6 Tips to Store Food in a Commercial Kitchen


As a restaurant owner, your job is to serve food to customers that is safe. The below points would help you ensure this. Keep reading.


Whatever you do, don’t place raw meat next to the cooked kind. The risk of cross-contamination would be too high. If raw meat gets in contact with cooked meat, a major disaster could happen. Someone eating the contaminated food could die from food poisoning.

Speaking of meat, be wary of where in the fridge you’ll be placing it. It should be on the lowest possible shelf. You’ll be eliminating the chance of meat juices getting on anything else.


You probably have a cool room. It’ll help you store an array of items in an icy setting. The thing is, its coolant may be leaking, causing it to get warm when you’re not around. This is the worst possible thing that could take place; everything inside could go stale.

Regularly get a team to come and check the space. By searching for cool room repairs Melbourne, you’d find thousands of ones in the area. The best would be one that has the most experience.


Speaking of temperature, something that influences how well your fridge regulates heat would be the number of items inside of it. If you overload it, its cooling system would get taxed and fail.

Commercial fridges can handle quite a lot of items, so you probably don’t have to worry about this too much. 


You’re advised to use the freshest ingredients possible. But at times, you may have stock that is older than others. Follow the FIFO rule. It would ensure that the old ingredients be used immediately – you’d have them at the front of the fridge with newer ones behind. If the older food stays in the back for a week or two and you serve it to customers, they would get sick.


Invest in quality air-tight containers. Why? Because the air-tight containers would act as barriers from the outside. Bacteria and mold would not be able to get inside.


Always have items on shelves and never in boxes on the floor. Dust and water could get inside the containers. How high of a level is good enough? Depending on where you live, the local food safety regulations might specify different heights. However, a minimum of 6 to 12 inches is fine.

Final Thoughts

When you run a restaurant, your priority is to not only serve delicious food, but you need to serve items that are safe as well. There is no way you’ll be able to do this if you don’t store food well. Everything we discussed would help.

From them, the temperature your fridge is at is probably the most important. If there are a lot of items inside, it would get overworked and not cool properly. The coolant from your fridge or cool room might be leaking too. Get someone to regularly come and assess it.