Cold Storage

Why:
Bacteria can multiply at warm temperatures. Store and display food at cold temperatures to prevent bacteria from multiplying. Protect food from contamination, and Ready-to-Eat (RTE) food from cross contamination.

For all foods
 Make sure indicating thermometers are correctly placed and working
properly in cold holding units.
 Check PRODUCT with calibrated clean and sanitized thermometer at
determined frequency.
 Keep the cold holding unit at 4°C or colder.
 Place prepared food into the cold holding unit as soon as possible.
 Do not mix old food with fresh batches of food.
 Do not overload the cold holding unit.
 Separate raw from RTE, and raw from raw (example: beef over chicken)

Cold Storage
Enter Date & Time

Location or ID

Type or Model
Slide to monitored temperature

Condition

FIFO Maintained

Name & Signature

VERIFICATION

Supervisor Name & Signature
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.