Food Storage (Originally posted by Nicolas)

Food Storage
Storage is another way to protect your food from becoming contaminated or spoiled. There are rules for this area as well. Use the “first in, first out” (FIFO in accounting) rule meaning that foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the old on your storage shelves.
Keep all foods wrapped and clean. Each item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labeled container or package with the contents and date received. Do not take a chance on questionable foods: “When in doubt, throw it out” is a great rule to live when it comes to food safety. Go through your refrigerator unit regularly and get rid of spoiled foods.

The refrigerator temperature must be below 38 degrees F. Items stored include meats, seafood, vegetables and dairy products. Keep a working thermometer in the unit at all times so you will know at a glance if there is a problem. You do not want to lose your entire inventory! Freezers should keep foods at below 0 degrees F. Most foods will not maintain their quality in a freezer so it should be used only as needed. Use fresh products whenever possible.

Items in dry storage should be kept between 50 – 70 degrees F with a relative humidity of 50 – 60%.