Correct storage of food in a restaurant environment is crucial to the success of the business. Incidents of food poisoning are serious enough to warrant the closure of a business. Even if the closure is only short-term, it can still be devastating.
It is essential for restaurant staff to be qualified. As well as taking an approved course, more information about food hygiene standards can be found here (AUTHORITY URL: https://beta.food.gov.uk/).
Let’s look at three different elements of storing food.
1) Stock rotation
Key to food hygiene is the rotation of your stock. Simply put, operate the ‘first in first out’ system and little can go wrong. In cupboards, new products should be put at the back of the shelf. Use by dates should be clearly displayed. In this way, you will avoid food waste.
2) Food storage and labelling
Sticky labels can be used if food …