This type of refrigerator is generally used to store large quantities of fresh fruits
and vegetables, eggs, dairy products, and meats. As stated in Lesson 5, before fresh
fruits and vegetables are stored, food service personnel inspect them and discard
spoiled or damaged items. Personnel must then stack the acceptable items on shelves
or pallets in a manner that is neat and allows for proper air circulation. Foods must not
be stored against walls or on the floor. This is to prevent pest infestation and to
promote adequate air circulation. The temperature should be kept between 32 F and
STORING FOODS THAT ARE NOT POTENTIALLY HAZARDOUS
a. Foods that are not potentially hazardous are more durable and much less
likely to become contaminated than are potentially hazardous foods. However, they still
must be stored with care. Significant loss can result from improper storage.
b. Improper or careless storage can lead to rodent and pest infestation or to
deterioration from excessive heat, dryness, or moisture. In some cases, improper
storage can damage the containers of foods that are not potentially hazardous and
cause contamination. For example, if cans are stored carelessly and are punctured, the
exposed contents could support bacterial growth. This, in turn, could lead to
contamination and possibly to an outbreak of foodborne disease.
c. Correct storage will promote the proper rotation of these foods and will ensure
their use on a first-in, first-out basis.
d. Each unit or consolidated dining facility should have areas specifically for the
storage of these food items. Storerooms should be clean, well ventilated, well lighted,
and free of rodents, insects, and undesirable odors. The storerooms should have
enough shelving for storing canned or packaged items and enough dunnage for
stacking items in cases or bags.
STORAGE OF TOXIC OR HAZARDOUS PRODUCTS
All toxic or harmful products such as cleaning supplies, insecticides, and poisons
must not be stored in the same room as food items. In addition, foods should not be
stored where they run the risk of mechanical pollution. Overhead lights, for example,
must have protective coverings. This is to prevent broken glass from falling into food.
Food items should never be stored under sewer drain pipes or any other leaking pipes
or lines. Like-wise, equipment requiring maintenance should not be kept in storage
areas for nonperishables. Needless to say, garbage or rubbish should never be placed
in the storage area, since this waste could be a source of contamination and would
encourage pest infestation.