Onion Storage Guide for Catering Companies

FDA Temperature & Humidity Requirements

The FDA requires most produce, including raw onions, to be stored at 45–50°F for optimal shelf life and food safety. Onions stored above 55°F deteriorate faster and become susceptible to bacterial growth and mold. Humidity should remain between 65–70% to prevent sprouting and dehydration. Walk-in coolers must have calibrated thermometers visible at eye level, and temperature logs should be documented daily per FSMA requirements. Thermometer accuracy should be verified monthly using ice-bath or boiling-water tests.

Shelf Life, FIFO Rotation & Labeling

Raw whole onions last 3–4 weeks when stored properly; diced or cut onions must be used within 3–5 days. Implement strict First-In-First-Out (FIFO) rotation: store incoming onions behind existing stock and always use older inventory first. Label all containers with the purchase date and discard date using waterproof markers or pre-printed labels. The FDA requires traceability back to the source farm, so retain supplier documentation and lot codes for 2 years. Regular inventory audits (weekly minimum for catering operations) prevent expired stock from reaching clients.

Storage Containers & Common Contamination Mistakes

Use food-grade plastic crates, mesh bins, or ventilated containers—never burlap sacks or non-food packaging, which harbor bacteria and moisture. Store onions separately from raw poultry, seafood, and dairy to prevent cross-contamination per FSIS guidelines. Avoid stacking containers more than 4 deep; pressure damages onions and accelerates decay. Never store onions near cleaning chemicals, pesticides, or non-food items. Inspect onions at receipt and discard any with soft spots, mold, or sprouting—these indicate Salmonella or Listeria contamination risk. Keep cooler floors clean and dry; standing water promotes pathogenic growth.

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