Storage techniques

A few commonsense rules apply to each of these storage areas. Make sure employees follow these rules to keep food safe.

Refrigerating storage.

In general, the colder food is, the safer it is. Keeping food as cold as possible without freezing it also extends its shelf life. Ideal storage temperature will vary depending on the food. Fruit and vegetables will freeze if stored at temperatures ideal for fish. Meat and poultry will have a shorter shelf life if stored at temperatures better suited for produce. If possible, store food such as meat and poultry in separate refrigerators to hold them at optimal temperatures. If this is impractical, store meat, poultry, fish, and diary products in the coldest part of the unit, away from the door.

While there are many types of refrigerating equipment available to operators, from walk-in refrigerators to refrigerated drawers, some general guidelines apply when using all of them.

To hold food at a specific internal temperature, refrigerator air temperature usually must be approximately 2F(1C)lower. For example, to hold poultry at an internal temperature of 41F (5C), the air temperature in the refrigerator should be 39F (4C). use hanging thermometers in the warmest part of the refrigerator. Some units have a readout panel outside to check the temperature without opening the door. These should also be checked for accuracy. At least once during each shift, check the temperature of the unit.

Monitor food temperature regularly. Randomly sample the temperature of food stored inside using a calibrated thermometer. You may also want to monitor food temperatures by using a product-mimicking device.

Never place hot food in the refrigerator. This can warm the interior enough to put other food in the temperature danger zone.

Do not overload the unit. Storing too many products prevents good airflow and makes the unit work harder to stay cold.

Use open shelving. Lining shelves with aluminum foil or paper restricts circulation of cold air in the unit.

Keep the refrigerator door closed as much as possible. Frequent opening lets warm air inside, which can affect food safety and make the refrigerator work harder. Consider using cold curtains to help maintain walk-in refrigerator temperatures.

Wrap all food properly. Leaving food uncovered can lead to cross-contamination.

Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination.

Store cooked or ready-to-eat food above raw meat, poultry and fish if these items are stored in the same unit. This will prevent raw products juices from dripping onto the prepared food and causing the foodborne illness. Store raw meat, poultry, and fish in the following order from the bottom: whole fish, whole cuts of beef and pork, ground meat and fish, whole and ground poultry. This order is based on the required minimum internal cooking temperature of each food.

Frozen storage

Some general guidelines for using freezers include:

Check unit and food temperatures regularly. Use a calibrated thermometer to check the accuracy of hanging thermometers or unit readout.

Keep freezer temperatures at 0F (-18C) or lower unless the food you are storing requires a different temperature.

Place frozen food deliveries in the freezer as soon as they have been inspected. Clearly label the food, identifying the package’s contents, date of delivery, and use-be date, if there is one. If products are going to be used immediately, they can be stored in a refrigerator. Never hold frozen food at room temperature.

Use caution when placing food into a freezer. Warm food can raise the temperature in the unit and partially thaw the food inside. Preparing several small batches of food is a better idea than freezing leftovers. Store food to allow good air circulation to find and rotate food properly.

Defrost freezer units on a regular basis. They will operate more efficiently when free of frost. Move contents to another freezer when defrosting, or use them immediately.

Never refreeze thawed food unless it has been thoroughly cooked. Refreezing damages food quality. Thawed food is also more likely to support the growth of microorganisms, which refreezing will not kill.

Rotate frozen food using the FIFO method. Check use-by dates to be sure they haven’t expired.

Store food in its original package. If food is removed from its packaging, wrap it in moisture-proof material or place it a cleaned and sanitized container. Clearly label all packages and containers identifying the contents. Always label potentially hazardous, ready-to-eat food with the date it should be sold, consumed, or discarded.

Open the unit as infrequently as possible. Use cold curtains to help maintain temperatures.

Dry storage

Dry food remains safe and retains quality if held in the right conditions. Moisture and heat are the biggest problems. The storeroom temperature should be between 50F and 70F (10C to 20C). keep relative humidity around 50 to 60 percent. If high humidity is a problem, consider using a dehumidifier. Some general guidelines for dry storage include:

Monitor temperature and humidity regularly. Use a hanging thermometer to record temperatures and a hygrometer to measure relative humidity. Units are available that combine both instruments.

Store dry food at least 6 inches off the floor and away from walls. Keep it out of direct sunlight.

Store food in its original packaging whenever possible. Once packages are opened, store products in tightly covered containers. This will prevent insects, rodents, and microorganisms from contaminating the food.

Keep the area clean and dry. Clean up any spills immediately.

Make sure storerooms are well-ventilated. This will help keep temperature and humidity more even and constant throughout the storage area.