General Food Storage - 1

Temperatures

All Potentially Hazardous Foods must be held at safe temperatures of 5⁰C(41⁰F) or below and 60⁰C (140⁰F) or above. The range between 5⁰C(41⁰F) and 60⁰C(140⁰F) is considered the temperature danger zone because these temperatures permit rapid growth of infectious and toxigenic microorganisms. 

Freezing and Thawing

Frozen foods shall be kept at -18⁰C(0⁰F) or below.  Should frozen foods become defrosted, they must be used at once and no attempt made to refreeze them.

Thawing shall be performed at refrigerated temperature of 5⁰C (41⁰F) or below, or under cool potable running water (23.9⁰C or 75⁰F or below) if food is wrapped, or quick-thawed (e.g., microwaved) as part of the cooking process.

Refrigeration Units, Freezer Units and Dry Good Storage

Proper food storage will improve shelf life and minimize contamination. Units shall be designated for storage of similar products, i.e., separate units for (or provision for separation of) meat, fish, seafood, dairy, produce, etc.  

Refrigeration units, freezer units and dry goods storage which hold correct temperatures  shall be available to accommodate food supply at peak levels.

Temperatures of refrigerator units, freezer units and dry goods storage shall be checked at least three times throughout the day. It should be recorded and documented properly. 

• Fresh Potentially Hazardous Foods must be held/transported at safe temperatures of 5⁰C(41⁰F) or below.
• Frozen Potentially Hazardous Foods must be held/transported at safe temperatures below - 18⁰C(0⁰F).
• Dry Goods must be held/transported at safe temperature 10⁰C- 21⁰C and relative humidity 50% - 60%.

All units shall be equipped with accurate mercury-free thermometers (±2 ⁰F/ ±1 ⁰C) placed in the warmest part of the unit and positioned for easy access.  Temperatures shall be checked and recorded daily. 

• Refrigerator – verify the refrigerated food internal temperature is at or below 5⁰C (41⁰F). If so, move foods to a working unit until repairs are made. If loss of power has occurred, keep doors shut and restricted from access until power is restored. In either case, if internal temperature is above 5⁰C (41⁰F) for over 2 hours, the food shall be discarded.
• Freezer – it is safe to refreeze if one has verified the food still contains ice crystals or is below 5⁰C (41⁰F). If the internal temperature is at or above 5⁰C (41⁰F) for over 2 hours then the food shall be discarded.

Regular cleaning and defrosting of units shall be performed to maximize cooling efficiency.

Foods under refrigeration shall be spaced in a manner to maximize air circulation.  Shelves shall not be covered.  Food shall be placed in shallow containers or trays to facilitate rapid cooling and properly covered to prevent contamination.  Foods shall not be stored directly on the floor, in aisles, or against walls.  

Fragile raw food items that are stored in refrigerator should be placed in plastic baskets in order to separate them and to allow air circulates between them.

Frozen foods being thawed under refrigeration shall use designated containers and be stored on lower shelves away from ready-to-eat foods, cooked foods, dairy items, bakery items and produce. 

No condensation, leaks, or ice build-up observed on ceiling, walls, fan units and fan pipes located in refrigeration units, cold holding units, or freezers.

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