Employing a temperature monitor for your cold chain transportation is one of the best ways to keep them effective and consumption safe. As per the food safety standards, all potentially hazardous food should be stored, showcased and deported at its optimal temperature.
Business owners / food supply chain heads must understand how important it is to keep your food supply at these appropriate temperatures to prevent food poisoning bacteria.
There is always a bacterial presence in the food, and if not kept in the right temperature, they tend to multiply to perilous levels. More specifically, such bacterial growth happens between 5°C and 60°C, and this is referred to in industrial terms as the ‘Temperature Danger Zone‘.
The most prolific bacterial growth happens around 37°C, which is the temperature of the human body.
Potentially Hazardous Food Components:
- Raw, cooked and contained meat like curries, meat pies, casseroles and lasagne.
- All dairy products like cream, custard, milk, and dairy-based desserts.
- Raw, cooked and even contained seafood like seafood salad.
- Vegetables and fruits that have been processed or prepared as ready-to-eat-fruit pack or salads.
- Prepared rice or pasta.
- Processed edibles containing eggs, nuts, beans, soya bean products and quiche.
- Sandwiches, pasta salads and rice salads having most of the aforementioned edibles.
How ‘JD Refrigerated Transport’ Keeps Your Food Out Of DANGER ZONE?
We Keep Your Cold Food Cold And Hot Food Hot
By regulating our refrigeration storage below 5°C because this is where the majority of the food bacteria starts to grow slowly.
To avert this; we at ‘JD Refrigerated Transport’; your premier cold logistics provider in Brisbane use a thermometer to know that the temperature stays around 4°C -5°C. For frozen food components keep them at -15°C.
Another thing we do is ensure our trucks have ample space to ensure proper air circulation even when all foods are loaded.
Freshly prepared meals (not for instant consumption) must be cooked below the danger zone asap. Keeping this in mind; our temperature monitoring specialists divide those food components into small containers and keep them in the freezer immediately after it ceases to steam.
As for hot food components; our experts preserve them at 60°C or warmer. We also employ the 2 hour / 4 hour rule, which states how long can food be held safely between temperature reading of 5°C and 60°C.
As per the rule:- “It takes a little over four hours for the already present food bacteria to accelerate and reach the danger levels”.
We Follow Our Hazard Analysis Critical Control Point Principle
All our frozen food transport experts in Brisbane operate under the Food Safety Program to ensure the stored edibles are maintained, always. Our program is on HACCP principle that assists in mapping out the whole supply chain, identifying all key areas and conducting appropriate check-ups and inspections.
Furthermore; this program also allows us to detect issues and mitigate the potential threats to save your money and confidence in us. It is how we tackle and deal with this danger zone for food chain for all our clients and still give them 100% service satisfaction.
We promise to do the same for your business supply chain. If you have a requirement feel free to call at 1300 588 022.