how we store and manage food
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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.
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cold storage: use and maintenance
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temperature
- fridges stay between 0–4°c
- freezer stays at -18°c or lower
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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
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labeling
- everything stored must be labeled:
- item name
- date of preparation or delivery
- expiration date (if applicable)
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containers
- use airtight containers or food-safe wrapping
- if original packaging is damaged → re-pack it
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rotation
- always use FIFO: first in, first out
- older stock is used before newer
- check expiration dates regularly and remove anything expired
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segregation
- store allergen-containing items separately
- keep raw and cooked foods apart
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hygiene
- clean fridges and freezers regularly
- wipe up spills and residues immediately
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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
- group items by category:
- 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
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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
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food delivery
- deliveries are checked before storing
- items are inspected for freshness and condition
- anything damaged, leaking, or not meeting quality is not accepted
- cheese