Proper food storage is essential for any commercial foodservice operation. Not only does it help to ensure food safety, but it also helps to maximize the freshness and quality of the food being served. Today we are going to review the best practices for food storage for commercial foodservice operations.

One of the key elements of effective food storage is proper temperature control. Foods should be stored at the appropriate temperature to prevent spoilage and the growth of harmful bacteria. This means keeping refrigerated foods at or below 41 degrees Fahrenheit and frozen foods at or below 0 degrees Fahrenheit.

Additionally, you will want to make sure you are using the appropriate food storage containers. Your choice of containers plays a crucial role in keeping food fresh by sealing in flavor, texture, and nutrients. For example, dry goods such as flour or sugar should be stored in airtight containers to prevent moisture and pests. Whereas, perishable items such as fruits and vegetables should be stored in containers with proper ventilation to prevent spoilage.

Another important aspect of food storage is proper labeling and rotation. Foods should be clearly labeled with the date they were prepared or received, and older foods should be used before newer ones to prevent waste. This can be done by using daily dissolvable food labels, that are easy to identify.

By following these best practices for food storage, commercial foodservice operations can help to ensure that their food is safe, fresh, and of the highest quality. At Cook’s we offer a wide variety of food storage products. If you have any questions regarding purchasing new foodservice equipment, we are happy to assist you.