Storing food is an important issue for any food worker. Generally different food items purchasing has been done for at least more then 1 or 2 days and for that reason a chef or cook has to store lots of foods. Here are some must follow tips for storing foods.

General Tips:

1. Foods should be stored at least six inches above the floor, unless they are on movable dollies, racks, or pallets.
2. All storage areas should be arranged neatly to allow for easy access and quick identification of products.
3. All shelves should be labeled so that products are consistently stored in the same location.
4. All storage areas should be kept clean. Spills or dropped food should be wiped up immediately.
5. Refrigerators and freezers should be in good mechanical condition. Preventive maintenance such as cleaning the coils, lubricating hinges, cleaning rubber door seals, not slamming doors, and not keeping doors open too long extends the life of the equipment and reduces repair costs.
6. Whenever possible, all produces delivered should be dated with a black magic marker or a grease pencil.
7. All products should be used on a first-in, first-out basis. This is called rotation the oldest products should be used first. New products should be placed behind or below older products.
8. Store all chemical such as pesticides, detergents, and window cleaner in a room separate from food storage rooms.

Dry Goods

1. The ideal temperature for dry goods storage is between 50ºF to 70ºF. When this is not possible, there  should be adequate ventilation.
2. If a package has been partially used, the remaining product must be placed in a sanitized container, labeled, and sealed.
3. Try to use all dry goods products within three months. Most foods last longer than three months, but the quality may deteriorate after this time.

Refrigerated Storage

1. The refrigerator must be cold enough to keep all product at 45ºF or below.
2. Store all potentially hazardous foods meats, poultry, seafood, dairy products, and prepared foods containing any of these foods close to the fan so they can be kept as cold as possible, without freezing. The best temperature for these products is between 32ºF to 35ºF.
3. Store fresh fish in perforated hotel pans, normally 2½ to 4 inches deep, and set in a 6 inch deep hotel pan as a drain pan. Cover the fish with plastic wrap, then loosely cover it with flaked ice. Solid ice works, but flaked ice causes less damages to the fish. Drain and rinse the drain pan and re-ice the fish daily.
4. Never store prepare products below raw, potentially hazardous products. Cross-contamination can occur if any of the raw product falls or drips into the prepared products.
5. Label all prepared products with the date prepared, the name of the product, and the name of the employee who prepared it.
6. Always check the date on daily products to assure freshness and proper rotation.
7. Most produce can be stored in the warmest part of the refrigerator, generally near the door or furthest from the fan. Keep produce between 38ºF to 45ºF. tomatoes keep best between 50ºF to 70ºF whole, raw onions and potatoes can be stored at room temperature.

Freezer Storage

1. The freezer should be kept at 0ºF or below.
2. Wrap all foods tightly to prevent freezer burn.
3. Do not refreeze potentially hazardous foods or foods containing them.
4. If the freeze is defrosted, place its contents in a refrigerator. Defrost and return foods as quickly as possible.
5. Try not to keep frozen meats, poultry, or seafood for more than four months.

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Tagged as: Chef Training, F & B Production