The average person consumes 2 pounds of food at one sitting (solid and liquid
items). About 1-1/2 cubic feet of refrigerator volume per person served is a
good starting point when determining refrigeration requirements. A reach-in
refrigerator using wire shelves should normally be loaded to 60% volume capacity.
Accessories such as pan and tray slides can increase usable space to 90%.
Foods requiring separate refrigeration are fish, bakery products, beverages
and ice cream. Storage temperatures:
 Frozen Foods -20°C to 0°F
Ice Cream -10 to -15°F
Fish & Shellfish 23 to 30°F
Meat & Poultry 30 to 38°F
Dairy Products 38 to 46°F
Fruits & Vegetables 44 to 50°F
For more details on recommended food refrigeration practices for various
products, refer to the 1994 or later edition of the ASHRAE Refrigeration Handbook.
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