Attachment V Temp Humidity Req.xlsx
XLSX spreadsheet 20 KB Posted
- Attached to
- FNS Storage and Distribution Services Federal contract opportunity
- Solicitation number
- 12-3198-25-R-0010
About this file
This is a temperature and humidity requirements document that specifies storage conditions for USDA Foods across three storage categories: dry storage, cooler storage, and freezer storage.
The document outlines specific temperature and humidity requirements for various food commodities. Dry storage items (including canned goods, UHT milk, peanut butter, cereals, pasta, and oils) must be stored between 33°F and 80°F. Cooler storage items have varying requirements: flours and bakery mixes must be kept between 32°F-50°F at 65% humidity or less; cheese requires 30°F-40°F at 50-75% humidity; dried fruits need 30°F-45°F at 60% humidity or less. All freezer storage items (including fish, meats, poultry, vegetables, butter, and tortillas) must be maintained at 0°F or below, with frozen commodities required to arrive at an internal temperature not exceeding 10°F, with no individual temperature exceeding 15°F. The document emphasizes that proper temperature and humidity control is crucial for food safety, quality maintenance, and prevention of spoilage.
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Attach V Temp & Humidity Req
| Attachment V Commodity Temperature & Relative Humidity Requirements |
| Food Safety and Quality – Warehouse Conditions Reference: |
Humidity -- Controlling relative humidity, along with temperatures, in food warehouses can optimize shelf life of food during storage and provide a measure of safety protection. Uncontrolled humidity can hasten spoilage and shorten shelf life, leading to food loss either through accelerated moisture loss, or excessive moisture accumulation. High humidity, along with warmer storage temperatures can be ideal for mold, spoilage or pathogenic bacteria to flourish. Fluctuating humidity levels in warehouses can lead to inconsistent quality or rapid deterioration of quality and shelf life of foods. Relative humidity values for warehouses generally aim to provide a constant mid-range environment for packaged foods to prevent condensation inside dry fruit packages, clumping of baking products and premature dehydration of dairy products. Below are the humidity requirements for the storage of USDA Foods.
Temperature -- Some foods require time and temperature control for safety to limit pathogenic growth or microorganisms. These foods should be labeled with safe handling requirements including temperature requirements to keep the product safe. Examples include, refrigerated or frozen (i.e., non-shelf stable) meats, poultry, and seafood. In addition to slowing the growth of pathogenic bacteria, refrigeration and freezing slows spoilage, thereby extending product quality, and for some products (e.g., flour/baking mixes and dried fruits), may discourage pest activity. Many foods held in dry storage areas in warehouses are shelf stable, and do not require refrigeration to maintain safety. Ambient temperature recommendations are intended to protect these products from extreme temperature ranges, as freezing and extreme heat (and fluctuations between the two) may result in loss of quality and, in some case, deteriorate package integrity. Below are the temperature requirements for specific USDA Foods.
| COMMODITY TEMPERATURE & RELATIVE HUMIDITY | ||
| Commodity | Temperature | Relative |
Humidity
| DRY STORAGE |
| Misc. Canned, Cartons, Boxes, Bags |
(Incl: Canned fruits, vegetables, meat, soups, sauces, juices, egg mix, dehydrated potatoes, etc.)
| 33° F - 80°F | |
| UHT Milk | 33° F - 80°F |
| Peanut Butter | 33° F - 80°F |
| Peanuts, Roasted | 33° F - 80°F |
| Crackers | 33° F - 80°F |
| Evaporated Milk | 33° F - 80°F |
| Instant Nonfat Dry Milk | 33° F - 80°F |
| Cereal (Incl: Fortified Ready-to-Eat Corn, Oats, Rice, and Wheat; Fortified Wheat Bran |
Flakes)
| 33° F - 80°F | |
| Farina, Wheat Product | 33° F - 80°F |
| Oats, Rolled | 33° F - 80°F |
| Pasta (Incl: Macaroni, Spaghetti, Rotini) | 33° F - 80°F |
| Eggnoodle, ½ inch wide | 33° F - 80°F |
| Macaroni & Cheese, Dry | 33° F - 80°F |
| Beans, Dry (Incl: Blackeye Pea, Baby Lima, |
Great Northern, Pinto, Light Kidney)
| 33° F - 80°F | ||
| Vegetable Oil | 33° F - 80°F | |
| Extra Virgin Olive Oil | 33° F - 80°F | |
| NOTE: No commodity stored as dry is to be stored below 33°F or consistently above 80°F. | ||
| USDA FOODS TEMPERATURE & RELATIVE HUMIDITY REQUIREMENTS | ||
| Commodity | Temperature | Relative Humidity |
| COOLER STORAGE | ||
| Flour (Incl: All Purpose Enriched Bleached, Wheat Flour) | 32°F – 50° F | 65% or less |
| Bakery Mix (Incl: Biscuit Type, Lowfat |
Biscuit Type)
| 32°F – 50° F | 65% or less | |
| Cornmeal, Yellow and Blue | 32° F – 50° F | 65% or less |
| Rice, Brown, White & Wild | 32° F – 50° F | 65% or less |
| Cheese | 30° F – 40° F | 50% - 75% |
| Dried Plums (Prunes), Dried or Pitted Dried | 30° F – 45° F | 60 % or less |
| Raisins, Dried | 30° F – 45° F | 50% or less |
| Fruit & Nut Mix, Dried | 30° F – 45° F | 50% or less |
| Buttery Spread | 30° F – 50° F | 50% - 75% |
| FREEZER STORAGE ** | ||
| Frozen Fish | 0° F or Below | |
| Frozen Fruits | 0° F or Below | |
| Frozen Meat | 0° F or Below | |
| Frozen Poultry | 0° F or Below | |
| Frozen Vegetables | 0° F or Below | |
| Butter, Print | 0° F or Below | |
| Tortillas | 0° F or Below | |
| **Freezer storage space must be maintained at 0 degrees F or below. Frozen commodities must arrive at an average internal product temperature not to exceed 10 degrees F (-12.2 degrees C) with no individual temperature exceeding 15 degrees F (-9.4 degrees C). Frozen commodities not meeting these requirements at time of delivery will be rejected. | ||
| Note: All items shall be shipped dry except for cheese, buttery spread, and all frozen items which shall be shipped in accordance with the storage temperature requirements. |
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