PREVRA Walk-In Cooler Food Storage Chart: Organise Your Cold Room for Safety and Efficiency
A visual guide to organising walk-in coolers correctly. Covers shelf hierarchy, temperature zone mapping, separation rules, and stock rotation for large-capacity cold storage.
Why walk-in cooler organisation matters for food safety and inspection
A walk-in cooler is the largest food storage asset in your kitchen — and the easiest place for food safety to unravel. An EHO will walk straight into your cold room during an inspection. They will check temperature, shelf ordering, labelling, and whether food is stored off the floor. A poorly organised walk-in signals systemic problems before they even check your records.
Walk-in coolers have temperature zones that many kitchens ignore: the area near the door is warmer, the back wall near the evaporator is coldest, and the floor is typically 2-3°C warmer than the shelves. Storing high-risk food near the door is a gamble you do not need to take. This chart maps these zones so you can place food where it stays safest.
Organising your walk-in cooler using this storage layout
Mount this chart on the walk-in door or immediately inside. It shows the correct vertical shelf hierarchy — ready-to-eat at the top, raw fish, raw meat, raw poultry at the bottom — along with temperature zone mapping for inconsistent areas. Include it in your staff induction and refresher training. Audit the walk-in against this chart weekly.
Digital SFBB adds temperature monitoring: place Bluetooth sensors in different zones of your walk-in, and the system alerts you the moment any zone drifts above 5°C. Your EHO sees continuous temperature data, not just twice-daily spot checks.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
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