Food Storage
Raw beef , fish, lamb, pork or poultry must separated during storage, processing, or preparing.
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the bottom shelf in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria.
Dry goods should be stored on shelves in pest resistant containers
Perishable food should be stored at safe temperatures to prevent spoilage:
Cold foods: 41 ºF/16 ºC or below
Hot foods: 140 ºF/60 ºC or above
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