The way you organize your restaurant’s refrigerator can save on costs by encouraging less food waste and allowing employees to remain efficient in the kitchen. A business that does not organize commercial catering supplies is the perfect recipe for a disaster because the mess will confuse workers and slow down their progress. One of the most important places to start is in the fridge. Learn how to transform your refrigerator to use your ingredients optimally.
Label Shelves To Avoid Confusion
Labeling things may seem redundant, but in a business setting, when multiple people cook with the same ingredients, they must know where to find them. For each shelf, add a label that is easy to read and see. Once everything has a place in the appliance, everyone will know exactly where each item goes.
Expiration Dates—First In, First Out
A significant rule of thumb for working in the food industry is using the oldest ingredients first—first in, first out. If you do not organize this way and leave items in no particular order, you’ll likely waste more food because you’re using fresher ingredients over ones that might go bad sooner. For things that you have multiple of, stack them so workers are pulling the food that will expire the quickest.
Meat Goes on the Lower Shelf
To avoid cross-contamination, just in case the juices drip, you must place raw meats on the lowest shelf possible. If you were to place the meat on the top rack, the drippage could fall on fresh vegetables, forcing you to throw them out due to potential bacteria growth. Keep this ingredient separate from the items to avoid ruining the rest of the food.
Keep Vegetables and Fruit Away From Fans
Do you want your fruit and vegetables to stay fresh for as long as possible? Storing them next to the fans in the appliance will cause them to dry out and expire faster. Organize your restaurant’s refrigerator so that you have a specific bin or drawer to keep these ingredients crisp, fresh, and away from the fans.
Start organizing your ingredients today to ensure food does not expire and prevent cross-contamination. Food safety is of utmost importance in a kitchen, and a part of that starts with fridge organization.
