Food Safety Storage Tips for Busy Kitchens
Simple storage habits that protect your customers, your hygiene rating and your stock.
Good storage is one of the easiest ways to protect food safety, reduce waste and keep your hygiene rating high. Here are the essentials every kitchen should have nailed.
Get temperatures right
- Fridges at 5°C or below
- Freezers at -18°C or below
- Check and record temperatures daily
- Cool hot food quickly before refrigerating
Rotate stock (FIFO)
First in, first out. Put newer deliveries behind older stock and use clear date labels so nothing is forgotten at the back of the shelf.
Store raw and ready-to-eat separately
Keep raw meat below and away from ready-to-eat foods to prevent cross-contamination. Use sealed, labelled containers.
Look after dry storage
Keep dry goods like rice, flour and oil in a cool, dry place in sealed containers, off the floor and away from cleaning chemicals.
Buying in sensible trade quantities helps you rotate stock and avoid waste. Talk to us about wholesale supply for your kitchen.