Proper food storage is critical for commercial kitchens and restaurants. Mishandling food storage can lead to health code violations, foodborne illnesses, and wasted inventory. Commercial refrigerators are designed specifically to meet the food storage needs of the foodservice industry. Following proper protocols for organizing, date marking, monitoring temperatures, and cleaning will ensure food safety and optimize the use of refrigerator space.
Types of Commercial Refrigerators
Commercial kitchens use several types of refrigerators and freezer units designed for the unique needs of professional foodservice.
Reach-In Refrigerator
Reach-in refrigerators provide easy access with swing doors or roll-up doors. Shelving can be adjusted to accommodate items of different sizes. Reach-ins are available as either refrigerators or freezers. A reach-in refrigerator maintains temperatures between 35-40°F. Reach-in freezers keep temperatures at 0°F or below.
Walk-In Cooler
Walk-in coolers are large enough for staff to enter. They provide ample, organized space for bulk storage. Walk-in coolers are refrigerated to temperatures of 35-40°F. Food is typically stored in shelves, bins, or on Metro wire racks.
Walk-In Freezer
A walk-in freezer maintains freezing temperatures under 0°F. Walk-in freezers are used for frozen goods, ice cream, and items that need rapid freezing. Shelving is typically solid metal for maximum cold retention.
Blast Chiller
A blast chiller is used to rapidly cool cooked foods prior to refrigeration. Foods that must be chilled quickly for food safety like soup or gravy can be placed in a blast chiller to be cooled to the proper temperature within 90 minutes.
Lowboy Refrigerator
Lowboy refrigerators sit lower to the ground for ergonomic access without excessive bending. Lowboys are commonly used in kitchens for ingredient access during food prep. The units have sliding doors or drawers to prevent cold air loss.
Refrigerator Organization
Organizing a commercial refrigerator may seem like a simple task. However, there are food safety guidelines and efficiency practices to follow when setting up refrigerator storage.
Store Raw Proteins on Bottom Shelves
Raw meats, poultry, and seafood should always be stored on the bottom shelves of the refrigerator. This placement prevents juices from raw proteins from dripping onto ready-to-eat foods. Store raw proteins in containers or sealed bags.
Separate Types of Food
Avoid cross-contamination by separating different types of food. Keep produce, dairy, cooked foods, and baked goods on different shelves or areas of the refrigerator.
Label and Date All Items
Label all food with the product name and received date. Use date stickers or tags to clearly identify when perishable items were received and when they expire. FIFO (First In, First Out) rotation relies on accurate date tagging.
Elevate Food Off Floor
Store all food at least 6 inches off the floor. This guideline prevents contamination and allows for proper air circulation. Shelves provide the easiest storage solution. If space is tight, use crates or empty milk crates to elevate items.
Avoid Overcrowding
While maximizing space is important, avoid overcrowding the refrigerator. Proper air circulation is crucial for maintaining safe food temperatures. Organize items so there is some open space around each container or food product.
Monitoring Refrigerator Temperatures
A commercial refrigerator must maintain consistent internal air temperatures between 35-40°F. Regular temperature monitoring is required to ensure proper food safety.
Install Accurate Thermometers
Calibrate your refrigerator thermometer regularly to ensure accuracy. Place thermometers in different sections of the unit to monitor variances. Digital thermometers with alarms provide the best level of monitoring.
Log Temperatures Twice Daily
Manually check and record refrigerator temperatures at minimum twice per day – once in morning and once in afternoon. The logs provide documentation of proper food storage.
Regular Maintenance
Schedule preventative maintenance every 6 months to ensure the refrigerator unit is functioning properly. Request calibration of temperature controls if readings are off.
Act Fast When Issues Arise
Immediately remove foods from the refrigerator if temperatures rise above 40°F. Call for service if the issue is not resolved quickly or temperatures exceed 45°F for prolonged periods.
Proper Refrigerator Cleaning
Sanitizing the interior and exterior of commercial refrigerators is vital for preventing bacteria growth. Follow these cleaning steps:
Empty Unit
Remove all food and storage containers from the refrigerator before cleaning. Store items in walk-in coolers or insulated carriers while the refrigerator is cleaned.
Remove Shelves and Components
Take out all removable parts including shelves, bars, bins, and drawers. Clean and sanitize these parts separately before replacing in unit.
Clean Interior Surfaces
Wash interior surfaces with warm, soapy water to remove dirt and residues. Rinse surfaces thoroughly with clean water to remove soap. Sanitize all interior surfaces with a commercial sanitizer approved for food contact.
Clean Door Seals
Pay close attention to cleaning door seals, using a scrub brush if needed to remove grime buildup. Soil on seals can inhibit proper door closure.
Exterior Cleaning
Wipe down the exterior surfaces of the refrigerator including doors, handles, and frame. Use a stainless steel cleaner on stainless steel units.
Clean Drain Pain
Unblock the drain pain in the rear of the unit so that defrost water can drain properly. Flush with hot water to remove any debris.
Air Dry
Allow refrigerator interior to fully air dry for at least 20 minutes before returning food containers. The unit can be left open overnight for thorough drying.
