4-3. Food Protection and Storage, Continued
Store food that does not need to be washed or cooked in a way that
NOTE: DO NOT use galvanized metal cans to store beverages or wet food.
Use proper temperature control as the most effective way to minimize the risk
of food-borne illness. Also use it as your best means of reducing loss through
spoilage. Maintain PHFs at required temperatures during storage. Do so by
providing enough conveniently located refrigeration equipment or effectively
Provide a numerically-scaled indicating thermometer for each mechanically
refrigerated unit in which you store PHFs. Use the following guidelines for
Make sure that the thermometer is accurate to +/-3F (1.7F).
Locate the thermometer so as to measure the air temperature in the warmest
part of the refrigeration unit.
Locate it where you can read it easily.
Use a calibrated recording thermometer in lieu of indicating thermometers,
DO NOT us a zone-type thermometer without temperature graduations.
Ensure that refrigeration equipment that is intended for storage is designed and
operated to maintain air temperatures of 38F (3C) or below. This ensures that
stored product temperatures are maintained below 41F (5C). You may operate
refrigeration equipment that is intended and that is used exclusively for tempering
or thawing frozen foods. Operate this equipment at a maximum air temperature
of 41F (5C). Take air temperature readings after refrigeration equipment has
equilibrated. This minimizes incorrect readings.
NOTE: Normally, inspecting personnel pay primary attention to monitoring
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