Refrigerated Storage

CHAPTER 1, FOOD SAFETY

be covered and stored below any cooked foods or foods, such as salads,

which will receive no cooking or reheating before serving.

f. Non acidic bulk food, such as cooking oil, syrup, salt, sugar, or

flour, should be stored in the original product package or container.

(1) If bulk packages of flour, sugar and similar items are open,

store packages in containers with tight fitting lids that meet NSF

International standards for food service. Label the container with the

common name of the food. The plastic garbage bags available through the

supply system generally do not meet requirements for food contact.

g. Do not use galvanized metal cans for storage of wet foods or

beverages.

h. Only food items will be stored in food storage spaces.

3-4.2 Refrigerated Storage

a. Proper temperature control is the most effective means of

minimizing the risk of foodborne illness and reducing loss through

spoilage. One "nonproduct" or built-in air measuring thermometer must be

provided in all refrigerated storage spaces. Thermometers or air measuring

devices must be readily observable, easily readable, numerically scaled,

and accurate to +3F at the critical range. Mercury thermometers are

prohibited. The temperature sensor of the thermometer must be positioned to

(1) To maintain product temperatures, check refrigerator

temperature frequently, especially at times of peak load and low load.

Make adjustments as required.

(2) Primary attention should be placed on monitoring product

temperatures.

(3) Required temperature ranges are 32-41F for refrigeration and

0F or below for freezers.

(4) Frost or glaze ice must not be allowed to accumulate

to more than 1/4 inch in thickness on the interior surfaces or on the

refrigeration coils.

(5) The interior surfaces of refrigerated storage units must be

routinely washed with warm water and hand warewashing detergent then rinsed

(6) Temperature logs must be maintained for all bulk cold storage

spaces. Accurate entries will be made at least twice daily. Any prolonged

deviation (more than four hours) from the recommended storage temperatures