1. Maintain proper temperatures and storage conditions at all times.

• Refrigerated foods: 41°F (5°C) or below. Frozen foods: 0°F (-18°C) or below.
• Use calibrated thermometers in the warmest part of the refrigerator and document temperatures at least daily.
• Dry storage should be 50-70°F, well-ventilated, and dry.
• Keep foods like flour, cereal, and powdered supplements sealed to prevent contamination and pests.

2. Store foods in a manner that prevents cross-contamination.

• Store items in this order (top to bottom):
  • Ready-to-eat foods
  • Whole cuts of beef/pork
  • Ground meats
  • Poultry

3. Label and date all foods.

• Clearly label prepared and open foods with name, preparation/open date, discard date.
• Follow the 7-day maximum for refrigerated ready-to-eat TCS foods (Day 1 = prep/open date).

4. Use food-grade, covered containers.

• Store food in clean, durable, food-grade containers with tight-fitting lids or proper wrapping.
• Avoid reusing single-use containers (e.g., cardboard boxes, plastic tubs).
• Remove food from cardboard boxes because they cannot be sanitized, can carry pests, and are a reservoir for dust and bacteria.

5. Follow First In, First Out (FIFO) inventory management.

• Rotate stock so older items are used before newer ones.
• Check expiration and discard dates daily, especially for high-risk foods.
  

6. Store food off the floor and away from walls.

• Keep food at least 6 inches off the floor, 18 inches from the ceiling, on ventilated shelves and away from walls to allow cleaning, pest control, and airflow.
  

7. Separate chemicals from food storage areas.

• Never store cleaning agents, pesticides, or personal care products near food, utensils, or single-service items.
  

8. Obtain all foods from approved vendors.

• Purchase food from approved, licensed, and inspected sources. Specific requirements exist for pasteurized dairy, USDA-inspected meat, and certified shellfish.
  

9. Discard damaged or contaminated items immediately.

• Throw away food that is expired, moldy, leaking, dented (on seams), swollen, or exposed to contamination.
• When in doubt, discard it. Work with your vendor on return policy and process.
  

10. Train staff and monitor compliance regularly.

• Ensure all dietary staff understand food storage rules and the reasons behind them.
• Conduct routine audits and document all corrective actions to maintain compliance and resident safety.
  

Download a printable flyer below with the information on this page.

Printable PDF Flyer