This web page and its associated links will assist you in:
1) identifying the recommended temperature ranges for freezer, refrigerator, or dry storage areas;
2) developing a method for regularly monitoring temperatures; and
3) identifying practices that alter stable temperatures in freezer, refrigerator, or dry storage areas.
The importance of temperature:
Food spoilage is reduced when storage areas maintain proper temperatures. Microorganisms (those nasty bugs that cause food borne illness) grow the best between 40oF and 140oF, so it is important to keep food out of this temperature range. Monitoring of storage temperatures is necessary to ensure food safety.
Temperature ranges:
Freezers need to be kept at 0oF or below.
Refrigerators need to be kept at 41oF or below.
Dry Storage areas need to be kept between 50oF and 70oF.
For information about a specific area, click the appropriate link above. Also check the information on this topic in our Spring 2002 Newsletter.
To keep storage temperatures under control:
For the freezer, keep a thermometer in an area where it can be located and read easily. Keep a clipboard with the temperature log sheet and a pen attached, in or near the freezer for easy record keeping. Make it a point to check the thermometer on a regular basis. It is recommended to check the temperature on these thermometers twice a day to monitor any fluctuations. Temperatures need to be noted and appropriate actions taken to ensure food safety when they fall outside the recommended range of 0oF or below. Use a simple Temperature Log for Freezer to regularly record and monitor temperatures.
Any time food from the freezer doesn’t feel cold check the temperature on the thermometer. If the thermometer registers the correct temperature, follow the steps below. Whenever the temperature feels right but the thermometer registers high, consider calibrating the thermometer. If calibration does not correct the problem, consider replacing the thermometer. However if none of the suggestions correct the temperature problem, consider arranging for a technician to correct the temperature controls on the unit.
For the freezer, it is important to close the door securely every time you open, close, enter, or exit the unit. Do not overload with food, or put hot food directly into it. Overloading can cause a restriction in airflow, which will cause the unit to function improperly. When hot food is placed directly into the unit this can cause the temperature inside the cooling unit to rise. When removing food from the freezer, remember your mother, “Don’t stand there with the door open!” Get the food you need and do it quickly.
If volunteers and employees need reminders consider posting friendly reminders about how to store foods properly or Chilly in the freezer.
To keep storage temperatures under control:
For the refrigerator, keep a thermometer in an area where it can be located and read easily. Keep a clipboard with the temperature log sheet and pen attached, in or near the refrigerator for easy record keeping. Make it a point to check the thermometer on a regular basis. It is recommended to check the temperature on these thermometers twice a day to monitor any fluctuations. Temperatures need to be noted and appropriate actions taken to ensure food safety when they fall outside the recommended range of 41oF or below. Use a simple Temperature Log for Refrigerator to regularly record and monitor temperatures.
Any time food from the refrigerator doesn’t feel cold check the temperature on the thermometer. If the thermometer registers the correct temperature, follow the steps below. Whenever the temperature feels right but the thermometer registers high, consider calibrating the thermometer. If calibration does not correct the problem, consider replacing the thermometer. However if none of the suggestions correct the temperature problem, consider arranging for a technician to correct the temperature controls on the unit.
When using the refrigerator it is important to close the door securely every time you open, close, enter, or exit the unit. Do not overload with food, or put hot food directly into it. Overloading can cause a restriction in airflow, which will cause the unit to function improperly. When hot food is placed directly into the unit this can cause the temperature inside the cooling unit to rise. When removing food from the refrigerator, remember your mother, “Don’t stand there with the door open!” Get the food you need and do it quickly.
If volunteers and employees need reminders consider posting friendly reminders about how to store foods properly or Chillin’ in the refrigerator.
To keep storage temperatures under control:
For dry storage, a thermometer is placed where it is easy to locate and read. Keep a clipboard with the temperature log sheet and a pen attached, in or near the thermometer in the dry storage area for easy record keeping. Make it a point to check the thermometer on a regular basis. It is recommended to check the temperature on these thermometers twice a day to monitor any fluctuations. Temperatures outside the recommendations need to be noted and appropriate actions taken to ensure food safety. Use a simple Temperature Log for Dry Storage to regularly record and monitor temperatures.
If the temperature is above 70oF, place a fan in the area or turn the air conditioner on. Exposure to the sun can be limited by placing curtains or blinds on the windows.
If volunteers and employees need reminders consider posting friendly reminders about how to store foods properly or Stayin’ cool in dry storage.