Food storage for restaurants.

RECOMMENDED PROCEDURES FOR STORAGE OF FOOD

By handling and storing your food properly, you can extend the life of the food. You can also reduce the amount of food waste and reduce the risk of your guests suffering from food poisoning.

Here are some practical routines and guidelines when it comes to storing food in restaurants:

• Foods in refrigerators, freezers and dry storage should be stored in containers with lid or sealed packages. You can use both lids or plastic film to cover your containers.

• Foods should be cleaned before use, e.g. vegetables, can be stored unpackaged if there is no risk of contamination. Cleaned vegetables are stored in the same way as other foods.

• All food must be clearly labelled with content and date. This will makes it easier for anyone who needs to use the food to correctly identify the different ingredients as well as expired goods. Pre-packaged products are already labeled with that type of information. For your own products, foods and unpacked products - you will need your own labeling routine. We recommend LabelFresh - a flexible system that facilitates food labeling.

• Keep the following products completely separate: milk and milk products, meat products, fish products, vegetables and root vegetables and potatoes

• Separate different items by using different boxes, cabinets and shelves. This is to prevent contamination.

• Never store food on floors. 

• Do not store dirty packaging in coolers and freezers.