What Are the Best Practices for Food Storage in Toronto Restaurants?

What Are the Best Practices for Food Storage in Toronto Restaurants?

Blog Article

Proper food storage is crucial to maintaining food quality, preventing contamination, and complying with food safety regulations in Toronto.

Refrigeration and Freezing Guidelines

• Perishable foods like dairy, meat, and seafood must be stored at 4°C (40°F) or below to prevent bacterial growth.


• Frozen foods should be kept at -18°C (0°F) or lower. Defrosting should always be done in the fridge or under cold running water, never at room temperature.

Dry Storage Best Practices

• Dry goods such as flour, rice, and canned foods should be stored in a cool, dry place away from direct sunlight.


• Storage areas must be clean and free from pests, with all food items placed on shelves at least 6 inches above the floor.

FIFO Method (First In, First Out)

Restaurants should follow the FIFO method to prevent food waste and spoilage. Older inventory should be used before newer stock to ensure freshness.

Labeling and Expiry Dates

All food items should be clearly labeled with purchase and expiration dates. Proper labeling helps kitchen staff quickly identify and discard expired products.

To stay compliant with food storage regulations, food businesses should enroll in Food safety training in Toronto and educate their employees on proper food handling techniques.

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