Storage of Food in a Commercial Kitchen
In addition to proper food handling, storing food correctly is crucial to food safety in a commercial kitchen, as well as improving the business’s operational efficiency. If you’re looking for help on managing your inventory, this guide on the storage of food in a commercial kitchen outlines several best practices for keeping your customers healthy and your establishment profitable.
Use the FIFO Method
The FIFO food storage method is one of the best ways to make the storage of food in a commercial kitchen more efficient. It’s a “first in, first out” way of organizing inventory in which older products are placed in front of newer ones so that they’re prioritized for use. This helps ensure that they don’t expire, reducing the amount of stock that needs to be discarded due to spoilage. Besides placing older items in front of new ones, be sure to label items with the name, purchase date and best-by date to avoid confusion.
Label Foods with Detail
In addition to their use in the FIFO system, product labels can also help ensure food safety and increase efficiency. Items tagged with allergen information can alert cooks to health hazards for certain customers, while those clearly marked with their name and other important information can make it easier and faster for workers to retrieve products as needed, increasing productivity in a fast-paced kitchen environment.
Maintain Consistent Refrigeration Temperatures
Another essential aspect of the storage of food in a commercial kitchen is making sure that cold storage units stay at the proper temperature. According to commercial refrigeration equipment manufacturer Habco, the ideal temperature range for refrigerators should be 36°F to 40°F (2°C to 4°C) and freezers from -10°F to 0°F (-23°C to -18°C). To make sure your units stay within these ranges, employees should log internal temperatures on a daily basis to see if there are any fluctuations that indicate malfunctions.
Be Aware of Temperature Variations
As explained in an Industry Kitchens article, temperature variations within commercial refrigerators are normal, with the top shelves being slightly warmer than the bottom shelves and the door being the warmest part of the unit. If your machine has storage space in the door, it’s best reserved for condiments, butter and other items that don’t need consistently cold temperatures.
Arrange by Degree of Cooking
As explained by StateFoodSafety.com, it’s best to organize items in the refrigerator by the temperature to which they must be cooked, with foods that need to be heated to a higher temperature on the bottom. Place ready-to-eat foods on the top shelf, followed by produce, and keep raw meat on the bottom shelf to prevent drips that could contaminate other items.
Store in Dry, Dark Areas
High humidity and bright light can speed up bacterial growth that shortens the shelf life of ingredients, so make sure that both dry and cold storage areas are in places with low levels of moisture and sunlight. And since high temperatures promote the growth of mold and bacteria, keeping pantries and cabinets at relatively cool, moderate temperatures will help extend the life of items stored there.
Prevent Cross-Contamination Risks
Even if your kitchen staff follows proper procedures when preparing food, special care must be taken to stop cross-contamination before it happens. Keep cooked and raw foods separate from each other, and store things like produce, meats and seafood in their own zones. You can also designate different prep areas and cutting boards for raw and cooked items. Additionally, simple things like washing hands and using gloves can make a big impact on the establishment’s ability to prevent accidentally passing bacteria from one item to another.
Use the Appropriate Container
Storing food in the appropriate container or wrapping is important as well. Although dry goods like rice and pasta can remain in their original packaging, transferring them to thick plastic or glass containers provides better protection from heat and moisture. Also, even though it might be tempting to simply place an open tray or container of raw meat in the refrigerator, making sure it’s covered will not only extend its shelf life but also prevent cross-contamination.
Conduct Inventory Audits
Having too much or too little of essential items can significantly impact your kitchen’s productivity and efficiency; that’s why it’s important to conduct regular inventory audits by physically counting items, noting expiration dates, and documenting discrepancies. This practice helps determine if you need more or fewer of certain items and can identify potential shrinkage due to unauthorized use.
Check for Spoilage Often
In addition to inventory audits, it’s also a good idea to check your stock frequently to see what’s expired and needs to be tossed out. It ensures that no one uses spoiled ingredients accidentally, and mold and bacteria don’t grow in the storage space and contaminate other foods. So, remember to check perishable goods like fruits and vegetables daily and dry goods on a weekly or monthly basis.
Keep Storage Areas Clean
Pantries, refrigerators, freezers and even shelving need to be kept clean so that dust, debris and pathogens don’t accumulate. So, make cleaning your storage units part of your commercial kitchen cleaning schedule, with a weekly cleaning routine and a deeper one about once every six months to ensure they remain safe and sanitary.