store door. Train all staff — including part-time and agency workers — on the shelf hierarchy: cooked and ready-to-eat foods on top, then raw fish, raw beef and pork, raw poultry at the bottom. Check during every shift that the chart is being followed.
Digital SFBB adds another layer: your team can photograph storage arrangements during opening checks, the system timestamps everything, and your EHO sees a complete audit trail of your storage practices over time.
Storage mistakes that catch kitchens out
The most frequent error is storing raw meat above ready-to-eat food on the same shelf — even in sealed containers, drips can escape when lifting items out. Another common slip is overloading the fridge, which blocks air circulation and creates warm spots. A third: storing opened tins in the fridge. Once opened, the tin lining can leach into acidic foods; always transfer contents to a sealed, food-grade container first.
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