Temperature and organization are critical to maintaining a food safe walk in cooler says kristie grzywinski senior program manager for food safety at the national restaurant association s educational foundation chicago. If the walk in cooler is organized correctly maintained and cleaned it can ensure top quality and safety of all the food a restaurant serves.
Keeping A Chill In The Air Archive Content From Food Management Walk In Freezer Luxury Kitchens Home Kitchens
Tips for organizing your restaurant s walk in cooler.
Restaurant walk in cooler organization. Damn someone left a box lid open. The walk in cooler is the heart of a restaurant. Top tips to organize your restaurant s walk in cooler by june 29 2018 at 8 14 pm mst updated september 19 at 1 12 pm tucson az as businesses that work with perishable inventory restaurants must follow a well designed organizational system for their commercial refrigeration units.
This is where i work and cook. Proper spacing of walk. Keep foods in the cooler at an internal temperature of 41f.
With proper organization however these risks can be easily avoided. Here are some helpful tips to organize your walk in cooler or freezer. Use the above guidelines to implement a food safety plan to limit food safety challenges.
The walk in cooler is the most important piece of equipment of any restaurant operation. It is vital to the health of your restaurant that you have an efficient system and always maintain organization in the kitchen. The rule of first in first out is one that many restaurants and stores abide by and for good reason.
As businesses that work with perishable inventory restaurants must follow a well designed organizational system for their commercial refrigeration units. Got to be clean. This is the meaning of a clean walk in cooler.
By optimizing storage space restaurants and retailers not only maximize food quality and augment food safety but reduce waste as well as preserve equipment. When you have a commercial kitchen with even more people in and out of the fridge and freezer it can be very difficult to maintain organization. There s nothing worse than food waste that can be directly attributed to improper commercial walk in freezer organization i ve worked in several restaurants in my time and at most of them it was my responsibility to keep the commercial walk in freezer in tip top shape because i had the attention to detail to make sure the job was done the right way and that all food storage was maintained.
Some restaurants have the luxury of several walk ins. Ensuring regular maintenance of the cooler as well as how to store and label food is vital to a restaurant s. It makes more sense to place older items close to the front of a freezer or refrigerator where they can be accessed more easily before expiring and newer items in the back since they don t need to be used as soon.
There are many ways to organize the space in your commercial fridge and.
