Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

All food must be dated and labeled before storage. It should be stored in a manner that prevents contamination from exterior sources and from the growth of any existing bacteria already in the product. Once stored, all foodstuffs should be rotated according to FIFO — the first in, first out system. Following are the basic guidelines for safe storage.