Did you know that more than half of all foodborne outbreaks in the U.S. are associated with restaurants, banquet facilities, schools, and other institutions?
While there are a number of contributors to this issue, improper restaurant food storage is one of them. For that reason, government agencies responsible for food safety cover practices like food storage in restaurants to prevent foodborne illnesses and protect public health. What does this mean for the food industry?
It means there are various food storage guidelines that restaurants must follow, such as advanced restaurant food inventory management and proper temperature control, to comply with regulations and ensure long-lasting sustainability.
If you work in the restaurant industry or are just interested in food safety, keep reading for a comprehensive look into food storage, where we’ll provide tips to help you organize and store food safely, discuss common food mistakes and how to avoid them, and more.
Key Takeaways
- The food hierarchy chart states that ready-to-eat foods should always be stored on the top shelf, with the other shelves being arranged by cooking temperature.
- Restaurants must have a comprehensive plan in place to keep their establishments clean, which involves regularly cleaning and sanitizing storage areas, including shelves, containers, and the fridge/freezer itself.
- Every food item should have a clear label that indicates the name of the item, the date it was prepared/opened, and the expiration date.
- First-in, first-out is a stock rotation system that’s designed to use/sell the items that have been stored or prepared the longest. By ensuring that the first foods that are prepared are the first to be served, restaurants can minimize food waste.
Why Proper Food Storage is Essential for Restaurants
There are a number of reasons why food safety and storage should be a top priority for restaurants.
To start, there are various risks associated with improper food storage, including contamination, spoilage, and customer health risks—all of which can ruin a business’ reputation.
In addition, the financial effects of food waste are a large concern, as they increase costs associated with disposal, lost inventory, and missed revenue opportunities.
On the other hand, restaurants that are committed to food safety can achieve several benefits, including:
- Ensuring food is safe for customers: When customers choose to eat at your restaurant, they come with the expectation that the food is safe and won’t cause harm. That said, it’s your responsibility to protect customers from foodborne illnesses, which not only protects public health but also improves customer satisfaction.
- Preventing spoilage and waste: Proper food storage in restaurants prevents food from spoiling prematurely. This is a huge benefit for businesses, as minimizing food waste helps them use resources more efficiently and reduces financial losses associated with spoilage.
- Complying with legal regulations: With cross-contamination being a large concern, proper food storage is an important factor in health inspections. By following proper food storage guidelines, restaurants can avoid fines and temporary closures.
Food Storage Guidelines for Restaurants
Restaurant safety procedures are the key to protecting consumers from foodborne illnesses. As we’ll see below, following the food storage hierarchy, maintaining optimal temperatures in the fridge and freezer, and prioritizing cleanliness all contribute to food safety.
Understanding the Food Storage Hierarchy
The order of food in the fridge is an important factor in keeping food safe, as it prevents cross-contamination and minimizes risk. The food hierarchy chart gives us valuable insight into proper storage techniques, stating that ready-to-eat foods should always be stored on the top shelf, with the other shelves being arranged by cooking temperature.
Check out the fridge organization chart below for a deeper look into proper refrigeration practices.
Proper Food Storage in Fridge and Freezer
In addition to keeping shelves organized, proper food storage also involves maintaining the best temperatures for short- and long-term food storage. For that reason, restaurants must know the proper food safety fridge temperature for different types of products and ingredients.
This can be accomplished by using thermometers or advanced monitoring systems to regulate restaurant freezer temperatures. By maintaining optimal temperatures, establishments can also prevent freezer burns, therefore maintaining the quality of their products.
We also recommend using airtight containers, wrapping items tightly in plastic wrap before serving, and minimizing temperature fluctuations.
Keeping Your Storage Area Clean
As stated by the USDA, cleanliness is a major factor in preventing foodborne illness. So how do restaurants ensure clean storage areas?
To start, you should be aware of the common contaminants in the restaurant industry, which include spilled foods, mold, and bacteria, as these can quickly spread if storage areas are not kept clean.
Restaurants must also have a comprehensive plan in place to keep their establishments clean, which involves regularly cleaning and sanitizing storage areas, including shelves, containers, and the fridge/freezer itself.
To ensure your restaurant stays on track, here are some tips you can implement:
- Schedule routine cleanings.
- Use food-safe sanitizers.
- Ensure employees follow restaurant food safety guidelines.
- Check for expired items and spills during cleaning.
