Storing Food at the Proper Temperature

Care must be taken to ensure that food is stored at the proper temperature. If not, quality and safety will suffer. Food that was received frozen should be stored at temperatures that will keep it frozen. While most fresh potentially hazardous food should be stored at 5°C or lower, others may have different temperature requirements. It is very important not to keep high-risk food in the Temperature Danger Zone longer than is absolutely necessary.

Product Storage Temperature
Fresh meat Store at an internal temperature of 5°C (41°F) or lower
Fresh poultry Store at an internal temperature of 5°C (41°F) or lower
Fresh fish Store at an internal temperature of 5°C (41°F) or lower
Live shellfish Store at a temperature of 7°C (45°F) or lower
Eggs Store at an air temperature of 7°C (45°F) or lower
Dairy Store at an internal temperature of 5°C (41°F) or lower
Ice cream and frozen yogurt Store at a temperature between -14°C and -12°C (6°F and 10°F)
ROP food Store at temperatures recommended by the manufacturer or at 5°C (41°F) or lower
Canned and dry food Store at a temperature between 10°C to 21°C (50°F and 70°F)

FoodHygieneCertificate  
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