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Preventing Cross Contamination: Food Storage Safety

Restaurant Food Safety > Proper Food Storage

In our last article, we covered the basics for preventing cross-contamination in your restaurant. Handling and preparing foods is incredibly important for restaurants of all types, as improperly handling these practices is often the culprit of the spread of bacteria and germs. In this post, we’ll explore the best safety practices for storing foods of all types. Most importantly, ensure your operation is secured with a Miami Restaurant Insurance program.

Refrigeration.

  • Follow the FIFO standard for inventory management- first in the fridge, first out.
  • Store foods at least 6 inches from the floor.
  • Store poultry and pork on the first level, fish on the next, and then beef.
  • Check for spoiled foods each day, and use items in fridge within 7 days.
  • Place perishable foods in the fridge within 2 hours.
  • Label and date items that are stored in plastic bags or Tupperware.
  • Eliminate bacterial hazards by maintaining stable and safe internal temperatures at or below 38 – 40 degrees Fahrenheit, says TriMark Foodservice Equipment, Supplies and Design.

Freezing.

Freezing items makes food easier to manage, as food naturally lasts longer in colder temperatures. Here are some best practices to implement:

  • Maintain proper air flow and circulation; do not overload units or block vents.
  • Use free-standing freezers for long-term storage (months) and mounted freezers for short-term storage (days or weeks).
  • Keep frozen foods at 0 degrees of below to maintain freshness and quality.
  • Log internal temperatures of freezers regularly.
  • Wipe down shelves when rotating foods.

About Advanced Insurance Underwriters

At Advanced Insurance Underwriters, we specialize in securing the restaurant industry. Our custom- tailored packages can be altered to meet your specific risk exposures and provide peace of mind for your success. For more information, contact us today at (954) 963-6666.

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