Are there how many storage area should a restaurant have?

Every kitchen needs a receiving area and three basic and separate storage areas for frozen goods, refrigerated goods, and dry goods. Every kitchen also needs a separate area for employees to get ready for work and for breaks.

Where should your storage areas be located in a restaurant?

Moisture-proof packaging and air conditioning can maintain the appropriate levels. Keep a hygrometer in your storage areas to verify the humidity levels remain consistent. To protect food from contaminants and vermin, place shelves so food is at least six inches from the floor and walls, and one foot from the ceiling.

What are the two main food storage areas in a commercial kitchen?

Commercial kitchen storage is divided into three different areas: dry food storage, cold food storage, and equipment storage.

What are the areas in the kitchen?

CCooking area, provisions zone, washing up area, preparation area, storage… Good management of the different kitchen areas is probably the most important element in kitchen space planning.

What are the 3 types of food storage?

There are three types of food storage options: dry storage refers to the storing of items which don’t require a climate controlled environment; refrigerated storage is defined as foods that require storage at a cool temperature, but not a freezing temperature; and frozen food storage, which are foods that are required …

What is the most important rule of food storage?

Refrigerated Products The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

What are the 4 categories of kitchen equipment?

Classification of Kitchen Equipment

• Utensils. Utensils are small hand-operated pieces of equipment.
• Mechanical equipment. Mechanical equipment can be large or small and is electrically operated.
• Large equipment. These are large pieces of equipment built-in to place in the kitchen.
• Nurturing You to Grow®

What are the three types of food storage in a commercial kitchen?

What are the 6 types of kitchen layouts?

There are six basic types of kitchen layouts: Island, Parallel, Straight, L-Shape, U-Shape, Open, and Galley.

How do you maintain your kitchen area safe and clean?

Tips on Keeping Your Kitchen Safe and Clean

1. Lather Up. Hands should be washed in warm water with soap at several points while a meal is being made, especially after working with raw items such as meat and eggs.
2. Two is Better Than One.
3. Decontaminate.
4. Do Not Sip and Save.
5. Do Not Overload Your Fridge.
6. Reheat Safely.
7. Defrost.

What are the 4 types of food storage?

Generally speaking, there are four main types of food storage to mix-and-match in your supply: dry staples, freeze dried, dehydrated and canned. Each has pros and cons, but here are the basics. Dry staples are the base necessities of your food storage.

What is the proper way to store food?

Food safety and storage

1. Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone.
2. Store raw foods below cooked foods.
3. Store food in suitable, covered containers.
4. Avoid refreezing thawed foods.
5. Check and observe the use-by dates on food products.
6. Take special care with high-risk foods.

What do you need to know about food storage in restaurants?

Every kitchen also needs a separate area for employees to get ready for work and for breaks. The receiving area is the delivery point for all food and other items used in the restaurant. Most restaurants receive daily deliveries and this is where the food storage process begins.

What kind of storage can I have in my Kitchen?

The storage area can be split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area.

Where is the dry storage area in the kitchen?

Storage areais divided into dry storage and storage for easily perishable goods. Dry storageis located next to the main kitchen area. It must be dry, cold, dark and facing North. Food is kept in its original packaging, assorted on the shelves, in wooden crates or in closed closets.

What should be in the kitchen area of a restaurant?

The area should also provide room for a service stand for the servers to speed resetting and leave room for a bar and a coat check area if those are appropriate to the restaurant’s format. The kitchen needs enough space and equipment to produce the food for the same projected number of diners.