Refrigerator Storage- Hazards and Controls
Hazards
Potential hazards in a refrigerated storage include bacterial growth, cross contamination, spoilage and food beyond date of intended use.
Controls
- Maintain refrigerator between 0°C to 5°C (Refrigeration slows down bacterial growth and this is why high-risk perishable foods are kept refrigerated).
- Keep raw and cooked food apart, if possible, in separate cold rooms or fridges or display cabinets.
- Monitor Use by and Best Before dates.
- If stored in the same refrigerator, raw food must be stored below cooked food at all times.
- Check and record temperatures at least twice a day.
- Clean, defrost and service the equipment at desired intervals.
- Allow adequate air flow.
- Do not store on the floor in walk in facilities.
- Remove from hard packaging before storing.
- Do not keep hot foods in the refrigerator. Keeping hot foods in the refrigerator will increase temperatures of all other foods stored in the refrigerator.
- The doors of all stores should be kept closed except when they are being filled, emptied or cleaned.