Cold storage involves the use of a temperature-controlled unit to hold food at cold temperatures. Types of cold storage include:

• Refrigerators or walk-in coolers: These units should be maintained at 4°C or lower

• Freezers: Freezers should be maintained at a temperature sufficient to ensure all food is kept in a frozen state.

All cold storage units in use should be monitored frequently. Temperatures should be logged and recorded regularly throughout the day to ensure each unit is functional and accurate. It is also a requirement that all temperature controlled units (hot and cold) have a thermometer located somewhere on or inside the unit. Hazardous foods such as raw meats, seafood, poultry, pork, eggs, and dairy should be transferred to cold storage immediately upon delivery and stored appropriately after preparation and cooking. For cold storage tips, keep going...