How Far Above The Floor Should Food Be Stored

October 27, 2022

Allowed Distance For Storing Food Items From Wall

Whenever possible, stack items 18 inches off the floor and 18 inches from walls. Conventional storage racks used to store food-related items, such as boxes of ingredients used in the manufacture of food products, typically have a steel skeletal structure that defines a number of rows of storage bays arranged on top of each other. For storage racks used to store food products, the American Institute of Baking (AIB) promulgates certain requirements to prevent pests such as rodents and insects from contaminating food products. One such requirement is that food products be stored on the rack within eighteen inches of any adjacent walls and/or ceilings.

Food Businesses – Safe Food Preparation, Storage And Display

Safe food preparation

To prepare food safely, you should follow these tips:

keep raw foods and ready-to-eat foods separate to avoid cross-contamination

use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitize utensils and cutting boards between uses

clean, sanitize and dry cutting boards, knives, pots, plates, containers and other utensils thoroughly after using them

rinse all fruits and vegetables thoroughly with clean water to remove soil, bacteria, insects and chemicals

make sure the food is well cooked and the center of the cooked food has reached 75°C

avoid chilling recently cooked foods for more than an hour; as soon as the food has cooled, place it in the refrigerator

know and avoid the temperature danger zone - Bacteria grow rapidly in high-risk foods that are stored at temperatures between 5°C and 60°C. thaw frozen foods on the bottom shelf of the refrigerator to keep them out of the temperature danger zone

be very careful when preparing foods containing raw eggs — such as eggnog, homemade mayonnaise, and aioli — as bacteria on eggshells can contaminate the food

be trained in safe food handling and preparation. Safe food storage and presentation

To safely store and display food, you should follow these tips:

keep raw foods and ready-to-eat foods separate, to avoid cross-contamination

store food in clean, food-grade storage containers

do not store food in open boxes

make sure food storage containers have not been used to store things other than food, and wash and sanitize them before use

do not reuse containers that are intended to be used only once

if a reusable container is in poor condition, throw it away

cover foods with tight-fitting lids, aluminum foil, or plastic wrap, to protect foods from dust, insects, and cross-contamination

wash and rinse all toppings used on food

store food in areas specifically designed for food storage, such as refrigerators, cold rooms, pantries and food storage

never store food on the floor or on pallets, or in areas with chemicals, cleaning materials, clothing, or personal effects

remove and avoid using foods that are past their best before dates, spoiled, or in damaged containers or packaging

know and avoid the temperature danger zone - Bacteria grow rapidly in high-risk foods that are stored at temperatures between 5°C and 60°C.

Food Safety: Storage And Temperatures

There are very specific rules regarding the temperatures at which food should be stored, cooked and reheated, and if these are not followed, the risk of becoming ill from contamination increases. Always remember to be on the safe side when it comes to food safety and “when in doubt, throw it out”.

Food refrigeration and freezing

To reduce the risk of bacterial contamination, many foods should be stored in the refrigerator and therefore kept below 5 degrees Celsius. These foods are often categorized as "high-risk foods" and include meat, poultry, dairy, seafood, eggs, small produce, and cooked rice and pasta. Keeping these high-risk foods below 5 degrees Celsius prevents them from entering the 'danger zone' - temperatures between 5 degrees Celsius and 60 degrees Celsius. Food should be stored frozen at -18 degrees Celsius; when thawing, it should be stored in a refrigerator not exceeding 5 degrees Celsius until ready to be prepared.