Rubbermaid ProSave 9G60 Manual download pdf

Safe Food Storage

Guidelines

Customer Service: 1-800-347-9800

www.rcpworksmarter.com

05/07 CG 1M FS699

Huntersville, NC 28078-1801

For more safe storage tips and all your storage solutions

visit us online at

WWW.RUBBERMAIDFOODSERVICE.COM

FOLLOW FIFO

COLD STORAGE

Food stored in front is

used ﬁrst. Products can

be shelved so that those

with the earliest use-by,

expiration or preparation

dates are stored in front of

those with later dates.

First In, First Out

Maintain proper

refrigeration temperatures.

Refrigeration slows the

growth of microorganisms

and helps keep them from

multiplying to levels high

enough to cause illness.

Safe

Refrigerated

Storage

RECEIVING CRITERIA FOR DRY & CANNED FOOD

Packaging: intact and in good condition

Product: normal color, texture and odor

Packaging: holes, tears or punctures;

dampness or water stains on outer cases or

inner packaging (indicates it has been wet)

Product: abnormal color or odor, mold, or

slimy appearance; contains insects, insect

eggs or rodent droppings

REJECT

Can: intact and in good condition

Product: normal color, texture and odor

Can: swollen ends, leaks and ﬂawed seals,

rust, dents, no label

Product: foamy, milky or has an abnormal

color, texture or odor

REJECT

SWOLLEN ENDS

DENTS

RUST

WATER STAINED

HOLES AND TEARS

STORE SAFELY

KEEP DRY FOOD OUT OF DIRECT SUNLIGHT.

DO NOT STORE CHEMICALS IN THE AREA.

STORE DRY FOODS AT LEAST 6 INCHES

OFF THE FLOOR.

Keep storerooms cool, dry and

well-ventilated. Moisture and

heat are the biggest threats

to dry and canned food. The

temperature should be between

50°F and 70°F (10°C and

21°C) with relative humidity

at 50% to 60%.

Acceptable Dry

Storage Facility

DO NOT STORE CLEANING EQUIPMENT

IN STOREROOM.

Rubbermaid ProSave 9G60 Manual

Browse online or download Manual for Food storage containers Rubbermaid ProSave 9G60. Rubbermaid ProSave Shelf Ingredient Bin User Manual

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