Food Storage Guidelines for Commercial Kitchens

Food Storage Guidelines for Commercial Kitchens

Proper storage regulations can help to prevent the growth and the spread of bacteria, causing illness. All staff must have adequate food safety training to be aware of preserving food in a safe and hygienic way.

Proper storage guidelines can also help to prevent foot wastage, to cut business expenses and to preserve the quality of ingredients. Eventually, it will maintain the good reputation of the establishment.

Following, you will find some guidelines for a good storage: 

   Refrigeration

Refrigerators must have a temperature below 40 degrees Fahrenheit (4.44 degree Celsius) At this temperature bacteria may still reproduce, but very slowly, therefore food can only be stored in a refrigerator for a couple of days before it is rotten. Meat products should be kept on the bottom shelf to prevent juices dripping onto other items.

Freezing

Bacteria are dormant/asleep in frozen foods. However, the longer food is kept in the freezer the more likely it is to develop freezer burn( to prevent too much burn wrap the food well and use lid on container) Food should be stored on shelves at least 6 inches away from the floor so that it can be mopped easily without touching the food.

Drystore

Many foods can be kept in drystore for a certain period of time such as rice, sugar, flour, oils, spices etc. Some basic guidelines are as follows:

  

    Always follow the rule of FIFO or LIFO and check regularly.

    Use labeling to prevent any wastage and serve better quality food.

    When storing heavy items remember to store on the lower shelf

    Make sure there is enough natural air supply.

    Check the shelf whether it is strong enough to hold the load.

    Any liquid item should be stored separately.

Please remember DO NOT store chemicals with the foods.

Considerations

Check food deliveries to ensure all items are fresh and in good condition, and refrigerate immediately. Items that do not require refrigeration, such as flour or sugar, should be put in air-tight containers and clearly labeled.