18 Mar Out of Sight: How to Avoid Food Spoilage Problems in Commercial Fridges
There are over two million cases of food-borne illnesses in the UK every year. Avoiding food spoilage is a vital task that can help prevent this, yet what are the most important steps to take to avoid food spoilage in a commercial fridge?
In this guide, we’re going to take a look at how owners of commercial fridges can help to keep their food fit for consumption. This results in happier and safer customers and staff.
Ready to learn more about how to avoid spoilage? Then read on.
1. Store Meat On the Lowest Shelves of Your Fridges
Not all food spoilage comes from using food that is out of date. Some of it comes from improper storage of meat. If your meat is stored on higher shelves, juices from it can drip down onto other foods, which can lead to food-borne illness.
Both red and white meat should be stored on lower shelves to avoid diseases like salmonella or listeria.
2. No Foods Should Be Stored On the Fridge’s Floor
It’s recommended that you don’t store any food on the floor of your commercial fridge. This is because the floor can have a lot of different bacteria on it. This could be from your staff’s shoes, any meat juices that have dripped onto the ground, or from pests.
As well as avoiding food spoilage, food should be kept off the floor to avoid attracting pests, too. Vermin, insects, and other pests could easily contaminate the food that isn’t stored out of reach.
3. Adhere to the Rule of FIFO
FIFO means “first in, first out”, and it’s a key rule when it comes to food storage. It’s easy to stock your fridge so that newer food sits at the front of the shelf, ready to be grabbed, but this is bad news.
You should always use up older food while it’s still safe. The first food that went on that shelf should be the first that you use.
Not only does this avoid food spoilage, but it also keeps you from wasting food and money.
4. Be Mindful When Storing Near Vents and Fans
Vents and fans play a crucial role in commercial fridges, yet the cold air that they push into your fridge may damage some delicate foods. Fresh greens, for instance, may wilt if you place them directly in front of the fans, as the air is too cold.
Only store hardier foods in front of the fans.
5. Label Foods With Expiration Dates
Not every food comes in a packet with an easy-to-read expiration date. Affixing a label with a use-by date to the products can let your staff know, at a glance, whether the food is safe to use. This means less time for them to spend picking up food and a safer experience for customers.
Avoiding Food Spoilage Comes Down to Great Organisation
Keeping your patrons safe and avoiding food spoilage requires great organisation. It also requires commercial fridges that are large enough to achieve that organisation.
If you think you need a larger fridge or are in need of a replacement, we can help you find the perfect fridge for you. For more information, get in touch with us.
