Rev 4-10

TMC
SOP: FOOD STORAGE AND STOREROOM SAFETY
SOP Procedure No.

NS-105-S

Effective Date: 4/1/10

Program Area: Nutrition / CACFP

Replaces Procedure No. NS-105-A

FOOD STORAGE AND SAFETY

PURPOSE:
All TMC-Migrant Seasonal Head Start (MSHS) centers must have yearly inspections by state
and local health authorities. These guidelines are for complying with federal, state and local
health regulations for food preparation in licensed food service establishments. All food,
chemicals, and supplies should be stored in a manner that ensures quality and maximizes
safety of the food served to all.
SCOPE:
Food service staff will comply with inventory and/or storeroom safety procedures to ensure
the personnel safety of all center staff and visitors.
The HACCP Team is the same as the Center Safety (Risk Management) Team.
INSTRUCTIONS:
A member or members of the HACCP Team will:
1. Train on all Hazard Analysis Critical Control Points (HACCP) SOPs including this
procedure. Training will be ongoing to ensure food service staff are aware of food and
personnel safety.
2. All food service staff must comply with the MSHS HACCP program and follow
inventory and/or storeroom safety procedures to ensure the personnel safety of all
center children, staff and visitors.
Follow Food Safety Guidelines for Storing
Dry storage = longer holding of less perishable items; optimum temperature 60-70
Refrigerator = shortterm storage of perishable items
Deep chilling unit = specific foods for short periods
Freezer = long-term storage of perishable foods
Milk Coolers = short-term storage of milk containers
Storage Upon Receiving:
1. Employees receiving and storing food must maintain the storage areas clean, including
dry, refrigerated, and freezer storage;
2. Place foods in the proper storage area (refrigerator or freezer) quickly to avoid
bacterial growth.
a) 41F or lower refrigerator temperatures
b) 26F to 32F or below deep chill storage temperatures
c) 0F or below freezer temperatures
1
Regulatory
References:
1. Texas Food Establishment Rules, # 229.163 (I)
2. HS Performance Standards Guidance CFR # 1304.23 (e)

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TMC
SOP: FOOD STORAGE AND STOREROOM SAFETY (continued)
d) 50F to 70F at 50 to 60% humidity dry storage temperatures
3. Place foods into appropriate storage areas immediately upon receipt in the
following order:
a) REFRIGERATED FOOD: Store foods in designated refrigerators; follow the
guidelines below to storage foods in refrigerators:
i) TOP SHELF
(1) Prepared or ready-to-eat items
ii) BOTTOM SHELF
(1) Fish and raw seafood items
(2) Whole cuts of raw beef
(3) Whole cuts of raw pork
(4) Ground or processed meats
(5) Raw poultry
b) FROZEN FOOD: Frozen meats, poultry, seafood, fruits, vegetables and some
dairy products, such as ice cream, should be stored in a freezer at 0F to 10 F to
keep them fresh and safe for an extended period of time.
c) DRY FOOD:
i) Canned goods, baking products (such as flour, salt and sugar), grain products
(such as pasta, rice and cereals) and other dry items (such as beans);
ii) Fruit (such as fresh bananas, avocados, and pears) which ripen best at room
temperature; optimum temperature 60-70
iii) Vegetables (such as fresh onions, potatoes, and tomatoes) which store best in
dry storage; optimum temperature 60-70
iv) Keep all food items on shelves that are at least 6 above the floor to facilitate air
circulation and proper cleaning.
v) Store food out of direct sunlight.
vi) Place chemicals and supplies in appropriate storage areas, away from food.
vii) Use First -In-First-Out (FIFO) rotation of products in all storage areas to assure
that oldest products are used first. Products with the earliest use-by or
expiration dates are stored in front of products with later dates. Mixing old food
with new food is not acceptable.
viii)Make sure all goods are dated with receiving date and use-by date (should
already be on the product from manufacturer in most cases). However, if a
calendar date is on the product it should state the month and day (and the year
for shelf-stable and frozen products). If a calendar date is shown, immediately
next to the date must be a phrase explaining the meaning of that date such as
"sell-by" or "use before."
ix) Store food in original container if the container is clean, dry, and intact. If
necessary, repackage food in clean, well-labeled, airtight containers. This can
also be done after a package is opened. Food is NEVER put in chemical
containers and chemicals are NEVER placed in food storage containers.
x) Store potentially hazardous foods no more than 3 - 4 days at 41F from date of
opening containers.
xi) Store pesticides and chemicals away from food handling and storage areas.
Pesticides and chemicals must be stored in original, labeled containers.
2
Regulatory
References:
1. Texas Food Establishment Rules, # 229.163 (I)
2. HS Performance Standards Guidance CFR # 1304.23 (e)

