Make storage part of the buying decision
Safe handling begins before food enters a refrigerator, freezer, shelf, or prep area. Plan receiving, labeling, separation, rotation, and preparation around the product’s instructions and your available equipment.
Receive with a plan
Confirm the product identity, pack condition, label information, and storage direction when food arrives. Move products into the correct storage area promptly and record any details your team needs for rotation or preparation.
Store and rotate clearly
Keep products separated according to their handling needs, label opened packs, and place older usable stock where staff will use it first. Clear shelves and consistent checks make mistakes easier to spot before service.
Follow product directions
Use the instructions supplied for the specific product, including preparation, heating, cooling, and opening guidance. When information is missing or unclear, pause the process and obtain clarification rather than guessing.
Clear answers before the next step
What should happen when storage instructions are unclear?
Do not guess. Set the product aside as appropriate for your operation and obtain clear instructions before storing or preparing it.
Why label opened products?
Labels help staff identify the product, track when it was opened, and apply the correct rotation and handling process.