Storing food at normal room temperature, suitable only for shelf-stable foods that do not need refrigeration.
Storing food at normal room temperature, suitable only for shelf-stable foods that do not need refrigeration. Ambient storage means keeping food at ordinary room temperature rather than chilled or frozen. It is appropriate only for foods that are shelf-stable, meaning they do not support the rapid growth of food-poisoning bacteria and so do not need temperature control. Typical examples are canned goods, dry goods such as flour and rice, sealed jars, and many packaged snacks. The key food-safety point is that ambient storage sits within the temperature danger zone of 5 degrees C to 60 degrees C, so it is unsafe for potentially hazardous food. Foods that need refrigeration must not be left in ambient conditions beyond short handling periods. A food's label and its nature determine whether ambient storage is acceptable, and once a shelf-stable product such as a can or jar is opened it may become potentially hazardous and need refrigeration. In Australian food businesses, ambient storage areas such as dry stores and pantries hold non-perishable stock. Good practice is to keep these areas clean, dry, well ventilated and free of pests, store food off the floor, and rotate stock so older items are used first. Damaged or bulging cans and packaging past its date are removed. Staff need to know which foods can sit at ambient temperature and which cannot. Potentially hazardous foods belong in cold or hot storage, not on a shelf, and once opened, products such as long-life milk or bottled sauces often carry a label instruction to refrigerate. Mistaking a food that needs refrigeration for a shelf-stable one is a common cause of temperature abuse. A restaurant keeps tinned tomatoes, dried pasta and sealed cooking oil in a dry store at room temperature, which is correct for these shelf-stable items. When a delivery of long-life cream cartons arrives, staff read the label, see that opened cartons must be refrigerated, and store opened stock in the cold room rather than leaving it in the ambient pantry.
Frequently asked questions
What does ambient storage mean?
It means storing food at normal room temperature without refrigeration, which is only suitable for shelf-stable foods that do not need temperature control.
Which foods can be stored at ambient temperature?
Shelf-stable foods such as canned goods, dry goods like flour and rice, sealed jars and many packaged products. Potentially hazardous foods cannot.
Is ambient storage in the danger zone?
Room temperature usually falls within the danger zone of 5 degrees C to 60 degrees C, which is why only foods that do not support bacterial growth can be stored this way.
Do opened products still keep at ambient temperature?
Often not. Once opened, many shelf-stable products such as long-life milk or sauces must be refrigerated - always follow the label instruction.
How should a dry store be kept?
Clean, dry, well ventilated and pest-free, with food off the floor and stock rotated so older items are used first.
