Cold Temperature Problems
Despite restaurants working to keep cold storage temperatures in range – the FDA 10-year Longitudinal Study indicated that in the Fast Food Restaurant category, 38.2% (168 out of 440 observations) were observed Out of Compliance in the risk factor of Improper Holding / Time and Temperature (includes both hot and cold temperatures).
68% (70 out of 103 observations) of the Fast Food Restaurants observed Out of Compliance in the risk factor of maintaining temperatures below 41ºF (5ºC).
In the Full Service Restaurant category, 54.7% (261 out of 477 observations) were observed Out of Compliance in the risk factor of Improper Holding / Time and Temperature (includes hot and cold temperatures).
Of those 261 restaurants, 78.6% (33 out of 42) were Out of Compliance in the risk factor of PHF/TCS Food cooled to 70ºF in 2 hours/41ºF (5ºC) in total of 6 hours; and
71.9% (69 out of 96 observations) were Out of Compliance in the risk factor of PHF/TCS Food held cold at 41ºF (5ºC) or below.
In very busy restaurants, cold temperatures must be kept as close to 33F as possible, to overcompensate for open doors and hot steaming food that must be cooled to 41F in 6 hours.
Premier All Natural Humidity and Ethylene Control Filters for cold storage will reduce cooler recovery times by absorbing excess humidity in walk-ins, reach-ins and freezers, in order to keep them operating at peak efficiency.
They are easy to hang right on the racks and last for 90 days.
Busy restaurants are highly regulated and monitored, by a variety of state agencies, to maintain clean, healthy facilities for serving fresh food that will not contribute to the spread of food borne illness in the general public.
Anybody that has been in the back of a busy restaurant knows how important it is to keep good records and to always be prepared for the unexpected Health Department Inspection.
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