5 Tips for Storing Food in a Walk-In Cooler

Today, we’ll share five tips for safe food storage, starting with tip number one: first in, first out.

First in, first out, or FIFO for short, is the practice of putting new food products on the back of the shelf and sliding the older products to the front. Doing so ensures that products with nearing use-by dates are consumed before they’re past their prime.

Our next tip is to always label and date food products.

Labeling helps avoid confusion around what’s fresh and what’s been on the shelf for the longest. Labels should include the type of food, the date it was put in the cooler, and the use-by date.

Tip number three is to always store cooked meat on a separate shelf.

We do this to avoid cross-contamination. Raw and marinating meats can leak if the food container malfunctions, contaminating anything below it.

That leads us to our fourth tip: always store food items from top to bottom according to their minimum internal cooking temperature.

Start with ready-to-eat food on the highest shelf, followed by seafood, then whole cuts of beef and pork, below that ground fish and ground meat, and finally whole and ground poultry on the bottom.

If you don’t have sufficient shelving, that’s okay! You can keep food products in a sealed, NSF-approved storage container to prevent cross-contamination.

Last but not least is tip number five, the six-inch rule.

The six-inch rule states that food items should be stored AT LEAST six inches from the ground. Why? It helps improve sanitation by preventing contact with dirty floors and reducing the risk of pest infestation.

On top of that, having six inches of leeway beneath the shelves makes it much easier to mop up messes and clean the floor.

There you have it, five tips for safely storing food in a walk-in cooler.

Thanks for watching!

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