Food Storage & Safety Guide.

Food Storage & Safety Guide
Best Practices | Guidelines | Resources

table of contents
Dry Storage 3
Cold Storage 4
Refrigeration 4
Freezers 5
Recommended Storage Times 6
Hot Storage 9
Catering 10 - 11
Best Practices 10 - 11
Food Handler’s Gear 11
Food Safety during Storage 12 - 14

Cross-contamination or Food Borne Illnesses 12
Food Temperatures 13
Storage Containers 14
Allergy Prevention 15
Cleaning & Sanitizing 16
Food Storage & Safety Resources 17
2 www.rwsmithco.com [email protected]
dry STORAGE
To prevent contamination from liquids, dust, insects and rodents,
store food at least 6 inches above floor.
Ensure store room is well ventilated with a humidity level

around 50-60%.
Allow for a 2-foot ceiling and 18-inch outside wall

clearance to protect foods from higher temperatures.
Store all cleaning and chemical products on

shelves below dry goods (as well as utensils).
Follow the FIFO inventory management rule: first in, first out.
Increase the shelf life of bulk products - such as flour, sugar, rice and grains - by
transferring them from their original packaging into air-tight, BPA-free plastic containers.
http://www.rwsmithco.com/Kitchen-Supplies/Food-Pans-Bins-and-
Storage/Food-Pans/Polycarbonate-Food-Pans/c1340_1352_1353_1628/
Opt for food grade containers that lock out moisture with easy snap-on lids.
Clearly label all containers including the delivery date and best by date.
http://www.rwsmithco.com/Kitchen-
Supplies/Food-Pans-Bins-and--
Storage/Food-Labeling/c1340_1352_1631/
Toss out canned goods that are too dented to stack, bulging at the ends, punctured,
or have leakage stains.
Adhere to special storage instructions on packaging, such as “store in a cool, dry place”
or “refrigerate after opening”.
Maintain a room’s temperature between 50oF

and 70oF.
Use shelving units to maintain a clean and

http://www.rwsmithco.com/Kitchen-Supplies/Racks-and-
Shelving/Shelving/c1340_1444_1448/
organized work area, decreasing the amount

of time employees need to locate items
during the day.
Set up a regular cleaning and maintenance

schedule for shelves and food surfaces.
cold STORAGE - Refrigeration
Maintain proper temperatures to prevent cross-contamination between raw and prepared

food. Ensure food is thawed, cooled and handled properly with these cold storage guidelines.
Refrigeration
http://www.rwsmithco.com/Kitchen-Equipment/Refrigerators-
and-Dishwashers/Reach-Ins/c1337_1579_1583/
Place items on shelves to allow for proper airflow and circulation;

do not overload units or block vents.
Store food at least 6 inches above floor to prevent contamination.
Properly wrap foods and label each with the date prepared or received.
http://www.rwsmithco.com/Kitchen-Supplies/Food-
Pans-Bins-and--
Store uncooked meat, fish and poultry on bottom shelves to avoid

juices from leaking on other items.
Always refrigerate perishable foods within 2 hours.
Keep all prepared foods in sealed containers; cover with aluminum

foil, plastic wrap or a tight-fitting lid.
Follow the FIFO inventory management rule: first in, first out.
Discard food after seven calendar days, and habitually check for and toss spoiled foods.
Ensure your unit has a working refrigerator thermometer that is accurate to within 2oF.
Equipment/Refrigerators-and--
Dishwashers/Reach-Ins/c1337_1579_1583/
Eliminate bacterial hazards by maintaining stable and safe internal temperatures at or

below 38 - 40oF.
Regularly monitor and log internal equipment temperatures.
Maintain cleanliness by wiping down shelves and mopping walk-in cooler floors on a
routine basis.
Organize similar products together such as dairy with other dairy products, produce
with other produce, etc. so it’s easier for your staff to understand. This helps them to
remember where items are stored, creating a more efficient system.
cold STORAGE - Freezers
Freezers
http://www.rwsmithco.com/Kitchen-Equipment/Refrigerators-and-
Dishwashers/Freezers/c1337_1579_1581/
Maintain proper air flow and circulation; do not overload units or block vents.
Use free-standing freezers for long-term storage (months) and mounted freezers
for short-term storage (days or weeks).
Properly package and cover food to maintain quality and prevent freezer burn.
Follow the FIFO stock rotation rule: first in, first out.
Ensure your unit has a visible, working thermometer that is accurate to within 2oF.
Equipment/Refrigerators-and--
Dishwashers/Reach-Ins/c1337_1579_1583/
Keep frozen foods solid with a unit temperature of 0oF or below to maintain quality.
Regularly monitor and log internal equipment temperatures.
Do not use freezers for cooling foods.
Defrost units periodically and store frozen food in

