Food Storage & Refrigeration

Smart kitchen equipment has the potential to revolutionize the foodservice industry. By automating tasks, reducing waste, and improving food safety, a connected kitchen can help restaurants improve their efficiency, profitability, and customer satisfaction. The only problem is that this type of tec

Few foodservice operations are complete without the convenience and versatility of a holding cabinet, a proofing cabinet, or a holding / proofing cabinet that serves as a combination of the two. But with hundreds of models to choose from and a variety of specialized models that give you even more t

Food pans are used in every stage of the food preparation and presentation process. But from assembly to display, the types of food pans that restaurateurs and caterers use are not all created equal. That's why understanding the differences between these pans, and therefore determining which pan is

Refrigerated merchandisers and freezer merchandisers share many similar components with other commercial refrigeration products. This guide will show you some of the similarities and differences between types of merchandisers and commercial refrigerators, and also help you select the right type of m

From large institutional cafeteria settings, to small mom and pop restaurants, reach-in refrigerators and freezers can both improve the quality and speed of service, as well as help you save money. Because your reach-in fridge or freezer will be the most heavily used piece of equipment in your kitch

Steam tables make it easy to serve a spread of hot food to a large crowd while maintaining food-safe temperatures. These tables hold hot food at ideal serving temperatures throughout meal service with either moist or dry heating, depending on whether or not water is used in the pan or well above the

Keeping hot food hot is an ongoing struggle in a commercial kitchen. It's not just a customer service issue, it's also a food safety issue. When hot food starts to cool down, it can enter the danger zone (40 degrees to 135 degrees Fahrenheit), the temperature range that is most hospitable to the bac

To ensure the safety and quality of food, chefs must know the minimum internal cooking temperatures of different dishes. Cooking food to the right temperature enhances its taste and texture and eliminates harmful pathogens that can cause foodborne illnesses. Whether you're a professional chef or a culinary student, learning the recommended cooking temperatures is essential for maintaining food safety standards and avoiding the temperature danger zone. Safe Cooking Temperatures Fortunately, there's no guesswork for determining safe cooking temperatures. Food safety organizations, such as the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA), set the minimum internal cooking temperatures to ensure consistency. Monitor the internal temperatures of foods you serve to prevent the spread of Salmonella, staphylococcus aureus, Listeria, and other dangerous bacteria. Follow the recommendations below for safe cooking temperatures of common TCS foods. Category One: 165 Degrees Fahrenheit Cook the following items to 165 degrees Fahrenheit for at least 15 seconds: Poultry, whole or ground Stuffing made with poultry, meat, or fish Stuffed pasta, meat, poultry, or seafood Any dish that contains cooked TCS food Category Two: 155 Degrees Fahrenheit Cook the following items to 155 degrees Fahrenheit for at least 15 seconds: Ground beef and ground pork Flavor-injected meats Tenderized meats Ratites (ostrich, emu) Ground, chopped, or minced seafood Eggs from the shell, held for service Category Three: 145 Degrees Fahrenheit Cook the following items to 145 degrees Fahrenheit for at least 15 seconds: Seafood, including whole lobster Steaks and chops (beef, pork, veal, lamb) Commercially raised game meat Eggs from the shell, served immediately Roasts of beef, pork, veal, lamb (must be cooked for at least 4 minutes) Category Four: 135 Degrees Fahrenheit Cook the following items to 135 degrees Fahrenheit for at least 15 seconds: Fruits Vegetables Rice, pasta, and other grains Legumes Why Is a Minimum Internal Temperature Important While Cooking? Maintaining a minimum internal temperature while cooking is crucial for several reasons primarily related to food safety and quality. Furthermore, proper cooking builds your establishment's reputation as a safe, tasty option for dining out. Food Safety: Cooking food to a specific minimum internal temperature helps prevent foodborne illnesses. Bacteria, such as Salmonella, E. coli, and Campylobacter, can be present in raw or undercooked food and cause severe sickness if consumed. By cooking food to the recommended minimum internal temperature, you can effectively kill these harmful bacteria and ensure the food is safe to eat. Pathogen Destruction: Different foods and meats have different temperature requirements to destroy pathogens. For example, poultry and ground meats are more susceptible to contamination and require higher internal temperatures to be safe for consumption. Texture and Flavor: Overcooking can result in dry, tough, and less flavorful dishes, while undercooking can lead to unpalatable and potentially unsafe meals. Proper cooking temperatures can help achieve the desired texture, tenderness, and flavor. Quality Assurance: Meeting recommended internal temperatures is vital for quality assurance in commercial food preparation, ensuring that food products meet safety standards and customer expectations. Consistency: Following temperature guidelines helps ensure consistency in each dish. Food cooked unevenly is unsafe to eat even if one part meets the minimum internal temperature requirements. Legal Compliance: In many regions, food safety regulations and guidelines specify minimum internal temperatures for different types of foods. Failing to comply with these regulations can have legal and financial consequences for food businesses. Consumer Confidence: Properly cooked food reduces the risk of foodborne illnesses and builds consumer confidence. Knowing that food has been prepared safely and to the correct temperature can increase trust in restaurants and food providers. How Long Should Meat Rest? Resting meat also helps kill harmful bacteria, ensuring your food is safe for customers. Though the cooking process kills most pathogens, some bacteria may still survive in the outer layers of the steak or chicken. By allowing the meat to rest, residual heat continues penetrating the meat and eliminates any remaining bacteria. The recommended resting time depends on the type of meat and its thickness. Below are the recommended resting times for several common items. Poultry: Rest poultry, such as chicken or turkey, for at least 10 to 15 minutes after cooking. Beef: Allow beef to rest for 5 minutes per inch of thickness. Pork: Similar to beef, pork should rest for approximately 5 to 10 minutes per inch of thickness. Fish: Rest fish for about 3 to 5 minutes after cooking. How to Use a Food Thermometer To ensure that you are cooking food safely and at the appropriate minimum internal temperature, use a food thermometer to check the temperature at different points in the dish. This tool allows you to accurately measure the internal temperature of the food, providing peace of mind that you're cooking it to a level that destroys pathogens while maintaining its quality. After calibrating the thermometer, insert the probe into the thickest part of the food deep enough to reach the center of the food item. For thin food items like burgers or chicken breasts, insert the probe from the side to get an accurate reading. Avoid touching bones or fat because they can give false temperature readings. The goal is to measure the temperature of the meat or food itself. Wait for the reading to stabilize. This process may take a few seconds or minutes, depending on the type and size of the food. Once the reading has stabilized, record the temperature displayed on the food thermometer. Compare the temperature to safe cooking temperatures and ensure it meets or exceeds the recommendation. These temperatures are guidelines provided by food safety organizations such as the FDA and USDA. Clean and sanitize the thermometer to prevent cross-contamination. Follow the manufacturer's instructions for cleaning and sanitizing the thermometer to maintain accuracy and store it properly. Food Temperature Chart Use the following food temperature chart as a guide while you cook. By following these recommended cooking temperatures, you can safeguard against foodborne illnesses and ensure your menu items are safe for consumption. Remember to use a food thermometer to accurately measure the internal temperature of food items, as visual cues alone may not be sufficient. When cooking meat, allow it to rest for the recommended period to kill any remaining pathogens.

