Updated 7/09/2009

Refrigeration

The refrigeration requirements of the product and the need to refrigerate those products must be considered. All hazardous food (those products capable of allowing pathogen growth at temperatures between 38° F and 140° F must be refrigerated, unless they are properly stored as a low acid canned food or acidified food, or are held at temperatures above 145° F.) All potentially hazardous foods must be stored at 45 degrees Fahrenheit (45°F)or less.  Perishable vacuum-packed products need to be stored below 38F.  You will also need to adequately refrigerate those products while cooling, storage and in transit. Our laws require foods to be cooled to 45° Fahrenheit in four (4) hours.

 Your refrigeration equipment must have an accurate thermometer. 

You need to demonstrate the availability of facilities or provisions for refrigeration of such products (i.e. refrigerators, freezers, coolers, ice chests, insulated boxes with gel ice, etc.) and the efficiency of the equipment prior to license approval.