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What are the best practices for storing and labeling food to prevent contamination?

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Food safety is a vital skill for any culinary manager, as it ensures the quality, freshness, and health of the food you serve to your customers. One of the key aspects of food safety is proper storing and labeling of food to prevent contamination, spoilage, and waste. In this article, you will learn some of the best practices for storing and labeling food in your kitchen, based on the guidelines of the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA).

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Angel Gabriel Pérez Martínez

Senior Sous Chef @ Easts Leagues Club | Banquets, Food Service

1 Use the FIFO method

FIFO stands for First In, First Out, and it means that you should use or discard the food items that have been in your inventory the longest before using the newer ones. This helps you avoid keeping food past its expiration date, which can lead to bacterial growth, food poisoning, or loss of flavor and texture. To apply the FIFO method, you should label each food item with the date of purchase or preparation, and arrange them in your storage areas in chronological order, with the oldest items in front or on top.

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Angel Gabriel Pérez Martínez

Senior Sous Chef @ Easts Leagues Club | Banquets, Food Service
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The FIFO (First In, First Out) method is a crucial inventory management technique employed in our establishment. This method ensures proper product rotation within the dry store, freezer, and cold room, guaranteeing optimal freshness and quality control. Additionally, the use of labels for products prepared in our kitchens is essential for effective inventory management and traceability.

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Nikhil Bokan

Culinary Trainer/Assistant Professor(Continental, Indian & Tandoor)
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FIFO(First In First Out) is crucial for organizing food storage efficiently, ensuring that older products are used first, maintaining freshness, reducing waste in hotel kitchens. This system is helpful when there are multiple items of the same product.

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2 Follow the temperature danger zone rule

The temperature danger zone is the range between 40°F and 140°F, where bacteria can multiply rapidly and cause foodborne illnesses. To prevent this, you should store your food at the appropriate temperature, depending on whether it is perishable, frozen, or dry. Perishable food, such as meat, dairy, eggs, and cooked dishes, should be refrigerated at 40°F or below, or frozen at 0°F or below. Frozen food should be thawed in the refrigerator, under cold running water, or in the microwave, and never at room temperature. Dry food, such as grains, spices, and canned goods, should be stored in a cool, dry, and dark place, away from heat and moisture.

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3 Use clear and consistent labels

Labels are essential for identifying and organizing your food items, as well as communicating important information to your staff and customers. You should use clear and consistent labels that include the name of the food, the date of purchase or preparation, the expiration or use-by date, and any special instructions or allergens. You should also use different colors or symbols to indicate different categories of food, such as raw, cooked, vegetarian, vegan, gluten-free, etc. Labels should be legible, durable, and easy to remove or replace.

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4 Store food in suitable containers

Containers are another important factor for storing and labeling food, as they protect the food from exposure to air, moisture, pests, and cross-contamination. You should use containers that are food-grade, airtight, leak-proof, and transparent, so that you can see the contents and labels easily. You should also use containers that are appropriate for the size and shape of the food, and avoid overfilling or underfilling them. Containers should be cleaned and sanitized before and after each use, and replaced if they are damaged or stained.

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Leslie Godwin

Executive Chef @ Picnik Restaurants | Innovative Menu Development
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Food-grade plastic is specifically designed and manufactured to meet strict safety standards set by regulatory agencies such as the FDA (Food and Drug Administration) in the United States. These plastics are made with materials that are deemed safe for contact with food and are free from harmful chemicals or additives that could leach into the food and pose health risks to consumers. Using non-food-grade plastics for food storage can result in the transfer of potentially toxic substances into the food, which can be harmful when ingested. Therefore, it’s essential to use food-grade plastic to ensure the safety and integrity of the food being stored.

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5 Separate raw and cooked food

Raw and cooked food should never be stored together, as this can cause cross-contamination, where harmful bacteria from raw food can transfer to cooked food and make it unsafe to eat. You should store raw food below cooked food in the refrigerator or freezer, and use separate cutting boards, knives, and utensils for each type of food. You should also wash your hands, equipment, and surfaces thoroughly after handling raw food, and cook food to the minimum internal temperature required to kill bacteria.

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Angel Gabriel Pérez Martínez

Senior Sous Chef @ Easts Leagues Club | Banquets, Food Service
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It is imperative to organize and allocate designated spaces within the cold storage facility to ensure proper segregation of raw and cooked items, particularly proteins. Ideally, a separate cold room should be allocated for raw items, but this may depend on the scale of the business. Proteins such as chicken, which pose a potential risk of salmonella contamination, should be strategically placed on the lower shelves of the cold room. Fish should be stored in sealed containers or cryobags and placed in a tray with ice to maintain optimal temperature and freshness.

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6 Monitor and rotate your food inventory

Monitoring and rotating your food inventory is essential for maintaining food safety and quality, as well as reducing waste and costs. You should check your food inventory regularly, and discard any food that is spoiled, moldy, or past its expiration date. You should also rotate your food inventory according to the FIFO method, and use or donate any food that is close to its use-by date. You should keep a record of your food inventory, and track the amount, type, and date of the food you purchase, use, and discard.

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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?

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What are the best practices for storing and labeling food to prevent contamination?

1

2

3

4

5

6

7

1 Use the FIFO method

2 Follow the temperature danger zone rule

3 Use clear and consistent labels

4 Store food in suitable containers

5 Separate raw and cooked food

6 Monitor and rotate your food inventory

7 Here’s what else to consider

Culinary Management

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What are the best practices for storing and labeling food to prevent contamination?

1

2

3

4

5

6

7

1 Use the FIFO method

2 Follow the temperature danger zone rule

3 Use clear and consistent labels

4 Store food in suitable containers

5 Separate raw and cooked food

6 Monitor and rotate your food inventory

7 Here’s what else to consider

Culinary Management

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