Food businesses know that shelving is more than storage. The materials chosen directly affect hygiene, compliance, and product longevity. Shelves in cold environments need to perform consistently under low temperatures and heavy use. They must resist corrosion, be easy to clean, and avoid harbouring bacteria.
At Mills Shelving, we’ve seen how choosing cool room shelving solutions that meet food safety requirements creates peace of mind for operators. A small decision, such as the surface finish on a shelf, can make a large difference in how safely goods are stored.
Food-grade refers to materials that can safely come into contact with food or be used in environments where food is handled and stored. The concept goes beyond appearance. A shelf can look sturdy, but if it corrodes or absorbs moisture, it risks contamination.
The standard for food-grade materials includes:
Selecting shelves built with these properties directly supports hygiene. It is also a compliance matter, as regulators assess how storage systems protect food from contamination. For instance, operators often ask why shelving impacts safety at all. The answer lies in the way surfaces interact with food packaging, staff handling, and environmental moisture. Our team has addressed many setups where operators had overlooked shelving choice, only to find out later during inspections that it contributed to risk.
This connects with the broader issue of why proper shelving design supports food safety, especially in coolrooms that must operate under strict conditions. Materials that fail to meet food-grade standards compromise not just the goods, but the entire business reputation.
Over years of supply and installation, we’ve worked with a variety of materials suited to food storage. Each has advantages and limitations.
Stainless Steel
Food-Grade Plastics
Epoxy-Coated Wire
Here’s a simple comparison to make the differences clear:
| Material | Hygiene | Durability | Cost Level | Typical Use Case |
|---|---|---|---|---|
| Stainless Steel | Excellent | High | Higher | Meat storage, dairy rooms |
| Food-Grade Plastics | Good | Medium | Lower | Packaged goods, lighter items |
| Epoxy Wire | Moderate | Medium | Lower | Fruit and veg, chilled storage |
We often recommend stainless steel for long-term use, especially for operators handling raw proteins. Plastics work well for dry or packaged goods where constant moisture isn’t present. Epoxy-coated shelving tends to be chosen for cost-sensitive projects, but clients must be aware of its shorter lifespan.
The concern over contamination cannot be understated. Chipped coatings or porous surfaces can lead directly to bacteria growth. Businesses keen on avoiding such issues should think carefully about their material choice. It links closely to the broader concept of preventing cross-contamination in coolrooms, which often stems from overlooked surfaces and coatings.
Material choice also affects performance under heavy use. A shelf may seem strong at first installation, but in a coolroom setting, the constant weight of cartons, crates, and pallets quickly exposes weaknesses. Metals contract under low temperatures, coatings can crack, and plastics may sag.
The question for operators is not just “how much can a shelf hold today?” but “will it still hold the same load after two years of constant use?” Durable shelving avoids constant replacement, saving cost and preventing safety hazards.
We recommend considering:
In food storage, a collapsed shelf risks more than wasted stock. It can injure staff and damage other equipment. Our experience shows that investing in sturdier materials pays for itself. On industry forums, some operators share how they tried cutting costs with second-hand coolroom panels and shelving. One user explained that while the price was attractive, there were hidden risks such as corrosion and weakened structures that only became obvious later. Stories like these highlight how cheaper or used materials may compromise durability, leading to higher long-term costs.
This is why businesses should carefully evaluate load capacity and shelf durability in cold storage before deciding on their shelving materials. The long-term strength of the system is as important as hygiene.
Cleaning routines are daily practice in food storage, which means shelving must tolerate harsh treatment. Stainless steel is often favoured because it resists corrosion and holds up to repeated sanitisation. Smooth, non-porous surfaces are quicker to wipe down and don’t trap bacteria.
Plastic shelving can also be effective if it’s specifically designed for food-grade environments. Smooth moulded surfaces reduce grime build-up. Yet cheaper plastics sometimes degrade when exposed to strong chemicals.
Operators should ask:
At Mills Shelving, we often highlight how cleaning and maintenance routines for coolroom shelving are made simpler with high-quality materials. Stainless steel and certain plastics minimise cleaning effort while meeting food safety standards. Over the years, we’ve seen businesses spend more on labour because inferior materials required extra scrubbing. Choosing wisely at the start reduces those hidden costs.
Shelving systems in coolrooms are not just a business choice. They form part of compliance under Australian food safety codes. Standards such as FSANZ (Food Standards Australia New Zealand) outline how food must be handled and stored to minimise contamination risks. Shelves that fail to meet these standards put operators at risk of legal penalties.
Inspections often look for:
In practice, inspectors do not differentiate between a failing floor surface and a failing shelf. Both are considered hygiene hazards. For this reason, the investment in food-grade shelving is not optional but a necessity for compliance. Research from the Department of Agriculture highlights how weaknesses in the cold food chain cost around $3.8 billion in wasted food each year, much of it linked to temperature management issues during storage and handling. Selecting strong, hygienic shelving materials reduces the risk of spoilage at the storage stage, keeping products safe and businesses compliant.
We have worked with businesses that initially installed lower-grade systems only to be instructed to replace them after inspections. The cost of rework often outweighed the initial savings. Choosing high-standard materials from the start is the most practical approach.
Food businesses also need to consider their internal procedures. Staff training on storage practices, correct loading, and shelf cleaning all tie into compliance. Materials that simplify cleaning and resist damage support these procedures. Operators who align their choice of shelving with food safety practices already outlined for coolrooms reduce their risk profile and improve inspection outcomes.
Every food business has unique requirements. The decision on which material to select depends on a blend of factors. To simplify the choice, we usually frame the decision into three key areas.
From our perspective, stainless steel is the safest long-term investment. Yet we understand that not every business has the budget upfront. The role of an experienced supplier is to match the material to the real-world needs of the operator. A bakery storing packaged goods has different demands compared to a seafood wholesaler.
Where decision-makers need broader insights, our team often points them to commercial cool room shelving options that highlight how different designs and finishes can support their goals. The right choice is one that balances cost, hygiene, and durability.
To give context, here are some real examples from businesses we’ve supplied:
From our experience, businesses often face the same decision point: save upfront with cheaper materials or invest in longer-term solutions. Our opinion is clear—stainless steel generally proves to be the most reliable choice in the long run, particularly for operators managing fresh or raw food products.
To support operators, we often share a checklist that simplifies the decision process.
Food-Grade Shelf Material Checklist:
Working through this list helps decision-makers avoid costly mistakes. It creates clarity when discussing shelving needs with suppliers or during internal budget reviews.
Investing in food-grade shelving materials offers benefits beyond compliance.
Businesses that cut corners often face more expenses in the long run. We have seen operators spend double replacing shelving that failed within a short period. Long-term thinking saves money and builds stronger operational reliability.
Material selection is one of the most important decisions in setting up a coolroom. Stainless steel, plastic, and epoxy-coated wire all have valid uses, but the right choice depends on the goods stored, the budget, and cleaning routines.
At Mills Shelving, our advice has always been to think of shelving as part of a food safety system, not just storage. The materials carry weight in hygiene, compliance, and long-term cost control.
Operators looking to assess their options can review our cool room shelving solutions for a closer look at designs tailored for food storage environments. The right decision today protects products, staff, and business reputation well into the future.
