Proper Food Storage is a handout published by Boulder County Licensing that lists the steps for storing food so it is protected from contamination. It sets out four rules: keep food covered, do not cover food that is not 41 F or below, store everything at least 6" off the ground, and shelve food from top to bottom by cooking temperature. It serves food businesses and their managers. On this page you can fill out the form online on FillingPDF and download or print the completed PDF; the original PDF is published by the county at the official link.
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What is Proper Food Storage Handout – Boulder County Licensing PDF?
Proper Food Storage is a handout from Boulder County Licensing that lists storage steps to help protect food from contamination: covering food, a 41 F exception to covering, a 6" clearance from the ground, and a top-to-bottom shelf order.
The handout states four rules:
- Keep food covered and stored in proper order.
- Do not cover food that is not 41 F or below, to speed cooling.
- Store all food at least 6" off the ground.
- Store food in the proper location from top to bottom, based on cooking temperatures.
It then prints the shelf order from top to bottom: ready-to-eat/cooked food, raw beef roasts, raw eggs, raw fish/shellfish, raw pork products, raw ground beef and raw poultry, with raw poultry at the bottom.
Boulder County Licensing also publishes a page of tools for restaurant managers on food safety and Active Managerial Control (AMC). That page describes AMC as three basics: create policies based on the business's needs, train employees on those policies, and follow up with the expectation that employees follow them. This handout is a reference sheet for those policies. It has no filing, fee or deadline printed on it.
Who needs to file Proper Food Storage Handout – Boulder County Licensing PDF?
The handout is meant for restaurants and other retail food establishments, and for the managers and staff who store food in them. Boulder County Licensing says establishments that use Active Managerial Control (AMC) practices do better at inspection and have fewer instances of foodborne illness, and the handout supports the first AMC basic: creating policies based on your business's needs.
Typical uses are:
- Managers writing a food storage policy for walk-in coolers, refrigerators and shelving.
- Trainers teaching employees the covering rule, the 6" clearance and the shelf order, which is the second AMC basic.
- Supervisors checking that employees are following the policy, which is the third AMC basic.
The handout does not state that any person or business must file or sign it, and it asks for no information about the reader.
How to fill out Proper Food Storage Handout – Boulder County Licensing PDF
Open the Proper Food Storage PDF
Open the handout and confirm it is the Boulder County Licensing sheet titled Proper Food Storage, the English version.
Read the contamination steps
The handout opens with steps to help protect food from contamination. Use them as the basis for your storage policy.
Apply the covering rule
Keep food covered and stored in proper order. Do not cover food that is not 41 F or below, so that it cools faster.
Set the 6-inch clearance
Store all food at least 6" off the ground. Check floors, racks and walk-in shelving against this height.
Arrange shelves top to bottom
Place ready-to-eat/cooked food on top, then raw beef roasts, raw eggs, raw fish/shellfish, raw pork products, raw ground beef, and raw poultry at the bottom.
Review and download the PDF
Check each rule against your kitchen, then download or print the completed PDF from FillingPDF to use in training or post in your storage area.
Common mistakes to avoid
- Covering food that is not yet 41 F or below; the handout says not to cover it, so that it cools faster.
- Storing food on the floor or less than 6" off the ground instead of at least 6" up.
- Shelving raw poultry above other items; the handout puts raw poultry at the bottom and ready-to-eat/cooked food at the top.
- Placing ready-to-eat/cooked food below raw products instead of on the top shelf.
- Ordering shelves by package size instead of by cooking temperature, which is the basis the handout gives.
- Leaving cooled food uncovered once it is 41 F or below, when the handout says to keep food covered.
Frequently asked questions
What is the Proper Food Storage handout?
It is a Boulder County Licensing handout listing steps to protect food from contamination. It covers keeping food covered, not covering food above 41 F, storing food at least 6" off the ground, and the top-to-bottom shelf order based on cooking temperatures.
Is this a Boulder County property tax form?
No. Proper Food Storage is a food-safety handout from Boulder County Licensing and has nothing to do with Boulder County property tax. Look for property tax forms and instructions from the county's tax offices instead.
In what order should I store food from top to bottom?
The handout lists ready-to-eat/cooked food on top, then raw beef roasts, raw eggs, raw fish/shellfish, raw pork products, raw ground beef, and raw poultry at the bottom. The order is based on cooking temperatures.
How high off the ground must food be stored?
At least 6" off the ground. The handout applies this to all food, so it covers items on racks and shelving as well as anything near the floor.
Should I cover food that is still warm?
No. The handout says not to cover food that is not 41 F or below, to speed cooling. Once food is cooled, keep it covered and stored in the proper order.
Do I have to file or submit this handout?
The handout prints no filing instructions, address, fee or deadline. It is a reference sheet for food storage practices, not an application, so there is nothing to send to Boulder County Licensing from it.
Can I fill out the Proper Food Storage PDF online?
You can fill out the PDF online on FillingPDF and download or print it. FillingPDF is an independent service, not affiliated with Boulder County, and it does not file or submit anything to the county.
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