1. Ice cream storage facilities should be capable of maintaining a reasonably steady product temperature of -30°C. In addition, they should be of sufficient size to provide for proper stock control and rotation.
  2. Storage facilities should have sufficient circulation of refrigerated air. Ice cream should be on a pallet or other means of providing adequate air circulation between the bottom product and the floor. To permit air circulation, sufficient space should be allowed between stacks and walls.
  3. Frozen storage facilities should be defrosted as necessary to maintain refrigeration efficiency. Product should be protected during defrosting; if practical, it should be removed to another freezer during defrosting. Otherwise, product should be effectively covered or removed from beneath areas of accumulated frost.
  4. The cold storage should be equipped with a numerically scaled indicating or recording thermometer. The sensing element should be located to measure the air temperature in the warmest part of each facility, and the scale should be easily readable. Check thermometer readings frequently.
  5. Rotate inventory on a “First­-In­, First­-Out” (FIFO) basis.