- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
50. Food storage
Most refrigerators are not designed with the intent to preserve the taste and nutrient content of fresh fruits and vegetables, which are typically best stored at relatively higher temperatures. Additionally, crisper drawers are often too small to store a sufficient quantity of produce for a moderately-sized group of people, potentially discouraging individuals from bringing healthier food options to work.
This feature requires refrigerators and/or other food storage equipment that provide sufficient storage space for produce and that include temperature control capabilities.
The space provides cold storage that meets the following requirements:
Refrigerators include at least 2 separate compartments that meet the following temperature requirements:
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:
All foods meet the following requirements:
|Core & Shell||New & Existing Buildings||New & Existing Interiors|
|Part 1: Storage Capacity||-||O||O|
|Part 2: Temperature Control||-||-||-|
|Part 3: Oil Storage||-||-||-|
|Part 4: Kitchen Food Safety||-||-||-|
|Commercial Kitchen||Education||Multifamily Residential||Restaurant||Retail|
|Part 1: Storage Capacity||-||O||O||O||O|
|Part 2: Temperature Control||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: Storage Capacity||Architect||Spot Check|
|Part 2: Temperature Control||Architect||Spot Check|
|Part 3: Oil Storage||Owner||Operations Schedule||Spot Check|
|Part 4: Kitchen Food Safety||Architect||Operations Schedule||Spot Check|
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.
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.
The Rural Industries Research and Development Corporation report notes that oil should be stored away from light.
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.