Refrigerated Storage

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
  • Items that do not fall into the category of dry goods are considered perishable and should be refrigerated to protect them from spoilage and contamination.
  • Refrigeration may be done with the use of a walk-in refrigerator, reach-in refrigerator, refrigerated showcase, refrigerated counter, or refrigerated table.
  • Refrigerators must be equipped with a calibrated thermometer.
  • Interior walls and shelves of the refrigerator should be immaculate.
  • Refrigerated foods should be properly labeled and wrapped or stored in a nonreactive, nonabsorbent container to avoid contamination.
  • Raw and cooked foods should be stored in separate areas inside the refrigerator.
  • Do not allow any unsanitary surface, such as the outside of a container, to touch any food.
  • Most perishable foods keep best at a temperature of 38°F (3°C).
  • Air must be able to circulate around all sides of a refrigerated item; therefore, do not overcrowd a refrigerator, and keep products off the refrigerator floor.
  • Keep refrigerator doors closed except when placing food into or removing food from the interior.