University of Maryland Extension

Storage

Food safety regulations specify conditions under which food may be stored before it is sold. Storage conditions are critical to avoiding contamination and spoilage. With farms, farm stands, farmers’ markets, and food buying clubs, food is often stored in more than one place before it is purchased. Storage regulations specify time and temperature, and how long temperature must be maintained. Storage regulations specify conditions for the place where the food is stored, be it a truck, cooler, warehouse, or pantry shelf. Storage regulations may also specify packaging requirements, e.g.,packaging materials, or whether food is required to be packaged by machine rather than by hand. Packaging requirements may be influenced by storage conditions.

Before you choose or invest in a method of food storage, contact the authorities that have jurisdiction over your product, process, and distribution. Learn the standards for storage of your products. Get this information in writing. Do not proceed on the basis of a conversation with one person or on the basis of information on a website. Confirm your plans with appropriate state and/or federal agencies.

Resources

FDA Hazard Analysis and Critical Control Points (HACCP)
http://www.fda.gov/Food/GuidanceRegulation/HACCP

Federal Regulations Title 21: Food and Drugs, Part 110—Current Good Manufacturing Practice In Manufacturing, Packing, or Holding Human Food
https://www.gpo.gov/fdsys/granule/CFR-2011-title21-vol2/CFR-2011-title21-vol2-part110/content-detail.html

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