The walk-in and reach-in refrigerators and the dry goods storage room, typically receive great scrutiny during regulatory inspections of retail food service operations. There are a number of food safety practices that signal that a facility is adhering to good management practices (GMPs).
While conducting self-inspections in these areas of your operation, ask yourself the following questions concerning these seven common inspector observations:
1. Are all food items covered, dated, and labeled?
2. Are all food items stored off the floor?
3. Are all raw foods stored in a manner that does not contribute to the potential for cross contamination?
4. Is the refrigeration unit functioning properly?
5. Are all internal light sources covered to protect against breakage?
6. Are all dry food items stored in vermin-proof containers with lids?
7. Is the area free of evidence of pests, including droppings, live or dead rodents or insects, or evidence of gnawing. If you have adequately addressed these issues in your GMP program - food protection during storage should be excellent.