Procuro Information Management Monitor (PIMM™)
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The need for cold storage has been around since about the time humankind figured out you could make food and materials last longer by keeping them on ice. Of course, it’s grown far more sophisticated since then, and now we have entire warehouses and facilities devoted to cold storage of a variety of items. Be … Continued
For cold storage facilities the second highest operating cost is energy. Maintaining stable temperatures, especially in frozen food applications, requires continuous refrigeration and massive amounts of energy. Finding ways to balance energy costs and temperature stability is a constant battle forcing operators to perpetually seek new technologies and strategies that protect product and their bottom … Continued
One of the most important aspects of the food supply chain is maximizing shelf life. Companies need to get products to store quickly to widen the purchasing window and ensure product freshness for consumers. From the moment a product is harvested or produced, the clock is ticking. In some cases, products may spend the majority … Continued
Refrigerated and frozen food accounts for the majority of the product being stored in cold storage facilities—the global frozen foods market alone is expected to grow from an estimated $165.4 billion in 2014 to $299.5 billion by 2022. However, cold storage is also important to other industries, including pharmaceuticals, petro-chemicals and even some high-tech electronics. … Continued
Operating a cold storage warehouse is challenging due to the need to constantly maintain a certain temperature for storage purposes, while keeping the equipment and personnel warm and able to function at optimum capacity. Refrigerated and frozen foods account for the majority of products stored in cold storage warehouses. In fact, the international frozen foods … Continued
The FDA has developed rules for the sanitary transportation of foods, as part of the Food Safety Modernization Act (FSMA), to keep foods safe from contamination during transportation by motor or rail vehicles. One of the goals is to require that foods are properly refrigerated during transport. This is done by specifying that the equipment … Continued
The restaurant industry has very strict guidelines controlling food safety, as outlined by Hazard Analysis and Critical Control Points (HACCP) management system. According to the Food and Drug Administration (FDA), HACCP provides a systematic preventative approach to food safety by identifying, evaluating, and controlling factors that present hazards throughout the entire process (farm to fork). … Continued
Organizing items in your commercial refrigerator and freezer may not be the most exciting thing on your to-do list. After all, as a restaurant owner, chef or manager you have menus to create, supplies to order, and employees to schedule. Refrigeration equipment should work well on its own, right? Right! With a few quick fixes … Continued
It goes without saying that food temperature must be maintained within an acceptable range at all times — but the fact is that many restaurants and chains fail to implement the kinds of controls needed to prevent perishables from spoiling. It’s just not enough to place a standard sensor in the cooler. Those kinds of … Continued
Store food properly! Keep stored food 6 inches above the floor in pantries and walk-ins. Label unmarked containers for quick review of contents and delivery dates. Sweep food storage areas several times a day and clean at least once a week. Maintain Safe Storage Temperatures Every restaurant health inspection checklist stresses the importance of maintaining … Continued