When storing food, it is important to consider the temperature and cooking time. Raw meat and poultry are best stored at the bottom of the refrigerator, while cooked meat and seafood are best stored on the top shelves. This way, juices from raw meat and poultry won’t drip onto other foods in the refrigerator, reducing the risk of cross-contamination.
Food labeling is also very important. Use clear containers that contain a date and a label. Make sure employees understand expiration dates on food. It’s best to keep labeled foods in a well-lit commercial refrigerator or freezer. In this way, employees can identify foods that are past their expiration date and dispose of them immediately.
Considering the shelf life and expiration dates of foods is essential to maintaining food quality. A general rule of thumb is that older, unused items should be placed in the back of the refrigerator, while newer items should be placed in the front. Date codes should be written in larger letters so workers can easily see them. The first in, first out rule is another great way to make sure all items are fresh and available.
It is also important to note that commercial refrigerators have powerful fans. These fans can damage fresh produce and cause freezer burn. So when you store food in your commercial refrigerator, it’s best to keep the oldest items first. This will help ensure that older products do not spoil. Plus, it will help prevent harmful bacteria from growing in your fridge. When you use your commercial refrigerator, make sure the expiration dates are clear. You can use a marker to write it in larger letters.