Food Storage Checklist

Use this Food Storage Checklist to organize dry goods, frozen food, dairy products, etc. to ensure correct & safe inventory storage for each type of good.

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Food & Hospitality
Food Storage Checklist

Dry Goods

Refrigerated Products

Frozen Food

Dairy Products

Produce

Meat

Poultry

Seafood

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Food Storage Checklist

Use this Food Storage Checklist to organize dry goods, frozen food, dairy products, etc. to ensure correct & safe inventory storage for each type of good.

1. Is the temperature of the dry goods storage area set up at 50°F to 59°F (10°C to 15°C) to prevent spoilage and swelling of canned goods?

2. Is the temperature checked daily?

3. Does the dry goods storage area have adequate air circulation to prevent the growth of bacteria and mold?

4. Is the dry goods storage area free from pests such as flies, cockroaches, and rats?

5. Is the dry goods storage area locked from unauthorized employees to prevent theft?

6. Are dry goods stored away from direct heat and sunlight to maximize storage time?

7. Are dry goods stored six inches from the floor to allow room to clean around?

8. Are dry goods stored 18 inches away from walls to minimize the chances of condensation caused by temperature differences between the container and the wall's surface?

9. Are dry goods separated from chemicals and cleaning products to prevent residue from being absorbed in case of accidental damage?

1. Is the refrigerator working properly?

2. Is the refrigerator temperature set at 37°F (4°C)?

3. Does the refrigerator close firmly to maintain the proper temperature?

4. Is a refrigerator thermometer utilized to monitor the temperature?

5. Are refrigerated foods sealed in airtight containers and storage bags to prevent cross-contamination and spills?

6. Is the refrigerator regularly cleaned from spills?

7. Are expiration dates labeled on storage bags and containers?

8. Is the refrigerator checked once a week for expired food?

9. Are expired or nearly expired foods cleared from the refrigerator to prevent food poisoning?

10. Is refrigerated food checked for potential mold, and if found, wrapped up and thrown in the trash to prevent mold spores from spreading?

11. Does the refrigerator have enough open, slotted shelving to allow air circulation around refrigerator walls and shelves?

12. Is overloading the refrigerator avoided to maintain efficiency, as cold air requires enough space to circulate?

1. Is the freezer maintained at 0°F (-17.78°C) or below?

2. Is a thermometer utilized to monitor the freezer's temperature?

3. Are frozen foods stored in freezer bags and freezer-safe containers, less likely to tear or puncture?

4. Are frozen foods stored in portion-sized chunks for easy defrosting?

5. Are frozen baked goods and meat tightly wrapped with foil before placing them in freezer bags to protect them from freezer burn or the process of losing moisture?

6. Is hot food cooled down before freezing it to prevent bacterial growth?

7. Are the dates of frozen food written on freezer bags or containers to keep track of shelf life?

1. Are dairy products stored as soon as you purchase them to promote longer shelf life?

2. Are dairy products stored at 36°F to 39°F?

3. Are dairy products stored at the back or lower shelves of the refrigerator (the coldest part) to last longer?

4. Are dairy products stored in airtight containers to prevent them from absorbing strong odors from other refrigerated food?

5. Is milk stored in its original container to protect its flavor and nutritional value?

1. Can cold-season crops such as cabbage and Brussels sprouts be stored at 32°F, tightly wrapped in plastic to keep them crisp?

2. Are warm-season crops like corn, cucumbers, and tomatoes stored at 40°F so they last up to a week?

3. Are soft fruits such as berries stored at 36° to 40°F so they last up to five days?

4. Are produce items such as potatoes, tomatoes, garlic, and onions stored in a dry, dark, and cool place with air circulation, and kept out of the fridge?

1. Is fresh meat stored in the refrigerator at 34° to 40°F?

2. Is fresh meat stored on the lowest shelf to prevent cross-contamination?

3. Are glass or stainless-steel containers used to store fresh meat to prevent absorption of strong odors?

4. Are meat containers labeled with the storage date?

5. Is fresh meat stored within two days of use, and if not used within two days, is it frozen to extend shelf life?

6. Are containers properly sealed to prevent freezer burn and keep the meat fresh?

7. Is meat wrapped in plastic to prevent leaking?

8. Is absorbent paper placed under the meat for easy cleanup?

9. Can beef, pork, and lamb be stored for up to five days in the fridge?

1. Is fresh poultry protected with cling wrap?

2. Is fresh poultry stored at 38° to 40°F?

3. Is raw poultry stored in a bowl or on a platter at the bottom of the refrigerator to prevent cross-contamination?

4. Can fresh poultry be stored for up to two days in the fridge?

1. Is fresh seafood stored at 30°F to 34°F?

2. Is fresh seafood protected with cling wrap?

3. Is fresh seafood stored in a shallow sealed glass or stainless-steel container to prevent odor?

4. Is fresh seafood stored at the bottom of the refrigerator, under ready-to-eat and cooked foods?

5. Is fresh seafood stored for up to two days in the fridge?