Effective refrigeration is the key to keeping produce fresh and hygienic for as long as possible. Food storage methods not only maintain food hygiene standards but also make it easier to find your produce.
Commercial fridges or walk-in freezers can be difficult to keep organised due to their size and the quantity of food they contain.
Keep reading to discover our food storage suggestions to keep your commercial fridge as hygienic and organised as possible.
Storage
Always remember to keep raw and cooked foods separate to prevent cross-contamination. Shelves should be arranged by cooking temperature, with the highest shelf for food that requires the lowest cooking temperature to the bottom shelf which requires the highest temperature.
Top Shelves
On the top shelves, store foods that don’t need cooking, such as cold meats and ready-to-eat foods.
Middle Shelves
On the middle shelves, you can store dairy products like milk, cheese and butter and fresh fruit and vegetables.
Bottom Shelves
Poultry or previously cooked food, carries an increased risk of illness if not cooked adequately. The need for constant temperature control means they should be placed on the lowest shelf where it’s coldest. Raw meat is also kept on the bottom shelf to stop any potential drips from contaminating other food in the fridge.
Door Shelves
The fridge door is the warmest area of the fridge, making it safe to store well-preserved sauces and condiments only.
Food Storage Containers
To keep your commercial fridge as orderly as possible, organise produce into clear containers. Each container should be labelled with the name of the food, the date of storage and a use-by date.
If you have a certain food with different use-by dates, position the container with the earliest expiration date at the front. This helps to ensure the produce is used before it goes bad.
Air Circulation
Try not to cram food together on shelves, leave gaps between produce to enable proper air circulation. This helps to regulate temperature throughout the fridge and prevent hot spots which could make food spoil faster.
No Food On The Floor
In commercial kitchens, food should always be raised off the ground on shelves. Food stored on the floor is more likely to get contaminated by dirty floors and attract pests.
Regular Food Inspection
For your fridge to stay organised, you must keep an eye on your produce. You should regularly check the expiry dates of all food, and visually inspect the food to ensure it’s in good condition.
Mitchell’s
At Michell’s, we’re a Gloucester-based company that’s proud to serve its local area. Our team of industry experts offer unparalleled commercial refrigeration services in the South West. From commercial fridge installations to walk-in freezer maintenance, we’ve got the refrigeration solution for your business.
For all your commercial refrigeration needs, from installations to repairs and servicing, get in touch with our team at Mitchell’s today.