Cold food storage is a key part of any commercial kitchen and essential for maintaining food safety and quality. By storing perishable items at the correct temperature and in the correct order, you can prevent the growth of harmful bacteria and spoilage of food. We'll provide you with an overview of the best practices for cold food storage, including recommended storage methods and tips for organizing a refrigerator or freezer. We have also included two printable cold food storage charts for you to used in your establishment. What Temperature Should a Refrigerator Be? When it comes to refrigeration, it is crucial to ensure that the refrigerator is set at the appropriate temperature to maintain the quality and safety of perishable items. The ideal temperature for a refrigerator is 40 degrees Fahrenheit or below, while the freezer should be set at 0 degrees Fahrenheit or below. These temperatures help to keep food fresh and out of the danger zone where bacteria can grow rapidly. By maintaining the correct refrigerator and freezer temperatures, commercial establishments can uphold food safety standards and prevent the risk of foodborne illnesses. Fridge Storage Order One crucial aspect of cold food storage is the organization of items within the refrigerator. Following a specific fridge storage order helps prevent cross-contamination and ensures optimal freshness. By storing ready-to-eat foods on the top shelves, raw meats and seafood on the middle shelves, and poultry on the bottom shelf, you can minimize the risk of harmful bacteria spreading and maintain the integrity of your ingredients. Avoid potential health code violations by using this comprehensive guide to organize your cold food storage correctly: Top Shelf: Ready-to-eat foods, such as cooked meats, deli items, and leftovers, should be stored on the top shelves of your commercial refrigerator. These foods are typically already cooked and require little to no further preparation, making them susceptible to cross-contamination if placed below raw food items. Second Shelf: Whole cuts of raw seafood, including fish, shellfish, and sushi ingredients, should be stored below ready-to-eat foods. This helps prevent any potential drips or leaks from contaminating the ready-to-eat items. Third Shelf: Whole cuts of raw meat, such as beef, pork, and lamb, should be stored below whole raw seafood. You may also store eggs that will be served immediately on this shelf. Fourth Shelf: Ground meat and fish, including injected, marinated, and tenderized meats. Eggs that will be hot-held should also go on this shelf. Bottom Shelf: Whole or ground poultry, such as chicken and turkey, should be stored on the bottom shelf. Poultry has a higher risk of harboring harmful bacteria, so it's important to keep it below other foods. Fridge Organization Tips Incorporating these refrigerator organization tips into your cold food storage practices can help reduce the risk of foodborne illnesses and food spoilage: Use Food Labeling Stickers: Properly labeling food items is essential for maintaining a well-organized fridge. Food labeling stickers help identify the contents of each container or package, along with the date it was prepared or stored. This practice ensures that you can easily keep track of your inventory and avoid confusion or waste. Make sure to use stickers that are specifically designed for refrigerator use, as they are resistant to moisture and won't leave any residue when removed. Implement the "First In, First Out" Method: The "First In, First Out" (FIFO) method is a crucial technique for maintaining food safety and minimizing waste. It involves arranging food items in the fridge based on their expiration dates, with the oldest items placed in front and the newest items towards the back. By following this method, you ensure that older products are used or discarded before they expire, reducing the risk of spoilage and maintaining the quality of your inventory. Use Color-Coded Bins: Color-coding your food bins is a simple yet effective way to organize different categories of food in your commercial fridge. Assign specific colors to different types of food, such as meat, dairy, fruits, vegetables, and condiments. This visual cue allows your staff to quickly identify and locate items, reducing the time spent searching through the fridge. Color-coded bins also help prevent cross-contamination by keeping different food groups separate. Clean Your Refrigerator Regularly: Perform a deep clean of your refrigerator every 3-4 months. You'll want to unplug your unit and discard any expired food. Wipe and disinfect the inside of the refrigerator before cleaning the condenser and coils. This will ensure that food isn't spoiling in storage and that your unit is operating at peak performance. For a visual representation of how you should stock your unit, check out this restaurant food safety fridge storage guide: Click here to print out this useful guide and leave it in your walk-in fridge to ensure your employees are using the proper procedure when organizing your unit. Download PDF Cold Food Storage Chart In addition to implementing proper refrigerator organization, it's important to know how long you can store cold foods before they become unsafe for consumption. Use this chart as a reminder of how long items can be safely kept before they must be discarded to meet the necessary standards for food safety and quality. Food Item Refrigerator (40°F) Freezer (0°F) Bacon 1 week 1 month Beverages 3 weeks unopened, 7-10 days opened 8-12 months Cheese - hard (Swiss)3-4 weeks6 months Cheese - soft (brie)1 week6 months Chicken, egg, macaroni, and tuna salad3-4 daysDo not freeze Cottage cheese1 weekDo not freeze Country ham1 week1 month Dough - cookieUse by date2 months Dough - tube cans of rolls, biscuits, and pizza doughUse by dateDo not freeze Egg substitutes - opened3 daysDo not freeze Egg substitutes - unopened3 days1 year Eggs - fresh in shell3-5 weeksDo not freeze Eggs - hard cooked1 weekDo not freeze Fish - fatty (salmon)1-3 days2-3 months Fish - lean (cod)1-3 days6 months Fresh crab and lobster meat2-4 days2-4 months Ground meats - raw1-2 days3-4 months Ham - fully cooked, slices3-5 days1-2 months Ham - fully cooked, whole1 week1-2 months Hot dogs - opened1 week1-2 months Hot dogs - unopened2 weeks1-2 months Luncheon meats - opened3-5 days1-2 months Luncheon meats - unopened2 weeks1-2 months Margarine4-5 months12 months Mayonnaise - opened2 monthsDo not freeze Milk1 week3 months Poultry - cooked3-4 days2-6 months Poultry - fresh, chicken or turkey1-2 days6 months Prepared leftovers3-4 days2-3 months Sausage - raw1-2 days1-2 months Sausage - cooked1 week1-2 months Sausage - purchased frozen3-4 days (after cooking)1-2 months (from date of purchase) Shucked clams, mussels, and oysters3-10 days3-4 months Soups and stews3-4 days2-6 months Steaks, chops, and roasts - raw3-5 days4-12 months Click here to print out our cold food storage chart. Download PDF Your refrigerator is a major hub in your kitchen. Maintaining an organized fridge and freezer can help you reduce food waste, avoid health code violations, and enforce food safety in your business. Print out our cold storage resources to help train your staff and keep your kitchen running efficiently.

Refrigerators are typically the most heavily used pieces of equipment in kitchens, so it is essential to keep your refrigeration equipment functioning properly. Leaks, power issues, and the inability to maintain temperatures are all common problems that can affect any cooler over time. Use this trou

Food storage containers are essential to any commercial kitchen. There are different shapes, sizes, and materials, each with its own special function. Knowing which container to use for each of your food items is important for you to have a well-organized kitchen.

