As the food market becomes increasingly globalized, our neighborhood supermarkets are shelved with well-traveled products from every nook and cranny of the planet. Fresh Wellfleet oysters from Massachusetts are shipped to the finest restaurants in Las Vegas; cod from Norway is processed into filets in China and then shipped to Scandinavia; coffee beans travel across continents, from crops to cups, to meet the demands of the coffee connoisseurs who desire exotic and original tastes of nature. In the United States, the average distance that food travels to reach a consumer is 1,300 miles. Given this, our “movable feast” requires safe food transportation and it is critical to store the food within the temperature safe zone before consumption. Improper processes can and will lead to food spoilage and food poisoning.
To prevent economic loss and public health risk, the FDA Food Code requires all hot foods be maintained at 135°F or above and all cold food below 41°F to reduce bacteria growth. Food temperature should be monitored and recorded throughout the transportation process and immediate corrective action should be taken if the temperature falls out of the required safety zone. Below are some detailed requirements from the National Food Service Management Institute’s Food Safety Fact Sheet on food temperature during transportation.
Monitor transporting process:
Take corrective action if appropriate holding temperature of the food is not met during transporting:
Next week we will investigate on temperature monitoring during food cooling process in restaurants.
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