Restaurant guidesLesson 2 of 3
Safe chicken storage and handling in the restaurant
Published 2026-07-13 · 5 min read
Good storage starts the moment chicken is received. Arrange fridges so raw chicken sits at the bottom, away from ready-to-eat foods, and follow first-in-first-out to reduce waste.
Organising storage
Assign clear shelves for raw chicken and don't overpack the fridge so cold air can circulate. Check and log temperatures daily; regular monitoring catches a fault before it affects the product.
Avoiding cross-contamination
Use dedicated cutting boards and tools for raw chicken, and wash surfaces and hands between tasks. Separating raw from ready-to-eat is the first line of defence against food poisoning in your kitchen.
Frequently asked questions
Where should raw chicken go in the fridge?
On the bottom, away from ready-to-eat foods, so its juices can't drip onto other products.