Many individuals struggle to keep their own refrigerators in order at home. It may be tough to maintain organization in a commercial kitchen with even more people coming in and out of the fridge and freezer. It is critical to the success of your restaurant that you have a well-organized kitchen with a well-functioning system. Visit us to learn more.
You may manage the space in your business fridge and freezer in a variety of ways. While part of how you position goods will depend on your stock and usage, there are several health and safety rules to follow to avoid cross-contamination. Here are six fundamental kitchen organizing principles that you may use to create a policy for your company.
- Food items should be placed in the proper order.
- Items should not be left on the floor.
- Meat should be kept on the lowest shelves.
- Fresh vegetables should be kept away from the fans.
- Follow the FIFO rule.
- The shelves should be labeled.
Meat should always be kept on the lowest shelf of your refrigerator. Keeping your meat on the lower shelf makes it easier to clean up if there is a spill, but it also prevents potentially deadly cross-contamination. If any other food comes into contact with the meat’s fluids or marinade, it must be thrown away immediately. If you keep meat on higher shelves, it’s far more probable that it’ll leak down and contaminate the rest of your stock, potentially exposing your consumers to dangerous bacteria.
What is stainless steel rack?
In professional kitchens, metal cabinets, such as stainless steel shelves, are common. They’re used to keep serving utensils and other kitchen items organized. Stainless steel is the popular kitchen appliance material and may be found in the sink, backsplash, worktops, and cabinets.
What are the two advantages of stainless steel shelving?
Their anti-corrosion qualities and easy-to-clean surface, as well as the smooth finish, enhance the kitchen’s appearance. Stainless steel shelves are significantly more cost-effective in the long run than any other shelf choice, based on their longevity.
How to Clean and Organize a Commercial Fridge
Your refrigerator is the beating heart of your kitchen in so many ways. It’s where you keep your supplies until you’re ready to turn them into delectable meals for eager clients. It’s also the only method to prevent all of your precious supply chain items from deteriorating, whether they’re a fruit, meat, fish, or dairy. It’s also a central place that virtually everyone passes through during their shift. And watch out if it goes over the edge!
Although not all restaurant owners appreciate the need for refrigerator maintenance and hygiene, dealing with commercial food storage and refrigerators or walk-ins is an important component of a chef’s day-to-day operations.
Why Is Food Storage Organization Important?
Keeping the refrigeration equipment within your restaurant organized will help you run your business more efficiently. You won’t have to be concerned about unexpected health inspections because you’ll know everything is in order. It also guarantees that items are consumed before they expire, resulting in fresher meals. There will also be no misunderstanding while searching for products during busy hours or when restocking.