Storing food promptly after receipt and inspection in an approved, clean and sanitary area protects it from possible contamination.
Un-refrigerated Food Items
Label food containers with the date of receipt. This enables food handlers to identify which product was received first. Store and use foods using the FIFO system:
FIFO - First In First Out
Store food 6" off the floor on approved shelving or racks.
Store all opened bulk-food packages in approved containers with tight-fitting lids, labeled as to contents. Do not reuse chemical containers or single service containers (e.g., cardboard boxes).
Refrigerated Food Items
Begin by verifying that the refrigeration temperature is at 41°F or below. The thermometer must be accurate and readily visible.
Label and date all food. Use the FIFO system to store and use foods.
Do not store food directly under a leaking condensation unit or in any area that may contaminate the food.
Properly cover all food items to avoid any overhead contamination.
Store ready-to-eat food and produce above or in a separate area from raw meat, poultry or fish.
Store all food containers at least 6 inches off the floor on approved shelving.
Store all prepared food in shallow containers until cooled. This facilitates rapid cooling.
Do not store acidic food or drinks in galvanized containers that may corrode.
Load refrigerators or freezers so that air flow is not restricted.
Do not mix shellfish from different containers.
Do not mix shellfish of different species in the same container.
Do not store live molluscan shellfish in water.
Chemical / Pesticide / Non-Food Items
Store all chemicals, pesticides and non-food related items in a separate area, away from food and utensils.
Chemical containers must be properly-labeled and used in a manner consistent with the label. All pesticides must be approved for use in a food facility. Read the label of all pesticides prior to use in a food facility. Do not use household pesticides.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau