5.2 Storing Food Safely

Proper storage is one of the most heavily tested topics on the ServSafe exam. Even food that arrives safely can become contaminated through improper storage practices. Understanding storage order, temperatures, and rotation methods is essential.

Why This Matters: Cross-contamination from improper storage is a leading cause of foodborne illness outbreaks. Master this section—it will appear repeatedly on the exam.

Storage Temperatures

Temperature control doesn't stop at receiving. Maintain proper temperatures throughout storage to prevent bacterial growth and ensure food quality.

Required Storage Temperatures:

Critical Rule: Store TCS foods at 41°F or below or 135°F or above. Never store in the temperature danger zone (41°F-135°F).

Monitoring Storage Temperatures:

Refrigerators:

• Check temperature at least once per shift (preferably every 4 hours)
• Check both air temperature (built-in thermometer) and food temperature
• Keep an external thermometer in the warmest part (usually near door)
• If temperature rises above 41°F, take immediate corrective action

Freezers:

• Maintain at 0°F or below
• Check temperature daily
• Look for signs of thawing/refreezing
• Properly sealed packaging prevents freezer burn

Dry Storage:

• Keep between 50°F-70°F
• Relative humidity should be 50-60%
• Good ventilation prevents mold and pest issues
• Keep off the floor (6 inches minimum)

The Storage Order: TOP TO BOTTOM (HEAVILY TESTED!)

The refrigerator storage order is one of the most frequently tested topics on the ServSafe exam. This order prevents cross-contamination from dripping raw foods onto foods that won't be cooked or require lower cooking temperatures.

The Correct Storage Order (Top to Bottom):

1. TOP SHELF: Ready-to-Eat Foods

• Foods that won't be cooked before eating
• Examples: Salads, deli meats, cooked foods, leftovers, sandwiches, cut fruits
• Why on top: These foods won't be cooked, so any contamination is dangerous
• No cooking temperature - consumed as is

2. SECOND SHELF: Seafood

• All fish and seafood
• Minimum internal cooking temperature: 145°F (63°C)
• Examples: Salmon, shrimp, halibut, sea bass

3. THIRD SHELF: Whole Cuts of Beef and Pork

• Whole roasts, steaks, chops
• Minimum internal cooking temperature: 145°F (63°C)
• Examples: Beef roasts, pork chops, beef steaks

4. FOURTH SHELF: Ground Meat and Ground Fish

• Any ground or mechanically tenderized meats
• Minimum internal cooking temperature: 155°F (68°C)
• Examples: Ground beef, ground pork, hamburger patties, sausage

5. BOTTOM SHELF: Whole and Ground Poultry

• All chicken, turkey, duck, and other poultry
• Both whole birds and ground poultry
• Minimum internal cooking temperature: 165°F (74°C)
• Examples: Whole chickens, ground turkey, chicken breasts
• Why on bottom: Highest cooking temperature, most likely to contain harmful bacteria

Memory Device: "Ready-to-eat, Seafood, Whole cuts, Ground meat, Poultry" (R-S-W-G-P, top to bottom)

For the Exam: You WILL see multiple questions about storage order. Know that poultry always goes on the bottom, ready-to-eat always on top, and the middle items are ordered by their minimum cooking temperatures (lowest to highest going down).

Why This Order Matters:

The storage order is based on minimum internal cooking temperatures. Foods requiring higher cooking temps go below foods requiring lower temps. This way:

• If raw chicken drips on raw beef → beef will be cooked to 145°F, but that doesn't kill all chicken pathogens (need 165°F)
• If raw beef drips on chicken → chicken will be cooked to 165°F, which WILL kill beef pathogens
• If anything drips on ready-to-eat food → disaster, because it won't be cooked at all

The logic: Lower cooking temp items can be contaminated by higher cooking temp items below them because the higher cooking temperature will kill the pathogens. But the reverse is dangerous.

Storage Best Practices

Beyond temperature and order, proper storage requires attention to several other critical factors.

