Prevent food spoilage and refreezing.

High quality cold storage can do the world of good for your fresh produce but with so many other factors threatening to ruin your stock, what can you do to prevent spoilage? From breaks in the cold chain to poorly managed refrigeration units, this guide offer some simple tips to stay one step ahead.

Capacity Crisis

One of the biggest culprits of refreezing and spoilage in the cold storage industry is overstocking. Each commercial unit has a maximum capacity that it can safely work at, anything over this and you’ll start to experience problems with functionality. Breaching capacity will over work the fan, bringing down the temperature of your entire unit.

This is dangerous in two ways: firstly because it can lead to the development of harmful bacterial growth. Secondly, food can quite easily refreeze without you being aware, meaning than you could be storing bacteria laden produce without even realising. This is also the main reason why it’s so important to regularly check your cold storage unit for temperature fluctuations.

With so many size options available, there really is no need to overfill your cold storage. Upgrading to a larger unit is easy to do and could save you from throwing out tonnes of spoilt produce. For most businesses, a standard size cold store will provide more than enough storage space but if not, you can always opt for a custom-built unit.

If you’re at maximum capacity and are looking to upgrade your cold storage contact CRS, the cold storage experts. One of our highly qualified team members are on hand, to answer all your cold store questions and guide you through the upgrade process, selecting the perfect cold storage solution, fit for your requirement.

Stock Rotation

Ever heard of the first in, first out rule? It’s used widely in the commercial refrigeration industry because it’s the best way to prevent wastage when storing and distributing in bulk.

The concept is simple, when removing items from cold storage, always choose the goods that have been there the longest. The first pallet of goods to go in is also the first to come out when they’re ready to be moved or used. In theory, this should ensure that produce with a shorter shelf life is not abandon in cold storage and left to go past its best.

Unfortunately, we don’t live in a perfect world and there’s always a risk of older produce being missed or ignored. However, with strict stock rotation schedule in place, you can keep food wastage to a minimum and ensure that unsafe food isn’t being shipped or served to customers.

Cold Room Packaging

Invest in quality packaging

Cold storage is incredibly effective at keeping produce fresh and nutritious but without proper packaging, your goods can become susceptible to problems like cross contamination and freezer burn. Keeping produce well wrapped, especially when dealing with raw meat, poultry and fish, is essential for the safety of stock.

Raw produce can and does leak and if liquid from meat finds its way onto other foods, then your stock is likely no longer safe to consume and should be thrown away. Freezer burn can also lead to wastage, as the quality, taste and appearance of meat will be compromised creating goods that are deemed unfit for sale. Choose high quality packaging and check the condition before loading produce into storage and you’ll help keep spoilage to a minimum.

Follow these simple but essential tips and you can minimise the risk of refreezing and spoilage in your cold storage unit. For more advice from the cold storage experts visit – www.crscoldstorage.co.uk.

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