Safe Food Storage – A Complete Operational Guide

Proper storage is the #1 way to prevent waste and cross‑contamination. Here is the exact system used in 5‑star hotel kitchens.

📦 The Storage Hierarchy (Top to Bottom)

• Top Shelf: Ready‑to‑eat foods (washed fruits, salads, cooked items).
• Middle Shelf: Raw fish and seafood.
• Middle‑Lower: Raw beef, lamb, and pork.
• Bottom Shelf: Raw poultry (risk of drips is highest here).
• Bottom Drawers: Root vegetables, bulky items.

🌡️ Temperature Guidelines

• Refrigerator (≤5°C): Dairy, cooked leftovers, opened jars.
• Freezer (≤‑18°C): Raw proteins, bulk stocks, frozen vegetables.
• Dry Storage (18–22°C): Canned goods, grains, pasta, spices.
• Dairy (≤4°C): Milk, cream, cheese – keep in the coldest zone.

📋 FIFO Rule (First In, First Out)

• Date‑stamp every item when it arrives.
• Move older stock to the front, newer stock to the back.
• Colour‑code your date labels (e.g., Monday = Blue, Tuesday = Red).
• Discard anything past its expiry or safe holding time.