5 Tips for Bulk Food Storage

bulk-food-storage-tips

It’s no secret that buying food in bulk saves your restaurant money, and usually it’s necessary to buy ingredients in large quantities. It’s important to keep your bulk foods as fresh as possible so that you’re not throwing your money down the drain. By using the proper safety guidelines and some insider tips, you can keep the foods you buy in bulk fresh and prevent foodborne illnesses.

Here are five things to know about bulk food storage, and as always, contact a customer service representative at ZESCO with any questions about bulk food storage containers!

  1. Store your carrots in a sandbox. Yes, you read this correctly…bring sand into your kitchen and store your root veggies in moist sand. This can help extend the freshness of your carrots for several months! Make sure to thoroughly wash your root vegetables after removing them from the sandbox.
  2. Dry storage items should be kept at least six inches above the floor. The storage room should be well ventilated with a temperature between 50 and 70 degrees Fahrenheit, and low humidity. The best rule for using your dry storage is first in, first out, meaning that the first foods put in dry storage should be the first foods used.
  3. Keep your fruit fresh by washing your berries with vinegar after you buy them. Mix one part vinegar to 10 parts water to remove and prevent mold. Although fruits and vegetables aren’t the best to buy in bulk, you can keep them fresh for longer by buying items that aren’t quite ripe and storing them in air-tight containers.
  4. Keep it clean! Anytime food spills, bacteria can start growing so be conscious of your surroundings. All the food you store should be in bins that are properly sealed and clearly labeled to avoid spills and keep things organized.
  5. Meat belongs on the bottom. Even though you’re storing your meat in sealed containers, that might not be enough to keep it from contaminating your other refrigerated foods. In case a leak does happen, keep dripping juices off the rest of your other cold foods by storing meat as low as possible (but still more than six inches above the floor).
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