ANFP Practice Standards: Food Storage Guidelines

Last Updated February 2011

Professional Standards of Practice serve as the basis for quality dietetic practice for dietary managers. The standards that follow provide guidelines for dietary managers to use in the proper storage of food.

You may ask yourself, “Why do we need a standard for food storage?” Do you track the cost of food that is discarded each week because of improper storage? Can you be sure that in the event of a disaster, your food storage practices would be adequate?

With the increase in healthcare costs, your ability to control costs may come down to your ability to control the shelf stability of both raw and cooked foods. Besides reducing waste, properly stored food maintains its nutritional quality and decreases the risk of foodborne illness. In addition, with the threat of terrorist and natural disasters, properly storing water and other appropriate emergency supplies is becoming increasingly important.

Standard 1:

The certified dietary manager (CDM) shall ensure that standards for refrigerated, frozen, and dry foods are put into practice.

Criteria for Refrigerator Storage

1.1 Refrigerator storage temperature meets FDA or state standards (usually a maximum of 35°-41°F) and is recorded once each shift.

1.2 Refrigerators are used for short-term storage (usually a maximum of 7 days).

1.3 Food storage procedures are followed to diminish environmental and cross-contamination. (example: All foods are covered and raw meat items are stored below cooked items.)

1.4 Refrigerator storage areas meet FDA or state standards (e.g. 6 inches off the floor, clean, slatted shelving).

1.5 Ready-to-eat refrigerated foods are labeled according to FDA or state standards (e.g. the date or day by which the food should be consumed, sold, or discarded).

1.6 Refrigerated ready-to-eat food that is not labeled is discarded.

1.7 A refrigerated food storage timeline chart is in place and followed. (See sample.)

1.8 Staff receives training on the proper refrigerator storage time and temperature.

1.9 All discarded refrigerated food is recorded with food item, amount, date, and reason.

1.10 Blast chillers, if available, are used to quickly cool foods to safe refrigeration temperatures.

1.11 Refrigeration unit is cleaned and inspected on a regular basis.

1.12 Only food purchased from approved vendors is refrigerated.

1.13 Refrigerated food stock rotation follows the FIFO (first in, first out) principle.

1.14 Personnel look for and follow “Use by” dates. (For example: “Use by” dates mean that a product cannot be used after that date, even if it appears and smells good. Products can be safely frozen before the “use by” date. Follow guidelines on the Freezer Storage Chart.)

Criteria for Freezer Storage

2.1 Freezer storage temperature meets FDA or state standards (usually a minimum of -10°-0°F) and is recorded once each shift.

2.2 Freezers are used for long-term storage and not used for cooling foods. (Usually a maximum of 12 months.)

2.3 Freezer storage areas are designed and maintained to promote proper air circulation.

2.4 A freezer food storage timeline chart is in place and followed. (See sample.)

2.5 Frozen food stock rotation follows the FIFO principle.

2.6 Staff receives training on the proper freezer storage time and temperature.

2.7 All discarded frozen food is recorded with food item, amount, date, and reason.

2.8 Freezers are cleaned and inspected on a regular basis.

2.9 Only food purchased from approved vendors is frozen.

Criteria for Dry Food Storage

3.1 Dry food storage temperature meets FDA or state standards (usually a maximum of 50°-70°F).

3.2 Dry food storage areas are kept dry, clean, and are well lighted and ventilated.

3.3 Dry food storage has a two-foot ceiling clearance to avoid high temperatures at ceiling.

3.4 A dry food storage timeline chart is in place and followed. (See sample.)

3.5 Dry food stock rotation follows the FIFO principle.

3.6 Working containers holding dry food or ingredients that are removed from their original packages are identified with the common name of the food, unless the food is easily recognizable such as dry pasta.

3.7 All discarded dry food is recorded with food item, amount, date, and reason.

3.8 Staff receives training on the proper dry food storage time and temperature.

3.9 Storage area is kept clean, secure, and is inspected regularly.

3.10 Only food purchased from approved vendors is stored in dry storage.

3.11 There are separate storage compartments for chemical storage.

3.12 Personnel look for and follow “best before” dates. They also honor “store in a cool dry place” or “keep in the refrigerator once opened.” (Note: “Best before” dates mean personnel must look for additional instructions on the label; “best before” dates also mean the item is no longer at its best quality but may still be safe to eat.)

Assessment

3.1 Storage temperatures are tracked and data is used for continuous improvement and/or corrective action.

3.2 Refrigerators are monitored daily for proper food labeling.

3.3 Discarded food record is checked weekly and cost is tracked.

3.4 Data from discarded food record is used for cost control planning purposes.

3.5 Inspection forms for all food storage are used for continuous quality improvement purposes.

3.6 Training records are evaluated to make sure all cooking staff has received training in the proper storage of dry foods; training records are maintained in the dietary department.

Standard 2:

The certified dietary manager shall ensure that standards for water storage and emergency supplies are put into practice. (Note: This information is taken from recommendations of FEMA — Federal Emergency Management Agency.)

Criteria

1.1 A minimum of a three-day supply of drinking water is stored in appropriate containers. Appropriate containers are clean, sanitized, plastic containers that are food quality.

1.2 Water supplies are labeled and replaced every six months.

1.3 Emergency food supplies equivalent to three days are stored in appropriate storage areas.

1.4 Emergency foods are properly labeled and replaced every six months.

1.5 A three-day menu using common emergency foods is available and made up of foods from the following list:

• Canned condensed meat and vegetable soups
• Canned fruits, fruit juices, and vegetables
• Ready-to-eat cereals and uncooked instant cereals (stored in metal containers)
• Peanut butter
• Jelly
• Hard candy and canned nuts

1.6 Staff receives training on the proper emergency food and water storage time procedures.

Assessment

1.1 Rotation of emergency food and water supplies are recorded and used for continuous improvement and/or corrective action.

1.2 Training records are evaluated to make sure all cooking staff has received training in the proper storage of dry foods; training records are maintained in the dietary department.

1. Table adapted from Refrigeration and Food Safety, USDA Food Safety and Inspection Service (www.foodsafety.gov), May 2010.

2. Table adapted from "Recommended Food Storage Times, Cold & Dry, Refrigerated & Frozen Foods," University of Kentucky, Cooperative Extension Service, College of Agriculture, (www.ca.uky.edu/HES/fcs/factshts/FN-SSB.085.PDF), July, 2007.

Summing It Up

These standards are designed to help you store foods safely and ensure that your clients are receiving wholesome foods. It may be useful to post these guidelines in your kitchen where they can be consulted frequently — near your refrigerator, freezer, and food storage areas.

Susan Davis Allen, MS, RD, CHE is the original author of this standard. It was updated by Becky Rude, MS, RD, CDM, CFPP. Allen is as an advisor to the Certifying Board for Dietary Managers. Rude serves as chair of that board. Both have authored many publications for ANFP and other professional groups.