Storage of Specific Foods

Dry Food

• Dry food shall be stored in a specific place to protect them from splash and contamination, such as on clean racks or on movable racks/dollies to allow proper floor cleaning.  Under no circumstances food shall be stored under plumbing or sewer lines.
• Flour, plain rice, spices, etc., should be put in an air-tight container and should not be mixed with others. Each container should be labeled properly.

Meats and Poultry

• Meats and poultry shall be refrigerated as soon as received.  It is important that refrigerated meat is placed in such a manner so that the air can circulate freely around it.  
• Fresh meat and poultry of approved quality that is frozen  may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store raw meat and poultry near or above ready to eat foods, dairy items, bakery items or produce items.
• Meats and poultry shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on movable racks/dollies, to allow proper floor cleaning.  
• Once frozen meats and poultry are thawed, they shall not be re-freezed or stored longer than 24 hours before using. 

Seafood

• Fresh fish and other seafood can be kept up to four days if held at cold chill temperatures below 0⁰C (32⁰F).  If fresh fish or seafood is not held at a cold chill or placed in the freezer, it shall be used the same day.  Avoid variations in temperature because seafood responds unfavorably to temperature variations in storage.
• Once frozen fish/seafood is thawed it shall not be re-freezed or stored longer than 24 hours before using.
• Fresh frozen fish or seafood of approved quality may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store fresh seafood near or above ready to eat foods, dairy items, bakery items or produce.
• Seafood shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on moveable racks/dollies, to allow proper floor cleaning.

Milk

• Reconstituted milk shall be prepared for each meal service and discarded after a 12-hour storage period.  
• Bottled or carton milk shall not be submerged in ice water as contaminated water may seep in. However bottled or carton milk can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.
• Fresh and opened canned milk shall be stored under refrigeration at 5 C (41F) or below.
• Dry and unopened canned milk shall be stored under dry storage.

Eggs

• Shell and liquid eggs must be stored under refrigeration that maintains temperature of 5⁰C (41⁰F) or below. Boiled egg that has intact shell may be stored under refrigeration up to four days.
• Dried/powdered eggs can be stored in dry storage.

Fruits, Vegetables and Salad

• Cut or prepared fruit and vegetables shall be held under refrigeration at 5C (41F) or below.
• Salads made with meat, seafood, poultry or mayonnaise shall be held under refrigeration at 5C (41F) or below.
• Do not store fruit, vegetables or salads under raw meat, poultry or seafood.

Fresh Fruit or Vegetable Juices

• Only pasteurized fresh fruit juice or vegetable juice shall be used or served.  
• Pasteurized canned, bottled or frozen juice is acceptable.
• Bottled or carton juice shall not be submerged in ice water as contaminated water may seep in. However bottled or carton juice can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.