a separate freezer during the defrosting process.
Make cleanliness a priority by wiping down

shelves on a routine basis.
cold STORAGE - Recommended Storage Times
Reprint courtesy of Nutrition & Foodservice Edge magazine.
REFRIGERATOR FREEZER
FOOD PRODUCT
36-40°F 0°F
Dairy
Fluid milk 5-7 days after sell by 1-3 months
date
Nonfat dry milk (NFDM) 5-6 months 10-12 months
Reconstituted NFDM 3-5 days Freezes poorly
Buttermilk 1-2 weeks Freezes poorly
Cheese Spread, opened 2 weeks Freezes poorly
Condensed milk, opened 3-5 days 1 month
Evaporated milk, opened 3-5 days Freezes poorly
Whipping cream 10 days 2 months
Whipped cream < 1 day 1 month
Cream cheese 2 weeks Freezes poorly
Cream - half and half 3-4 days 4 months
Margarine 4-5 months 12 months
Butter 1-3 months 6-9 months
Pudding Package date; 2 days Freezes poorly
after opening
Sour cream 7-21 days Freezes poorly
Yogurt 1 week after sell by date 1-2 months
Dough
Tube cans of rolls, biscuits, pizza dough, etc. Use by date Freezes poorly
Ready-to-bake pie crust Use by date 2 months
Cookie dough Use by date unopened 2 months
or opened
Fish
1-2 days 6 months
1-2 days 2-3 months
3-4 days 4-6 months
14 days or date on 2 months in vacuum
FOOD PRODUCT
36-40°F 0°F
1-2 days 3-6 months

oysters
Live clams, mussels, crab, and oysters 2-3 days 2-3 months
Live lobster 1-2 days 2-3 months
3-4 days 3 months
Processed Meats
Hot dogs, opened package 1 week 1-2 months
Hot dogs, unopened package 2 week 1-2 months
Luncheon meats, opened package 3-5 days 1-2 months
Luncheon meats, unopened package 2 weeks 1-2 months
Bacon 7 days 1 month
Sausage, raw 1-2 days 1-2 months
Smoked breakfast links, patties 7 days 1-2 months
Hard sausage 2-3 weeks 1-2 months
Summer sausage – labeled “Keep refrigerated” 3 weeks 1-2 months
Opened
Summer sausage – labeled “Keep refrigerated” 3 months 1-2 months
Unopened
Ham, Corned Beef
Corned beef, in pouch with pickling juices 5-7 days Drained, 1 month
Ham, canned – labeled “Keep refrigerated” 3-5 days 1-2 months
Opened
Ham, canned – labeled “Keep refrigerated” 6-9 months 1-2 months
Unopened
Ham, fully cooked vacuum-sealed at plant, 2 weeks 1-2 months
undated, unopened
Ham, fully cooked vacuum-sealed at plant, Use by date on package 1-2 months
dated, unopened
Ham, fully cooked, whole 7 days 1-2 months
Ham, fully cooked, half 3-5 days 1-2 months
Ham, fully cooked, slices 3-4 days 1-2 months
FOOD PRODUCT
36-40°F 0°F
Fresh Beef, Veal, Lamb, Pork

