• Place meats, fish and dairy products near the back of the walk-in, where it is the coldest. Also, do not store meats on top of or over other items, such as cheese.
• Store produce and dough toward the front, where it is slightly warmer.
• Use plastic flaps on the cooler door to keep the cold air in as much as possible.
• Cover everything in the walk-in. Seal all containers with lids or wrap in plastic.
• Label and date everything.
• Keep items in the same place for easy daily and monthly inventory and easy rotation/stocking.
• Keep dough covered during all stages to prevent crusting and drying out.
• Keep the cooler clean! Wash the floor nightly and target other trouble spots.
