How to Store and Handle Dairy Products to Maintain Freshness in a Commercial Kitchen

At a Glance

Store dairy between 1°C and 4°C and always follow specific storage guidelines for milk, cheese, butter, and sauces.
Implement the First-In, First-Out (FIFO) method using labels and colour-coding to reduce waste and ensure freshness.
Keep dairy away from strong-smelling foods and raw meats to prevent odour absorption and cross-contamination.
Train all staff to identify spoilage signs like mould, curdling, or sour smells, and to handle opened products hygienically.
Monitor fridge temperatures regularly, avoid overloading, and respond quickly to malfunctions to maintain safe storage conditions.

Dairy plays a foundational role in most commercial kitchens, whether it’s layering high-melt cheese over sizzling burgers, whisking cream into rich pasta sauces, or portioning out single-serve butter for morning breakfast service. Despite its everyday use, dairy in food service is a highly sensitive category that requires careful attention. Without proper storage and handling, even high-quality dairy can spoil quickly.

Given its perishable nature, dairy demands consistent cold storage, hygienic handling, and smart inventory rotation. For example, soft cheeses like brie and feta can spoil within days if stored incorrectly, while bulk cream left unrefrigerated even briefly can curdle or separate.

This guide provides practical strategies for chefs, kitchen managers, and food service teams to store and handle dairy effectively in commercial kitchens to maintain its freshness.

Know Your Dairy Products and Their Storage Requirements

Firstly, the commercial kitchen should understand the specific storage needs of various dairy products to maintain quality and freshness.

Milk and cream, being highly perishable, should be stored between 1°C and 4°C and used promptly after opening to minimise spoilage and maintain freshness. Similarly, soft cheeses like brie and feta are vulnerable to bacterial growth and must also be kept at 1–4°C, with a recommended consumption period of just a few days after opening.

Hard cheeses such as cheddar and parmesan are more durable due to their lower moisture content, but should still be stored within the same temperature range (1–4°C) to extend shelf life and maintain flavour. Sliced and bulk shredded cheeses, commonly used in QSRs for burgers and pizzas, must remain sealed in their original packaging or transferred to airtight containers. For example, if burger slices are left unwrapped or exposed, they can quickly dry out or absorb odours from surrounding ingredients.

Cheese sauces, whether ready-to-use or frozen, must be handled according to the manufacturer’s guidelines. Unopened packs should be stored in coolrooms or freezers as specified. Once opened, sauces like creamy white cheese sauce must be refrigerated at or below 4°C and used within 5–7 days.

Similarly, portioned butter and spreads should also be kept between 1°C and 5°C in a cool, dry environment. These single-serve products are often overlooked in bulk storage, so implementing a rotation system helps ensure stock is used within safe timeframes and nothing is forgotten or wasted.

Use the First-In, First-Out (FIFO) Method

In most cases, dairy products are spoiled because the soon-to-expire products are often overlooked. Therefore, implementing the First-In, First-Out (FIFO) method for dairy is effective in preventing spoilage and ensuring the quality of ingredients served to customers remains consistent. By placing newer stock behind existing inventory, the kitchen staff are guided to use older products first.

To make FIFO effective, all dairy products must be labelled with delivery date, opening date, use-by date and discard date (for opened products). Use waterproof labels and bold writing that withstand humid refrigeration conditions and constant handling. Some kitchens even find success with colour-coded systems, such as red labels for opened items and green for unopened items, to manage the stock at a glance.

Finally, integrating FIFO principles into staff training is key to long-term success. Conduct regular visual shelf-planning sessions and display FIFO reminder signage in refrigerators and cold storage areas.

Maintain Precise Temperature Control

Maintaining precise temperature control is essential for preserving the freshness and safety of dairy products in commercial kitchens. According to Food Standards Australia New Zealand (FSANZ), potentially hazardous foods, including dairy items like milk, cheese, and yogurt, must be stored at 5°C or colder to inhibit bacterial growth and ensure food safety.

To achieve this, store all dairy products in cool rooms or refrigerators equipped with accurate thermometers. Here are some of the tips food service businesses can follow to maintain precise temperature control for dairy products.

Regularly monitor and record temperatures to ensure they remain within the safe range.
You may install temperature alarms that can provide immediate alerts if storage temperatures rise above the safe threshold.
Avoid overloading refrigerators, as overcrowding can obstruct air circulation and lead to uneven cooling.
Regularly maintain and service the refrigerator to ensure optimal performance and prevent unexpected failures.

Store Dairy Separately from Strong Odours and Raw Products

In commercial kitchens, improper storage of dairy products like cheese, butter, and cream can compromise both flavour and food safety. Since dairy is highly porous, it readily absorbs surrounding odours, especially from pungent ingredients like onions, garlic, or seafood. This can negatively impact the intended flavour profile of menu items and reduce overall product quality.

To prevent contamination, always store dairy items in airtight containers or high-quality resealable bags. These barriers also protect against environmental odours and accidental exposure to allergens.

Additionally, all dairy should be stored above raw meats, poultry, or seafood in the refrigerator. This vertical separation is essential to prevent drips, leaks, or splashes from contaminating ready-to-eat dairy products. Cross-contamination is a serious food safety risk, and in high-volume kitchens, even a minor lapse can result in widespread issues.

Train Staff on Dairy Handling and Spoilage Signs

In commercial kitchens, all team members should be able to identify early signs of dairy spoilage, including curdling, mould growth, sour or off-smells, and unusual discolouration. These signs can appear in products like cream separating unnaturally, yoghurt developing an off-white hue, or butter taking on a rancid smell. Training staff on dairy handling to recognise these indicators ensures spoiled items are caught before reaching the customer, protecting both health and brand reputation.

Maintaining hygiene when handling opened dairy products is also equally important. Staff should always use clean, dry hands or sanitised utensils to minimise the risk of bacterial contamination. For example, using bare hands to handle sliced cheese or dipping wet spoons into sour cream jars can introduce moisture and microbes that accelerate spoilage.

Finally, encourage staff to be proactive about equipment issues and stock management. Any refrigerator malfunction, such as a temperature rise above 5°C, must be reported immediately. Delays in action can lead to widespread spoilage of sensitive products like soft cheeses and milk-based sauces. Team members should also know the procedure for safely discarding compromised stock to avoid cross-contamination. A clear reporting and follow-up process helps fix problems quickly and keeps food safety standards high throughout the kitchen.