Prioritising customer safety

If you're wondering where to start when it comes to how to organise your commercial fridge freezer, start at the bottom and work up.

Leaking food and dripping moisture will find its way to the fridge or freezer floor, and this will quickly attract the attention of microbes and pests. So avoid placing any food or consumable product on the floor. Installing a dunnage rack to elevate food items six inches or more from the bottom will help prevent contamination while making it much easier to clean underneath.

Make sure that all staff are aware of the rule that raw meat, poultry, fish and other seafood must be placed on the bottom shelf. These high risk foods should be stored in airtight containers anyway, but storing them at the bottom will ensure that accidental drips will never cross-contaminate other items. The bottom shelf is also the coldest part of the fridge, helping to limit micro-organism growth.

The benefits of good air circulation

Next, focus on ensuring there is enough space between and around food items. There are two reasons for this:

Allowing cold air to circulate freely around your fridge will help it to create a stable temperature and avoid 'hot spots'. An over-full fridge will often lead to increased food wastage as items in warmer areas spoil before their 'use by' dates.

As your fridge struggles to stay cool, the thermostat will constantly trigger the compressor. This will push your energy usage up and could cause your compressor to wear out sooner than expected.
Aim for at least three inches between and around food items although six inches is even better.

Keep delicate fresh foods away from fans where possible. The air flow can cause damage to leafy greens and soft fruits.

Organise fridge shelves and door space

Once you've safely stored your raw foods on the bottom shelf, organising the rest of the fridge space is less critical. Aim to keep all foods in sealed bags or boxes with similar items stored together (e.g., dairy, cooked meats, ready meals, etc.). By labeling these shelves, new and unfamiliar staff will more quickly get to know the layout of your fridge.

Putting food that has been opened or is near its 'use by' date on the top shelf will make it more accessible and less likely to be wasted.

Avoid storing hot foods in the fridge because this will increase the moisture content and put undue stress on the compressor. Instead, cover and allow the food to cool to room temperature before refrigerating.

The door shelves are the warmest part of a fridge and they are also subject to temperature fluctuation. Items that only need chilling, such as condiments and cans of drink, are best stored here.

First in, first out: successful stock management

Combining the storage guidance above with systematic stock rotation will transform your workflow into a hive of efficiency. The 'first in, first out' method is standard practise for most food-related businesses with existing stock pulled forward on the shelf and new stock added behind.

Clear, consistent labeling will streamline this process further. Label every item with the purchase and 'use by' dates, using large, bold numbers.

You've organised your fridge freezer - now organize your gaskets!

A damaged or worn out fridge door gasket (seal) can quickly undo all the good work you've put into organising your fridge space. Gasket Guy can minimise the damage by creating a bespoke Asset Register for your gaskets.

By combining this with regular door seal health checks, we can quickly source and deliver a replacement gasket before your business starts to suffer. Visit our service page to find out more.