Restaurateurs know the value of keeping food fresh and up-to-code with food safety regulations. However, while it's important to place perishable ingredients in the walk-in cooler, it's essential to properly organize the space to save you time and money. That way, you and your staff will have easier access to the food you need and ensure that it's at peak freshness. Here are tips for protecting the safety and integrity of what you purchase, prepare, serve, or sell at your foodservice facility.

A Guide to Organizing Your Commercial Walk-In Cooler

1. Label Everything

Without properly labeled containers of food items, your business runs the risk of serving rotten or expired food, which can make your customers sick. That's why it's essential to label boxes or containers of food items with their expiration dates to ensure that all foods are prepared before they expire. For complete identification, include the item name, when you received it, and the date by which it must be used. Placing ingredients in clear food storage bags will help you visually confirm the quality of some foods as well. 

Additionally, without proper labels, your kitchen staff will lose valuable time rummaging around for key ingredients, which will extend the time it takes to prepare meals. That's why it's also a good idea to label your walk-in cooler shelves, as this makes it easier to see where every ingredient goes and if you need to restock them. 

2. Use FIFO Rotation 

Train everyone to use the first in, first out (FIFO) food rotation method. This strategy ensures you don't leave food in the cooler so long that it spoils, and every item is used by its freshness expiration date. Place items on the shelves with the newer ones at the back of the cooler, and then place the older ones closer to the front. This rotation makes it easier to get the ingredients that have been refrigerated the longest as you continue to bring the older items forward.

3. Take Care With Meats & Vegetables

Some meats may produce liquid that can seep through packaging, increasing the risk of cross-contamination. That's why it's best to keep raw meats on the lowest shelves of your walk-in cooler. However, cooked or cured meats that don't drip, such as bacon and ham, can be stored higher for accessibility. As for vegetables, avoid storing them in the path of the cooler fans, as they may rot or suffer freezer burn. To comply with health code provisions and make floor cleaning easier, do not store anything lower than six inches from the floor.

To keep your walk-in coolers running well, contact the team at Aloha State Service in Honolulu, HI. This company has over 37 years of experience maintaining and repairing commercial walk-in freezers and refrigerators. Their EPA-certified team focuses on serving institutional, commercial, and industrial facilities, and meets all state and local health requirements. You can have peace of mind that your business' equipment needs will be handled properly. Visit the website to learn more about their refrigeration work. Call (808) 832-2622 to speak with a professional or schedule a service appointment.