Kitchen Storage Training

Welcome to our Kitchen Labeling and Storage training! Today, we’ll cover how to keep our kitchen safe, organized, and efficient.

First, let’s talk about why labeling and storage matter. Labeling is key to preventing foodborne illnesses, reducing waste, and making items easy to find. The goal is simple: keep everything safe, fresh, and organized.

Now, when it comes to labeling, there are a few key things to remember. Always include the item name, prep date, use-by date, and your initials. Color coding helps — red for raw meat, green for vegetables, blue for dairy — and make sure labels are clear and waterproof.

Once items are labeled, proper storage is the next step. Our kitchen uses three main zones. Cold storage for fresh meat, dairy, eggs, and cut fruits or vegetables; Frozen storage for frozen meats, seafood, prepared meals, and ice cream; Dry storage in a cool, dark place for grains, pasta, canned goods, and spices.

When storing items, use the FIFO method — First In, First Out — and always keep raw and cooked foods separate. Cover and seal everything properly to maintain freshness.

By following these steps, we ensure food stays fresh, reduce waste, and maintain a safe, professional kitchen. Let’s put these practices into action!