Avoid Serious Health Code Violations Caused by Walk-in Coolers and Freezers
Keeping foods adequately cold is a fundamental concern for anyone in the business of selling or preparing food for consumers. The federal government has instituted stringent health regulations for companies to ensure safety. Professionals can ensure that their walk-in coolers maintain correct temperatures to avoid code violations.
Proper Temperatures
Proper storage of cold items inhibits the growth of bacteria. Researchers have determined that bacteria multiplies the fastest at temperatures between 40 and 140 degrees Fahrenheit. To prevent this dangerous bacteria from growing, a cooler must stay at 40 degrees or colder.
Equipment settings should keep interior temperatures no higher than 40 degrees. A built-in thermometer will measure and monitor internal temperatures to ensure compliance. For models without a built-in thermometer, owners can place a special appliance thermometer at the back of the unit to gauge the temperature.
Any time a power outage interrupts service to walk-in coolers, employees must monitor the interior temperature of the units carefully. If the temperature stays below 40 degrees at all times, the food remains safe. If the temperature climbs to dangerous levels and stays there for longer than two hours, all food must be discarded.
Avoiding Violations
– Businesses must adhere to temperature requirements at all times. Any time the temperature rises, it must be corrected within two hours or the items cannot be used.
– Hot foods must be kept hot at all times, or they must be properly cooled in walk-in coolers.
– A unit must be able to keep food at the safe cooling temperature at all locations within the cooler, including shelves, door, and compartments.
– Units must remain clean and sanitary. Discard expired foods and clean spills promptly.
– Observe all safe storage times for perishable foods. Discard items that exceed safe storage times.
With careful monitoring and maintenance of walk-in coolers, a business can ensure customer health and well-being.
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