Food Storage

Purpose

The purpose of this SOP is to ensure that all food stored in the child care facility is handled and stored safely to prevent contamination, food-borne illness, and insect or rodent infestation. Proper food storage supports child health, staff safety, and compliance with licensing regulations.

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Scope

This SOP applies to all staff members who handle, store, prepare, or monitor food within the child care facility.

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Temperature Control Standards

• Cold foods must be stored at 41°F or below

• Hot foods must be maintained at 135°F or above

• Temperature control must be monitored daily to prevent bacterial growth

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Designated Food Storage Areas

1. Food must be stored:

   • In a designated food storage area within the food preparation space OR

   • In a separate room not counted as indoor activity space

2. Food storage areas must not be used for diapering.

3. Off-site food storage is only permitted if:

   • The storage site is a licensed child care facility

   • It is under the same ownership

   • It includes a food preparation area that meets licensing standards

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Food Storage Procedures

Step 1: Proper Placement of Food

1. Store all food items (cans, boxes, bags, plastic containers) off the floor.

2. Use clean shelving or surfaces protected from splash, dust, and contamination.

3. Ensure food is stored in sealed or protected containers when applicable.

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Step 2: Monitoring Expiration Dates

1. Check manufacturer expiration dates upon receipt and during storage.

2. Use food on or before the listed expiration date.

3. Discard expired food immediately.

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Step 3: Separation of Chemicals and Food

1. Store all poisonous, toxic, or cleaning products separately from food.

2. Do not store chemicals:

   • On shelves above food

   • Above food preparation areas

3. If stored nearby, chemicals must be placed in impermeable bins with secure lids.

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Step 4: Storage of Perishable and Leftover Foods

1. Cover or seal all opened perishable or leftover foods.

2. Label containers with:

   • Food name

   • Date opened or prepared

3. Store food at the required temperature.

4. Discard perishable or leftover food within seven (7) calendar days.

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Step 5: Storage of Dry Goods

1. Reseal opened dry goods (e.g., rice, cereal, pasta, flour).

2. Store in clean, sealed containers.

3. Discard dry goods:

   • By the manufacturer’s recommended date OR

   • Immediately if food quality is compromised (moisture, pests, odor, or damage).

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Refrigerator and Freezer Procedures

Step 6: Temperature Monitoring

1. Place an accurate thermometer in:

   • Each refrigerator

   • Each freezer

2. Thermometers must:

   • Be located in the center of the unit

   • Be easily visible and accessible

3. Required temperatures:

   • Refrigerators: 41°F or below

   • Freezers: 0°F or below

4. If temperatures exceed limits:

   • Test food with a probe thermometer

   • Adjust the unit immediately

   • Continue monitoring until proper temperature is maintained

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Step 7: Freezing and Thawing Food

1. Food may be frozen before its expiration date.

2. When food is removed from the freezer:

   • Label with the thaw date

   • Discard within seven (7) calendar days

3. Refreezing thawed food is not permitted unless approved by food safety guidelines.

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Step 8: Frozen Food Labeling and Storage Timeframes

1. All frozen food must be labeled with:

   • Food type

   • Date frozen

2. Follow the approved storage timeframes below:

3. Discard frozen food that exceeds recommended storage times.

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Staff Responsibility

• All staff handling food are responsible for following this SOP.

• Supervisors must ensure:

  • Daily temperature checks

  • Proper labeling

  • Immediate correction of unsafe storage conditions

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Compliance

Failure to follow this SOP may result in:

• Food contamination

• Licensing violations

• Health and safety risks to children and staff