In order to keep food safe, it is important that it be stored properly. The two ways food is most commonly stored in institutional settings are:
Bacteria can multiply on perishable foods if they are left at room temperature for over two hours. In hot summer temperatures, bacteria grow even more rapidly – after 1 hour! Refrigerating food safely in a timely manner can help prevent illness among staff working and children living in institutions.
Refrigerators should be kept between 5º C (40º F) and 0º C (32º C). Foods that should be kept refrigerated include:
Non-perishable foods are dry and canned foods that can be stored unrefrigerated without spoiling. However, these foods are subject to spoilage if exposed to moisture or extreme heat. Non-perishable foods should be stored in a way to protect them from pest infestation, such as insects or rodents. Additionally, foods should be stored to avoid moisture or chemical contamination.
Dry storage tips: