Everything You Need To Know About Meat Storage In Your Restaurant

By Author: Michael Auf
Total Articles: 38
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For commercial kitchens, food safety is a top priority. Food storage mistakes can bring serious ramifications to your brand. The last thing you want to do is handling cases of food poisoning and enquiries from the local health department. Food-poison-causing bacteria can grow and multiply on certain types of food than others. Unfortunately, meat and poultry are in the high-risk group. Proper storage of meat can help prevent your customers from getting sick. But, don’t fret. Whether you are a veteran or just starting out, here’s your guide on proper meat storage.

Meat and Poultry Prep For Storage

It’s of utmost importance to practise good food safety procedures from the moment the meat enters your kitchen from the Sydney kebab manufacturers. Be aware of its temperature and what it comes to contact with from surfaces to other foods. Analyse the potential threats that can cause food contamination. In case, if the meat isn’t at the right temperature, like below or above the safe food storage levels, please don’t accept the delivery as the meat might be already potentially hazardous and unsafe to use.

Make ...
... sure the doner kebab meat, poultry, and fish are in sealed containers to prevent meat juices from contaminating other foods. While cling film is useful in protecting food, vacuum-packed meat is always the best way to wrap meat.

The next thing you need to do is check the temperature as soon as you buy kebab meat and poultry and refrigerate the raw food immediately. Meat can be frozen up to two days from the date of purchase. Ensure the fridge is cold enough to prevent food poison-causing bacteria from multiplying and growing. Keep the fridge clean and wash it regularly, inside and outside.

Tips for Storing Meat and Poultry

Follow the FIFO Rule

FIFO (First in first out) by following this rule, it’s possible to protect both the quality and safety of the food. So, store the older food in front and fresher ones at the back so that the older meat gets used first. If possible, label the meat, poultry, and fish with the date you got it and mention the expiry date as well.

Store As Low As Possible

Regardless of the meat is in a stored container, meat should be stored below other items so that you don’t have to worry about meat juices contaminating other food items in the fridge.

Temperature

Make sure the temperature inside the refrigerator is set right. Check now and then and ensure it is below the danger zone.

Sore In Clean Containers

Use clear, air-tight containers or wraps to store the meat.

Throw Out

If you aren’t sure, throw the meat. The cost-cutting is not the worth of risking your business.

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