Proper Food Storage Techniques
How food is packaged and where it is placed impacts safety and shelf life. Follow these guidelines when loading items into refrigerated storage.
Store Cooked and Prepared Foods Above Raw Items
Place cooked foods, dairy, and ready-to-eat items on higher shelves than raw meat, fish, and poultry. This prevents cross-contamination from raw juices dripping onto other foods.
Do Not Overload Shelves
Refrigerators need good air circulation, so leave some space around items and do not cram shelves too full. This also allows room to access items and clean shelves.
Wrap Foods Properly
Keep foods sealed in containers or storage bags. Use food grade plastic wrap over containers to add extra barrier against contamination.
Avoid Storing Warm Foods
Allow foods to cool to room temperature before refrigerating. Hot items raise the temperature in the unit and can cause foods to spoil faster.
Label Food Storage Containers
Mark all food containers with date, contents, and department (if relevant). Labeling prevents mixing up ingredients and allows for FIFO rotation.
Store Foods Off the Floor
Keep foods minimum 6 inches off the floor. This guideline prevents potential contamination and improper temperatures.
First In, First Out (FIFO) Inventory Rotation
FIFO inventory management should be used in all refrigerated storage areas. Foods are marked with received or prepared date and stored behind items with older dates. Cooked foods are given a use-by date of no more than 7 days after preparation.
Check Dates Daily
Make date checking a part of the daily kitchen routine. Pull items that are past expiration date for immediate use or disposal.
Rotate New Stock Behind Old
Place new deliveries or batches of prepared foods behind existing inventory with older dates. This automatically pushes older foods to the front.
Designate Zones or Bins by Date
Section off areas of shelves by date to make FIFO easier. The front area holds items to be used soonest. New stock goes into back section.
First In, First Out Within Recipe Ingredients
Use the same FIFO system within ingredients for a recipe. For example, use the oldest eggs, milk, and bread when preparing French toast.
Manage Wine and Beer Stock by Date
Don’t overlook beverage inventory! Apply FIFO practices to wines, beers, and other beverages. Use the oldest stock first to optimize freshness.
Preventing Cross-Contamination
Cross-contamination can occur when bacteria are transferred between foods by hands, surfaces, drips, spills, or improper storage. Some best practices to avoid cross-contamination include:
Store Raw Proteins on Bottom Shelves
Designate bottom shelves for raw meat, poultry, seafood. Use containers to prevent juices from dripping onto other items below.
No Direct Contact Between Foods
Never allow direct contact between different types of food products. Separate with tray liners or shelf dividers.
Sanitize Surfaces and Hands between Tasks
Clean and sanitize prep tools, cutting boards, counters, hands, and aprons between handling different food types.
Prep Vegetables Before Meat
When prepping multiple ingredients, chop vegetables and softer items before meat. Never prep meats and vegetables on same surface without sanitizing in between.
No Bare Hand Contact with Ready-to-Eat Foods
Use gloves or utensils for direct contact with foods that will not be cooked further such as salad greens or sandwich toppings.
Separate Vegetarian/Vegan Dishes
Prevent meat, egg, or dairy cross-contact by dedicating space for vegetarian/vegan dishes on a designated shelf.
Chemicals and Non-Food Items Storage
Commercial refrigerators should only be used to store foods and ingredients intended for consumption. Chemicals and cleaners require separate storage.
Designate Specific Unit for Chemicals
Ideally, chemicals should be stored in a designated ventilated room with spill containment. If a separate chemical refrigerator is used, clearly label unit “For Chemical Storage Only.”
Restrict Access
Only allow supervisor access to refrigerators designated for chemical storage. Lock units that contain sanitizer, pest control chemicals, or other hazardous products.
Store in Leakproof Containers
Chemicals must be kept in proper containers labeled with contents and hazards. Never place loose chemicals or sprays on refrigerator shelves.
No Beverage Storage
Never store employee beverages or drinks intended for customers in units used for chemicals, even if compartments are separate. Risk of contamination is too high.
Routine Inspection
Inventory chemical refrigerators weekly to check for leaks, spills, expired products, or any cleaning and maintenance needs.
Monitoring Refrigerator Issues
Be alert to any potential refrigerator malfunctions or safety issues. Address problems immediately to maintain proper food storage conditions.
Temperature Logs
Tracking temperatures twice daily on refrigerator logs provides documentation of operation within safety guidelines.
Issue Warning Signs
Look for unusual issues like off-odors, temperature fluctuations, excessive frost buildup, standing water, or cracked door seals.
Repair or Replace
Call for service at first sign of refrigeration failure. If unit can’t be repaired, food inventory may need to be discarded or transferred to alternate storage.
No Overcrowding
Overloaded refrigerators put strain on cooling systems and impede air circulation. Remove excess products to prevent temperature spikes.
Keep Door Closed
Limit door openings during busy periods. Door held open more than a few minutes can cause temperature rise, especially in reach-in units.
Conclusion
Properly storing food in a commercial refrigerator requires diligence in organization, monitoring, cleaning, and equipment maintenance. Following basic food safety guidelines for refrigeration will help reduce health risks. Train staff regularly on established policies for refrigerated storage. With sound procedures in place, any kitchen can optimize refrigerator space while keeping foods safe for customers.
