Center-of-the-plate Cooler Storage
Food Storage Tips to Maintain Center-of-the-plate Quality and Safety
Center-of-the-plate Cooler Storage
Safety Strategy
- To prevent cross-contamination, product storage order must be based on the minimum internal cooking temperature of each food
- Raw and ready-to-eat items, regardless of protein source, must be kept separate at all times
- Frozen food that is being thawed in coolers must also be stored below ready-to-eat food
- All ground meats should be stored on the coldest side of the cooler. Avoid location near the door
- Store food away from walls and at least six inches (15 centimeters) off the floor
Temperature Regulation
- Maintaining proper temperature is an important factor for maximizing quality of center-of-the-plate items
- According to the USDA, the temperature Danger Zone is where bacteria grow most rapidly, between 40°F and 140°F. In this temperature range, bacteria can double in number in as little as 20 minutes
- The preferred meat, seafood and poultry storage is in a refrigerator set at lower than 40°F
- Do not overload coolers and freezers, which can prevent good airflow and make units work harder to stay cold
Best Practices
- Store items immediately upon delivery and inspection
- Rotation: Use a first-in, first-out rotation
- Dietary restrictions: Consider kosher and halal diets when arranging your storage
- Separate shelves for different allergens and dietary concerns
- Where space allows, keep the food in original boxes/containers to maintain lot code and "best/use by date" information
- Keep storage areas dry and clean
- Never store chemicals near food
Visit usda.gov for additional food storage information
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