Shelving Tips
Safely storing food in a walk-in cooler: • Fresh produce and prepared foods should be stored on the top shelves • Raw, thawing, or marinating meats and poultry should be kept on bottom shelves below fresh produce and away from prepared and cooked food • Bottom shelves should be at least six inches off the ground for cleaning and to prevent contamination with dirt • No food products should be stored on the floor Note: Fruits and produce can be damaged if stored too close to the cooler’s fans. Many produce items can be damaged if stored in a cooler including bananas, tomatoes and basil leaves Meeting your state’s health code regulations: • Place items on shelves to allow for proper airflow and circulation; do not overload units or block vents • Organize similar products together (i.e. dairy with other dairy products, produce with other produce, etc.) for easier location
• Properly wrap foods and label each with the date prepared or received • Always refrigerate perishable foods within two hours • Keep all prepared foods in sealed containers or cover with aluminum foil or plastic wrap • Follow the FIFO inventory management rule: First In, First Out. • Habitually check for spoiled foods and discard food after seven calendar days • Ensure your walk-in’s thermometer is accurate to within 2°F • Store food at least six inches above the floor to prevent contamination • Store uncooked meat, fish and poultry on bottom shelves to avoid juices from leaking on other items • Eliminate bacterial hazards by maintaining stable and safe internal temperatures at or below 38 – 40°F • Regularly monitor and log internal equipment temperatures • Routinely wipe down shelves and mop walk-in cooler floors
Organization Tips
1. Use colored label holders for food safety:
Green Produce
Brown Cooked Meat
White Dairy
Blue
Fish
Red
Yellow Poultry
Grey
Raw Meat
Other
2. Rods and tabs, ledges and dividers can help contain and organize supplies and help from smaller items from falling off the shelf.
Accessories and Options* • Casters - Available in a variety of different
• Ledges: Wire shelf ledges ensure product stability and are great for keeping items from falling off the shelf. They are also stackable to create more height. • S-Hooks: S-hooks eliminate the need to purchase a large number of shelf posts and allow for a continuous run of shelving as well as easier access to corner storage areas. • Enclosures: Shelving grid enclosure panels allow you to alter your office supply room, pantry or other storage area to accommodate your needs. They can also be added to the sides or backs of shelving units to prevent falling. • Drying Racks: Drying racks efficiently sort and hold pots, pans and trays to prevent wet nesting. *May vary by manufacturer
diameters and can be made of several different materials. Their main purpose is to turn your stationary shelving unit into a more versatile mobile shelving unit. Check with your manufacture to see what they offer for different environments. Tip: zinc-plated and chrome-plated are not recommended for walk-ins . • Label Holders: Great for organization and efficiency. Clearly labeling ingredients and other stored foods is the key to maintaining a functional storage area. • Storage Basket: Wire shelf storage baskets attach directly to a shelving unit and are a great place to store cooking utensils, extra restaurant equipment parts and more.
EQUIPMENT GUIDE
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