If you are wondering about the conditions and duration of food storage in a cold room, you can find the details in this article
Many bacteria continue to multiply by maintaining their life functions between 8 degrees and 63 degrees. The proliferation of bacteria in foods both endangers human health and causes commercial value loss of the stored product.
Many items other than meats, vegetables, and dairy products need to be kept cold. If you’ve neglected to properly refrigerate something, it’s usually best to throw it out.
Let’s start with what is the right temperature for storing frozen food. Ideally, frozen food should be stored at cold store temperatures of -18˚C or lower.
What is a safe food storage fridge temperature? Remember, the law refers to the temperature of the food, not the temperature setting of the cold room. By law, you must store high-risk chilled food at a food temperature of 8°C or below
|
Food Stuff |
Temperature | Necessary
Humidity |
Recommended
storage time |
Percentage of Water |
| Artichoke | 0 | 95-100 | 2 H/W | 84 |
| Jerusalem Artichoke | 0 | 90-95 | 4-5 A/M | 80 |
| Asparagus | 0/2 | 95-100 | 2-3 H/W | 93 |
| Bean | 4/7 | 90-95 | 7-10 G/D | 89 |
| Beet Leaf | 0 | 98-100 | 10-14 G/D | 88 |
| Brussels Sprouts | 0 | 95-100 | 3-4 H/W | 85 |
| Cabbage | 0 | 98-100 | 5-6 A/M | 92 |
| Carrot | 0 | 98-100 | 4-6 H/W | 88 |
| Cauliflower | 0 | 95-98 | 3-4 H/W | 92 |
| Celeriac | 0 | 98-100 | 2-3 A/M | 94 |
| Corn | 0 | 95-98 | 4-8 G/D | 96 |
| Cucumber | 7/13 | 95 | 10-14 G/D | 93 |
| Frozen Vegetables | -23/-28 | – | 6-12 A/M | 61 |
| Dried Garlic | 0 | 65-70 | 6-7 A/M | 61 |
| Fresh Garlic | 0 | 95-100 | 10-14 G/D | 93 |
| Leek | 0 | 95-100 | 2-3 A/M | 85 |
| Mushroom | 0 | 95 | 3-4 G/D | 91 |
| Onion(Green) | 0 | 95-100 | 3-4 H/W | 89 |
| Pea(Green) | 0 | 95-98 | 1-2 H/W | 74 |
| Pepper(Green) | 7/13 | 90-95 | 2-3 H/W | 92 |
| Potato | 3/4 | 90-95 | 4-5 A/M | 81 |
| Radish | 0 | 95-100 | 3-4 H/W | 95 |
| Spinach | 0 | 95-98 | 10-14 G/D | 93 |
| Vegetable Marrow | 7/10 | 70-75 | 5-8 H/W | 94 |
| Tomato(Green) | 13/16 | 90-95 | 1-3 H/W | 93 |
| Tomato(Red) | 7/10 | 90-95 | 4-7 G/D | 94 |
| Turnip | 0 | 95 | 4-5 A/M | 92 |
| Watercress | 0 | 95-100 | 3-4 H/W | 93 |
| Lettuce | 0/1 | 95-100 | 2-3 H/W | 95 |
| Cabbage Like Leaf | 0 | 95-100 | 2-3 H/W | 87 |
| Apple | 0/3 | 90-95 | 8-9 A/M | 84 |
| Apricot | 0/1 | 90-95 | 1-3 H/W | 85 |
| Avocado | 3/4 | 85-90 | 2-8 A/M | 65 |
| Banana | 13/14 | 85-95 | – | 75 |
| Blackberry | -5/0 | 90-95 | 3 G/D | 85 |
| Small Melon | 2/4 | 95 | 5-15 G/D | 92 |
| Sour Cherry | 0 | 90-95 | 3-7 G/D | 84 |
| Cherry | -1/0.5 | 90-95 | 2-3 H/W | 80 |
| Coconut | 0/1 | 90-95 | 3-5 A/M | 82 |
| Small Grape | -5/0 | 90-95 | 1-4 H/W | 85 |
| Date | -18/0 | 75 | 6-12 A/M | 20 |
| Fig | -1/0 | 85-90 | 7-10 G/D | 70 |
| Frozen Fruits | -24/-18 | 90-95 | 18-24 A/M | – |
| Kiwi | 0 | 90-95 | 3-5 A/M | 82 |
| Lemon | 11/12 | 85-90 | 1-4 A/M | 89 |
| Loquat | 0 | 90 | 3 H/W | 87 |
| Green Olive | 7/10 | 85-90 | 4-6 H/W | 75 |
| Orange | 3/9 | 85-90 | 3-6 H/W | 86 |
| Pear | -1.6/-0.5 | 90-95 | 2-7 A/M | 83 |
| Plum | -1/0 | 90-95 | 2-4 H/W | 86 |
| Pomegranate | 4 | 90-95 | 2-3 A/M | 82 |
| Quince | -1/0 | 90 | 2-3 H/W | 85 |
| Rasberry | -5/0 | 90-95 | 2-3 G/D | 81 |
| Strawberry | -5/0 | 90-95 | 5-7 G/D | 90 |
| Tangerine | 4 | 90-95 | 2-4 H/W | 87 |
| Watermelon | 4/10 | 90/td> | 2-3 H/W | 93 |
| Turbot | -1/1 | 95-100 | 18 G/D | 75 |
| Harring | 0/2 | 80-90 | 10 G/D | 61 |
| Mackerel | 0/1 | 95-100 | 6-8 G/D | 65 |
| Salmon | -1/1 | 95-100 | 18 G/D | 64 |
| Tuna Fishes | 0/2 | 95-100 | 14 G/D |
70 |
D : Day
W : Week
M : Month
All temperatures are given in Celsius.