how we store and manage food
this page describes how we store food in refrigerators and freezers, how we label and organize items, and how we manage stock through regular inventory checks.
cold storage: use and maintenance
temperature
- fridges stay between 0–4°c
- freezer stays at -18°c or lower
what goes where
left fridge: ready-to-eat food
dairy, cooked meals, leftovers
right fridge: raw produce
vegetables, fruits, herbs
freezer and lower fridge shelves: raw meat and poultry
avoid cross-contamination
labeling
everything stored must be labeled:
- item name
- date of preparation or delivery
- expiration date (if applicable)
containers
- use airtight containers or food-safe wrapping
- if original packaging is damaged → re-pack it
rotation
- always use FIFO: first in, first out
- older stock is used before newer
- check expiration dates regularly and remove anything expired
segregation
- store allergen-containing items separately
- keep raw and cooked foods apart
hygiene
- clean fridges and freezers regularly
- wipe up spills and residues immediately
inventory: how we keep track
routine
- quick inventory checks happen weekly
- full inventory happens at the end of each month
organizing
- group items by category:
- dry goods
- perishables
- frozen items
- use FIFO in cooking and ordering → older stock is used first
record keeping
- all stock movement is logged
- we maintain a shared sheet (physical or digital) with:
- item name
- quantity
- expiration date (if relevant)
inspection
during inventory checks:
- check for spoilage, contamination, or damage
- remove expired or spoiled products immediately
reordering
- we track minimum stock levels for critical items
- if anything is running low → send a message to the shared channel before it’s gone
food delivery
- deliveries are checked before storing
- items are inspected for freshness and condition
- anything damaged, leaking, or not meeting quality is not accepted