Standards for Food Storage

Proper food storage is a key element of any food safety program. Guidelines need to be followed whenever handling food so that temperature, packaging and refrigerator placement all combine to prevent food-borne illness, extend shelf life and promote an overall healthier food environment.

Cleanliness

• Correct food storage techniques are easily followed, with the most important factor being cleanliness. A clean work surface and properly washed hands are critical in preventing future problems during storage.

Refrigeration

• According to the U.S. Department of Agriculture (USDA), refrigerators must maintain a temperature of 40 degrees throughout the unit for safe food storage. While refrigeration only slows bacteria growth, setting your refrigerator at 40 degrees will optimize the length of time your food will keep.

Other Considerations

• Food needs to be wrapped in as air-tight a fashion as possible before storing. It is critical to prevent cross-contamination with other food products. When storing food in the refrigerator, situate all meat on the bottom shelf to prevent dripping onto other foods, causing cross-contamination. Likewise, milk should be tightly sealed and not allowed to drip. When preparing to store hot foods such as soup, break them down into smaller amounts to speed the cooling process. Never place hot food directly into the refrigerator, as it will raise the temperature of the refrigerator and cause other foods to spoil.