For companies involved in the production, processing, transporting or distribution of perishable food, making sure it is stored at the correct temperature is key to ensuring it remains fresh and does not spoil, keeping your staff and your customers safe.
What is the right temperature for storing food?
Different food needs to be stored at different temperatures to keep it safe. In general, this is below 5 degrees C and above 63 degrees C, but is important to check any guidance/legislation to get the right temperature. Outside of these temperatures, bacteria is more likely to grow, spoiling food that could make people ill.
Temperatures in fridges, walk in cold rooms and chilled display cabinets should be checked regularly to ensure food remains safe. Fridges will come with a temperature gauge built in, but you may want to consider a second thermometer placed somewhere else in the fridge to reduce the risk of one being faulty.
Using the right equipment
Storing food at the right temperature is easier if you use the right equipment. For example, get a display cabinet for food being sold to consumers or commercial cold rooms such as those available from fridgefreezerdirect.co.uk/cold-rooms/integrated-cold-rooms for professional kitchens.
It’s important to store food correctly to keep it safe. This includes reducing the risk of temperature fluctuations while it’s being stored. To do this, try to keep doors closed as much as possible, reduce the temperature if a fridge is full, and don’t put food into a fridge until it has cooled down completely.
What to do if there are temperature fluctuations
There could be a simple explanation for temperature fluctuations, such as an outlet not working properly that could be solved by simply turning the fridge on and off. Common causes of fluctuating temperatures include dirty compressors and damaged door seals, which you can probably fix yourself. Other problems might be more serious and require the services of a refrigeration engineer.
How to prevent problems
In order to avoid issues with your refrigeration equipment, make sure it receives regular maintenance from a professional and is used in the way it was intended by providing staff with appropriate training. This may take time, but in the long run, it will save you money and reduce the risk to your staff and your customers of spoilt food.… Read More