On World Refrigeration Day, Jason Webb, managing director of thermometer manufacturer Electronic Temperature Instruments (ETI), comments on monitoring fridge temperatures in line with UK food safety requirements.
As costs rise and spending tightens for businesses across the UK, impacted by the ongoing energy crisis, it’s important that catering operators do not cut food safety as a cost saving measure.
Standard commercial refrigerators use around 70 kWh per day, which amounts to 41% of electricity consumption across all key appliances within catering services. A figure like this may appear to be an alarming energy output, and attractive to try and reduce when assessing energy cost and spending, however there are food safety ramifications of adjusting your refrigeration temperatures.
A figure like this may appear to be an alarming energy output, and attractive to try and reduce when assessing energy cost and spending, however there are food safety ramifications of adjusting your refrigeration temperatures.
Careful consideration is required when looking at making adjustments such as this as the consequences of mismanaged refrigeration can be severe. It is a legal requirement for businesses in England, Wales and Northern Ireland to store cold foods at 8C or below. UK Food Standards Agency recommends that fridges are set to 5C. Allowing for foods to be stored at higher temperatures allows for e-coli, listeria, and other harmful bacteria to build which and result in bad sickness or even worse.
Careful consideration is required when looking at making adjustments such as this as the consequences of mismanaged refrigeration can be severe.
Allowing for foods to be stored at higher temperatures allows for e-coli, listeria, and other harmful bacteria to build which and result in bad sickness or even worse.
Examples of food poisoning and hygiene standard violations are all too well-documented and can have catastrophic results for your business reputation, and your customers health.
