Shree Bhavan takes special interest in keeping and preserving raw materials in stores and in transit to have the freshness till reaches kitchen or display counters.

Refrigerated Storage : The following standards are followed for refrigerated storage of foods:

• Sufficient, conveniently-located refrigeration facilities will be provided to ensure the proper maintenance of food at 45^oF (7^oC) or lower during storage.Each refrigerator will be equipped with a numerically-scaled indicating thermometer, accurate to ±3^oF (±1.5^oC).The thermometer will be located in the warmest part of the unit and placed where it can be easily read, preferably from outside the refrigeration unit. Temperature records will be maintained. Recording thermometers accurate to ±3^oF (±1.5^oC) may be used in lieu of indicating thermometers
• Perishable food will be kept in a refrigerator at 38^oF (3^oC) until preparation or service time
• Potentially hazardous food requiring refrigeration after preparation should be rapidly cooled to an internal temperature of ±45^oF (±7^oC) or lower within a cooling period of not more than four hours. Potentially hazardous foods prepared in large quantities will be rapidly cooled by using shallow pans, agitation, luick chilling or water circulation external to the food container. Humans must not consume ice that has been used for cooling stored food, food containers or food utensils
  
• In walk-in refrigerators, all foods will be covered and stored above the floor on easily cleaned metal shelves or on movable equipment. The shelves will not be covered in any way because air circulation will be reduced around food and cleaning would be made more difficult
• Cooked food will be covered and positioned on shelves above raw food to avoid contamination from drippage and spills
  
• Food stored in refrigerators will be covered or wrapped and containers labeled and dated. Open containers of canned food may be covered and stored in the original cans in the refrigerator for a short time later use
  
• Dairy products will be stored separately from strong smelling foods and fish. Fruits and vegetables will be checked daily for spoilage
  
• The cleaning of refrigerated storage rooms will be scheduled at regular intervals and an established preventive maintenance program for all refrigeration equipment will be followed
  

• Frozen food will be kept frozen and stored at a temperature of 0^oF (-18^oC) or lower.  The freezer thermometer should be checked frequently and the temperature recorded
• All frozen food packages will be labeled and dated and will be well-wrapped in moisture proof and vapor proof material to prevent freezer burn
• The shelves, walls and floors of freezers will be kept clean at all the times. Defrosting will be done as often as necessary to eliminate excessive frost build-up. Contents will be moved to another freezer when the freezer is being defrosted
• Frozen food will be thawed in a refrigerator at a temperature not higher than 45^oF (7^oC)
• Thawed food will be used immediately or stored in the refrigerator for a short period before use. Thawing and re-freezing of food is totally prohibited
• Bananas will be kept in the dry storage area or at a temperature of 60^oF to 70^oF (15^o to 21^oC). To prevent bruising, they will be left in the delivery boxes. They will not be refrigerated. Unripe fruits and vegetables will be placed in dry storage until they become edible. Unripe melons, peaches, pears, pineapples, plums, avocados and tomatoes ripen at 65^oF to 70oF (18^o to 21^oC).
• Potatoes will be stored away from light, if possible, in a dry, well-ventilated room at a temperature of 40^oF to 60^oF (4^o to 15^oC). If peeled potatoes are purchased, they will be refrigerated and held no longer than the number of days suggested by the processor. Sweet potatoes and winter squash must be kept in a well-ventilated room at a temperature of 50^oF to 60^oF (10^o to 15^oC). Sweet potatoes spoil more quickly under refrigeration than in dry storage. Onions keep best in dry storage at temperature of 40^oF to 60^oF (4^o to 15^oC).
• Humidity also is important for maintaining food quality because perishable foods contain a great deal of moisture and evaporation will be greater when the air in the refrigerator is dry. Evaporation causes foods to wilt, discolor and lose weight. Food held at low humidity shrinks considerable and requires extra trimming. Although a humidity level as low as 65% is suggested for some products, a range between 80 and 95 percent is recommended for most foods
• Good air circulation will be maintained throughout the refrigerators and freezers at all times