Hamburger and stew meat 1-2 days 3-4 months
Steaks 3-5 days 6-12 months
Chops 3-5 days 4-6 months
Roasts 3-5 days 6-12 months
1 day Freezes poorly
with dressing
Soups or stews with meat 3-4 days 2-3 months
Meat Leftovers
Cooked meat and meat casseroles 3-4 days 2-3 months
Gravy and meat broth 1-2 days 2-3 months
Poultry
Raw chicken or turkey, whole 1-2 days 1 year
Raw chicken or turkey, pieces 1-2 days 9 months
Cooked poultry casseroles 3-4 days 4-6 months
Fried chicken 3-4 days 4 months
Pieces covered with broth or gravy 1-2 days 6 months
Eggs
Fresh, in shell 3-5 weeks Freezes poorly
Raw yolks, whites 2-4 days 1 year
Hardcooked Up to 7 days Freezes poorly
Liquid pasteurized eggs, egg substitutes 3 days Freezes poorly
Opened
Liquid pasteurized eggs, egg substitutes 10 days Freezes poorly
Unopened
Fruit Beverages
Juices in cartons, fruit drinks, punch 7-10 days 8-12 months
Opened
Juices in cartons, fruit drinks, punch, 3 weeks 8-12 months
Unopened
1. Table adapted from Refrigeration and Food Safety, USDA Food Safety and Inspection Service www.foodsafety.gov
http://www.foodsafety.gov/
2. Table adapted from “Recommended Food Storage Times, Cold & Dry, Refrigerated & Frozen Foods,” University of Kentucky,
Cooperative Extension Service, College of Agriculture,http://www2.ca.uky.edu/HES/fcs/factshts/FN-SSB.085.PDF
(www.ca.uky.edu/HES/fcs/factshts/FN-SSB.085.PDF)
hot STORAGE
Safe temperatures and careful food handling are critical to destroy potential contaminants
and prevent the spread of bacteria. Follow these hot storage tips to keep guests healthy
and happy.
Always clean holding units prior to use. http://www.rwsmithco.com/Buffet-Catering/Catering-

Supplies/Insulated-Food-Carriers/c1373_2101_2104/
Pre-heat holding units before storing food to maintain a consistent

food temperature.
Keep hot foods hot – maintain temperatures at or above 140oF

and reheat food to 165oF before serving.
Monitor internal food temperatures with a food thermometer, http://www.rwsmithco.com/Kitchen-Equipment/Food-Prep/Thermometers/c1337_1431_1682/
accurate to within 3oF.
Ensure food is cooked to internal temperatures of at least 160oF

before storing in holding units, such as steam table pans. http://www.rwsmithco.com/Kitchen-Supplies/Food-Pans-Bins-and-
Storage/Food-Pans/Steam-Table-Pans-and-Items/c1340_1352_1353_1354/
Do not use hot holding units to reheat or cook food.
Stir food-filled chafing dishes and food pans frequently to prevent

http://www.rwsmithco.com/Buffet-Catering/Buffet-
Service/Chafers-and-Fuels/Chafers/c1373_1374_1375_1376/
http://www.rwsmithco.com/Kitchen-Supplies/Food-Pans-Bins-and-
Storage/Food-Pans/Steam-Table-Pans-and-Items/c1340_1352_1353_1354/
burning and to keep temperatures uniform.
Place utensils in the food during meal service to prevent

Service/Serving-Utensils/c1373_1374_1394/
contamination.
Transport hot items in food-safe carriers that meet NSF requirements.

http://www.nsf.org/
Begin meal service within 30 minutes of putting food on display.
Use properly installed sneeze guards to protect food display areas from contamination. http://www.rwsmithco.com/Buffet-Catering/Buffet-Display/Food-
Bars-and-Sneeze-Guards/c1373_1401_1617/
The Danger Zone

When potentially hazardous foods are exposed to warm temperatures for more than two hours,
they develop bacterial microbes that cause food poisoning.
Coined by the FDA, The Danger Zone ranges between 40° and 140°F. Avoid harmful
bacterial growth and protect customers from illness by closely monitoring the
temperature for your refrigerated units.
catering - Best Practices
From preparing food for wedding banquets to overseeing a buffet for a corporate event,
catering operations must take extra care to prevent foodborne illnesses and bacterial
contamination. Off-site food transportation poses an increased safety risk, as there is more
opportunity for food to be mishandled or exposed to the temperature Danger Zone.
Use these best practices to create a memorable (and safe) event:
Apply for an operating permit and renew it annually.
Check with a local health inspector to ensure your catering operation meets
health code regulations.
Clean and sanitize catering vehicles prior to event.
Prepare, package, and store food in designated foodservice establishments

