Food waste is a major problem in commercial kitchens across America. According to foodprint.org, restaurants waste 22 to 33 billion pounds of food each year, and 4-10% of food is wasted before it even reaches the customer.
When managing inventory in the kitchen, the FIFO (first in first out) method is the most efficient for perishable foods. Using older ingredients first prevents spoilage in unused ingredients. Labeling all the ingredients with the date is a great way to ensure the FIFO method occurs.
Cross-contamination is an avoidable cause of waste in a commercial kitchen. Raw meat must be stored away from other cooked ingredients or raw vegetables to avoid the transfer of harmful bacteria. Personal hygiene and clean working stations are important in preventing the spread of bacteria.
Monitoring and standardizing the portions that come out of the kitchen is one of the best ways to reduce the waste that remains after consumption. Measures to standardize portions include investing in a food scale, as well as using smaller plates. Monitoring the food that customers leave on their plates is one way to determine proper portion size.
Although reducing as much waste as possible is important, some food waste is inevitable. Implementing a composting program is one way to save produce, grains, bread products, and more from the landfill.
Food can spoil quickly if it is not being stored at the optimal temperature. Ensure refrigerators and freezers are running at optimal temperatures by investing in a MarCELL Pro Freeze Alarm. Receive accurate temperature readings and instant alerts when systems are not functioning properly.
