Restaurant 

Storing Food In A Restaurant – The Essential Rules!

One thing that a restaurateur needs to assure when they open their business is the food safety standards. A kitchen restaurant should be spotless, maintained and healthy. And so it requires all the food stored to be in the best state to serve to the customers!

Fully trained staff helps the entrepreneurs a great deal in ensuring that the responsibility of food safety is attained completely. Effective food storage is an art that cannot be completed with effective restaurant equipment and supplies. Here are some rules to follow here!

Equip the kitchen with right equipments

A kitchen should have all the aids to keep the food items in the best of conditions. A refrigerator to store the cold storage items, a hot steamer to keep the hot storage items, air tight storage for food that spoils with air contaminations and of course sections where dry ingredients can be kept! All of this can be done right only when a restaurant has all its equipments installed into the kitchen.

FIFO rule for inventory

To best serve the customers the freshest of food and save the food from spoiling the staff needs to follow the first in first out rule. Here the fruits and vegetables that arrived in before get cooked and served before they get spoiled. As the life of the first ingredients will be shorter than the new ones, it’s wise to use the first in to optimize usage.

Labeling of food

A restaurant kitchen is operated by multiple people. Labeling of food therefore is crucial for utmost understanding. There should be the name of the ingredient as well as the date of expiry listed on the food to help everyone use it in best form.

Cleanliness- the most important factor!

Cleanliness is essential to keep food in the best form. Any sign of dirt can result in contamination with the food leading it unhealthy for people. And if this food is served to the customers they might get ill. Cleanliness is required to be maintained in all restaurants for utmost efficiency, effective cooking and serving of healthy food.

A restaurant needs to maintain hot and cold storage, temperature control, and a lot of storage space to accommodate all kinds of ingredients it needs. Once you have all the things in line, maintenance is the key to running a restaurant kitchen by safety standards and service. When your restaurant kitchen is clean – you know you are operating right!

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