-
cold storage
- temperature
- fridge: keep between 0–4 °c
- freezer: -18 °c or below
- food placement
- left fridge (solid door): ready-to-eat food → dairy, cooked meals, leftovers
- right fridge (glass door): raw produce → vegetables, fruits, herbs
- freezer + lower fridge shelves: raw meat, poultry → prevent cross-contamination
- labeling: everything stored must be labeled
- name of item
- date of preparation or delivery
- expiration date (if known)
- containers
- store everything in airtight containers or properly wrapped
- don’t use damaged packaging → re-pack if needed
- rotation
- use FIFO → first in, first out
- check contents regularly → remove expired items
- hygiene
- wipe shelves and containers → no spills, no residues
- clean fridges and freezer on a regular schedule
- separation
- store allergen-containing items separately
- keep raw and cooked food apart at all times