3.1 - Pantry

The bulk goods and root veggies (eg. pumpkin etc.) are stored in the pantry. Ensure that ALL bulk and dry foods are stored in airtight containers. Refill smaller containers on the sheves and breakfast area regularly.

Do a quick stock check of pantry, shelves and fridges BEFORE ordering from suppliers or doing the Sunday 'Rusty's Run'- See 'Food', 'Refills, Stocks and Ordering' on the website.

 

 

3.2 - Fridges

 

Veggie Fridge

Perishable foods such as tomatoes, fresh greens, peas etc., go straight into the fridge. Any other produce such as potatoes, pumpkin & fruit can be stored in the room beside the pantry.

When putting veggies in the fridge; make sure to bring last weeks stock to the top shelf, so it can be used before the new produce.

Remove any rotten fruit and give the shelve a wipe down.

 

Dairy Fridge

All dairy products are stored in the dairy fridge in the breakfast area. Refill small butter, jam and peanut butter containers when needed.

If you notice something is running low write it on the 'refill' list on the pantry door, someone with a key will refill from bulk stores, every morning and evening.

Out of milk? Milk can be bought from the petrol station across the road, take enough money from the petty cash jar and do it yourself, please return receipts to petty cash jar.

Receipts are really important (or the tax-man gets angry).

 

For contact information on all of our suppliers, click here.

 

3.3 - Labelling

Correct labelling and storage of food reduces food waste and makes cooking for the community easier.

ENSURE that you write the date of any food stored in containers that you put into the fridge.

Use a whiteboard maker or sharpie and tape so that the containers can be washed and reused - These are stored on the kitchen side near the shelves.

Write what food is being stored and the date that you out it into the fridge. Keep things that need eating on the top shelf to prevent perfectly delicious leftovers going to the chickens!