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Many people think that by freezing the food will kill bacteria, but there is a particular type of bacteria has the spores can survive even at minus temperatures below zero ° C.

Storage Area in the Refrigerator and Freezer Storage is used to prevent food from harmful temperature, the temperature where bacteria can breed very well at temperature of 41 ° F – 135 ° F (5 ° C – 57 ° C).

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Refrigerator Storage at cold temperatures is 41 ° F (5 ° C), as well as cold temperatures in the Freezer Storage which is 0 ° F (-18 ° C), will only slow growth of microorganisms. If storage is not handled properly then the bacteria that was created because of contamination of food, water, sewage, human and insects would have survived then causing food spoilage and disease that may not be eliminated by cooking processes. Some bacteria that have the spores are Salmonella spp, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus.

Temperature

The Internal temperature storage of the refrigerator should always be considered, in order to maintain the internal temperature of foods on specifically, refrigeration air temperature must be at least 2 ° F (1 ° C) lower than the desired temperature. For example, to maintain the internal temperature of poultry meat at 41 ° C (5 ° C), the air temperature in the refrigerator should be at least 39 ° C (4 ° C). At least once in each shift, staff should pay attention to the temperature to the Refrigerator and Freezer Storage, if there is no thermometer on the unit it is able to use a thermometer hanging in the hottest part of the refrigerator.

Shelfing

Another thing to be noted is the Load Factor. Do not give over load on the refrigerator, because it can prevent air circulation and makes the unit work harder to keep the temperature cool. Save each food/raw food on the shelf storage according to its kind, this is to prevent the occurrence of contamination such as the description at the beginning of the paragraph. If food can not be stored separately, store cooked foods or ready to eat food at the top section (above the fresh meat, poultry and fish). This will prevent raw product liquid from dripping into the prepared food and cause foodborne illness. The following is a recommendation to keep food from top to bottom: 1. Food cooked and ready to eat food, 2. Fresh meat, 3. Sliced beef, 4. Chicken Meat / Poultry

Sanitation of Sub-Freezing Environment

There are different kinds of Cool Storage include: walk-in coolers / freezers, upright freezers, cool / fish box, ice cream counter, refrigerator for meat and vegetable. To maintain sanitation in sub-freezing environment ICLEAN presents COOL CLEAN as the first product in Indonesia NO RINSE, NO DIRT, NO SOIL FOOD, NO BLOOD, NO TIRE TREAD MARKS.

 

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