Electronic giant LG is launching a range of “smart” kitchen appliances, including a fridge with an inbuilt camera so you know what you need to buy, and a corresponding app that sends you a text message when your food is about to expire. Unfortunately, however, not all fridges are this self-aware! Most of the time, it is up to us to make sure the food in our kitchen is as fresh and as safe as possible. In a large-scale commercial kitchen, this can seem like a mammoth task, but correct food storage is essential. An organised fridge not only guarantees your customers are safe, but can also save you time (no more rummaging to the back to find what you need!) and money, through lack of waste.

Ultimately, everyone has their own method of organisation when it comes to food storage, however these are some basic tips to ensure your fridge keeps your food as safe and as fresh as possible…

• Check your fridge temperature regularly. Most health and safety organisations recommend checking once a week to ensure that your equipment is performing correctly. If the temperature begins to change, call an engineer immediately to prevent wasting food and putting your diners at risk.
• Do not overload your fridge. Packing too much food into the one space can make it difficult for the equipment to maintain the correct temperature and keep everything cold enough, leading to pockets of warm air, which can cause food to spoil. Similarly, it important that neither the internal or external vents are blocked, as this can also affect the temperature.
• Keep leftovers and meat in airtight containers. Not only will this keep your food fresh for longer, but will also prevent contamination of anything else in the fridge.
• Store the oldest food at the front and the newest at the back. This is a money saving tip as it ensures that you use up food in the correct order, preventing waste. It can also save you time as there’s never any need to move everything just to reach goods at the back – everything is already within easy reach.
• Keep your food on the correct shelves. Meat should always be kept on a low shelf to prevent it dripping and contaminating other foods, fruit and veg should be kept in the assigned draws at the bottom of the fridge to keep them as cold, fresh and crisp as possible, and ready-to-eat items should be kept on the top shelf, as the top of the fridge provides the most constant temperature. The top of the fridge is also the least cold, so foods which will be eaten soon and are less likely to spoil and contaminate are the safest items to store on the top shelf.
• Finally, while we’re sure it goes without saying, it is vital to clear up any mess as soon as it occurs. Any dripping liquids, broken containers or spillages can ruin other items in the fridge, which can not only cause food poisoning but can also be a waste of money. Cleanliness is key when it comes to food storage, so be sure to have a full clean regularly, and keep an eye out for any spillages.

If there are any faults or issues with your fridge, be sure to contact our repairs and maintenance team, to ensure your kitchen remains safe, clean and fully-functioning. Call us on 01244 536354 or email us at info@cateringengineers.com.