RRC Lesson: Proper Refrigerator Storage

5:16 PM, May 9, 2013   |    comments
  • Share
  • Print
  • - A A A +

Greensboro, NC -- Your refrigerator may be set up wrong.

Restaurant workers should have learned that during training but no. Many still get it wrong. Guilford Technical Community College Culinary Department Instructor Keith Gardiner says how you store your food could cause major problems.

One of the culprits is chicken because it has to be cooked to a higher temperature than most other foods. If they're stored over tomatoes and cucumbers, which may not be cooked, and drip onto the other foods. Even if you rinse them off, which most people likely would, they don't get to the 165 degrees, which is the temperature which kills salmonella.

Gardiner said, "At my house, a lot of times I store my raw meat in my crisper and produce up higher in a container. Anything raw on the bottom and if its chicken, chicken on the bottom and then fish above that and then produce."

If found to be in violation, restaurants can lose up to five points.

WFMY News 2

Most Watched Videos