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Food storage in your restaurant
By following four simple steps, we can all reduce the risk of food poisoning.
- Maintaining hygiene
- Separating raw and cooked foods
- Cooking food thoroughly
- Storing food at safe temperatures
As food safety is essential, kitchen staff must fully train on food storage protocols, including:
- Rotating food stocks by establishing “First, In First Out” (FIFO) rules to help prevent food wastage.
- Labeling food to ensure everyone in the kitchen knows what foods need to be used first, and that you are following correct food safety procedures for quality and freshness.
- Keeping food in airtight containers to prevent spoilage and increase its shelf life by avoiding contact with bacteria and contaminants.
- Storing meats at the bottom of the fridge to safeguard against any contamination from meat juices dripping onto other items.
- Controlling temperatures, with refrigerators kept below 4°C and freezers below -18°C. Avoid storing food in “Danger Zone” temperatures between 4°C to 60°C, which allow bacteria to multiply rapidly. Your cooling equipment must have internal thermometers that must be checked regularly.
- Not overloading storage spaces, which may raise temperatures and cause a bout of food poisoning.
- Ensuring cleanliness in all areas, including shelves, storage units, and equipment, all of which must be spic and span! Keep all your items at least 6-12 inches off the floor to prevent potential contamination from water, dust, and dirt.
