Food Storage Guidelines for Commercial Kitchens

Written by linda harris
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Food Storage Guidelines for Commercial Kitchens
Staff must wash their hands frequently to prevent the spread of bacteria. (pizzaiolo image by monregard from

Not adhering to proper storage regulations can help bacteria spread, causing illness. All staff must have adequate food safety training to be aware of how to adequately preserve food in a safe, hygienic way.

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Check food deliveries to ensure all items are fresh and in good condition, and refrigerate immediately. Items that do not require refrigeration, such as flour or sugar, should be put in airtight containers and clearly labelled. Food must be sourced from companies that have been approved by the U.S. Department of Agriculture.


Refrigerators must have a temperature below 4.44 degrees Celsius. At this temperature bacteria may still reproduce, but very slowly, therefore food can only be stored in a refrigerator for a couple of days before it must be thrown away. Meat products should be kept on the bottom shelf to prevent juices dripping onto other items.


Bacteria is dormant in frozen foods. However, the longer food is kept in the freezer the more likely it is to develop freezer burn, which means the quality deteriorates. Food should be stored on shelves at least 6 inches away from the floor so that it can be mopped easily without touching the food. Keep all cleaning agents separate from food.

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