High-risk or potentially hazardous foods should be stored under strict temperature control to prevent the growth of dangerous bacteria. Key guidance:
- Cold storage: Keep potentially hazardous foods at 5°C (41°F) or colder. Use a reliable thermometer to verify temperatures in refrigerators and ensure they stay below 5°C.
- Hot storage: Keep potentially hazardous foods at 60°C (140°F) or hotter. Use appropriate hot-holding equipment and monitor temperatures to prevent the temperature danger zone 5°C–60°C. If hot foods drop below 60°C, they should be reheated to safe temperatures or discarded.
- Separation and containment: Store raw foods separately from cooked or ready-to-eat foods to avoid cross-contamination. Use covered, sealed containers and place raw meat, poultry, fish, and seafood on the bottom shelf if refrigeration is used, to prevent juices from dripping onto other foods.
- Storage environments: Ensure proper air circulation around stored foods by placing items on shelves with adequate space from walls and on shelves at least a few inches off the floor. Use designated storage areas for chemicals separate from food items where applicable.
- Time and labeling: Rotate stock using FIFO, check use-by dates, and discard foods when in doubt about safety or if they have been held in the danger zone for extended periods.
- General rule: When in doubt, throw it out. Always follow local food safety regulations and guidelines relevant to the jurisdiction in which the storage occurs.
If you let me know your setting (home kitchen, restaurant, or another facility) and the specific storage scenario (refrigerator, freezer, or hot- holding), I can tailor precise temperature targets, container recommendations, and layout tips.
