Food Safety

Meat, poultry and seafood departments, which primarily exist inside supermarkets, can also be free standing markets; but regardless of location, clean cold storage is a top priority.

Even though approximately 85% of fresh and most processed proteins are packed in modified atmosphere, or vacuum sealed packages to extend shelf life, keeping the temperatures as close to freezing as possible (34ºF) is the key to minimizing loss and extending storage times.

Many different types of bacteria can grow on protein, and while some of these pathogens are odorless, others produce very strong, offensive odors that are a constant challenge. But, even with cold temperatures, there are several different types of bacteria that can still grow, so ultimately, the general rule is after 3 days, freeze it.

Cold Temperature Problems

Despite meat, poultry and seafood markets working to keep cold storage temperatures in range – the FDA 10-year Longitudinal study indicated that 19.9% (31 out of 156 observations) of Meat and Poultry Departments were Out of Compliance in the risk factor of Improper Holding/Time and Temperature category, 32.5% (63 out of 94 observations) of Seafood Departments were Out of Compliance in the risk factor of Improper Holding/Time and Temperature category.

Following is the area that these Departments should focus on improving, in regards to cold storage temperatures:

Of those 31 meat markets 19.2% (19 out of 99 observations) were Out of Compliance in the risk factor of PHF/TCS Food held cold at 41ºF or below; and,

 

Out of 63 Seafood Markets 30.8% (8 out of 26 observations) of Seafood Department observations were Out of Compliance in the risk factor of PHF/TCS Food held cold at 41ºF or below.

Reduce Oders and Temperatures

Premier All Natural Humidity and Ethylene Control Filters for Cold Storage will reduce odors (like ammonia and other gases) and temperatures in meat, poultry, and seafood departments.

They are easy to hang on the racks and lasts for 90 days.

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