5.2 Proper Food Storage

Proper storage prevents contamination, maintains quality, and ensures food safety.

The FIFO Method

FIFO = First In, First Out

• Use older products before newer ones
• When stocking shelves, place new items behind old items
• Label all foods with receiving or preparation date
• Check dates regularly and rotate stock

Storage Rules

Height Requirements:

• Store all food at least 6 inches off the floor
• Store at least 6 inches away from walls
• Allows air circulation and easier cleaning

Separation:

• Store raw meats below ready-to-eat foods (by cooking temperature)
• Keep chemicals away from food
• Store food away from cleaning supplies
• Keep dry goods dry - away from moisture sources

Refrigerator Storage

Temperature: Must maintain 41°F (5°C) or below

Storage Order (top to bottom):

1. Ready-to-eat foods
2. Seafood, whole beef/pork (145°F)
3. Ground meats (155°F)
4. Raw poultry (165°F)

Best Practices:

• Don't overcrowd - allows air circulation
• Store in food-grade, covered containers
• Date all items
• Check temperatures daily

Freezer Storage

Temperature: Should be 0°F (-18°C) or below

Freezer Tips:

• Food quality degrades over time (even frozen)
• Label with date and contents
• Don't refreeze thawed food
• Package properly to prevent freezer burn

Dry Storage

Conditions:

• Temperature: 50°F to 70°F (10°C to 21°C)
• Humidity: 50% or lower
• Clean, dry, well-ventilated

Best Practices:

• Keep products in original packaging or food-grade containers
• Store 6 inches off floor
• Keep away from walls for air circulation
• Organize by date (FIFO)

Safe Thawing Methods

Four approved thawing methods:

Never thaw at room temperature! This allows the outside to enter the danger zone while the inside is still frozen.