Refrigerators are the major cold storage areas in a food service establishment. The temperature of a refrigerator must be sufficient to adequately hold the food temperature at 41°F or below. The temperature of a refrigerator should be colder than 41°F to compensate for the opening and closing of doors, and the impact of adding additional foods for storage and cooling.

Foods need to be stored to allow proper air circulation and prevent contamination. Refrigerator shelves should be organized with the foods requiring the lowest cooking temperature on the highest shelf, and food requiring the highest cooking temperature on the lowest shelf as follows, to prevent cross contamination: 

refrigeration diagram

Unwashed bulk produce must be stored separately to avoid cross-contamination.