A refrigerated bakery case or deli case can be a great way to increase sales in just about any food service operation, including coffee shops, convenience stores, grocery stores, and restaurants. Deli cases and bakery cases often look very similar from the outside, so how do you know which one is ri

So, you're looking for a walk-in cooler or a walk-in freezer. You have the space, you have the financing, and you need the extra refrigerated storage as soon as possible. What now? We're here to give you a crash course in walk-ins so that you can make an educated decision about which of the many opt

If you need a little extra storage space in your refrigerator that's close to a prep station, or simply don't have the room 'out front' for a traditional style reach in, an undercounter model is a great way to add cold storage space. Another popular piece of refrigeration equipment is the refrigera

Whether you run a busy ice cream parlor, ice cream truck, or retail store, it is vital to store your ice cream correctly to keep it fresh and cold. Investing in the right ice cream freezer ensures your inventory remains unspoiled and ready to serve. Use this ice cream storage guide to learn the best

When you're planning the layout of your kitchen, both equipment size and function play an important role in determining what to include in your work environment. For efficient, streamlined work stations, chef bases are available with refrigerators or freezers to fit every need as you make the most o

Prepared food needs to be specially stored in order to keep it within safe temperature guidelines before serving. Using a food pan carrier is the perfect solution to this problem! Whether you run a catering business, provide take-out orders, or just need a way to keep food ready to eat, there is a f

Creating and maintaining your storage area efficiently in your business can be challenging, particularly if you have limited space and lots to store. Purchasing a shelving unit allows you to organize and increase your storage space. There are different types of restaurant shelving, materials, compon

Chafing dishes are an essential addition to any foodservice establishment or engagement. They keep hot food hot and ensure food safety. Keep reading to learn more about what chafing dishes are, what they're used for, and all about the different types so you can find the right chafing dish for your c

While most restauranteurs dedicate time and attention to designing their dining room layout, how you organize your restaurant storeroom is equally important. A well-organized foodservice storeroom aids in inventory management, reduces food waste, and improves cleanliness. Keep reading to learn how to organize your stock and control environmental factors in your storeroom. Shop All Restaurant & Commercial Shelving FIFO Inventory Method Use our video tutorial to learn how to integrate the FIFO inventory method in your foodservice establishment. Restaurant Storeroom Organization Tips Implement these foodservice storeroom organization tips at your restaurant to cut back on food waste and uphold sanitation standards. 1. Apply the Rule of First In, First Out Depending on how your storeroom is organized, using ingredients before they expire can be one of the biggest challenges for your kitchen. To ensure that your food doesn’t go bad before you can use it, try arranging your storeroom by the first-in, first-out rule. This rule, also known as “FIFO,” means that every time you get fresh supplies in, you place the new products behind your existing stock to make sure that older items get used first. When your employees go to the storeroom to pick up ingredients, they will retrieve the older stock because it is readily accessible. As a result, you can reduce food waste in your restaurant. This method of organization may be tedious when you are stocking a new delivery, but it can save you money long-term. Here is how to perform the FIFO method: Locate the line of stock that you are replenishing on the shelf in your dry storage or walk-in. If you need to, slide over or remove your line of stock, but make sure it stays in the same order. Add your new stock to the back of the line of the current stock. Replace all of your old stock in front of the new stock, ensuring that it stays in the same order in which you removed it. This is a great time to check the expiration dates on those, too. 2. Label All of Your Storeroom Ingredients and Supplies When arranging ingredients in your storage space, treat your storeroom like a supermarket. Create a standardized labeling system for all of your stock so your employees can find what they are looking for, even if they are in a rush. To avoid confusion, put all of your labels either above or below each product on the shelves, or directly on the food storage containers. Not only do these labels help your staff members find things, but they also act as reminders of what your kitchen needs when you are re-ordering supplies. 3. Use Restaurant Shelving To make the most of your restaurant storage space, it is best to find shelving made from durable materials that will stay sanitary in your storeroom. These units get your food supplies off of the floor, which is a necessity for following health code requirements. Shelving units also make your ingredients easier to find. Choose easy-to-clean shelving, like drop mat shelving, which features removable shelves you can place right in the dishwasher. Also, instead of building out shelving horizontally, try vertically. Add wall-mounted shelves to your kitchen to free up space while still providing more storage and organization. While it is easy to overlook them as an important feature in your establishment, shelves can help or hinder the functionality of your storeroom. Before you outfit your storeroom, be sure to learn about all the different types of restaurant shelving that are available to you. 4. Organize Your Restaurant Supplies by Category Once you have selected the proper shelving for your storeroom, it is important to think about how you will position your supplies. Arrange your ingredients by their use or type to help your employees easily locate them during busy meal services. Separate tools only used for dinner entrees from the equipment you need during your breakfast service. Keep cleaning and sanitizing supplies away from ingredients that they could contaminate. Also, consider putting valuable equipment and ingredients in a locked cabinet or separate storeroom that is only accessible to certain employees. This is helpful with bar supplies. You can help prevent theft by storing your liquor, mixes, and garnish supplies behind a locked door or security shelf instead of under your open bar space. 5. Find the Best Layout for Your Restaurant Storeroom While grouping your supplies by category is a great way to get organized, it is also important to consider the overall layout of your space to optimize flow and ease of access. For example, making your shelves accessible from both front and back can help when loading new stock in the FIFO system. In the same way, you should not store heavy equipment and ingredients that are frequently used at the back of your space. Before you set up your storeroom, think about what your kitchen staff will retrieve the most often, and prioritize those items’ positions in your layout. If your restaurant offers carry-out meals, put your takeout containers near the door so you are always prepared to package your customers’ food. Make a Map of Your Restaurant Storeroom Once you’ve found the best layout for your storeroom, draw up a map and put it somewhere where everyone can access it, like the door. This is helpful if you have a large storage space. When an employee wants to get in and out quickly, they can consult the map before searching the shelves. New employees will also appreciate this guide because it could save them the hassle of asking another staff member where an item is when they are having trouble finding it. 6. Train Your Restaurant Staff Because your storeroom is a space that many, if not all, of your restaurant staff will use, it is imperative to walk all new hires through the area. Ensuring that all your staff knows where to put new stock can save you trouble if a delivery comes when you are unable to be at the restaurant. Assigning delivery management to your cooks helps them know what is being delivered. 7. Control Temperature, Light, and Moisture in Your Storeroom Temperature, light, and moisture are three of the biggest factors in keeping food from spoiling in your storeroom. Below, we explain how these conditions can affect your supplies and how you can control them in your storage space. Ideal Storeroom Temperature Conditions The ideal temperature for a storeroom containing dry goods is between 50 and 70 degrees Fahrenheit. The hotter your space is, the faster your foods can spoil, especially canned goods. Heat-sensitive chocolate must be stored at temperatures ranging between 65 and 68 degrees Fahrenheit to prevent the aesthetic damage known as chocolate bloom. It is beneficial to keep a thermometer in your storeroom so you can always monitor the temperature and prevent spoiling. Ideal Storeroom Light Conditions Light not only impacts temperature, but it also can oxidize foods. Oxidization largely impacts fats and pigments. When fat oxidizes, the food's nutritional value breaks down and the food eventually becomes rancid. When pigment oxidizes, foods can lose their natural color and look faded or tinted gray. This can ruin the appearance of your food and may cause customers to be displeased with their meals. As a result, it is best to keep your storeroom dark. Ideally, food and drink storage rooms should be free of windows and have artificial lights that are only on when an employee is present in the room to avoid spoiling products. Ideal Storeroom Moisture Conditions Moisture can create environments where mold and bacteria flourish. Since both of these can be harmful to your ingredients and supplies, it is best to keep the moisture levels of your storeroom under control. In some cases, moisture can even cause your shelves to rust and damage the food they hold. Use a dehumidifying system if your storeroom has excess moisture, and be sure to empty and clean your dehumidifier regularly. Remember to label all of your supplies, prioritize the locations of frequently used items, control environmental conditions, and use older stock first. When you find the best layout for your storeroom, staying clean and organized can help your restaurant save both time and money.

