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REFRIGERATION

Food storage

How to store pork

Pork is a staple in the North-East, Goa, coastal Karnataka and Kerala, and in many hotel and continental kitchens across India. Fresh pork is perishable and must be kept chilled at 0 to +3 °C. It should always be cooked thoroughly, and stored so it cannot drip onto or touch other foods. Many kitchens and customers also need pork kept strictly separate for cultural and religious reasons, so clear segregation is as important as temperature. Freeze stock not used within your planned period at −18 °C or colder.

  • Chilled0 to +3 °C
  • Frozen−18 °C or colder

Do

  • Store raw pork covered, on the lowest shelf, in drip-proof trays or containers.
  • Where possible, use a dedicated fridge, freezer or clearly marked compartment for pork, and separate utensils and boards.
  • Freeze in flat, labelled portions. Thaw in the fridge, never at room temperature.
  • Check delivery temperature and packaging on receipt; reject warm or leaking packs.
  • Cured and smoked pork products should follow the label storage instructions; most need refrigeration once opened.
  • Use separate gloves and wash hands thoroughly after handling raw pork.
  • Keep a written temperature log for the pork fridge or freezer, checked at opening and closing, so any drift is caught before stock is affected.

Avoid

  • Do not store pork near ready-to-eat foods, desserts or dairy.
  • Do not refreeze thawed raw pork.
  • Do not leave pork on the counter during long prep sessions; take out only what you need.
  • Do not reuse marinade from raw pork for basting or sauces without boiling it thoroughly.

In Indian conditions

In the North-East and Goa, pork is often bought fresh from local markets, sometimes from small-scale slaughter without a cold chain. Chill it promptly in shallow trays. In humid, coastal climates, meat spoils faster at ambient temperature and fridge seals and hinges corrode more quickly, so check door gaskets and keep units clean and dry. Hotels serving multiple cuisines often need clear labelling and dedicated storage for pork. A separate undercounter unit or freezer for pork makes segregation easier for staff and reassures guests.

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