Proper food storage and rotation are crucial for serving the freshest and safest food possible. After inspecting food deliveries, prioritize storing frozen foods in the freezer first, followed by refrigerated foods, and finally, dry storage items.
Maintaining Optimal Storage Temperatures
Adhering to specific temperature guidelines is essential for food safety and quality.
- Frozen Foods: Must be kept at a maximum internal temperature of 0ºF (-18ºC) or lower.
- Refrigerated Foods: Should maintain a maximum internal temperature of 41ºF (5ºC) or lower.
- Dry Storage Items: Ideally stored between 50-70ºF (10-21ºC).
A simple method for ensuring these temperatures are maintained involves checking both the food and storage area temperatures at the start of each shift.
Implementing the FIFO Method for Food Rotation
After proper storage, rotate existing stock using the First-In, First-Out (FIFO) method. This ensures that older products are used before newer ones, minimizing waste and maintaining quality. FIFO applies to frozen, refrigerated, and dry storage items. Here’s how to implement it:
- Identify Expiration Dates: Always check the expiration date on each food item.
- Strategic Placement: Store items with the earliest expiration dates in front of those with later dates.
- Prioritize Older Items: Once items are on the shelf, use the ones stored in front first.
Routine Checks: Expiration Dates and Storage Area Condition
Regularly discarding expired food is paramount in preventing foodborne illnesses. Furthermore, maintaining clean and dry storage areas is equally vital. Regularly clean the following areas of the kitchen used for food storage and service:
- Floors
- Walls
- Shelving (in coolers, freezers, and dry storage)
- Storage bins/containers
- Carts/dollies
- Trays
Consistent monitoring and cleaning of these areas are key to food safety.
