Training: Food Storage Practices
Food Storage Practices
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Proper food storage prevents contamination, spoilage, and foodborne illness. All food items must be stored at least six inches off the floor to allow for cleaning and airflow. Raw meats must always be stored below ready-to-eat foods in the refrigerator, organized by required cooking temperature — raw poultry on the bottom, ground meats above, and whole cuts above those.
Frozen meals and ingredients should be stored at 0°F or below. Refrigerated items should be held at 41°F or below. All stored items must be clearly labeled with the item name and date of preparation or opening. The FIFO method — First In, First Out — should be used to ensure older products are used before newer ones.
Training Questions
What does FIFO stand for, and why is it important in food storage?
In what order should raw meats be stored in a refrigerator, from top to bottom?
What temperature should frozen meals be stored at, and what temperature should refrigerated items be held at?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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