Sample Storage Policy

General Storage Policies

In most cases the [name of kitchen] will not able to provide storage space for your business. You must bring needed equipment, packaging and other materials with you and remove them at the end of your shift. The [name of kitchen] is not responsible for equipment, food, clothing or other personal items left at the kitchen. Please be sure to take all of your property with you when you leave.

To facilitate food preparation during your rental shift general use refrigerated and freezer spaces have been left open in the Pantry area. The refrigerator and freezer must be kept in a clean and sanitary manner at all times. All spills must be cleaned up immediately, and all food must be in appropriate food storage containers. In addition, food must be stored in the proper manner (for example, temperature regulated foods are stored in the correct place, poultry at the bottom of the refrigerator, ready-to-eat food above raw meat etc.). Any items left in the general use refrigerator or freezer beyond the duration of your shift will be discarded.

Please note that if any equipment or food is improperly stored at the kitchen the [name of kitchen] Manager may remove or discard it. No food may be stored in [name of kitchen] equipment such as mixing bowls, pots, or sheet pans, and no equipment or items owned by [name of kitchen] should ever leave the premises.

 

Storage of Personal Items while Using the Kitchen

While you are using the [name of kitchen] personal items, for example purses, backpacks and coats, can be hung on the coat rack on the wall just outside the Pantry area as you enter the kitchen.

 

Rented Storage Space

The [name of kitchen] does have very limited dry and cooled storage available for rent at an additional rate. Ask the Kitchen Manager for more information on the availability of rental storage space and current rental rates. Storage rent is due monthly in advance.

All rented storage areas must be kept neat and clean. No debris or waste of any kind can be left in the storage area and all spills must be cleaned up immediately. All stored items must be kept in sealed, labeled containers.

If you rent storage space be aware that any equipment or food improperly stored at the kitchen will be removed or discarded. Any stored food that poses a health risk will be discarded. Any items not properly labeled and date marked will be discarded.

 

Rented Dry Storage

Do not store items on the floor and allow at least a six-inch gap between stored materials and walls for proper airflow and pest control. Opened materials must be stored in leak-proof containers. Do not overload shelving and do not store trash, garbage, cardboard or other recyclables in the rented storage area.

 

Rented Refrigerated and Frozen Storage

All product stored in rented refrigerated or frozen space at the [name of kitchen] must be clearly marked with the name of the company, the date opened or the discard date, and the name of the contents. In addition, all food should be placed in covered leak-proof containers, placed on a drip pan if defrosting or cooling, and stored in a manner that prevents cross-contamination.

Remember that all potentially hazardous foods that require time and temperature control to limit pathogen growth or toxin formation must be date marked once opened or prepared, unless they are to be used within 24 hours. Date marking ensures that your food is consumed, sold or discarded within seven days. Seven days means the day the food is prepared or opened plus six days. For example, food prepared and placed in the cooler on April 1 must be discarded on April 7. For more information on date marking see the Johnson County Public Health Commercial Food Operation Educational Materials Library http://www.johnson-county.com/dept_health.aspx?id=6303.

All food stored in the refrigerated and frozen rental space at the [name of kitchen] must be appropriately date marked and labeled. Any items not properly labeled will be discarded. Users must remove all food before spoilage occurs and if not, it will be removed by Kitchen management and a fee will be charged. Users should use only their designated items and should not use other users’ items.