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TMC
SOP: FOOD STORAGE AND STOREROOM SAFETY (continued)
Storeroom Sanitation:
1. Maintain clean and uncluttered storage areas. Storage areas should be separated
from where garbage is kept to prevent contamination.
2. Dispose of items that are beyond the expiration or use by dates.
3. Store all items on shelves that are at least 6 above the floor to help clean area
safely.
4. Check for signs of rodents or insects; notify the center manager If you suspect they
are present.
Storage Temperature Control:
1. Check the temperature of all refrigerators, freezers, and dry storerooms at the
beginning and at the end of each shift. This includes both internal and external
thermometers, where appropriate.
a. Refrigerator temperatures should be between 36 and 41F.
b. Freezer temperatures should be between -10 and 0F.
c. Storeroom (dry storage) temperatures should be between 50 and 70F.
2. Record temperatures on the appropriate temperature log with employee initials.
3. Notify HACCP Team member immediately of any unacceptable temperatures.
4. Limit overloading refrigerated storage areas, as this prevents air flow and makes
the unit work harder to stay cold.
5. Use caution when cooling hot food in the refrigerator, as this warms the unit and
can put other foods into the temperature danger zone.
6. Keep units closed as much as possible to maintain proper temperatures.
7. Defrost all units as needed and as part of a regular schedule to aid in proper
maintenance and air circulation.
General Storerooms:
1. Classroom and office supplies must be stored on sturdy shelves. The shelving
material must not have:
Pointed, splintered, sharp angles or corner edges or surfaces
2. A sturdy stepstool or ladder must be used to reach high surfaces.
3. Store heavy loads approximately waist high for easier lifting.
4. Store light items on upper shelves.
5. Avoid storing boxes or cartons so portions stick out into aisle.
6. Storage areas need to have good lighting.
7. Organize the aisles in the storeroom so they are wide enough to lift and carry
cases without hitting shelves.
8. Employees and/or regular volunteers must be trained on how to use the squat lift
for heavy loads.
9. Visual aids, diagrams and labels should be placed to assist in proper organization
of storage areas.

3
Regulatory
References:
1. Texas Food Establishment Rules, # 229.163 (I)
2. HS Performance Standards Guidance CFR # 1304.23 (e)

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TMC
SOP: FOOD STORAGE AND STOREROOM SAFETY (continued)
Cleaning Supplies Storage:
1. All cleaning supplies must be stored and locked or out of reach of the TMC-MSHS
center children and clearly labeled.
2.
3.

Cleaning supplies must be kept separate from food, dishes, cooking equipment
and eating utensils.
Poisonous and toxic substances (including insect and rodent repellants) should be
stored under lock and key with the janitorial/custodian cleaning supplies. Material
Safety Data Sheets (MSDS) must be available for review by the center personnel.

MONITOR:
A member or members of the HACCP Team will:
Visually inspect storage areas for safety and sanitation (i.e., cleaning supplies, infant,
food service area inventories, etc.)
Review training records to ensure food safety and HACCP training was provided to
new employees and ongoing for existing food service personnel.
Monitor temperature logs of storage rooms, refrigerators, and freezers.
Observe Staff to ensure they demonstrate food safety.
Follow up as necessary.
CORRECTIVE ACTION:
Retrain any foodservice employee, supervisor or coordinator not implementing this
HACCP SOP.
Document all corrective action taken on all appropriate forms.
Use outside resources, such as extension specialists, nutrition consultants, vendors,
health inspectors, or qualified trainers to provide food safety and HACCP follow-up
training.
Follow-up on corrective action.
VERIFICATION AND RECORD KEEPING:
HACCP team members will record monitoring activities and corrective action taken on:
Site Visit forms
CACFP Monitoring Forms
Food Safety Checklist
Additional records:
Temperature Logs
Inventory Forms
Food and nonfood invoices
DATE IMPLEMENTED: 4/1/10

BY: All Staff

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp
4
Regulatory
References:
1. Texas Food Establishment Rules, # 229.163 (I)
2. HS Performance Standards Guidance CFR # 1304.23 (e)

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