Topic · Food Handler Certificate
Refrigerated Products
The refrigerator, whether a walk-in or a standard upright, is a vital component in planning the storage of food items. Most fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must always be followed: store raw products below, never above, your cooked or ready-to-eat products.
Here are some considerations to ensure that the refrigerator does not break down and risk spoiling food:
- Monitor the temperature of the refrigerator daily. All refrigerators should be provided with a thermometer so that daily readings can be taken.
- Keep refrigerators in good working order. Maintain a regular servicing contract with a local refrigerator repair company.
- Most breakdowns are beyond the ability of kitchen staff to repair, but if the refrigerator does stop running, first check that the power supply cord hasn’t simply been pulled out or the breaker has flipped off.
- Clean refrigerators regularly. Shelves should be shallow and well vented to make such cleaning quick and easy. Develop and follow a schedule to ensure that refrigerators are cleaned on a consistent basis.
There are also several general rules that all personnel using the refrigerator should follow:
- Store raw products below cooked or ready-to-eat products.
- Develop and follow a FIFO system for refrigerated food.
- Designate areas in the refrigerator for certain items, and keep only those items in their designated place.
- Never put hot foods in the refrigerator unless absolutely necessary. (Unfortunately, one person’s understanding of “necessary” may not be the same as another person’s, so consider developing guidelines.)
- Never leave the refrigerator door open longer than needed.
Although lack of time and personnel shortages often make it difficult to observe these rules, it is imperative that they are followed.