FDA Tips: Managing Your Walk-In Cooler With Food Safety In Mind

In recent years, the FDA has released studies and information on methods of safely storing food, noting that proper storage can help slow the growth of many types of microorganisms. Although it can seem overwhelming to monitor the massive amount of food in your walk-in cooler or freezer, a few simple solutions will help you to manage your foods while keeping them safe from bacteria. If you don’t love organizing, you can still have fun doing so by adding shelves, labels, pan rack slides, and racks. With several quick changes, you will avoid hot spots, keep foods safe, and improve sanitation.

Quickly Refrigerate or Freeze Perishables

Perishables should be refrigerated or frozen as soon as possible. The FDA suggests a “two-hour rule” when it comes to leaving perishable food out at room temperature, although the time decreases to an hour when the temperatures reach above 90 degrees. Special attention should be paid to certain items, including eggs, meat, poultry, and seafood, which spoil more quickly in warmer temperatures.

Maintain the Proper Freezer and Refrigerator Temperature

Monitor the temperature of your walk-in cooler or freezer by placing your thermometer in a location near the front of your unit where it will be easily noticed, and check it at least at least once a week to ensure that the temperature remains constant. The FDA recommends that frozen food be stored at a temperature of 0 degrees in order to keep bacteria from growing. Alternately, a refrigerator’s temperature can be between 34 and 40 degrees, depending on its contents. To help your unit maintain the right temperature, be sure not to overfill the compartment, as proper air circulation is needed.

Clean Regularly and Organize Your Unit

Any spills of food or liquid in your walk-in cooler or freezer should be cleaned away as soon as possible to help prevent the growth of certain types of bacteria, including Listeria. In addition, keep uncooked meats and poultry away from vegetables and cooked foods. Raw meat and poultry of any kind should always be placed on the bottom shelves of your unit to prevent any juices from dripping onto other foods.

Use Food Within Allotted Lifespan

Although most foods can be frozen for long periods of time, the FDA notes that quality will eventually begin to suffer. Try to make it a habit to organize food according to its use-by date, keep similar foods (i.e. poultry, meat, vegetables, etc.) on the same shelf or in the same area, and throw away any foods that have expired or that release strange smells when opened. If you’re ever unsure about the quality of your frozen food, follow this advice: when in doubt, throw it out. For optimum quality, the FDA offers a number of timetables listing the lifespans of commonly frozen foods.

Although these steps take some extra forethought, it’s important not to take any chances when it comes to food safety, your health, and the health of your clients or customers.