Whether you’re starting a buffet or catering business, chafing dishes ensure your culinary creations stay at the perfect temperature. With their sleek designs and polished finishes, chafing dishes add a touch of elegance to your presentation, elevating the aesthetic appeal of your hot food display. We teach you how to set up and use chafing dishes so you can maximize these essential pieces of catering equipment. What Is a Chafing Dish? Chafing dishes are specially designed containers that keep food warm during service. They typically consist of a frame, a water pan, a food pan, and a cover. The water pan is filled with hot water, which creates a gentle and even heat source to keep the food at a safe and desirable serving temperature. There are a wide variety of chafing dishes, allowing you to choose a model that accommodates your soups, main courses, coffee, and desserts. Chafing Dish Tutorial Video Check out our video tutorial to learn how to use a chafing dish: What Do I Need to Use a Chafing Dish? To use a chafing dish, you’ll need the following items: Chafing Dish - They come in a variety of materials such as stainless steel, copper, and silver plated. Most models will include a food pan, water pan, cover, and fuel holders. The water pan helps to distribute heat evenly and prevents the food from drying out. Fill it about 1 inch deep for the best results. Fuel - Chafing dishes typically use a fuel source, such as gel fuel or canned heat, to keep the food warm. Stock up on chafer fuel to ensure uninterrupted service throughout your event. Serving Utensils - Don't forget to have a set of serving utensils on hand for guests to help themselves to the delectable offerings in your chafing dish. From ladles to tongs, having the right tools will make serving a breeze. Steps to Set Up a Chafer Dish With Pictures We provide a step-by-step guide to how to use your chafing dish. Before beginning, read through the user’s manual your chafing dish manufacturer provided and follow all recommendations. 1.Place the water pan in the chafing dish frame. 2.Add 1 inch of hot water. 3.Place fuel in the fuel holder. 4.Light the fuel. 5.Warm for 20 minutes. 6.Add hot food. 7.Cover to keep warm. Chafer Dish Safety Tips Follow these chafer dish safety tips to create a safe and enjoyable dining experience for your guests. Remember, prioritizing safety not only protects your guests but also prevents any potential accidents or mishaps that could impact your event. With proper care and attention, you can confidently serve your delicious dishes without any worries. Use a stable surface. Before you start using a chafer dish, place it on a sturdy and level surface. This will prevent any accidental tipping or spilling of hot food and liquids. Avoid placing it near the edge of a table where it may be more prone to accidents. Use fuel safely. Most chafer dishes use fuel to keep the food warm. When using fuel, ensure that you follow the manufacturer's instructions carefully. Always use a chafer dish fuel holder specifically designed for that purpose. Avoid overfilling the fuel holder and keep it away from any flammable materials to prevent fires. Handle with care. Chafer dishes get hot, so it's important to handle them with caution. Use oven mitts or heat-resistant gloves when touching any part of the chafer dish, particularly the lid and the frame. Remind your staff to be mindful of the hot surfaces and to avoid touching them directly. Keep children and pets away. If you’re catering a child-friendly event or serving your food in an outdoor area where pets are welcome, it's crucial to keep children and animals away from the chafer dish area. The hot surfaces and open flames can cause serious burns if not handled properly. Consider setting up a physical barrier or assigning staff to monitor the area to ensure everyone's safety. Regularly check for hazards. Throughout your event, periodically inspect the chafer dishes for any potential hazards. Look for loose or damaged parts, such as handles, hinges, or fuel holders. If you notice any issues, immediately remove the chafer dish from service and replace it with a safe and functional one. Practice proper food handling. While chafer dishes are excellent for keeping food warm, it's essential to maintain proper food handling practices. Ensure that the food is cooked thoroughly before placing it in the chafer dish. Use separate utensils for each dish to avoid cross-contamination. Additionally, regularly monitor the food temperature to ensure it stays within the safe range. Chafing dishes are a versatile and essential tool for any commercial kitchen or catering business. They are designed to keep food warm and presentable, making them perfect for buffet-style events or large gatherings. Whether you are hosting a wedding, a corporate event, or a holiday party, investing in a chafing dish is a smart choice that will impress your guests and elevate your food service.

