Hotel Kitchen Vegetable and Non-Veget Refrigerator SOPs (Standard Operating Procedures)

Maintaining proper storage standards in hotel kitchens is essential to ensure food safety, hygiene, and consistent quality. One of the most critical areas is the correct handling and refrigeration of vegetables and non-veget (raw meat, fish, poultry, eggs) items. A well-defined SOP helps prevent cross-contamination, increases shelf life, and ensures compliance with food safety guidelines.

1. Purpose of the SOP

• To maintain food safety and hygiene standards

• To prevent cross-contamination between veg and non-veg items

• To ensure correct temperature control

• To extend shelf life and reduce food wastage

2. Separate Refrigerators for Veg and Non-Veg

Hotels must use two separate refrigerators:

✔ Vegetable Refrigerator (Veg)

For:

• Leafy greens

• Root vegetables

• Fruits

• Herbs

• Ready-to-eat plant-based ingredients

✔ Non-Veget Refrigerator

For:

• Raw chicken

• Raw mutton

• Fish & seafood

• Eggs

• Frozen meat items

Reason: Separate storage prevents bacterial transfer from raw meats to vegetables.

3. Temperature Control SOP

Vegetable Refrigerator

• Maintain at +4°C to +6°C

• Avoid freezing to preserve freshness

Non-Veget Refrigerator

• Maintain at 0°C to +2°C

• Raw chicken, meat and seafood must be stored at the coldest zone

Monitoring:

• Check and record temperature three times a day

• Use digital thermometers for accuracy

4. Storage Procedure SOP

For Vegetable Refrigerator

• Sort and wash vegetables before storing

• Remove spoiled or damaged parts

• Store in perforated crates to allow airflow

• Keep leafy vegetables in food-grade containers

• Do not overcrowd the refrigerator

For Non-Veg Refrigerator

• Store raw meat in separate sealed containers

• Use color-coded containers (red for meat)

• Keep chicken, meat, and fish separately

• Place meat on the bottom shelf to avoid drip contamination

• Store eggs in original trays, not loose

5. FIFO & FEFO Policy

• Use FIFO (First In, First Out) for vegetables

• Use FEFO (First Expired, First Out) especially for non-veg items

• Label all items with date and time of storage

6. Cleaning & Sanitization SOP

Daily Cleaning

• Wipe internal surfaces with food-grade sanitizer

• Clean spillages immediately

• Check drainage, racks, and shelves

Weekly Deep Cleaning

• Switch off the refrigerator

• Remove all items and shelves

• Wash with warm water and detergent

• Sanitize and air-dry before restarting

7. Hygiene & Handling SOP

• Staff must wash hands before and after handling food

• Use separate knives and cutting boards for veg and non-veg

• Wear gloves when handling raw meat

• Maintain personal hygiene and follow HACCP guidelines

8. Documentation

• Maintain temperature logs

• Maintain cleaning and sanitization checklist

• Record spoilage and wastage reports

• Ensure proper internal audit compliance

9. Common Mistakes to Avoid

❌ Storing veg and non-veg items in the same refrigerator

❌ Overloading refrigerators

❌ Keeping raw and cooked food together

❌ Not labeling containers

❌ Turning off fridge at night to “save power”

A well-maintained vegetable and non-veg refrigerator system is the backbone of a safe hotel kitchen. Following strict SOPs ensures food safety, reduces contamination risks, and provides fresh, high-quality meals to guests.