Workflow Templates: Food Storage and Rotation Checklist

Food Storage and Rotation Checklist

step"=>"Inspect deliveries for proper temperature, signs of spoilage, or damage."}

step"=>"Check the expiration or use-by dates on all products."}

step"=>"Label all items with the date received and open date, if applicable."}

step"=>"Immediately store perishable goods in refrigeration or freezer units."}

step"=>"Store foods at or below 40°F (4°C) to inhibit bacterial growth."}

step"=>"Arrange foods to allow for proper air circulation."}

step"=>"Place raw meat, poultry, and seafood on the lowest shelves to prevent cross-contamination."}

step"=>"Regularly monitor and log temperatures of the refrigeration units."}

step"=>"Keep storage areas cool, dry, and well-ventilated."}

step"=>"Store dry goods off the floor and away from walls to prevent pest infestation."}

step"=>"Separate chemicals and cleaning supplies from food items."}

step"=>"Use FIFO (First In, First Out) method to rotate stock and reduce waste."}

step"=>"Maintain a consistent temperature of 0°F (-18°C) or below."}

step"=>"Wrap items properly or store in airtight containers to prevent freezer burn."}

step"=>"Organize and label items with the freezing date and content."}

step"=>"Regularly defrost and clean the freezer to maintain efficiency and cleanliness."}

step"=>"Label each item with a use-by or expiration date upon opening."}

step"=>"Place newer items behind older items on shelves to ensure proper rotation."}

step"=>"Discard any items that are past their expiration or use-by date."}

step"=>"Perform regular inventory checks to identify items that need to be used soon."}