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If you own a restaurant, café or catering company, it’s essential that you are up to speed with refrigeration hygiene. Lots of people think that they can store food anywhere in the fridge, but in reality, this isn’t the case – and storing food in the wrong place could lead to illness and sickness.

Here are a few useful food hygiene tips for your fridge.

General tips

The first thing that you should do is make sure that your fridge is set at the right temperature. The ideal fridge temperature is between 0 and 5°c, as this helps to ensure that the food lasts for as long as possible. However, the perfect temperature is 1.6° C, as this is low enough to keep the food very cold without freezing.

You should also make sure that you are aware of any use-by dates on the food in the fridge, as this will ensure that no-one is accidentally served food that is about to spoil.

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What to store on the top and middle shelf

You should keep all of your ready to eat foods on the top and middle shelf in your fridge, including products such as ready meals, dairy products, leftover food, prepared salads and cooked meats. Make sure that all of the food is kept in sealed containers, as this will reduce the chance of contamination.

What to store on the bottom shelf

The bottom shelf of the fridge should be used to store raw meat, including fish and poultry, and they should always be kept in tightly sealed containers to prevent them from dripping or touching other foods. This is very important, as raw fish and chicken can cause serious illnesses, which no restaurant wants to be the cause of.

What you can keep in the salad drawer

The salad drawer should be used to store vegetables and fruits that have been washed. You should also make sure that each fruit or vegetable is wrapped up in paper or plastic to prevent it from touching anything else. This is especially important with herbs and chilies, as they can easily transfer flavour to other vegetables and fruits.