While sorting out your commercial fridge or freezer may seem like a chore, it’s an important task that you should take seriously to ensure high levels of cleanliness and food safety. Find out everything you need to know about organising your commercial refrigerator or freezer below.
Space food items appropriately
When storing items in bulk, be sure there is enough space between food boxes so cold air can circulate. Better circulation means better cooling results, and fewer “hot spots” inside. The same concept goes for prepped food items as well: pans of pre-made appetisers, containers of soup, or frozen desserts. Both in the refrigerator and in the freezer, keep three to six inches from each wall and between each food item for the best cold air circulation.
Keep items off the floor
Storing items at least six inches from the floor is a necessity in almost all commercial kitchens. This improves sanitation by preventing pest infestation and contact with dirty floors.
Store meat items on the lowest shelves
As a food safety precaution, store meat on the lowest shelves of your commercial refrigerator. As meats thaw or marinate, faulty food storage containers or an accidental spill can contaminate other food products below the meat. If meat is on the bottom shelf, any spills will simply fall through to the floor and you can easily mop it up.
Store fresh produce away from the fans
Internal refrigerator fans can damage food items stored near it, like fresh greens or delicate fruits. Fresh produce is easy to damage and should be stored as far from the fan vents as possible. Instead, items in sealed containers will be more likely to maintain their integrity so these are safer to store near the fans. Bear in mind that in the freezer, storing food too close to the fan can result in freezer burn.
Adhere to the rule of FIFO
It’s important to pay attention to food product shelf-life and “use-by” dates. Why not put a date sticker on every product before putting it into the refrigerator, or simply mark it with a black marker pen. Place the newest items at the back of every shelf and slide older items forward. Any open items should be used first, as long as they are still fresh. Following this rule, known as first-in, first-out (FIFO), ensures proper product rotation for the freshest and safest inventory possible.
Label the shelves
Labelling the refrigerator shelves is a good way to ensure that employees can identify and locate every product. This can help with storage and organisation too, especially when stocking new inventory. You can use shelf-labelling accessories to make this job easier.
If you need help maintaining your commercial fridge in Gloucester, look no further than Mitchell’s. We are a reliable company that specialises in commercial refrigeration in Gloucester, working with businesses in the restaurant and the retail industry for the installation and upkeep of refrigeration systems. So to seek help with your catering fridge in Gloucester, contact us today.