How Should Food in the Walk-In Be Stored?

Food Storage can be quite the task, as you try to play tetris with fruits or vegetables, or whatever you're storing. Boxes stacked on the floor, random containers shoved where they fit, raw chicken sitting a little too close to the ready-to-eat food, and as someone who has worked at a grocery store before, it happens more often than people like to admit. 

Now the problem is that poor walk-in storage isn’t just messy, but it is one of the fastest ways to cause food safety issues, failed inspections, spoiled products, and wasted time and money. The good news is that proper walk-in organization isn’t complicated, but more about following a few consistent rules and sticking to them consistently every day. So we’re going to walk through how food in the walk-in should be stored, and why each step matters, and how to avoid the common mistakes most people make. 

Keep Food Off The Floor At All Times

The first rule to walk in stores is simple and non-negotiable: Food should NEVER be stored directly on the floor. All food must be kept AT LEAST six inches off the floor. This protects it from moisture, dirt, and pests, and it also makes it possible to clean the walk-in properly. When boxes sit on the floor, spills go unnoticed, condensation builds up, and cleaning becomes a nightmare. One of the things that we've learned is that this is the first thing that health inspectors look for immediately. If they see food on the floor, it’s usually an automatic violation. Even their sealed cases or unopened cases still count as food storage and must be on a pallet or a shelf. So the easiest way to stay compliant is to make sure every walk-in has enough shelving or approved dunnage racks. If your staff is setting boxes on the floor, it’s usually because there isn’t enough space, not because they don’t know better. 

Use the Right kind of Shelving

There is a certain type of shelving that belongs in the walk-in cooler. The wire shelving or NSF is the standard shelving for walk-in storage. The reason you use just regular solid shelving is that it can block airflow and can create uneven temperatures and warm spots, which increases the risk of food spoilage. These NSF-approved shelving allows cold air to circulate freely around food, helping the cooler maintain a consistent temperature from top to bottom. 

Spacing matters too. Food shouldn’t be packed tightly against the walls or stacked so close together that air can’t move. Leaving a small gap between items and between shelves and walls helps the entire system work the way it's supposed to. When airflow is blocked, the cooler works harder, temperatures fluctuate, and food safety becomes harder to control. 

Organized Food by Type, from Top to Bottom. 

One of the most important principles of walk-in storage is preventing cross-contamination. That’s why food should always be stored in a specific order from top to bottom.

Ready-to-eat foods go on the top shelves. This includes prepared items, dairy products, salads, cooked vegetables, and anything that won’t be cooked again before serving. These foods are the most vulnerable, so they need the most protection. Below that, store cooked meats and whole cuts of raw meat. Whole cuts are safer than ground meats because bacteria tend to stay on the surface.

Lower shelves are reserved for raw meats and seafood, with ground meats stored below whole cuts. Poultry should be kept as low as possible since it carries a higher risk of contamination. If your shelving allows, foods that are actively thawing should always be placed on the bottom shelf. This prevents raw juices from dripping onto other food if containers leak or ice melts. This top-to-bottom system isn’t about convenience. It’s about gravity. If something leaks, you want it dripping onto the safest possible surface, not onto ready-to-eat food.

Maintain Proper Walk-In Temperatures

Even perfectly organized food can become unsafe if the temperature is wrong. Walk-in coolers should be kept at 41°F or below, with most operations aiming for a range between 34°F and 38°F. This slows bacterial growth and helps food stay fresh longer. Every walk-in should have a visible thermometer, and temperatures should be checked and logged regularly. Relying on how cold it “feels” isn’t enough. Mechanical issues can cause temperature swings without being obvious. If temperatures are consistently off, it’s usually a sign of overstocking, blocked airflow, or maintenance issues. Catching these problems early saves food and prevents bigger equipment failures later.

Label Everything and Follow FIFO

Labeling is one of those habits that feels annoying until the day it saves you. Every container in the walk-in should be labeled with its contents and the date it was prepared or received. This makes it easy for staff to know what needs to be used first and what should be thrown away.

FIFO, or First In, First Out, should guide how food is placed on shelves. Older items go in front, newer items go behind them. That way, food gets used in the correct order and doesn’t expire unnoticed in the back. When FIFO isn’t followed, food waste increases fast. Items get buried, forgotten, and eventually thrown out. Clear labeling and consistent rotation prevent that.

Avoid the Most Common Walk-In Mistakes

Most walk-in problems come from a few repeat issues. Overpacking shelves is one of the biggest ones. When too much food is crammed into a cooler, airflow drops and temperatures become uneven. It might feel efficient in the moment, but it creates long-term problems.

Another common mistake is storing non-food items in the walk-in. Cleaning chemicals, paper products, and personal items should never be near food. Even sealed chemicals can leak or give off fumes that contaminate food. Mixing raw and cooked foods on the same shelf without separation is also a major risk. Even if containers are sealed, accidents happen. Physical separation is always safer.

Clean and Maintain the Walk-In Regularly

A clean walk-in is easier to organize and safer to use. Floors should be swept and mopped on a regular schedule, and spills should be cleaned up immediately. Sticky spots and standing water attract pests and bacteria faster than people realize.

Shelving and walls should also be wiped down routinely. Food residue builds up over time, especially in high-traffic coolers. Regular cleaning also helps staff notice issues early, like leaking containers, spoiled food, or temperature problems.

Putting It All Together

Proper walk-in storage isn’t about perfection. It’s about consistency. When food is stored off the floor, organized by type, kept at safe temperatures, clearly labeled, and rotated correctly, the walk-in becomes a tool instead of a problem. Inspections go smoother, food lasts longer, and staff spend less time fixing preventable mistakes. If you’re ever unsure how food in the walk-in should be stored, come back to the basics. Keep it elevated. Keep it organized. Keep it cold. And keep it clean. Those simple rules go a long way.