Cold storage is essential to preserving food products and keeping them fresh. Without proper temperature management, food could spoil, leading to a massive loss of inventory.
If a manufacturer is unable to afford their own factory-attached cold warehouses the option is to use the refrigerated warehouse facilities offered by logistics firms that are third party. They offer one-stop solution for handling bulk amounts of perishable foods before they can be sold at retail shops.
Ensuring Freshness and Safety
Cold storage offers a higher level of surveillance over the food’s quality as well as safety. If foods stay out of the danger zone of temperature and pathogenic bacteria don’t multiply to levels insufficient enough to make customers sick.
Colder temperatures protect the food from insect and pests also. Fruits that are dried, for instance, can be infested by the fungus or weevils. Also, they can get infected with botulism or spores, if they’re stored within oxygen-reducing containers or weren’t treated with cold treatment before shipping.
The large cold storage facilities are able to accommodate different types of products including meats, vegetables and cheese. They’re often used for food storage that cannot be stored in cold warehouses. There are companies that use plant-attached storage to keep the food supply close to production plants. Other companies choose to utilize private refrigerated warehouses or custom cold storage from third-party logistical providers. It all depends on the requirements of the food product. Design of the kho lanh thuc pham facility needs to be created to create the optimal conditions required for that particular product.
Importance of Cold Storage in Food Industry
The industry of food and beverages heavily relies on cold storage and warehousing in order to preserve the quality of its goods. From raw products to processed foods, meat and seafood, bakery products and more, these products need a certain temperature range and humidity level in order to keep them secure and fresh until they get to consumers.
Companies that are unable to invest in their own refrigerator-free warehouses, bulk cold storage facilities provide a one-stop shop for storing items prior to their transport to retail stores. It reduces the total amount of product that needs to be delivered and allows businesses to better track sales.
Additionally, businesses can make use of these facilities to keep surplus items which could otherwise go bad if left onsite. The facility also helps reduce the costs of food waste that can cause a lot of damage to the company’s bottom line and its standing. The majority of consumed food goes to waste before it reaches the end customer, thus reducing that number is critical to the overall success of any company working in the business.
Types of Cold Storage Facilities for Food
Many sectors make recourse to cold storage. These facilities are designed to keep food items as well as other products that can be perish at the ideal temperatures to prevent spoilage and prolong their shelf life. It helps companies manage inventory at a minimal expense and with no loss of product.
These warehouses are able to store a wide range of products including fruits and veggies, dairy products, meats and chemicals. The facilities also can accommodate products that can be frozen, including pharmaceuticals and cosmetics.
Plant-attached cold storage facilities or buy the facility from third party logistics suppliers to improve bulk handling and assure the best quality product. These facilities are typically located near the consumer’s location to accelerate shipping time and decrease transportation costs.
Cold storage facilities could be a part of domestic refrigerators as well as blast freezers according to your industry’s needs. For example, candles and other wax-like products require blast freezers to guard them from hot and humid air that can make them look and smell bad.
Food Safety Measures in Cold Storage
Cold storage facilities can prolong the shelf-life of food items that are perishable by making sure that they are kept at the right temperatures, and thus preventing bacterial growth. The result is a lower risk of food poisoning as well as loss in nutritional value for the customers.
It is suggested that the food be checked every 4 hours to ensure that they don’t fall within the danger zone of temperature. This allows remedial action to be carried out quickly when required. It is also recommended to store high-risk foods (such like raw meats) above lower-risk foods (such such as fish or vegetables). This minimizes cross contamination and stops the absorption of smells.
In addition, moist products like dried fruit and nuts need to be stored inside airtight container with oxygen absorbers in order to lower the risk of botulism poisoning. It’s also a good practice to review the dates of best-before regularly and, if you are unsure, discard food items that are over the expiration date. Utilizing thermometers across the cold chain is an additional method to maintain temperature stability and to ensure product safety.