Food storage

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

food stockpiling
storage of food
food warehousing
storage of foods
food repositing
food stash
the storage of food

knowledge

sector-specific

Food storage is an essential knowledge of the following occupations:

Food safety specialist: Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.

Head chef: Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Fish and seafood specialised seller: Fish and seafood specialised sellers sell fish, crustaceans and molluscs in specialised shops.
 
Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Chilling operator: Chilling operators perform various processes and tend specific machines for manufacturing prepared meals and dishes. They apply chilling, sealing, and freezing methods to foodstuffs for non-immediate consumption.
Food production engineer: Food production engineers oversee the electrical and mechanical needs of the equipment and machinery required in the process of manufacturing food or beverages. They strive to maximise plant productivity by engaging in preventive actions in reference to health and safety, good manufacturing practices (GMP), hygiene compliance, and performance of routine maintenance of machines and equipment.
Butcher: Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.

Halal butcher: Halal butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Islamic practices. They perform activities such as cutting, trimming, boning, tying, and grinding beef and poultry meat. They prepare halal meat for consumption.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Fruit and vegetable preserver: Fruit and vegetable preservers tend machines to prepare and preserve fruit and vegetable products. They aim to keep preserved perishable foods in a stable form. Thus, they perform duties such as freezing, preserving, packing after sorting, grading, washing, peeling, trimming and slicing agricultural products.
Fish canning operator: Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.
Meat preparations operator: Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
Milk reception operator: Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.

Prepared meat operator: Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.
Dairy processing operator: Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.

Private chef: Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer’s home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Food grader: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Fish preparation operator: Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Prepared meals nutritionist: Prepared meals nutritionists value ingredients, manufacturing processes, and foodstuffs in order to assure nutritional quality and suitability of prepared meals and dishes. They study nutritional value of foodstuffs and dishes and advise on the composition of different meals or dishes for human feed (allergenic items, macro and micronutrients, …)
Food regulatory advisor: Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.
Kosher butcher: Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding  meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.
Fruit and vegetable canner: Fruit and vegetable canners tend machines to prepare industrial products based on fruits and vegetables for storage or shipping. They perform a wide range of tasks  such as sorting, grading, washing, peeling, trimming, and slicing. Moreover, they follow procedures for canning, freezing, preserving, packing food products.
Street food vendor: Street food vendors sell food preparations, dishes and products on organised outdoor or indoor market places, or on the streets. They prepare the food in their stalls. Street food vendors use sales techniques to recommend their products to passers-by.
Bulk filler: Bulk fillers perform dumping of food products into barrels, tubs, or containers together with prescribed amounts of preservatives, such as salt, sugar, brine, syrup, or vinegar for the manufacturing of food products.

Raw material reception operator: Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.

Food storage is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Meat cutter: Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.

Sauce production operator: Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.
Sugar refinery operator: Sugar refinery operators tend and control refinery equipment to produce sugars and related products from raw sugar or other raw materials like corn starch.

Slaughterer: Slaughterers slaughter animals and process carcasses for further processing and distribution.

Specialised seller: Specialised sellers sell goods in specialised shops.
Packaging and filling machine operator: Packaging and filling machine operators tend machines for preparing and packing food products in various packaging containers such as jars, cartons, cans, and others.
Kosher slaughterer: Kosher slaughterers slaughter animals and process carcasses of kosher meat for further processing and distribution. They slaughter animals as stated in Jewish law and according to rituals.
Food production operator: Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
Halal slaughterer: Halal slaughterers slaughter animals and process carcasses of halal meat from cows and chickens for further processing and distribution. They slaughter animals as stated in Islamic law and ensure that the animals are fed, slaughtered and hung up accordingly.
Biochemical engineer: Biochemical engineers research on the field of life science striving for new discoveries. They convert those findings into chemical solutions that can improve the wellbeing of society such as vaccines, tissue repair, crops improvement and green technologies advances such as cleaner fuels from natural resources.
Bioengineer: Bioengineers combine state of the art findings in the field of biology with engineering logics in order to develop solutions aimed at improving the well-being of society. They can develop improvement systems for natural resource conservation, agriculture, food production, genetic modification, and economic use.

References

1. Food storage – ESCO