- Create a waste management plan for handling restaurant food waste.
How to Properly Store Food in a Restaurant
In addition to keeping an organized, clean, and temperature-controlled storage area, here are 5 additional food storage guidelines you should consider:
5 Tips for Restaurant Food Storage
1. Proper labeling
Every food item, no matter what it is, should have a clear label that indicates the name of the item, the date it was prepared/opened, and the expiration date. Some restaurants create their own system to streamline efforts, such as using color-coded labels for different food categories.
2. First-In, First-Out
First-in, first-out (FIFO) is a stock rotation system that’s designed to use/sell the items that have been stored or prepared the longest. By ensuring that the first foods that are prepared are the first to be served, restaurants can minimize food waste.
3. Storing Raw Meat
Raw meat is especially sensitive, as it can lead to food poisoning if not properly handled. To prevent bacterial growth, you should have a section in the refrigerator or freezer exclusively for raw meat. In addition, you should store different types of meat—such as poultry, beef, and pork—separately to prevent cross-contamination.
4. Prevent Crowded Shelves
Proper airflow helps maintain appropriate temperatures. That said, overcrowded shelves can prevent products from staying at safe temperatures, meaning they are at higher risk of spoilage. Having well-organized shelves also prevents food items from getting misplaced, enabling your team to effectively implement the FIFO system.
5. No Food on the Floor
In a fast-paced restaurant environment, it’s easy to put things where they’re not supposed to go (even if you know they’re not supposed to go there). That said, it’s absolutely crucial that items are always placed in their dedicated space, which includes not placing them on the floor for any reason. This also applies to boxes of food, as they are still at risk of bacterial contamination.
3 Common Food Storage Mistakes and How to Avoid Them
By understanding the common mistakes made in restaurant storage, you’ll be better prepared to navigate potential obstacles.
Let’s look at 3 common mistakes made in the restaurant industry:
1. Failure to Rotate Inventory (FIFO)
Mistake: Not using the first in, first out method.
Solution: Clearly label all food with dates and arrange items so older stock is used before newer stock. By using the FIFO system that we discussed above, you can prevent food waste due to overstocking and ensure customers are served fresh products in optimal condition.
One of the ways to better understand if your inventory management is effective is to use a restaurant food waste log. By keeping track of waste generation, you can better understand how your team can optimize processes, which typically includes enhancing inventory management.
2. Overloading Storage Areas
Mistake: Overcrowding fridges and freezers.
Solution: Arrange food with space between items for proper air circulation. This prevents the airflow from being blocked, therefore ensuring all products have access to proper cooling and reducing the risk of premature spoilage.
3. Inadequate Labeling
Mistake: Not labeling items.
Solution: Use a clear labeling system with dates and descriptions for all stored food. This prevents confusion regarding freshness and safety, ensuring everyone on your team knows which items to use first, whether they are past their expiration date, and how to manage inventory effectively.
Conclusion
Proper restaurant food storage is critical in ensuring food safety, quality, and regulatory compliance. By following food storage guidelines, such as maintaining the right order of food in your fridge, keeping all storage areas clean, and properly labeling foods, businesses can prevent food illnesses from occurring in their establishment.
In addition to keeping customers healthy, proper food storage also reduces waste, which minimizes financial losses and enhances overall efficiency. As part of these efforts, we urge you to consider adopting a sustainable waste management strategy, such as composting or upcycling, to ensure waste is properly handled while reducing your environmental footprint.
At Shapiro, we provide organic waste management solutions that are cost-effective, help you stay compliant with local regulations, and assist you in achieving sustainability goals. From collection to transportation and treatment, we’ll help you manage waste without disrupting your everyday business operations.
Get in touch with us today to discuss our services.
FAQ About Restaurant Food Storage
Food should be stored at least 6 inches off the ground to keep products safe from dirt, spills, and pests.
The U.S. Food and Drug Administration recommends keeping the refrigerator temperature at or below 40°F and the freezer at 0°F.
The food hierarchy chart states that ready-to-eat foods should always be stored on the top shelf, with the other shelves being arranged by cooking temperature.
The food danger zone, which is the temperature range where bacteria can grow rapidly, is between 40°F and 140°F.
Baily Ramsey, an accomplished marketing specialist, brings a unique blend of anthropological insight and marketing finesse to the digital landscape. Specializing in educational content creation, she creates content for various industries, with a particular interest in environmental initiatives.
