Do not stuff refrigerator shelves, overload units, or open the doors too often. These practices make the refrigerator work harder to maintain the temperature inside. If possible, store raw meat, poultry, and fish separately from cooked or ready-to-eat foods to prevent cross contamination. If this is not possible, then store raw items below cooked and ready-to-eat food.
Product temperatures should be checked regularly. Internal and external thermometers must be maintained. Storage shelves should be 6” inches off the floor and away from the wall for proper venation and cleaning. Store food in containers intended for food. Use containers that are durable, leak proof, and able to be sealed or covered.
- Check refrigerator temperatures regularly
- Store raw meats separately from cooked food
- Use storage containers intended for food