Useful Tips For Organizing Your Commercial Refrigerator

There are some tips to help organize the storage space of your commercial refrigerator. Where or how to store your products will depend on the variety and purpose of stored items, below are some useful guidelines that can keep your item stored in perfect order to prevent bacteria breeding and cross-contamination.

Keep Proper Distance Between Items

Maybe you are trying to efficiently use the storage space as much as possible, but for the optimal refrigeration to keep your food and drink in the best condition, it would be better to keep 3 to 6 inches of distance between the stored items, walls, tops, or bottoms, that can greatly help evenly circulate the cold air in the storage section of your commercial refrigerator. Adequate space can make the air circulation evenly and prevents blind spots and improper temperature to cause food spoilage.

Keep Items Off The Bottom Of Storage Cabinet

It’s crucial that you don’t store all food on the fridge bottom, in order to prevent water and bacteria from seeping into the food, as food gets contaminated will cause you some troubles about health and safety. Storing them on the shelves will be the perfect way to avoid this problem. You need to know that food spoilage and contamination in your commercial refrigerator are vital to cause your business to fail and make sure all of the staff pay attention to these issues. As not every staff in your organization may be note these issues that will cause fatal trouble, so you need to take this practice as your operating instructions & regulations and try to remind your staff to follow this.

Keep Raw Meats On The Lowest Level

As you know, the juices of raw meats spill out may easily cause microorganism breeding and cross-contamination if it’s not cleaned up in time. So it’s suggested that always keep your raw meat on the lowest level of your refrigerator to prevent the spill drop down to other items, and that can make it easier to clean up. If you put meat on the higher levels, other foods below may be contaminated by the spill dropped down from the meats, the contamination can eventually lead to bacterial infection and other health problems to your customers.

Keep Items With Rich Moisture Away From Fans

In order to promptly circulate the cooling air in the refrigerator, most refrigeration units come with a fan on the cabinet top, so the airflow at the top levels is strongest in the storage section. If fresh fruits and vegetables are stored on the top shelves, they may fastly get freezer burn or lose moisture to get withered, and ultimately get damaged. Use or take out the items on the top quickly, or keep changing their storage position to other shelves below if they have been stored for a long time.

Make Items & Shelves Labelled

Storage shelves with labels can be greatly helpful for your customers to easily to find products that they want. And for your newly hired staff, they can easily get familiar with the products and storage organization. And it’s obvious to let you quickly know where is short of items and what is out totally out of stock.

Items with labels can make sure your staff knows everything stored in your commercial refrigerator. Including the date of manufacture and expiration, so that you can know which products are older and try to use them first. Make sure you organize your storage according to the information on the labels, which can help you save a lot of time and money for your business.

Keep Following FIFO (First-In, First-Out)

All foods and items have their expiry date, so maintaining their quality is very important for retail and catering businesses. When organizing your storage space, make sure that you keep following the principle of FIFO (abbreviation of First-In, First-Out), always notice the date codes on the package, try to store older items in front of newer ones. All these methods can make it easy for your staff to know which items need to be used firstly, and help you save a lot of money for your business.