Food Storage Safety
A lot has been written about food safety and related issues in the media recently. Remember Tesco’s Christmas turkey fiasco just a few months ago?
The Guardian’s story (https://www.theguardian.com/world/2018/feb/23/ fear-of-uk-meat-scandal-as-data-shows-hygiene-breaches-at-most- plants) about hygiene problems in two-thirds of Britain’s meat plants is just the latest in the long history of commercial food safety concerns in this country.
To quote from the article, “There is growing anxiety that the problems in the industry may be wider than initially thought.” Hygiene breaches included “maintaining legal temperature controls, preventing cross- contamination, ensuring environmental hygiene and management of food safety systems.”
Kerry McCarthy MP, ex-shadow secretary of state for Environment, Food and Rural Affairs, said “Failure on this scale can’t be attributed to just a few rogue businesses falling through the cracks. Consumers need to have confidence in the system and need to know that action is being taken against companies with incidents of major non-compliance.”
McCarthy is talking about the regulators themselves here but two words particularly jump out - consumer confidence.
Any business that hopes to thrive in this world must know that they live or die by the confidence a consumer has in their product; whether it’s food, electronics, events or services, news travels fast. Today, with the advance of social mobility through the internet and, of course, social media in particular, a bit of bad press goes a long way. And when that bad press is about the food we put into our bodies, you can bet that word travels even faster.
In the food industry, it all starts here. Keep your fresh ingredients fresh and your prepared foods optimal. Keeping a constant correct temperature requires properly insulated cold-rooms with sophisticated sensor systems. At Dephna, we make sure that our cold rooms are state-of-the-art and maintained to the highest levels. It’s not just your reputation at risk if things go wrong, it’s ours too.
We monitor our cold storage units to keep them secure and at the correct temperatures. All areas have pest control measures in place and are always kept free of pests. With 24 hour access, you can work to hours that suit you and our flexible terms mean you can move in when you like.
Find out more about our cold storage units here.
We rent our modern, versatile commercial kitchens to so many thriving businesses because our ethos is to provide the best service with the best equipment and conditions available. Our flexibility allows our customers to create their kitchens in their own manner. We quite simply provide the complete package.
- Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.
- Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the fridge out frequently.
- Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.
- Check expiration dates. A "use by" date means that the manufacturer recommends using the product by this date for the best flavour or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, colour, texture, or nutrient content, but, the product may be wholesome and safe long after that date. If you're not sure or if the food looks questionable, throw it out.
- The exception to this is infant formula. Infant formula and some baby foods are unique in that they must be used by the use-by date that appears on the package.