Georgia adopts the FDA Model Food Code but adds state-specific twists that inspectors enforce with vigor. Whether you manage a food truck in Atlanta or a high-volume cafeteria in Valdosta, proper storage keeps pathogens, pests, and profit-draining spoilage at bay. This guide turns dense legal jargon into plain-English, actionable steps you can implement today. Follow the eight sections below to master dry, refrigerated, and frozen storage, learn rotation tactics, and set up bullet-proof temperature logs that satisfy even the toughest county Environmental Health officer.
Dry Storage Standards
Dry goods last longest in a cool, stable environment. Georgia regulators recommend 50 – 70 °F with relative humidity under 50 %. Mount a calibrated wall thermometer and hygrometer at eye level for quick checks. Keep shelves at least 6 inches off the floor to deter pests and allow mop access, and leave 18 inches of clearance beneath sprinklers so water arcs aren’t blocked in case of fire.
Transfer flour, sugar, and rice from torn paper sacks into NSF-listed bins with tight-fitting lids. Original bags leak powder that attracts insects; food-grade containers stop that mess. Ventilation matters too—install a small fan or louvers so warm air doesn’t stagnate.
Chemical segregation: store bleach, degreasers, and insecticides below food and on separate shelving. Fumes and spills can permeate corrugated boxes, causing off-flavors and citation headaches. For quick “time left” checks, print our shelf-life chart and tape it inside the storeroom door.
Dry Storage Do’s & Don’ts
- Do label bins with product name and delivery date.
- Do rotate cases so oldest faces the aisle.
- Don’t stack cardboard against exterior walls—condensation breeds mold.
Refrigerated Storage ≤ 41 °F
Walk-ins and reach-ins must hold food at or below 41 °F. Overstuffing blocks airflow, so leave space between pans and monitor door gaskets for rips. Organize shelves top-to-bottom in this order: ready-to-eat foods, seafood, whole muscle cuts, ground meats, then raw poultry on the lowest rack. This hierarchy stops raw juices from dripping onto ready items and is one of the first things inspectors check during unannounced visits.
Cooling hot food? Use the two-step rule: drop from 135 °F → 70 °F within two hours, then 70 °F → 41 °F within the next four hours. Shallow pans, ice baths, or blast chillers speed the curve. Every four hours, log ambient and product temps with a calibrated probe thermometer. Georgia’s 7-day date marking rule applies to TCS foods held cold—write the discard date on each container. For legal wording, see the Georgia Food Code summary.
Prevent cross-contamination by dedicating color-coded cambros and cutting boards, then train staff with our safe-handling guide.
Freezer Practices
Keep freezers at 0 °F or below. Arrange boxes in staggered rows so cold air circulates, and follow FIFO even in frozen storage. Wrap proteins tightly or use vacuum sealing to prevent freezer burn. Remove excess air before sealing bags to avoid ice crystals that degrade texture.
Georgia recognizes only three safe thawing methods: (1) under refrigeration ≤41 °F, (2) completely submerged in running water ≤70 °F for a max of four hours, or (3) as part of the uninterrupted cooking process. Never thaw on counters—surface temps hit the danger zone in minutes.
FIFO Rotation & Clear Labeling
First-In, First-Out isn’t just theory—it slashes waste by up to 30 % when enforced daily. Use year/month/day (Y/M/D) stickers and adopt a rotation ritual during prep:
- Stage new inventory on rolling racks.
- Pull older product to the front of shelves.
- Stock new cases in the back, checking dates as you go.
During a Saturday lunch rush, glance at sticker colors to spot mis-rotation. For example, assign Monday deliveries yellow and Thursday deliveries blue. Visual cues work when verbal reminders fail.
Temperature Logging
Inspectors quip, “If it’s not written, it didn’t happen.” Accurate logs prove active managerial control and shield you in foodborne illness investigations. Whether you prefer paper clipboards or cloud apps, record unit temps at least every four hours. Pair logs with inexpensive Wi-Fi sensors that trigger SMS alerts if a cooler exceeds 41 °F for more than 15 minutes—fix the issue before product spoils and grades plummet.
| Date | Time | Unit | Target Temp | Actual Temp | Initials |
|---|---|---|---|---|---|
| __/__/____ | 8:00 AM | Walk-in #1 | ≤41 °F | 38 °F | JD |
| __/__/____ | 12:00 PM | Reach-in Prep | ≤41 °F | 40 °F | MS |
Copy-paste or print this table, laminate it, and wipe daily with alcohol for a zero-paper workflow.
Pest Prevention Fundamentals
Roaches love cardboard and breadcrumbs. Install door sweeps on back entrances, store food six inches off the floor, and never leave produce boxes overnight. Treat floor drains weekly with enzyme foam—gunky drains rank high on inspector checklists. Keep a signed pest-control log in the manager binder; counties like Fulton and Cobb review it during routine visits.
If you spot droppings, pull surrounding inventory and sanitize per our cleaning guide.
Inspection Red Flags to Avoid
Georgia inspectors cite storage infractions more than any other category. Top five culprits: raw foods above RTE items, unlabeled containers, missing thermometers, dented cans on shelf, and ice build-up blocking freezer fans. Conduct a micro-audit before service to dodge surprise deductions.
1. Verify FIFO labels visible
2. Check probe calibration in ice water (32 °F)
3. Scan top shelf for raw protein creep
4. Toss swollen or rusted cans
5. Wipe condensation around door gaskets
For a deeper dive into scoring, read our inspection guide.
Related Resources
Consistent storage practices and meticulous logs translate into higher scores, lower food costs, and safer guests. Implement the guidelines above, audit weekly, and empower your team with clear labels and temperature tools. For more hands-on checklists and calculators, explore the resources linked above and keep Georgia kitchens running at peak safety.