How can you store inventory to prevent cross-contamination in a food and beverage operation?

1 Label and date

One of the first steps to store your inventory safely is to label and date everything. This helps you identify what you have, how long it lasts, and when you need to use it or discard it. Labeling and dating also helps you follow the first-in, first-out (FIFO) rule, which means using the oldest items first and the newest items last. This way, you reduce the risk of using expired or spoiled food that can contaminate other products.

2 Separate raw and cooked

Another important step to prevent cross-contamination is to separate raw and cooked food, as well as different types of raw food. Raw food, especially meat, poultry, seafood, and eggs, can carry harmful bacteria that can spread to cooked or ready-to-eat food. Different types of raw food can also have different bacteria that can cross-contaminate each other. To separate raw and cooked food, you need to use different containers, shelves, utensils, and cutting boards. You also need to wash your hands and equipment thoroughly after handling raw food.

3 Store by temperature

A third step to store your inventory safely is to store it by temperature. Different foods have different temperature requirements to keep them fresh and safe. For example, cold foods should be stored at 4°C (40°F) or below, and frozen foods at -18°C (0°F) or below. Hot foods should be stored at 60°C (140°F) or above, and reheated to 74°C (165°F) or above. To store by temperature, you need to use thermometers, coolers, freezers, warmers, and steam tables. You also need to check the temperature regularly and adjust it as needed.

4 Arrange by height

A fourth step to prevent cross-contamination is to arrange your inventory by height. This means placing the items that are more likely to drip or leak on the lower shelves, and the items that are less likely or ready-to-eat on the higher shelves. This way, you avoid the possibility of liquids or juices falling onto other foods and contaminating them. For example, you should store raw meat, poultry, and seafood on the bottom shelf, and cooked food, fruits, and vegetables on the top shelf.

5 Rotate and inspect

A fifth step to store your inventory safely is to rotate and inspect it regularly. This means moving the older items to the front and the newer items to the back, and checking the quality and condition of your food. Rotating and inspecting your inventory helps you use it before it expires or spoils, and discard it if it shows signs of contamination, such as mold, discoloration, odor, or damage. This way, you prevent the growth and spread of bacteria or other substances that can harm your customers or staff.

6 Train your staff

A final step to prevent cross-contamination is to train your staff on how to store your inventory properly. This means educating them on the importance of food safety, the causes and effects of cross-contamination, and the best practices for storing your inventory. Training your staff also means providing them with the necessary tools, equipment, and guidelines to follow the storage procedures. You can use posters, checklists, manuals, or online courses to train your staff and monitor their performance.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?