Establishing a strong receiving procedure for food deliveries is vital for a successful restaurant operation. In addition to purchasing from approved suppliers, following the correct receiving practices ensures the safety and quality of the food you serve. Mistakes during the receiving process can lead to food waste, financial losses, and customer dissatisfaction. This comprehensive guide will go over what should be done once a delivery arrives, from inspecting to rejecting items. Click below to learn about restaurant receiving procedures: Tools for Receiving Receiving Inspection Checklist How to Check Food Temperatures for Receiving Restaurant Receiving FAQ Tools for Receiving Food Having the right tools on-hand for your food deliveries is essential to ensure the smooth and efficient flow of goods into your establishment. Designate a specific area in your restaurant for receiving shipments. This area should be clean, well-lit, and well-ventilated. It should also be equipped with shelves or racks to store received items temporarily. By taking the time to organize and equip your receiving area, you can streamline the process and minimize errors. Here are some tools that should be provided to your staff when receiving and inspecting food: Scales: Make sure to have a reliable scale in your receiving area. Accurate weighing of incoming items is crucial for inventory control and cost management. Thermometers: Maintaining proper food temperatures is vital for food safety. Provide your staff with food thermometers to check the temperature of perishable items upon arrival. Box cutters and scissors: These tools are essential for opening packages and inspecting goods. Make sure your receiving area is equipped with a sufficient number of box cutters and scissors. Train your staff on how to properly use box cutters to prevent hand injuries. Gloves and hairnets: To maintain sanitary conditions during the receiving process, provide your staff with disposable gloves and hairnets if necessary. This will help prevent cross-contamination and ensure food safety. Receiving Inspection Checklist There are various things to look out for when receiving a food delivery, including the vehicle, food quality, and temperatures. Deliveries should be received when your staff has enough time to inspect them and should be accepted by employees trained in food handling and receiving procedures. Use this checklist as a guide during the receiving process on what to check for when a delivery arrives and when to approve and reject items. Inspect the Vehicle The receiving process starts with a visual inspection of the food delivery truck. This step ensures that the products you receive are not compromised during the transportation process, ultimately safeguarding the quality and safety of the food you serve to your customers. If there are any problems during your inspection, reject the delivery. Here are a few key points to keep in mind during this process: Check for signs of temperature abuse: Make sure refrigerated or frozen items are stored in their designated compartments and their temperature is within the safe range. Look out for signs of thawing, such as condensation or ice crystals, as these could indicate temperature abuse during transportation. Look for signs of contamination: Inspecting the vehicle also involves examining the overall cleanliness and condition of the delivery truck. Ensure the interior is well-maintained and free from visible signs of dirt, pests, or other contaminants. Pay attention to the storage areas where the food products are kept, as these should be clean, organized, and free from any potential sources of contamination. Inspect Food Quality By implementing a thorough food quality check during the receiving process, you can maintain high food safety standards and ensure that only the freshest ingredients make their way into your dishes. Here are some important things to look for when checking the quality of your incoming food: Ice crystals on frozen food: Ice crystals are usually a sign of time-temperature abuse and can indicate that the product has thawed and refrozen. It is best to reject any frozen items that exhibit this characteristic. You should also reject frozen items with fluid or water stains on the packaging or case bottoms. Strange or abnormal color or smell: Pay attention to the color and smell of your food products. Any strange or abnormal coloration, such as discoloration or browning, can be a sign of spoilage. Similarly, any unusual or unpleasant odors can indicate that the product is no longer fresh. In such cases, the affected items should be rejected. Strange or abnormal texture: Visually inspect the texture of meat, poultry, and fish. Reject items that are slimy, sticky, or dry as well as items that have soft flesh that leaves an imprint when you touch it. Moisture on Dry Goods: Even dry goods can be susceptible to moisture, which can lead to mold growth and spoilage. When receiving dry goods, such as flour, rice, or cereal, check for any signs of moisture, including clumping, unusual textures, or water stains on the packaging. Reject any items that show such signs, as they may contain mold or other contaminants. Mold: Mold growth is a common issue that can affect various food products. When receiving perishable items, such as fruits, vegetables, or bread, carefully inspect them for any visible signs of mold. Mold can range in color, from green and blue to white or black. If you discover mold on any products, it is imperative to reject them to avoid potential health hazards. Inspect the Temperature One crucial step in the restaurant receiving process is checking the temperature of perishable and potentially hazardous foods upon delivery. This is especially important for foods more susceptible to bacterial growth and spoilage due to temperature fluctuations. Measure the temperature of perishable items using a food thermometer to ensure that they are delivered within safe temperature ranges. If a shipment of food is received in the danger zone, it should be rejected and returned to the supplier. Perishable items that must be inspected include: Cold TCS foods: Meat, poultry, dairy, and egg products are all TCS foods that must arrive at or below 41 degrees Fahrenheit (5 Celcius) to ensure their freshness and safety. Live shellfish: Live shellfish, such as clams, mussels, and oysters, should be received at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. The shellfish should be cooled to 41 degrees Fahrenheit (5 Celcius) or lower within four hours of receiving it. Shucked shellfish: If you're receiving shucked shellfish, like oysters or scallops, it's important to ensure they are delivered at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. The shellfish should be cooled to 41 degrees Fahrenheit (5 Celcius) or lower within four hours of receiving it. Shell eggs: Shell eggs, which are just fresh eggs in the shell, should be received at an air temperature of 45 degrees Fahrenheit (7 Celcius) or lower. This temperature range is a crucial part of egg food safety to prevent the growth of Salmonella, a common bacteria found in eggs. Milk: Dairy-based milk should be received at a temperature of 45 degrees Fahrenheit (7 Celcius) or lower. Hot TCS food: Any hot TCS food, such as cooked meats, soups, or sauces, should be received at a temperature of 135 degrees Fahrenheit (57 Celcius) or higher. Frozen food: Frozen food items, including vegetables, meats, or pre-made meals, should be frozen solid when received. They should be received and stored at a temperature of 0 degrees Fahrenheit (-18 Celcius) or lower. This temperature range helps to maintain the integrity of the frozen products, ensuring they remain safe and free from freezer burn. Inspect Packaging Another crucial step in your receiving procedures is to check the items' packaging. Properly inspecting the packaging ensures that the products you receive are in good condition and safe for use. Here are a few key factors to consider when checking the packaging: Check for signs of damage: Carefully examine the packaging for any signs of damage, including tears, punctures, or holes. Packaging, whether it contains food or non-food items, should be intact and clean. If it is not, reject the item and address the issue immediately with the delivery driver or supplier. Reject cans with missing labels, bulging ends, rust, or severe dents. Items packaged in a reduced-oxygen environment that are bloated or leaking, items with broken cartons or seals, and items that appear to be tampered with or repackaged should also be rejected. Check for liquids: Reject any items that are leaking, damp, or have water stains as this indicates the packaging was wet at some point. Check for signs of pests: Pests, such as rodents or insects, can cause significant damage to your food supply and contaminate your products. Check for any signs of pest infestation, including chew marks, droppings, or live insects. If you notice any indications of pests, it is important to reject the entire shipment to prevent contamination in your restaurant. Check expiration dates: The date should be clearly labeled on an item’s packaging. Expired items or items past their use-by date should never be accepted, as they may pose health risks to your customers. It is important to rotate your stock accordingly to prevent the use of expired products and reduce food waste. Check Documents One important aspect that cannot be overlooked in your receiving procedure is the checking of documents. These documents serve as crucial records of the items being delivered and help ensure the quality and safety of the ingredients used in your establishment. Below we’ve highlighted some key documents to check for every delivery as well as specific documents to check for certain types of products. Invoice: The invoice is the most basic document that accompanies any food delivery. It provides a detailed breakdown of the items ordered, their quantities, and their prices. By cross-checking the invoice with the actual items received, you can ensure that you are being billed correctly and that you have received all the items you ordered. Shellfish with Shellstock Tags: When receiving shellfish, it is important to check for shellstock tags. These tags provide information about the source of the shellfish, including when and where they were harvested. By verifying the tags, you can ensure that the shellfish meets the necessary safety standards and has been properly handled. Raw or Partially Cooked Fish: Fish that will be consumed raw or partially cooked must indicate that it was frozen correctly before being received. This information is vital because proper freezing kills parasites that may be present in the fish. This will help ensure that you are receiving fish that meets food safety standards and is safe for consumption. Farm-Raised Fish: Farm-raised fish have become increasingly popular in the restaurant industry. When receiving farm-raised fish, check the documentation to ensure it was raised to FDA standards. How to Check Food Temperatures for Receiving Now that you know the temperatures to receive perishable foods, you may wonder what the proper method of taking these temperatures is. Utilize a thermometer during receiving to ensure food items are at the appropriate temperature. In case you're unsure of how to use one, we will guide you on the precise locations to insert it for the most accurate reading. Meat, poultry, and fish: Insert the thermometer stem or probe into the thickest part of the food (usually the center). Reduced-oxygen packaging (ROP), MAP, vacuum-packed, sous vide, and frozen food: Insert the thermometer probe or stem between two packages, being careful not to puncture either package. If the package allows, you can fold it around the stem or probe. Other packaged food: Open the package and insert the thermometer stem or probe into the food. Fully submerse the sensor area into the food and be careful not to touch the packaging to ensure an accurate reading. Restaurant Receiving FAQ If you're still looking for answers, check out some common restaurant receiving questions below: Which Items Should Be Stored First? When receiving a food delivery, cold foods should be put away and stored first. This is to prevent the foods from lingering at hazardous temperatures and reduce the risk of foodborne pathogens. What If I Need to Reject an Item? If a food item fails to meet your standards during the inspection, separate it from the accepted items and tell the delivery driver what is wrong with it. Log the rejected item on your receiving report and adjust your invoice accordingly. When Are Key Drop Deliveries Allowed? Key drop deliveries are a convenient way for restaurants to receive deliveries when they are closed or unable to be present at the time of delivery. Key drop deliveries must be inspected once a manager or food hander arrives at the operation and must meet the following criteria to be accepted: Items are stored correctly as refrigerated, frozen, or dry goods and maintain the required temperatures. Items are not contaminated and are protected from contamination. Items are honestly presented. Back to Top Effective receiving procedures are essential for any restaurant looking to streamline operations, maintain quality control, and optimize inventory management. By implementing a systematic approach to receiving deliveries, you can ensure accuracy, efficiency, and cost savings while also fostering strong supplier relationships and demonstrating compliance.

