All storage areas, including coolers, should be clean to reduce any risk of cross-contamination. The quantity of produce stored in a refrigerated room should not exceed the room’s cooling capacity. Improper cooling methods or broken equipment may cause condensation to form and drip onto the produce which can foster the growth of pathogens and spoilage organisms.

Produce that is iced or may drip should not be stored above dry produce. If the cooler is used to store anything besides fresh produce (such as meat or eggs that might represent a contamination risk), be sure that those products are stored in designated areas below and away from fresh produce.

*See Cooler Temperature Log.

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