Keeping the cooler food safe and well organized will save on frustration, time and problems.
- Attach tags to the shelf racking egg. Fish / Dairy. / lettuce/ Meat. / Vegetables. Decide what categories are best for the restaurant. Print large enough to easily read on heavy stock paper / Cut out tags. / Laminate individually. / Punch 2 holes along the top at each end. / Use tie wraps to attach the tags to the wire shelving / Trim the ends of the tie wraps to look tidy.
- This will keep the walk-in organized and Food safe by placing meat and fish on the lower shelves keeping any juice from the fish or meat away from vegetables or other food items. Keep items off the cooler floor unless in buckets with lids
- Date all items entering the fridge. A system of using colored stickers or masking tape for buckets and large items with felt pen can work stating date and what is inside the container if needed.
- Organize, first in is first out, FIFO.
- Commonly used items closest to the door.
- Inside the walk-in mount a thermometer near the back wall. .
- New stock from the suppliers should always be checked against the invoice for quantity and weights, Ask the suppliers to deliver at times when it is possible to check and weight items.
- Need a large white board to post prep for the day or notes, mounting one on the door of the fridge can be a option
- Keep 2 charts beside the walk-in door on the outside,
- 1. Walk-in Temperature Chart: This way food will not have to be discarded because of unsafe storage temperatures.
2. Fridge Cleaning Chart: Staff will always know when it was last done.