Figure 3-1. Vegetable bins.
d. Refrigeration. Foods such as meats, dairy products, and certain other
perishable foods require refrigeration if they are not to be used immediately.
(1) Mechanical. Mechanical refrigeration units are to be used when
available. The temperature of freezers or freezing compartments of refrigerators in
which frozen foods are stored must be maintained at 10o F or lower. Ice cream should
be stored at 0o F or below. The temperature of the refrigerators in which unfrozen
perishable foods are stored should be maintained at between 32o F and 40o F. The
cooling efficiency of a refrigerator is increased by placing the food items so that the cold
air from the cooling unit can circulate freely between them, by defrosting the refrigerator
regularly, and by keeping the refrigerator door closed to the maximum extent possible.
(2) Iceboxes. Iceboxes or ice chests must be used when mechanical
refrigeration is not available. Ice for this purpose must be obtained from a source
approved by the AMEDD. The drains for such boxes must not be connected directly to
the sanitary sewers as this could permit a backup of sewage into the box. As in
mechanical refrigeration, the arrangement of food items in iceboxes should be such as
will allow the free circulation of cold air. Usually, it is impossible to maintain a
temperature of 40o F in iceboxes, but every effort should be made to keep the
temperature as low as possible.