Guest
Kitchen storage in a hotel is crucial for maintaining food safety, quality, and efficiency. It involves proper temperature control for perishables, implementing the FIFO (First In, First Out) method, clear labeling and dating of all food items, segregating raw and cooked foods to prevent cross-contamination, and keeping dry goods in a cool, dry place. Regular cleaning and pest control are essential, along with staff training in proper storage practices to ensure a hygienic and well-organized kitchen.