Whether you need to properly store the most popular wines for your restaurant or you're looking for long-term wine storage tips, there are a few things to always remember. Take into consideration important factors such as temperature, humidity, and air or light exposure. Additionally, it’s important to know the proper wine storage temperature for reds, whites, and everything in between. If you don’t have a designated sommelier in your restaurant, be sure to follow the tips below to get the most out of your wine reserves. Shop All Wine Racks and Shelves How to Use a Wine Cooler Learn how to store wine in a wine cooler. Wine coolers keep wine bottles at the ideal temperature. All you have to do is load them properly and place them in the ideal location, and they eliminate the guesswork of wine storage. How to Store Wine While wine storage isn’t complicated, there are a few ways in which you can ensure your wine tastes the way it’s supposed to when served. 1. Store Bottles Horizontally As most people have noticed, wine bottles are typically stored horizontally in wine racks or coolers with the label facing up. While this is important to do for bottles with natural corks, storing bottles horizontally with non-natural corks such as rubber, plastic, or metal isn’t necessary but can often be a space-saving solution for smaller restaurants. Why Is Wine Stored on Its Side? Wine is stored on its side so liquid can stay in constant contact with the cork. This ensures the cork remains moist to prevent shrinking or cracking that would allow air to enter the bottle. Allowing air into the bottle can cause early oxidation, which will negatively impact the wine’s taste. 2. Store Wine at the Proper Temperature If you’re storing both red and white wine in the same place, try to keep the air temperature around 55 degrees Fahrenheit. While a little above or a little below won’t do much harm, temperatures above 70 degrees Fahrenheit can age wine more rapidly than desired. Even more extreme heat can “cook” your wine, causing the flavor and aroma to go flat. Alternatively, storing wine in areas that are too cold, such as a standard refrigerator or walk-in, can rid the wine of its natural aromas and flavors. Temperature is paramount in conserving wine. Exposing your bottles to excessive heat, or even cold, can ruin the product. Proper wine storage temperatures can help preserve your wine for years and ensure that the wine doesn't age too quickly. 3. Keep the Temperature Steady When storing wine bottles, you always want to make sure the ambient temperature stays consistent. Temperature consistency is as important, if not more, than the actual temperature at which you store your wine. Drastic temperature changes can cause the liquids inside the bottle to expand and contract. This expansion and contraction can eventually push the cork out of place over time, leading to early oxidation. 4. Pay Attention to the Humidity When it comes to the optimal level of humidity for storing wine, you’ll want to keep the humidity level between 50 and 80 percent. Humidity levels can affect both the wine itself and the label. If you're serious about maintaining pristine bottles—including the labels—you'll want to pay close attention to humidity. Storing your wine in a relatively humid environment is another way to ensure the cork stays moist enough to keep air out. On the other hand, keeping the ambient air too humid can damage the label on your wine bottles over time. Too much humidity can cause mold to form on the labels, ruining the outside of your bottle. While this won’t affect the wine within, and can ruin your chances of using that bottle in your restaurant. 5. Limit Light Exposure Light in general, and especially UV rays, can prematurely age your wine similarly to air exposure and heat. Most bottles utilize tinted glass to help prevent this. But if you’re looking to keep your bottles in storage for a while, store them in a dark area away from direct sunlight and harsh fluorescent lighting. 6. Avoid Movement and Vibrations Vibrations from heavy kitchen equipment and cooling appliances can harm your wine when it’s in storage. In general, you should not store bottles near such equipment, and avoid manually shaking your wine. Such movements can speed up the chemical reactions that cause wine to age more quickly. 7. Track How Long Your Wine Stays in Storage While it’s true a fine wine can get better with age, chances are what you’re storing shouldn’t be left there indefinitely. Most new world wines or less expensive bottles should realistically be consumed within a few years of purchase. Plus, wine that stays stored too long in your restaurant isn’t helping your bottom line. Does Wine Go Bad? In general, red wine should be consumed within 2 to 10 years of the vintage. White wine is best when consumed within 2 to 3 years. In today’s production of fine wines, there are only a handful on the market that may actually benefit from being aged 10 years or longer. How to Store Wine After Opening White wine should be stored after opening in a cool, dark place like a refrigerator, wine cellar, or closet. It should be consumed within 3 to 5 days of being opened. Red wine doesn’t need to be stored in a cool area, but should be kept somewhere dark or dimly lit. While most red wines also last 3 to 5 days, some of the more acidic reds can last longer. Here are a few tips to use when storing wine after it’s been opened: Recork the bottle as tight as possible to minimize exposure to air Transfer what’s left of the wine to a smaller bottle to reduce the amount of excess air Store away from light and heat Plug the top with a wine stopper if the original cork is unavailable Wine Storage Temperatures The ideal storage temperature for wine is 55 degrees Fahrenheit. However, the various types of wine can have different optimal temperatures. These are the proper storage temperatures for white wine: Sparkling: 40 to 45 degrees Fahrenheit Light bodied or sweet: 45 to 55 degrees Fahrenheit Full bodied: 50 to 55 degrees Fahrenheit And here are the proper storage temperatures for red wine: Light bodied: 50 to 55 degrees Fahrenheit Medium bodied: 55 to 60 degrees Fahrenheit Full bodied: 60 to 65 degrees Fahrenheit Here’s a chart designed to help you keep track of the right wine storage temperature for each type: Where to Store Wine When you take into consideration all of the guidelines above, it’s no surprise that where you store your wine can have a big impact on the glass you serve your customers. If you’re trying to figure out where to store wine, avoid the following places: Kitchens: They are often too hot and well-lit for wine storage. Highly trafficked areas: Keep bottles away from doorways or closets that are constantly being used. Storing wine here can increase your chances of temperature fluctuation and movement. Near windows: You never want to store wine bottles in direct sunlight. Around pungent smells: Don’t keep your wine bottles near strong smelling items like herbs and garlic. The wine can pick up those flavors and alter the taste. When it comes to storing wine in your commercial kitchen, your best bet is to opt for wine shelving units or coolers. Wine Shelving Units These units are the most cost-effective method of storing wine in a professional setting. However, they only work well when you have a proper place to put them. Store your wine shelving units in an area that meets the above guidelines for proper temperature, humidity, and light. Wine racks and storage cabinets are an ideal option because they save you money by working without electricity or refrigeration. They’re great if you have a wine cellar already and simply need a storage unit to hold the bottles. Wine Coolers / Merchandisers While regular refrigerators are often too cold to house your bottles, wine coolers are designed to store your wine at precise temperatures. Some even have multiple zones to allow for storage of different kinds of wine within the same cabinet. Some coolers are designed to merchandise wine as well. Merchandisers are made to show off the product to customers at your wine shop while keeping it at the ideal temperature. Heavy Duty Wine Refrigerators Wine refrigerators are ideal for use at upscale restaurants that serve high volumes of wine. These large refrigerators can often hold up to 200 bottles of wine at the right temperature for serving. Evaluate your restaurant’s space to determine the best area to house your selection of wine. By paying close attention to the temperature, humidity level, and light exposure, you can be rewarded with quality wine guests will love. Equip your space with a simple yet effective wine rack, or kick your beverage service up a notch with a heavy duty wine fridge.

