How To Correctly Store Your Commercial Food

As a restaurateur, you have the responsibility of ensuring that your food is safely stored. This means that all places for storing food within your commercial establishment should be safe, especially with respect to proper food hygiene standards. Food storage is a basic duty that all restaurant staff members need to be aware of this fact. And it’s your mandate as the restaurateur to ensure that the staff you hire is well versed with the food safety policies.

Your staff needs to be acquainted with all the commercial grade food storage containers and what they store. They also need to be enlightened about the biohazard signages such as temperature warnings.

Here are quick practices that you can implement in your restaurant to prevent food spoilage:

• Label the Food Containers: To help your staff not to confuse the storage compartments and store the food inappropriately, the containers should be labeled. This will ensure that each vessel stores the food that it’s meant for, and that no food goes bad due to a mix-up.

• Adopt Stock Rotation: Rotating your foods or stock is a critical aspect when it comes to keeping your food fresh. Use concepts such as “First In, First Out” (or FIFO) to ensure that food that are close to their expiry date are used before they go off. Te concepts can also help you reduce food wastage as your staff will be able to use everything before they expire.

• Keep the Containers Airtight: Raw food should be stored in airtight vessels so as to keep moisture off. Normally, moisture attracts microbes such as fungi which spoils the food.

• Don’t Overstock the Compartments: If you want your fridge and other storage compartments to store the food appropriately, you shouldn’t overload them. This ensures that there is aeration, and thus the food doesn’t go bad. In the long run, you don’t suffer losses.

• Store Meat Low: Meat should be stored in the lower compartments of your fridge so as to protect the meat juice from spilling onto the other stored foods. This will prevent the other food from being contaminated.

• Clean All Storage Areas: You don’t have to be told that the commercial grade food storage containers, shelves, and stores need to be cleaned and disinfected habitually. This is to prevent the buildup of microorganism and contamination by dirt and dust.

With the above practices for safe food storage, you can save a lot in your commercial food business. The approaches will ensure that your commercial food does not go to waste due to spoilage and is safe to be sold to the public.