Storage is the “waiting room” for food. If conditions aren’t right, bacteria can multiply long before cooking ever begins. Safe storage is about controlling temperature, order, and organization so food stays safe until it’s prepared.
Temperature Zones
- Cold storage: ≤41°F (5°C U.S.) / ≤5°C EU best practice. Some EU laws allow up to 8°C, but most kitchens aim lower for safety.
- Freezers: 0°F (-18°C) or colder. Food should remain rock solid with no thawing and refreezing.
- Dry storage: 50–70°F (10–21°C), with good ventilation and low humidity. Keep dry goods off the floor and away from walls to allow airflow and prevent pests.
FIFO: First In, First Out
Stock rotation is essential. Place newer deliveries behind older ones so the older stock gets used first. A properly run storage area should never hide forgotten, expired items at the back of a shelf.
Separation Prevents Cross-Contamination
- Raw foods below ready-to-eat foods in coolers. Poultry always goes on the very bottom to avoid raw juices dripping onto other products.
- Containers sealed and labeled to prevent leaks, cross-contact, and spoilage.
Labeling & Dating
Every item should tell its story at a glance:
- Opened deli meats: 3–5 days
- Cooked rice or pasta: 3–4 days
- Ready-to-eat salads: 1–2 days
Clear labels help staff know what to use first and what to discard.
Walk-In Cooler Layout Example
Think of a cooler as a system with a top-to-bottom hierarchy:
- Top shelf: Ready-to-eat foods (salads, desserts)
- Middle shelves: Seafood and whole cuts of meat
- Bottom shelf: Poultry, where drips can’t contaminate anything else
Common Mistakes to Avoid
Even experienced staff can slip into bad habits:
- Overloading fridges: Blocks cold air circulation and raises food temps
- Storing eggs above salads: A single cracked egg can contaminate a whole tray
- Leaving food uncovered: Increases contamination risk and speeds up spoilage
Read next: Preparation