Knowing how to properly handle eggs is vital in both a home and commercial kitchen. Eggs are on the TCS foods list because they are at risk for harboring harmful bacteria, so it’s imperative to practice proper egg food safety. We go over common egg food safety questions below so you can confidently serve eggs on your menu. How to Tell If Eggs Are Bad To know if your eggs went bad, fill up a glass cup or bowl with water. Place an egg in the water. If the egg sinks to the bottom and lays flat on its side, the egg is fresh. If the egg sinks but is standing, the egg is edible, just not as fresh as it could be. However, if the egg floats, the egg has gone bad and should not be eaten. Do Eggs Need to Be Refrigerated? Eggs need to be refrigerated if they have been washed. Fresh eggs have a natural outer lining on them called a "cuticle" (also known as "cuticula" or "bloom"). This cuticle fills in the egg’s pores to protect the inside of the egg from moisture loss and bacteria. This cuticle allows an egg to sit out at room temperature without spoiling. However, if you’re using store-bought eggs, you will need to refrigerate your eggs as the FDA requires all eggs sold in grocery stores to be washed, which strips the cuticle. How Long Do Eggs Last? An egg’s expiration time depends on if the egg has been cooked, cracked open, left in the fridge, or taken out. We’ve listed those times below: How Long Do Eggs Last in the Fridge? According to the USDA, eggs can last in the fridge for three to five weeks. However, double-check the “sell by” or expiration date to better understand the exact date for your eggs. How Long Do Eggs Last on the Counter? If the eggs you are using are store-bought and have their cuticle stripped, they can last on the counter for a maximum of two hours. How Long Do Fresh Eggs Last? If the eggs are farm-fresh and do not have their cuticle stripped, they can sit on the counter for about two weeks. How Long Are Cooked Eggs Good For? Hard-cooked eggs can last in the fridge for up to a week. Cooked eggs can sit out for a maximum of two hours. How Long Do Pooled Eggs Last? If you made pooled eggs to help speed up brunch service, do not leave them on the counter. Store them in the refrigerator between uses so they do not go into the temperature danger zone. Can You Eat Raw Eggs? You can eat raw egg products as long as they are pasteurized, but you may still risk coming into contact with the foodborne illness Salmonella. If an egg product is pasteurized, that means it has been heat-treated to destroy bacteria, but an egg product can still have Salmonella present due to insufficient pasteurization or contamination after the treatment. If the egg products have not been pasteurized, you should not eat them raw or undercooked, as you are far more likely to come into contact with Salmonella. What Temperature Should Eggs Be Cooked To? The temperature your eggs must be cooked to depends on your service style and who you are feeding. Follow our outline below on egg cooking temperatures. Eggs that are served immediately should be cooked to 145 degrees Fahrenheit. Eggs held for service should be cooked to 155 degrees Fahrenheit. Eggs prepared in the microwave or present in another dish should be cooked to 165 degrees Fahrenheit. If you're serving vulnerable populations such as the elderly, children, pregnant women, or people with weakened immune systems, eggs should be cooked to at least 160 degrees Fahrenheit. Is Salmonella on the Egg Shell or Inside? Salmonella can be present on both the eggshell and inside of the egg. Therefore, you must ensure you’re following proper time and temperature rules for storing, handling, and cooking eggs so they are safe to consume. Are Eggs Pasteurized? In the United States, all egg products (egg contents that have been removed from their shell) are required by law to be pasteurized. Pasteurization is a process of partial sterilization through heat treatment for safe consumption, affecting foods such as eggs, milk, and wine. The Egg Products Inspection Act (EPIA) was implemented in 1970 to reduce the risk of foodborne illness across the nation, especially for vulnerable populations such as children, pregnant women, and the elderly. How to Get Eggs to Room Temperature Sometimes baking recipes will specifically call for room-temperature eggs. Room-temperature eggs mix in with a batter more easily and provide a more stable rise. Here’s how to safely bring eggs to room temperature for your baking recipes: Place eggs that are still in their shells in a heatproof bowl. Cover with warm water. The temperature should be similar to a bath: not scalding, but not lukewarm. Let eggs sit for 10-15 minutes. Dry the eggs and use as needed. Egg Storage Temperature Eggs should be stored at 40 degrees Fahrenheit. Position them in the coldest part of the refrigerator, and never put them in the door of the refrigerator where the temperature fluctuates the most. Tips for Handling Eggs Here are a few more tips for proper egg food safety to follow in your kitchen. When receiving eggs at your restaurant, they should be at an air temperature of 45 degrees Fahrenheit or lower. Inspect the eggs carefully upon receiving and do not accept any cracked or dirty eggs. After handling raw eggs or shelled eggs, thoroughly and properly wash your hands to avoid cross-contamination. Avoid cross-contamination by washing and sanitizing utensils and cooking equipment that came into contact with raw eggs. There are many food safety guidelines to follow when preparing food, and eggs are one of the trickiest. Keep in mind these egg food safety tips to keep your guests safe and regularly coming back for brunch service.

