Commercial refrigeration is a core component of any food-based business ranging from supermarkets to hospitality. Keeping food stored at correct temperatures and for correct time periods will ensure it is as safe to eat as possible. All foods naturally contain bacteria, and these bacteria survive and multiply best when between 5°C and 60°C, commercial cool rooms must have refrigeration below 5°C and freezers below -18°C to prevent bacteria growth in food.
The federal government has created several rules and regulations for food storage in commercial cool rooms, one such rule is called the ‘2-hour rule’. This rule dictates that food can be taken out of refrigeration for 2 hours before it cannot be refrigerated again, after this, it must be either sold or consumed within another 2 hours or it must be discarded. This timeframe is cumulative meaning all times when the food was unrefrigerated must be added to be less than 2 hours.
Another important consideration in commercial refrigeration is the length of time foods can be stored. Food should always be inspected before consumption and caution exercised but some general guidelines for maximum storage times are as follows.
- Fresh meat – 3-5 days refrigerated | 4-12 months frozen
- Fresh poultry – 1-2 days refrigerated | 12 months frozen
- Uncooked ham – 3-5 days refrigerated | 6 months frozen
- Cooked ham – 3-4 days refrigerated | 3-4 months frozen
- Raw sausage – 1-2 days refrigerated | 1-2 month frozen
- Eggs – 3-5 weeks refrigerated | Should not be frozen
- Salads – 3-4 days refrigerated | Should not be frozen
Channon is a leading supplier of commercial refrigeration systems and commercial cool rooms for businesses across Sydney. Enquire today for more information!