Why is NSF-certified shelving important in commercial food storage?

NSF-certified shelving ensures safety and compliance by meeting strict hygiene standards and withstanding frequent cleaning in food service environments.

How high should shelves be from the floor in a freezer?

Shelves should be at least 6 inches off the ground to prevent contamination and promote air circulation and easier cleaning.

What’s the benefit of storing raw meat on lower shelves?

Storing raw meat on lower shelves prevents juices from dripping onto other items, reducing the risk of cross-contamination.

Why should food items be spaced apart in the refrigerator?

Leaving at least 3 inches between items promotes airflow and helps maintain even cooling temperatures throughout the fridge.

What is FIFO and why is it used in cold storage?

FIFO stands for First In, First Out. It ensures older stock is used first to reduce waste and maintain food safety.

Tips for Organizing a Walk-In Freezer or Refrigerator

Proper food storage is essential for maintaining safety, freshness, and compliance in commercial kitchens, restaurants, and food service operations. Implementing best practices not only minimizes the risk of contamination but also ensures efficient inventory management. Below are updated guidelines, incorporating current standards and products from Shelving Inc., to optimize your food storage systems

Utilize NSF-Certified Shelving for Food Safety

NSF-certified shelving meets stringent standards set by NSF International, ensuring that materials are safe for food contact and can withstand rigorous cleaning protocols. Shelving Inc. offers a range of NSF-approved shelving options suitable for various environments:

Walk-In Cooler Wire Shelving: Coated in a specialty epoxy that’s guaranteed to prevent rust or corrosion, our walk-in cooler wire shelving holds up to 800 lbs per shelf and is ideal for cold storage items.

Poly-Z-Brite Wire Shelving: Features a clear epoxy coating with NEXGard antimicrobial agent, providing enhanced protection against rust, corrosion, and bacteria. Ideal for humid environments like coolers and freezers.
Epoxy Coated Wire Shelving: Designed for moist or humid settings, this shelving resists scratches and supports up to 300 lbs per shelf, and comes in green and black options.

Selecting the appropriate shelving ensures durability and compliance with health regulations.

Maintain a Minimum of 6 Inches Between Shelves and the Floor

There are two very good reasons to keep your lowest shelves no less than 6 inches above the ground: it helps to prevent contamination from dirt, pests, and moisture and makes it easier to clean, while promoting better air circulation around stored items.

Store Raw Meat on the Lowest Shelves

When meat is thawed or marinating, there is the possibility for liquid to drip onto other things. Storing raw, thawed, or marinating meat on the lowest shelves can prevent that. All food should be covered while in the freezer or refrigerator, but you don’t want to take any risk for cross-contamination. And if your lowest shelves are at least 6 inches off the ground, you’ll have no problem cleaning up any potential messes. Cooked meat products can be stored on higher shelves, as well

Ensure Adequate Air Circulation Around Stored Items

Proper airflow within refrigeration units is crucial for maintaining consistent temperatures and prolonging the freshness of stored foods. Leave at least 3 inches of space between items to cool evenly and ensure that vents are not obstructed.

Implement Comprehensive Food Labeling Practices

Accurate labeling of stored food items is vital for inventory management and food safety. Labels should include the product name and the date of storage or expiration. This practice helps in tracking shelf life and ensures that older stock is used before newer stock.

Position Produce Away from Refrigeration Fans

Delicate produce items can be damaged by direct exposure to cold air from refrigeration fans. Store fruits and vegetables in designated produce drawers or areas away from direct airflow to maintain their quality.

Adopt the First In, First Out (FIFO) Method

The FIFO inventory system involves using older stock before newer stock, reducing waste and ensuring food safety. It makes more sense to place older items close to the front of a freezer or refrigerator, where they can be accessed more easily before expiring, while newer items are placed towards the back.

By adhering to these updated food storage guidelines and utilizing NSF-certified shelving from Shelving Inc., you can enhance the safety, efficiency, and compliance of your food service operations.

Tips for Organizing Walk-In Freezer & Refrigerator FAQ's

Why does wire shelving need to be NSF-certified?

NSF-certified wire shelving meets strict safety and sanitation standards, ensuring it’s safe for storing food in commercial kitchens and food service areas.

Why should wire shelves be 6 inches off the floor?

This height prevents contamination from water, pests, and dirt and allows for proper airflow and easier cleaning under the shelving.

Where should raw meat be stored in the cooler?

Raw meat should be stored on the lowest shelf to avoid cross-contamination from leaking juices. Cooked items can go on higher shelves.

How do I ensure proper airflow in the freezer?

Leave at least 3 inches of space between items and ensure vents aren't blocked to maintain consistent temperature and air circulation.

Why is food labeling important in walk-ins?

Labeling helps track expiration dates and ensures that food is used in the correct order, reducing waste and improving safety.

Where should produce be stored?

Keep produce away from direct airflow from fans to prevent freezing or damage. Use designated drawers or areas.

What is the FIFO method for organizing?

FIFO stands for "First In, First Out"—use older items before newer ones to prevent spoilage and maintain food safety.

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