Refrigerators are typically the most heavily-used pieces of equipment in kitchens, so it is essential to any operation to keep your refrigeration equipment functioning properly. Leaks, power issues, and the inability to maintain temperatures are all common problems that can affect any refrigerator o

Defrosting meat is an essential part of food preparation. Often, people are in a hurry to get their meals cooked and resort to quick thawing methods, such as using hot water or leaving the package on the counter all day. However, these methods are not safe and may lead to foodborne illnesses. Raw or cooked meat must be kept at a safe temperature during storage and preparation. We’ll discuss the different methods of defrosting meat and the correct way to do it to ensure food safety. Best Way to Defrost Meat The best way to thaw meat is in the refrigerator over time. If you need to expedite the process, you can also defrost food in cold water or the microwave. These methods help you keep your food out of the “danger zone” as the temperature of the meat rises. The danger zone is that temperature window between 41 and 135 degrees Fahrenheit where bacteria like E. coli, Salmonella, and Listeria can grow rapidly, increasing the risk of food poisoning. As soon as these foods begin to thaw and become warmer than 40 degrees Fahrenheit, bacteria that may have been present before freezing can begin to multiply. This is why it is important to thaw meat safely and properly. 1. Defrosting Meat in Refrigerator Defrosting meat in the refrigerator is the safest method of thawing, as it keeps the meat at a consistent temperature that is too cold for bacteria to grow. Most cuts of meat will defrost in 10 - 24 hours in the refrigerator. To thaw larger cuts, allow 24 hours for every 5 pounds of meat. Here are some tips to keep in mind when defrosting meat in the refrigerator: Place the meat in the refrigerator in the proper food storage order. Ready-to-eat foods should go at the very top, followed by seafood, whole cuts of beef and pork, ground beef and ground fish, and whole and ground poultry at the bottom. Defrost meat in a bowl or pan to catch any liquids from ice or juices. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, and seafood should remain safe for an additional day or two before cooking. Red meat cuts are good for 3 to 5 days after thawing in the refrigerator. Food thawed in the refrigerator can be refrozen without cooking, but the texture and quality of the meat may suffer. It's important to plan and give yourself enough time to thaw the meat properly. Don't rush the process by using other thawing methods, as they can lead to uneven thawing and potential food safety issues. Can You Leave Meat Out to Thaw? One of the most common misconceptions about defrosting meat is that you can simply leave it out on the counter to thaw. However, food must not be left at room temperature for more than two hours, or you risk entering the danger zone where bacteria begin to multiply rapidly. This can cause foodborne illnesses and is considered a major health code violation for time-and-temperature abuse. Defrosting meat in the refrigerator is the safest method and allows for a controlled thawing process. If meat is left out to thaw, the temperature must be monitored during the two hours and it should be returned to the refrigerator or cooked before it can dip into the danger zone. 2. Defrosting Meat in Water Defrosting meat in running water is a faster method than refrigerator thawing, but it requires more attention. Depending on the size of the meat, it may take anywhere from an hour to several hours to fully thaw. A pound of meat thaws in about an hour or less, while three to four pounds may take 2 to 3 hours. Follow these steps to learn how to defrost meat in water: Make sure that the meat is in a leak-proof package or plastic bag. This will prevent any water from seeping into the meat and causing it to become waterlogged. Place the meat in a container large enough to fully submerge the meat. Put the container in a clean and sanitized prep sink. Turn on the faucet, allowing the water to flow over the meat and down the drain. The water should be at 70 degrees Fahrenheit. If the meat floats to the top, use a plate or another heavy object to weigh it down. Once the meat has thawed in water, it should be cooked and properly cooled before refreezing if not being served immediately. This is because the water-thawing process can cause changes in texture and moisture content that can impact the quality of the meat. Can You Defrost Meat in Hot Water? While it may seem simpler to defrost meat in hot water, it can lead to serious health risks. When meat is defrosted in hot water, it can enter the danger zone temperature range between 41 and 135 degrees Fahrenheit where bacteria can grow rapidly. This increases the risk of food poisoning and contamination. Even if the meat is cooked thoroughly afterward, the bacteria may have already produced toxins that can make people sick. Instead, it's recommended to defrost meat in the refrigerator or in cold running water to keep it out of the danger zone as it thaws. 3. Defrosting Meat in Microwave If you need to thaw frozen meat quickly, using a microwave is a great option. You can thaw frozen meat in the microwave on the defrost setting. The defrost setting uses about 30% less power to heat food gently, thawing it instead of cooking it. It moves food rapidly through the danger zone, making it a safe option for defrosting meat in a time crunch. An average 12 oz. steak will thaw in about 10 - 15 minutes in the microwave. It is important to keep these tips in mind as you thaw meat in the microwave: Place the meat in a bowl or on a plate in case juices escape while thawing in the microwave. Larger pieces of meat may thaw unevenly in the microwave. To avoid this, it is best to rotate the meat occasionally while it is defrosting. Once meat is thawed in the microwave, you should plan to cook it immediately. This is because some areas of the food may become warm and begin to cook during the thawing process. Can You Cook Meat from Frozen? You can certainly cook frozen meat without thawing it first. It will take about 50% longer to cook it compared to if it was defrosted. So, if your recipe calls for a 1 hour cook time, you'll need to cook it from frozen for 1 1/2 hours. Use a probe thermometer to make sure it has reached a safe internal temperature. How Long Does It Take Meat to Thaw? Meat can take about 24 hours to defrost in the refrigerator, an hour in a cold-water bath, and about 15 minutes on the defrost setting in a microwave Most time-and-temperature health violations due to thawing come from time constraints. It’s incredibly important to plan ahead and give yourself enough time to thaw your meat and make sure it is safe to serve to your customers. Use the following defrost times as a guideline for thawing meat: Refrigerator Thawing: 10 - 24 hours; 24 hours for every 5 pounds Cold Water Thawing: 1 - 3 hours; 30 minutes per pound (Keep the water running as it thaws) Microwave Thawing: 10 - 15 minutes; Rotate meat regularly to defrost evenly Defrosting Different Types of Meat Train your kitchen to properly handle the thawing process by following these defrosting tips for some of the most common types of meat. How to Defrost Chicken Chicken is most at risk for carrying bacteria like Campylobacter and Salmonella. To prevent the spread of these pathogens, follow these tips to safely thaw cuts of chicken: In the refrigerator: In a bowl, move the chicken to the refrigerator 24 hours before you need to cook it. In cold water: Place the chicken in a leak-proof bag and submerge it in cold running water for 1 - 3 hours depending on the size. In the microwave: Place the chicken in a microwave-safe container and put it on the defrost cycle. This will take approximately 10 - 15 minutes. Clean and cook the chicken immediately after defrosting. How to Thaw a Turkey Before you can fry a turkey, it must be completely thawed to ensure a safe frying process. Use these thawing techniques to make sure your turkey is ready to be cooked: In the refrigerator: Defrost the turkey in the refrigerator, giving it 24 hours for every 4 - 5 pounds of meat. A 16 lb. turkey will take about 4 days to thaw in the refrigerator. In cold water: Put the turkey in a clean and sanitized sink, submerging it in cold running water. Give your turkey 30 minutes of defrosting time for every pound. A 16 lb. turkey will take about 8 hours to thaw in cold water. In the microwave: Place the turkey in the microwave and use the defrost feature based on the bird’s weight. This will usually take 6 minutes per pound. Cook the turkey immediately after defrosting. How to Defrost Fish Fish has very delicate meat and should be defrosted gently. If you’re planning to cook fish, follow these thawing methods for the safest and best results: In the refrigerator: For larger pieces of fish, move the fish to the refrigerator 24 hours before cooking. If shipped in a vacuumed-sealed pouch, leave the packaging in place until you are ready to cook the fish. In cold water: In a plastic bag or vacuumed-sealed pouch, place the fish in a cold running water for 20 - 30 minutes. Defrosting Meat Review Questions Brush up on your knowledge of thawing meat to ensure you are keeping your customers safe. Defrosting meat may seem like the simplest step in food prep but can lead to health risks if done incorrectly. Enforce proper thawing techniques in your kitchen so you can pass your next health inspection and have confidence that you’re serving food your customers can trust.

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