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Food Storage and Rotation Checklist
Receiving and Initial Storage
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."}
Refrigerated Storage
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."}
Dry and Non-Perishable Storage
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."}
Freezer Storage
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."}
Food Rotation
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."}