(commissaries), never in private homes or on-site at the event.
Prevent food poisoning by maintaining optimal food temperatures for the duration
of the event. Stainless steel chafers and ice displays are excellent food safety tools
http://www.rwsmithco.com/Buffet-Catering/Buffet-Display/Ice-Displays/c1373_1401_1608/
that double as stylish additions to your buffet. http://www.rwsmithco.com/Buffet-Catering/c1373/
Monitor temperatures of potentially hazardous foods. Keep a thermometer on hand http://www.rwsmithco.com/Kitchen-Equipment/Food-

Prep/Thermometers/c1337_1431_1682/
and regularly check internal temperatures of perishable foods.
Bring sufficient equipment such as holding cabinets or food carriers to further ensure
http://www.rwsmithco.com/Buffet-Catering/Catering-
Supplies/Induction-and-Portable-Cooking/Holding-Cabi
nets/c1373_2101_1459_1460/
http://www.rwsmithco.com/Buffet-Catering/Catering-
Supplies/Insulated-Food-Carriers/c1373_2101_2104/
proper temperatures are maintained.
catering - Best Practices
Reheat solid foods to at least 165oF and liquid
foods to a boil before serving.
Avoid using food holding equipment to reheat

food, such as heat lamps or steam tables, as
http://www.rwsmithco.com/Kitchen-Equipment/Countertop-
Equipment/Heat-Lamps/c1337_1428_1674/
these do not have the capacity to bring internal

food temperatures to a piping hot 165oF.
Opt for electrical or insulated carriers to safely

transport food while maintaining appropriate
temperatures. Always keep hot and cold foods
in separate carriers—never mix.
Develop a transport checklist to guarantee all

food, equipment and supplies are accounted http://www.rwsmithco.com
/Buffet-Catering/c1373/
for and not left behind. Use a new checklist for

every event.
Food Handler’s Gear

Ensure your serving staff is properly equipped
with the apparel and tools they need:
Portable hand wash stations
Disposable gloves, and other sanitary http://www.rwsmithco.com/advanced_search_result.php?

ecosid=99f94228c9523623bdb2a40367148db7&search_in
_description=1&q=latex+gloves&x=0&y=0
food handling supplies
Serving tongs, forks, spoons and ladles http://www.rwsmithco.com/Buffet-Catering/Buffet-

http://www.rwsmithco.com/Buffet-
Catering/Buffet--
Supplies/Kitchen-Utensils--
and-Smallware/Kitchen-Utensils/Tongs/c134
0_1357_1358_1420/
Service/Serving-Utensils/Serving-Forks
/c1373_1374_1394_2089/ Service/Serving-Utensils/Serving-Spoons-and-Ladles/c1373
_1374_1394_2090/
http://www.rwsmithco.com
Clean aprons and outer garments

/Kitchen-Supplies/Kitchen--
Supplies/Mitts-Gloves-and-
Aprons/c1340_1341_1557/
Hair nets or other restraints
First aid kits

http://www.rwsmithco.com/Maintenance/Cleaning-and-Safety-
Supplies/Safety-Items-and-Kits/c1411_1994_1452/#/?_=1&page=1
Food Safety during Storage
Preventing Cross-Contamination or Food Borne Illnesses
Build a system for storing, using and throwing out items to maintain food safety in any
commercial kitchen. Properly label, organize and stock ingredients and prep work in order
to reduce harmful bacteria and keep food fresh for as long as possible.
Prepare raw and cooked food in separate work spaces.
Washing hands and exposed areas of the arms as often

as necessary, such as before or after all food handling, or
when changing tasks during food prep.
Proper hand washing calls for 20 seconds in soap

and warm water that is 110oF.
Avoid preparing foods with bare hands; instead, use food

safe gloves. http://www.rwsmithco.com/Kitchen-Supplies/Kitchen-
Supplies/Mitts-Gloves-and-Aprons/c1340_1341_1557/
Prevent bacterial growth by cooking foods until they are

finished (never cook them partially).
Store raw meat items, such as poultry, beef and seafood,

below prepared foods to prevent juices from spilling into them.
Ensure all foods are covered and stored in appropriate

containers.
Pans-Bins-and-Storage/c1340_1352/
Abide by “best before” dates and other food packaging

guidelines, such as “store in a cool, dry place” or
“refrigerate after opening”.
Establish personal hygiene policies for employees, and

post reminders to stress importance.
Remember the “when in doubt, throw it out” principle:

food inside containers that are damaged, improperly sealed,
or otherwise questionable, has likely spoiled and should be tossed.
Food Temperatures Safe Internal