General Storage Guidelines:

Keep Food Covered and Labeled:

• Cover all stored foods to prevent contamination
• Label with product name, date received, and use-by date
• Use clear containers to identify contents quickly
• Date marking required for ready-to-eat TCS foods

Store Food 6 Inches Off the Floor:

• Protects from floor contamination and pests
• Allows for proper cleaning underneath
• Improves air circulation
• Makes it easier to spot spills and pests

Don't Overload Refrigerators/Freezers:

• Overpacking blocks air circulation
• Prevents proper cooling
• Makes it hard to maintain 41°F or below
• Can hide temperature abuse

Use Proper Storage Containers:

• Food-grade containers only
• Never store food in opened cans (transfer to food-grade containers)
• Avoid metal containers for acidic foods
• Tightly sealed containers prevent cross-contamination

Separate Raw and Ready-to-Eat:

• Use separate refrigerators if possible
• If using same refrigerator, follow storage order strictly
• Never store raw meat above ready-to-eat foods
• Clean and sanitize between storing different food types

Keep Storage Areas Clean:

• Wipe up spills immediately
• Clean shelves regularly
• Remove old or expired food
• Check for signs of pests daily

FIFO: First In, First Out

FIFO (First In, First Out) is a rotation method that ensures older products are used before newer ones, reducing waste and preventing spoilage.

How FIFO Works:

1. When Receiving New Products:

   • Date the new delivery with the received date
   • Move older products to the front
   • Place new products behind older ones

2. When Using Products:

   • Always grab items from the front first
   • Use products with the earliest dates first
   • Check dates regularly and discard expired items

3. Organization:

   • Arrange products so dates are visible
   • Don't stack too high (makes rotation difficult)
   • Train all staff on FIFO principles

FIFO Prevents: Food waste, serving spoiled food, inventory losses, health code violations

Example:

• Monday: Receive ground beef dated 1/15
• Wednesday: Receive ground beef dated 1/17
• Place 1/17 beef behind 1/15 beef
• Use 1/15 beef first

Date Marking for TCS Foods

Date marking is required for ready-to-eat TCS foods that are held for more than 24 hours.

Date Marking Rules:

When to Date Mark:

• Ready-to-eat TCS foods prepared in-house
• Leftovers from prepared foods
• TCS foods after opening the original package
• Foods that won't be served within 24 hours

How to Date Mark:

• Mark with the preparation date or date opened
• Mark with the discard date (when food must be thrown out)
• Use a clear, visible label
• Include product name

The 7-Day Rule:

• Ready-to-eat TCS foods can be stored for up to 7 days at 41°F or below
• Day 1 is the day the food was prepared or opened
• Food must be discarded on day 7
• Discard any TCS food held more than 7 days

Example:

• Prepare chicken salad on Monday (Day 1)
• Label: "Chicken Salad - Prepared 1/15 - Discard by 1/21"
• Must throw out on 1/21 if not used

For the Exam: TCS foods held longer than 24 hours must be date marked and discarded after 7 days.

Foods That DON'T Require Date Marking:

• Foods served or sold within 24 hours
• Shelf-stable foods (canned goods, dry goods)
• Foods that will be cooked before serving
• Products with manufacturer's "use by" date that is less than 7 days

Special Storage Considerations

Eggs:

• Store at 41°F or below after receiving (even though received at 45°F)
• Keep in original carton to prevent absorption of odors
• Don't wash eggs (removes protective coating)

Shellfish:

• Store at 41°F or below
• Keep shellfish tags for 90 days after last shellfish is used
• Do not remove shellfish from original container until ready to prepare

Milk and Dairy:

• Store at 41°F or below
• Keep away from strong-smelling foods (absorbs odors easily)
• Original containers only

Fresh Produce:

• Store away from raw meat, poultry, and seafood
• Refrigerate cut produce at 41°F or below
• Some produce (bananas, tomatoes, potatoes, onions) can be stored at room temperature

Dry Goods:

• Store in original packaging or food-grade containers
• Keep tightly sealed to prevent pest infestation
• Rotate using FIFO
• Keep away from walls and off the floor

Chemicals:

• NEVER store with food
• Separate storage area required
• Store below food if in same area (but still separated)
• Original labeled containers only

Critical Violation: Storing chemicals near food or above food is a serious health code violation.