Instructions: This log will be maintained for each refrigerator and freezer (both walk-in and reach- 2025

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One way to arrange food when concerned about temperatures is to put potentially hazardous foods like meats, fish, poultry and dairy products in the back of the cooler and produce closer to the front; or store potentially hazardous foods on shelves below the raw food.
Arrange items in such a manner that good cold- air circulation is maintained around all food. Shelves should not be lined; lining the shelves will block the circulation needed for proper cooling of foods. Food should always be covered to protect it from contamination from the environment.
Walk-in refrigeration units may consume more energy due to their size, while reach-in units are relatively economical. Accessibility versus organization is the trade-off here. Walk-in refrigerators provide ample room to move and store items, while reach-in units prioritize quick access.
Here are a few suggestions: Follow a progression from prepared, pre-cooked items on top shelves to raw meats on bottom shelves. That way, no liquids drip from one container to another, which causes cross-contamination. Label containers with production and expiration dates as well as ingredients.
With a thermometer, record the minimum and maximum temperature twice a day at the same time. If the temperature is outside the recommended range, implement cold chain breach protocols.
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Reach-In Refrigerators: 35F to 38F The optimal temperature range for these refrigerators is between 35F and 38F. Maintaining this temperature ensures that perishable foods, such as dairy, meats, and vegetables, remain fresh for as long as possible.
As a best practice for storing food in walk-in coolers, organize it like this (from top to bottom): fruits, vegetables, and RTE foods on the top shelf; pre-cooked foods next followed by dairy products; raw meats; and thawed foods at the very bottom shelf.

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