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  1. Nourishment
  2. Food storage

Food storage

Features>Nourishment>50. Food storage

50. Food storage

Many refrigerators are not designed for preserving the taste and nutrient content of fruits and vegetables, which are better stored at slightly higher temperatures. Additionally, crisper drawers are often too small to store a sufficient amount of fruits and vegetables for a moderately sized group of people.

This feature requires refrigerators and/or other food storage equipment to provide sufficient storage space for produce and to include temperature control capabilities.

Part 1: Artificial Substance Labeling

Foods and meals sold or distributed on the premises by (or under contract with) the project owner are labeled to indicate that they contain the following:

a.10 Artificial colors.
b.10 Artificial flavors.
c.10 Artificial sweeteners.
d.10 Brominated vegetable oils.
e.10 Potassium bromate.
f.10 BHA (Butylated hydroxyanisole).
g.10 BHT (Butylated hydroxytoluene).
h.10 Monosodium glutamate (MSG).
i.10 Hydrolyzed vegetable protein (HVP).
j.10 Sodium nitrate and sodium nitrite.
k.10 Sulfites.
Part 2: Temperature Control

Refrigerators include at least 2 separate compartments that meet the following temperature requirements:

a.65 1 °C to 4 °C [34 °F to 39 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.
b.65 6 °C to 12 °C [43 °F to 54 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.
Part 3: Oil Storage

If used in foods that are sold or distributed on the premises by (or under contract with) the project owner, the following requirements are met at all times for cooking oils and fats:

a.120 Stored in an opaque container of glass or stainless steel.
b.120 Stored in less than 22 °C [72 °F].
Part 4: Kitchen Food Safety

All foods meet the following requirements:

a. Are labeled and dated.
b. Are stored at least 15 cm [6 inches] above the finished floor.
Digestive
Immune

Applicability Matrix

Core & Shell Tenant Improvement New Construction
Part 1: Artificial Substance Labeling O P P
Part 2: Temperature Control - - -
Part 3: Oil Storage - - -
Part 4: Kitchen Food Safety - - -
Commercial Kitchen Schools Multifamily Residential Restaurant Retail
Part 1: Artificial Substance Labeling - P P P -
Part 2: Temperature Control O - O - -
Part 3: Oil Storage O - - - -
Part 4: Kitchen Food Safety O - - - -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Protocol)
Artificial Substance Labeling 		Operations Schedule Spot Check
PART 2 (Design)
Temperature Control 		Architect Spot Check
PART 3 (Protocol)
Oil Storage 		Operations Schedule
PART 4 (Protocol)
Kitchen Food Safety 		Architect Operations Schedule

65

Food and Drug Administration. Refrigerator & Freezer Storage Chart. http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM109315.pdf. Published 2014. Accessed September 15, 2014.
50.2.a

The FDA's Refrigerator and Freezer Storage Chart states that food refrigerated at 40 degrees Fahrenheit can help keep food from spoiling or becoming dangerous.
50.2.b

The FDA's Refrigerator and Freezer Storage Chart recommends that fresh produce be stored between 41 and 45 degrees Fahrenheit and dry foods be between 50 and 70 degrees Fahrenheit.
120

Rural Industries Research and Development Corporation. The Effect of Storage Conditions on Extra Virgin Olive Oil Quality. http://static.oliveoiltimes.com/library/Olive-Oil-Storage-Conditions.pdf. Published April 2012. Accessed October 28, 2014.
50.3.a

The Rural Industries Research and Development Corporation report notes that oil should be stored away from light.
50.3.b

The Australia Rural Industries Research and Development Corporation identified that oil stored at 37 degrees Celsius led to more significant increases in the formation of oxidation byproducts compared to oil stored at 15 degrees and 22 degrees Celsius.
Features>Nourishment>50. Food storage