Tuna Storage Guide for Food Banks

FDA Temperature & Storage Requirements for Tuna

The FDA Food Safety Modernization Act (FSMA) establishes specific guidelines for both canned and fresh tuna storage. Canned tuna must be stored in cool, dry conditions below 85°F (29°C) to prevent swelling, leakage, and pathogen multiplication; ideally, maintain temperatures between 50–70°F. Fresh or frozen tuna requires refrigeration at 41°F (5°C) or below, or frozen storage at 0°F (-18°C) or lower. Food banks must monitor storage areas with calibrated thermometers and document daily temperature logs. Improper temperatures can allow Clostridium botulinum (in canned goods) and Listeria monocytogenes (in fresh tuna) to proliferate undetected.

Labeling, Expiration Dates & FIFO Rotation

All tuna donations must include legible expiration or best-by dates visible to staff during intake and distribution. Implement First In, First Out (FIFO) rotation—place newly arrived tuna behind existing stock and distribute older items first. Use waterproof labels to mark receiving dates on unlabeled or damaged packaging, ensuring accountability and traceability. Document tuna inventory on a master spreadsheet or inventory management system tied to your facility's recall procedures. The FDA requires traceability data to be accessible within 4 hours in case of a contamination event. Missing or unclear dates are a leading cause of tuna expiration and waste in food banks.

Storage Containers, Segregation & Common Mistakes

Store canned tuna in food-grade shelving away from chemicals, pesticides, and non-food items; elevated shelves prevent pest access and water damage. Keep fresh or frozen tuna in dedicated refrigerator/freezer units separate from ready-to-eat foods to prevent cross-contamination. Never store tuna directly on floors or in damp areas where cans can rust or swell. Common mistakes include stacking cans too high (risking dents and ruptures), storing tuna near cleaning supplies, failing to check can integrity upon receipt, and mixing donation dates. Damaged cans must be discarded immediately—dents deeper than 1/8 inch compromise the seal and invite botulism risk. Train all staff and volunteers on these protocols during food safety orientation.

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