a. Correct storage is important in preventing damage or contamination of foods
that have arrived at a full-service food facility in satisfactory condition.
b. Food supplies must be stored according to the general principles of food
storage. These principles have been specified in the text.
c. As potentially hazardous foods can readily support the growth of pathogenic
microorganisms, they must be promptly refrigerated or frozen. Refrigeration units must
maintain adequate temperatures and must be clean and free of pests and odors.
Personnel must carry out procedures to ensure these requirements are met.
d. The three types of refrigeration facilities used to store potentially hazardous
food items are: frozen food cabinets, reach-in refrigerators, and walk-in refrigerators.
e. Although foods that are not potentially hazardous are less likely to become
contaminated than are potentially hazardous foods, they still must be stored with care.
Improper storage of these items can result in considerable loss from pest infestation,
from deterioration, and even from a possible outbreak of foodborne disease.
f. Toxic or harmful products must never be stored with food items.