Cold Storage – The Cold Facts
While heat is the driver of much culinary success, it is cold storage
that is critical to keeping your foodservice facility safe for your
customers and your employees. More than 40 percent of all food borne
illness in the U.S. is the direct result of holding food too long
at room temperature. According to commonly accepted food-safety
rules, after cooking or heating all food must be cooled to or below
41°F within six hours. And the faster it reaches that maximum temperature
of 41°F, the safer that food will be.
Here are some tips to keep the cold perishable food cold:
- When food is hot, you may need to
cool it off before placing it in the refrigerator. Food placed
in the refrigerator when it is still steaming hot can elevate
the temperature of surrounding items. If you think of how often
that refrigerator door is opened and closed during the course
of business, it could take a long time to cool food. Use small,
shallow containers and ice baths as necessary to get temperatures
down quickly. Stirring liquid food will quickly allow heat to
dissipate as well.
- Cold store raw meat (beef) above
pork and pork above poultry. This helps in preventing cross
contamination, and this is something the local health
inspector will vigilantly watch. Store ready-to-serve
foods in separate Rubbermaid containers or above the raw foods.
- Keep that refrigerator running smoothly
and efficiently. Do not overload and provide air circulation
around the unit for proper temperature. Avoid constant opening
of the doors. The warmer outside air affects the internal temperature,
while the humidity that enters the unit increases the need for
defrosting. Clean mold and grime from the gaskets to ensure a
tight seal. Replace gaskets and seals as they show wear. And use
a refrigerator/freezer thermometer to ensure your equipment is
maintaining proper temperatures.
- Think efficiency in movement when
arranging items in the refrigerator. Store frequently used
items near the door. Keep the door tightly shut. Open doors only
when necessary. Make sure doors close tightly against their seals
every trip – and train others to do the same. Use Rubbermaid's
clear food boxes and pans to help identify products while stored.
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