Food safety is a significant concern for commercial kitchens. Therefore, food service providers can consider a few ways to keep their food safe. Applying this rule protects both food quality and safety. When a restaurant gets new food, it is put behind the old one. That way, the old food will be used first. If desired, all groceries can have a best-by date and a best-by date.

Food must be stored in a closed container 

Food begins to spoil when exposed to the air. To extend the storage life, store it in a closed container. Keep your kitchen safe from bacteria and pests by using food storage boxes, ingredient containers, and food pans with lids.

Do Not Store Food on the Floor 

FDA code states that food must be stored at least 6 inches off the floor. Many local sanitary regulations dictate that food be kept at the height of 30 cm to prevent contaminants like dust and water from entering the bag. Ensure to keep food in cabinets. Use storage cabinets with high-quality nuts and bolts from Scrooz.

Meat should be stored as low as possible

Meat dishes or meat, in general, should be stored under other items, regardless of whether they are stored in a closed container. Don’t worry about the gravy contaminating other foods.

Temperature Control

Refrigerators are essential for food safety, but the temperature must be correct. For this reason, refrigerators should be equipped with thermometers so that restaurant staff can check the temperature from time to ensure it is below the dangerous range.

Do Not Overload Your Refrigerator

If you keep many items in the refrigerator to maintain the proper temperature, the fridge will work too hard. As a result, the device may eventually malfunction, not to mention that there may be hot and cold spots in certain areas.

Make sure the floor and shelves are organized and clean

If you want to organize your kitchen, you should use shelves and shelves. Shelves and floors should always be kept clean, as bacteria can quickly grow wherever food or dirt is left. Also, ensure it’s well organized with labeled items to reduce the time it takes your employees to find the things they need.

When in doubt, discard. When you doubt a product’s safety, always discard it unless you want to deal with one or more cases of food poisoning.