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23
Sep

How To Best Store Food In A Commercial Kitchen

A bout of food poisoning can send chills through commercial kitchens. E.coli and salmonella can not only make us sick, but they can also damage our reputation, brand, and customer base.

Why commercial food storage is so important?

It’s not enough to keep hot food hot, cold food cold. Your business will be able to save money by preventing food from becoming ‘off’. Seneca Ranadheera (University of Melbourne), a lecturer in Agriculture and Food, said that food poisoning microorganisms thrive at temperatures between 5 and 60 degrees Celsius. This is the Temperature Danger Zone. Dry foods can be kept between 10 and 15 degrees Celsius, but potentially dangerous foods like seafood, meat, and dairy require refrigeration or freezer storage.

Commercial Food Storage at Room temperature

Commercial food storage areas should be kept clean and dry to reduce the spread of bacteria. Fungal spores thrive when food is moist and humid. Clear food storage containers can be used to prevent pests, rodents, and bird infestation. The local pest controller can also be reduced by sealing crevices and cracks in walls and cleaning up any spillages. Shelving reduces overcrowding. It also keeps food off of the floor and allows for regular cleaning. Keep personal items and cleaning products in a separate place.

Storing chilled foods

Some foods need to be stored at temperatures below 5 degrees Celsius. This will prevent bacteria from growing and spoiling food. Double-checking the temperature of food can be done with a digital probe thermometer and an infrared thermometer. “Refrigerated food shouldn’t be taken out of the refrigerator and placed back in storage. Ranadheera says that it can be difficult to maintain a restaurant environment if you don’t plan properly. Regular cleaning of the fridge is necessary to prevent mold and bacteria from transferring. Regular servicing will ensure that the fridge is kept at the correct temperature. Dunnage racks are a great way to raise food from the floor and maintain air circulation. Food should be stored in sealed containers that are clean and sanitary. Wrap food in plastic wrap.

In a protective cover. Protective covering.

Food poisoning is often caused by raw meats and eggs. All raw meats, including seafood and chicken, should be kept separate from’ready-to-eat’ foods in your fridge.

Food preservation in the freezer

Below -18°C is too cold for most bacteria to grow and multiply. This is why you can store raw meats and other perishable foods at this temperature for so long. All food should be labeled and dated in clean, clear, and tight sealing containers. Food must also be frozen solid. Food that is partially frozen should be stored in the refrigerator. Never thaw food at ambient temperature. The food should be eaten within 24 hours after it has been thawed. The longer food is frozen, the more it loses its quality. Vacuum packaging reduces food’s exposure to air and decreases the chance of freezer burn.

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