Other than those foods listed for dry storage, all perishable foods should be refrigerated to protect them from contamination.
Refrigeration may be done with the use of a walk-in refrigerator, reach-in refrigerator, refrigerated showcase, refrigerated counter, or refrigerated table.
All refrigerators must be equipped with a calibrated thermometer.
Interior walls and shelves of the refrigerator should be kept immaculately clean.
All refrigerated foods should be properly labeled and wrapped or stored in a suitable container to avoid contamination.
Within the refrigerator, store raw and cooked foods separately.
Do not allow any unsanitary surface (such as the outside of a container) to touch any refrigerated food or food product.
Hot food to be refrigerated must be chilled as quickly as possible over ice or in a cold water bath before placing in the refrigerator to avoid compromising the refrigerator temperature. For instance, a gallon of hot stock placed in a refrigerator may take up to 10 hours to go below 4°C (40°F) and, while cooling, will raise the refrigerator temperature considerably.
Most perishable foods keep best at a lower refrigerator temperature.
Air must be able to circulate around all sides of refrigerated items; therefore, do not overcrowd a refrigerator. Keep all food off the refrigerator floor.
Always keep any refrigerator door closed except when placing food into or removing food from the interior.