Food
Temperature
Use the appropriate thermometers on your
equipment so that food remains outside the Steak and Roast 145o F
temperature danger zone (40oF to 140oF),
where bacteria thrives and grows rapidly. 145o F
Fish
Utilize kitchen thermometers to verify foods http://www.rwsmithco.com/Kitchen-Equipment/Food-
Prep/Thermometers/c1337_1431_1682/
are cooked to minimum internal temperatures, Pork 160o F

checking in at least two places to make certain
even temperatures are throughout.
Ground Beef 160o F
Check temperatures for prepared foods like
soups and stews a minimum of every two Egg Dishes 160o F
hours to ensure food is above 140oF.
Chicken Breasts 165o F
Hold hot foods in food warmers such as chafing
http://www.rwsmithco.com/Buffet-Catering/Buffet-
dishes, soup warmers, steam tables, warming

http://www.rwsmithco.com/Buffet-Catering/Buffet- http://www.rwsmithco.com/Buffet-Catering/Buffet- http://www.rwsmithco.com/Kitchen-Equipment/Kitchen-

Service/Chafers-and-Fuels/Soup-Urns/c1373_1374_1375_1595/ Tables/Steam-and-Hot-Food-Tables/c1337_2113_1767/
165o F
trays, and slow cookers. Whole Poultry
Store cold foods in cold holding units, such as Casseroles/ 165o F

refrigerated display cases or ice displays. http://www.rwsmithco.com/Buffet-Catering/Buffet-
Display/Display-Cases/c1373_1401_1611/
Display/Ice-Displays/c1373_1401_1608/
Mixed Dishes
Storage Containers
Store prepared ingredients in air-tight containers to prevent food from spoiling or

http://www.rwsmithco.com/Kitchen-Supplies/Food-Pans-
Bins-and-Storage/Food-Storage/c1340_1352_1629/
spilling. For refrigerator or freezer storage, be certain the containers are designed for
use in this equipment.
Label and date all containers appropriately and implement the FIFO storage system
Pans-Bins-and--
(first in, first out).
Utilize color-coded storage containers or lids to keep ingredients organized and fresh.
This is very important when it comes to food allergies.
Only use containers that are clean, sanitized and dry.
Allergy Prevention
With food allergies becoming a popular topic in the foodservice industry, establishments need
to properly prepare for customers that have an allergy. One of the most important points is to
store and prep ingredients separate from others to avoid cross-contact.
Here are simple storage guidelines to follow for allergen safety:
Always keep allergen-free food in air-tight purple storage containers to help your staff
http://www.rwsmithco.com/i229/Allergen-
Products/
easily identify these ingredients.
Shared workspace and cooking tools should not be used, but if you must, be sure to
wash and sanitize all utensils and prep areas thoroughly.
Label all equipment and supplies that will store allergen-free foods. This includes
http://www.rwsmithco.com/mz151/Allergen-Safe-
Storage-Boxes/
shelving, refrigerators, mixing bowls and other essentials. Most manufacturers

are starting to offer purple color-coded supplies to make it easier to find.
Most common foods that

cause allergic reactions:
• Peanut • Wheat
• Tree Nuts • Soy
• Milk • Fish
• Egg • Shellfish
cleaning and sanitizing
Maintaining a clean commercial kitchen is a necessity for a foodservice establishment. While

washing only removes visible surface soils, sanitizing takes cleaning a step further by banishing
harmful bacteria and invisible germs.
Follow these guidelines for ensuring food preparation areas and supplies are ready for use.
Prevent bacterial growth in storage units by routinely cleaning and sanitizing shelves.
Keep floors free of dirt and food spills.

