Almacenamiento adecuado de alimentos is a Spanish-language food storage handout published by Boulder County Licensing. It explains how to store food to help protect it from cross-contamination: keep it covered, keep it at least 6" off the floor and shelve it from top to bottom by cooking temperature. It serves kitchens and food businesses whose staff read Spanish. On FillingPDF you can fill out the form online and download or print the completed PDF; the original is published by Boulder County at the agency link on this page.
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What is Almacenamiento adecuado de alimentos – Boulder County?
Almacenamiento adecuado de alimentos (proper food storage) is a Spanish-language handout from Boulder County Licensing that lists the steps for storing food so it is protected from cross-contamination, including the correct shelf order for raw and ready-to-eat foods.
It is an instruction sheet, not an application, and it asks the reader for no entries, signature or filing. The handout gives four rules:
- Keep food covered and stored in the proper order.
- Do not cover food that is not at 41°F or below, which speeds cooling.
- Store all food at least 6" off the floor.
- Store food in the proper location from top to bottom, according to cooking temperatures.
The shelf order printed under Superior (top) and above Inferior (bottom) runs: ready-to-eat/cooked food (Alimento listo para comer/cocinado), raw steak, raw eggs, raw fish/seafood, raw pork products, raw ground meat and raw poultry.
The sheet appears among the Boulder County resources for restaurants and other retail food establishments. The county's page for restaurant managers presents tools for Food Safety and Active Managerial Control (AMC), whose three basics are to create policies based on your business's needs, train your employees on them and follow up that employees are following them.
Who needs to file Almacenamiento adecuado de alimentos – Boulder County?
The handout is written in Spanish for people who store food in a kitchen or food business and read Spanish: managers, cooks and other staff who put food away. Boulder County Licensing publishes it, and the county's tools page for restaurant managers addresses restaurants and other retail food establishments.
A manager can use it as a reference when creating storage policies and training employees, which are two of the three basics of Active Managerial Control (AMC) described on that page. The sheet itself does not say who must use it, and it prints no eligibility rule, signature block or exclusion.
It is not a tax or licensing application. Anyone looking for Boulder County property tax information will not find it here: this document covers food storage only.
How to fill out Almacenamiento adecuado de alimentos – Boulder County
Read the storage instructions
The handout opens with the steps for proper storage that help protect food from cross-contamination. It has no blanks to complete.
Keep food covered and ordered
Follow the first rule: keep food covered and stored in the order shown further down the sheet.
Leave warm food uncovered
Do not cover food that is not at 41°F or below, so that it cools faster.
Raise food off the floor
Store all food at least 6" above the floor.
Put ready-to-eat food on top
Under Superior, place ready-to-eat/cooked food (Alimento listo para comer/cocinado) on the top shelf.
Shelve raw foods in printed order
Below the ready-to-eat food, store raw steak, raw eggs, raw fish/seafood, raw pork products, raw ground meat and raw poultry in that order, down to Inferior.
Review and download the PDF
Check the order against the sheet, then download or print the PDF from FillingPDF to keep in the kitchen.
How to submit Almacenamiento adecuado de alimentos – Boulder County
Nothing on this handout is filed: it prints no address, portal, deadline or fee, and it is a reference sheet for food storage rather than an application.
- Download or print: save the PDF, or print it for the kitchen or for staff training.
- County tools: the county's page for restaurant managers is at https://bouldercounty.gov/records/licenses/tools-for-restaurant-managers/, under Food Safety and Active Managerial Control.
FillingPDF lets you fill out and download the PDF; any use of it follows the channels the agency gives.
Common mistakes to avoid
- Covering food that is not yet at 41°F or below; the handout says not to cover it, which speeds cooling.
- Storing food on the floor instead of at least 6" above it.
- Placing raw poultry, raw ground meat or other raw products above ready-to-eat/cooked food; ready-to-eat food goes on top.
- Ignoring the printed top-to-bottom order of raw foods: steak, eggs, fish/seafood, pork, ground meat, then poultry.
- Leaving food uncovered once it has reached 41°F or below; the handout says to keep food covered.
- Treating this handout as a Boulder County property tax document or an application to file; it is a food storage reference.
Frequently asked questions
What is Almacenamiento adecuado de alimentos?
It is a Spanish-language handout from Boulder County Licensing on proper food storage. It tells you to keep food covered, store it at least 6" off the floor and shelve it from top to bottom according to cooking temperatures to help prevent cross-contamination.
Is this a Boulder County property tax form?
No. This page is about a food storage handout from Boulder County Licensing. It has nothing to do with Boulder County property tax, and it asks for no tax information, signature or filing.
What order do I store raw foods in?
From top to bottom: ready-to-eat/cooked food, raw steak, raw eggs, raw fish/seafood, raw pork products, raw ground meat and raw poultry. The handout marks the top as Superior and the bottom as Inferior.
Should I cover food that is still warm?
No. The handout says not to cover food that is not at 41°F or below, to speed cooling. Keep all other food covered and stored in the proper order.
How high off the floor must food be stored?
At least 6". The handout says to store all food at a height of at least 6" from the floor, as one of its steps for protecting food from cross-contamination.
Is there an English version of this handout?
This page covers the Spanish-language document, titled Almacenamiento adecuado de alimentos. Boulder County's page for restaurant managers, at bouldercounty.gov/records/licenses/tools-for-restaurant-managers/, collects its food safety tools.
Do I have to submit this handout to Boulder County?
The handout prints no address, portal or deadline, and it asks for no entries or signature. It is a reference sheet you can download and keep for your kitchen or staff training.
Can I fill out this PDF online on FillingPDF?
FillingPDF lets you fill out the PDF online and download or print it. FillingPDF is an independent service, is not affiliated with Boulder County and does not file, submit or issue anything.
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