If you've recently started a career in a food service business such as a restaurant or deli, you already know that refrigeration is an essential aspect of food safety because it helps prevent bacterial growth and keeps food fresh for longer periods of time — but you may not be aware that there is more to simply keeping certain foods cold to ensure the safety and quality of the food products you serve to your customers. Here's what you need to know about refrigeration best practices for food safety and quality: 

Establish and Maintain Temperature Controls

The first step in refrigeration best practices is to establish and maintain temperature controls. Temperature control is the cornerstone of food safety in the cold chain. The temperature inside a refrigerated unit should be regularly monitored and recorded to ensure that it stays within the safe zone of below 40 degrees Fahrenheit. Temperatures higher than this promote the growth of harmful bacteria, which can lead to foodborne illnesses.

Organize and Store Products Properly

Proper organization and storage of products is another important best practice. Foods that require refrigeration should be stored in a way that prevents cross-contamination. Raw meats, poultry, and seafood should be kept separate from ready-to-eat foods to prevent the spread of harmful bacteria. Foods should also be properly labeled and dated to ensure that they are used before their expiration dates.

Clean and Maintain Refrigeration Equipment

In addition to proper storage and temperature controls, regular cleaning and maintenance of refrigeration equipment are essential to prevent the growth and spread of bacteria. The equipment should be cleaned daily to prevent the buildup of dirt, dust, and other contaminants. Any spills or leaks should be cleaned up immediately, and any damaged or worn equipment should be repaired or replaced promptly by a qualified refrigeration contractor. 

Train Employees on Proper Techniques

Another important aspect of refrigeration best practices is to train employees on proper food handling and storage techniques. All employees should be trained on the importance of temperature control, proper storage and labeling, and the risks associated with cross-contamination. This training should be ongoing and reinforced through regular reviews and audits.

Monitor and Document Regularly

Finally, regular monitoring and documentation are essential to ensuring that refrigeration best practices are being followed. Businesses should maintain records of temperature monitoring, cleaning and maintenance schedules, and employee training to ensure that they are following proper procedures and can identify any areas that need improvement.

For more information on refrigeration, contact a professional near you.