http://www.rwsmithco.com/Maintenance/Floor-
Maintenance/c1411_1441/
Hold regular internal inspections of all storage areas.
Wash prep surfaces and tools frequently in hot, soapy water.
Remove food and other contaminants from surfaces; then clean with an appropriate
http://www.rwsmithco.com/Maintenance/Cleaning-and-Safety-
Supplies/c1411_1994/
detergent and water solution of 110oF.
After rinsing with hot water, use a sanitizing solution based on the manufacturer’s
directions to reduce the number of bacteria present.
Keep all food at least 6 inches off the floor.
Food Storage & Safety Resources
USDA
http://www.fsis.usda.gov/shared/PDF/Refrigeration_and_Food_Safety.pdf
FDA
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm114299.htm
Gourmet Sleuth
http://www.gourmetsleuth.com/articles/detail/food-storage-guidelines
Foodsafety.gov
http://www.foodsafety.gov/
CA Department of Education
http://www.cde.ca.gov/ls/nu/fd/mb00404.asp
NFSMI
http://www.nfsmi.org/documentlibraryfiles/pdf/20080610114058.pdf
FoodSafety.com
http://www.foodsafety.com/
ServeSafe
http://www.servsafe.com/home
Food Safety Magazine

http://www.foodsafetymagazine.com/
Center for Disease Control

http://www.cdc.gov/foodsafety/
Food Allergy Research and Education

http://www.foodallergy.org/

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Food Storage & Safety Guide

Best Practices | Guidelines | Resources

Food Safety during Storage 12 - 14

Cleaning & Sanitizing 16

Food Storage & Safety Resources 17

Ensure store room is well ventilated with a humidity level

Allow for a 2-foot ceiling and 18-inch outside wall

Store all cleaning and chemical products on

Maintain a room’s temperature between 50oF

Use shelving units to maintain a clean and

organized work area, decreasing the amount

Set up a regular cleaning and maintenance

Maintain proper temperatures to prevent cross-contamination between raw and prepared

Place items on shelves to allow for proper airﬂow and circulation;

Store food at least 6 inches above ﬂoor to prevent contamination.

Store uncooked meat, ﬁsh and poultry on bottom shelves to avoid

Always refrigerate perishable foods within 2 hours.

Keep all prepared foods in sealed containers; cover with aluminum

Eliminate bacterial hazards by maintaining stable and safe internal temperatures at or

Regularly monitor and log internal equipment temperatures.

Regularly monitor and log internal equipment temperatures.

Do not use freezers for cooling foods.

Defrost units periodically and store frozen food in

Make cleanliness a priority by wiping down

1-2 days 3-6 months

Fresh Beef, Veal, Lamb, Pork

Always clean holding units prior to use. http://www.rwsmithco.com/Buffet-Catering/Catering-

Pre-heat holding units before storing food to maintain a consistent

Keep hot foods hot – maintain temperatures at or above 140oF

Monitor internal food temperatures with a food thermometer, http://www.rwsmithco.com/Kitchen-Equipment/Food-Prep/Thermometers/c1337_1431_1682/

accurate to within 3oF.

Ensure food is cooked to internal temperatures of at least 160oF

Do not use hot holding units to reheat or cook food.

Stir food-ﬁlled chaﬁng dishes and food pans frequently to prevent

burning and to keep temperatures uniform.

Place utensils in the food during meal service to prevent

Transport hot items in food-safe carriers that meet NSF requirements.

Begin meal service within 30 minutes of putting food on display.

The Danger Zone

Use these best practices to create a memorable (and safe) event:

Apply for an operating permit and renew it annually.

Clean and sanitize catering vehicles prior to event.

Prepare, package, and store food in designated foodservice establishments

that double as stylish additions to your buﬀet. http://www.rwsmithco.com/Buffet-Catering/c1373/

Monitor temperatures of potentially hazardous foods. Keep a thermometer on hand http://www.rwsmithco.com/Kitchen-Equipment/Food-

and regularly check internal temperatures of perishable foods.

proper temperatures are maintained.

Avoid using food holding equipment to reheat

these do not have the capacity to bring internal

Opt for electrical or insulated carriers to safely

Develop a transport checklist to guarantee all

for and not left behind. Use a new checklist for

Food Handler’s Gear

Portable hand wash stations

Disposable gloves, and other sanitary http://www.rwsmithco.com/advanced_search_result.php?

food handling supplies

Serving tongs, forks, spoons and ladles http://www.rwsmithco.com/Buﬀet-Catering/Buﬀet-

Clean aprons and outer garments

Hair nets or other restraints

First aid kits