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REFRIGERATION

Food storage

How to store mayonnaise and sauces

Mayonnaise, cheese sauce, tandoori mayo, garlic dips and similar sauces are used heavily in Indian QSRs, cafés, shawarma outlets and sandwich counters. Commercial mayonnaise is made to be stable, but once opened and handled, it can pick up bacteria. Homemade or eggless mayonnaise, garlic sauces and dairy-based dips are more perishable. Store all opened and freshly made sauces at 0 to +4 °C, covered, and keep only a small working amount on the line. Ketchup and vinegar-based sauces are more stable; follow the label.

  • Chilled0 to +4 °C

Do

  • Follow the label for unopened commercial sauces; many are shelf-stable until opened.
  • Refrigerate opened tubs and pouches, and keep the lid closed between uses.
  • Decant a small working quantity into clean squeeze bottles for the line, and refill from chilled stock.
  • Wash and sanitise squeeze bottles regularly; do not keep topping up the same bottle for days.
  • Make homemade garlic sauce and herb dips in small batches and chill immediately.
  • Use pasteurised eggs or commercial bases for egg-based sauces where possible.
  • Label made sauces with the date and time they were prepared.

Avoid

  • Do not leave a large tub of mayonnaise open on a hot shawarma counter all day.
  • Do not mix new sauce into an old squeeze bottle.
  • Do not use sauce that has separated, smells sour or shows mould.
  • Do not use bare hands or unclean spoons in sauce containers.

In Indian conditions

Shawarma and fast-food outlets in India have faced food-safety scrutiny over mayonnaise, especially homemade versions made with raw eggs. Several state food-safety authorities have restricted mayonnaise made from unpasteurised raw eggs; check the current order where you operate and use pasteurised-egg or eggless bases. In hot QSR kitchens, squeeze bottles on the line warm quickly; keep only enough for a short period and store the rest in an undercounter fridge. Eggless mayonnaise is common in India and is often assumed to be low risk, but once opened it still needs refrigeration and clean handling. During power cuts, discard homemade dips that have warmed for long.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.