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<br />Summer squash (zucchini) 5-7 days <br />Sweet potatoes 2-3 weeks <br />Tomatoes 1-2 weeks (at room temperature – preferably cool) <br />Turnips, rutabagas 2 weeks <br />Winter squash 1-2 months (store at room temperature) <br />*Fruits with an asterisk after their name can be stored at room temperature until they are ripe. After that they should be stored in <br />the refrigerator per the chart. <br />6.15 <br />RD’s for Healthcare, Inc. 2018 <br />PROCEDURE FOR FREEZER STORAGE <br /> <br /> <br />SUBJECT: FREEZER STORAGE <br /> <br />PROCEDURE: <br />1. Frozen foods should be immediately stored in the freezer upon delivery. The freezer <br />should be maintained at a temperature of 0°F or lower. <br /> <br />2. Each freezer must have two thermometers that are easily visible. <br /> <br />3. Freezer temperatures should be recorded twice daily. Temperatures are to be recorded <br />upon opening and closing of kitchen by a designated employee, and logged in the Cold <br />Storage Temperature Log, page 8.4. <br /> <br />4. New items are to be placed behind older items. <br /> <br />5. Store frozen foods in an airtight moisture-resistant wrapper such as a plastic bag or <br />freezer paper to prevent freezer burn. <br /> <br />6. All frozen food should be labeled and dated. <br /> <br />7. Freezer doors are to close tightly and should be opened as little as possible to prevent <br />storage temperature fluctuations. <br /> <br />8. Frozen foods should be left in the refrigerator to thaw. Also see policy on thawing of <br />meats. Once thawed, uncooked meats are to be used within 2 days. Exception is cured <br />meats, to be used within 5 days. <br /> <br />9. Refer to the Freezer Storage Guidelines, page 6.17, for recommended storage time of <br />foods. <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />Docusign Envelope ID: E390BADC-1E44-881F-8033-84699C40C47B