Refrigerated Storage of Perishable Foods.
Section 29
SEC. 29. Refrigerated Storage of Perishable Foods.—Perishable foods shall be stored in the following manner: a. They shall be kept at or below 45°F (7°C) except during preparation or when held for immediate serving after preparation. When such foods are to be stored for extended periods, a temperature of 40°F (4°C) is recommended. Fruits and vegetables shall be stored in cool rooms. Recommended temperatures for perishable food storage are: Frozen foods; not more than 10°F (2°C) Meat and fish: 32-38°F (0-3°C) Milk and milk products: 40-45°F (5-7°C) Fruits and vegetables: 44-50°F (7-10°C) All refrigerating compartments and refrigerators must be kept clean, in good repair and free from odours. They shall be provided with thermometers with scale divisions not larger than 2°F (1°C). Sufficient shelving shall be provided to prevent stocking and to permit adequate ventilation and cleaning.