5 Food Storage Tips for Food Companies - Cenza

5 Food Storage Tips for Food Companies

Almost 60% of all restaurants fail within the first year. About 80% of them don't make it to their 5th anniversary. One of the most common reasons this happens is due to location.

Choosing the wrong place to set up shop isn't the only thing that will lead to your downfall, however. You also have to make sure you're practicing proper food safety practices.

If a health inspector notices signs of cross-contamination, they'll shut you down. To avoid that, check out this guide for a few food storage tips that will help your establishment make it to its 5th anniversary and beyond.

1. Practice Proper Rotation

First in, first out is something you should live by when it comes to rotation. When your delivery truck comes in, place the new stock behind your old products.

This will prevent items from hiding on your shelves until they're way beyond their expiration dates. When grabbing stock to use for food preparation, be sure to always take products from the front.

2. Controlling Cross-Contamination

Depending on the size of your freezer, you may not have a lot of space to work with. You might have no choice but to store your food items fairly close together. If you're not cautious, it could result in cross-contamination.

Keep all foods in sturdy containers with tight lids. Not only will this limit food interaction, but it will keep pests such as fruit flies away from your products.

3. Keep Your Storage Room Dark and Dry

To keep your food fresher longer, you need to store it in a dark and dry space. This is the case for both freezer and pantry items.

If you expose your products to direct sunlight, it will get in the way of temperature control. Sunlight can also degrade certain food items after a while.

To keep moisture (and mold) to a minimum, be sure humidity levels in your food storage area don't go over 15%.

4. Pay Attention to Storage Temperatures

If you fail to adhere to temperature ranges, it could cause food poisoning. For cold products, the proper range is between 32-40 degrees Fahrenheit. Hot storage has to be kept at a sturdy 140 degrees Fahrenheit.

If you notice one or more of your products being stored at the wrong temperature, you'll have to throw them away for the safety of your customers. To avoid tossing out too much food, consider investing in temperature alarms.

5. Store According to Cooking Temperature

The cooking temperature of your foods will determine what shelf they go on in your refrigerator. Any ready-to-eat cooked foods will go on the top shelf.

Lunch meats and cheeses will go on the shelf right below that. The bottom shelves should be reserved for your raw meat products.

Food Storage Tips to Take to Heart

If you don't use proper food safety methods, you may find a health inspector closing your doors. This is because foods that are stored at improper temperatures can cause illness and food poisoning.

We hope that you're able to use these food storage tips to keep your company compliant. For more ways to prevent foodborne illnesses, check out our safety classes.

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