Food Safety Temperatures and the Coolroom Danger Zone

10 October 2014

Food safety is an integral part of daily life, but more so for industrial-sized food manufacturing and delivery companies where the risk of spoilage does not only spell lost profits, but great risks to consumers. One of the best ways to preserve food nowadays is through refrigeration, although even this method is not 100% foolproof. Ideally, foodstuffs should be kept at a between 5 °C or below, or alternately, above 60 °C to prevent what is known as the ‘temperature danger zone’, which is a small temperature margin where bacteria multiply fastest and where spoilage hastens.

Meeting food safety temperatures and the coolroom danger zone become all the more integral when one is handling large amounts of raw or pre-cooked food, such as the case in most industrial-grade meat processing and delivery factories, and even in most big-time fast food chains.

When it comes to food safety, one of the primary means to ensure that food does not spoil quickly is the freezer or the fridge. Depending on the type of food intended for storage, its relative size, and its overall purpose, freezers and refrigerators can range from small, personal fridges to downright huge industrial-grade freezing rooms. But when it comes to food safety temperatures and the coolroom danger zone, the larger the freezer, the more difficult it is to maintain an even, unwavering temperature that is as close to 5°C or below to prevent the growth of pathogens that may spoil food and put a consumer’s health at risk.

In response to this dilemma, large, industrial-grade freezers and coolers possess decidedly more precise and complex machinery. Because there is a need to ensure that the temperature of stored food (especially raw meat and pre-cooked fast-food) remains as close as possible to sub-zero temperatures, refrigerators that are equipped with accurate thermostats and near-infallible temperature control systems are necessary. This may sound too fancy for mere industrial-grade usage, but when the relative cost of spoilt food and the risk of possible sicknesses that spring from ill-stored foodstuffs are considered, high-end freezers and coolers are well worth the expense and the complicatedness.

In terms of food safety temperatures and the coolroom danger zone, any freezer or cooler whose overall temperature fluctuates above the standard 5 °C poses a great threat to overall food safety and sanitation. Since some industrial-grade coolers and freezers are decidedly larger, some as large as a room, than the average home-style refrigerator, keeping an even temperature throughout that vast expanse of space to guarantee impeccable storage, preservation and safety can be difficult. This is especially true without specialized equipment like foggers, extra-precise thermostats, and air-tight locks.

Of course, keeping such freezers in tip-top shape guarantees better and longer overall performance and is only possible with professional assistance. If you’re in the food industry and are looking for a company that can provide the best freezing storage equipment, repair and general maintenance, check out: They offer a whole range of industrial-grade freezing and storage equipment while specializing in modification, repairs, and overall maintenance. With years of experience behind them, they are the go-to company for your safe food storage needs!

Mark Connelly
C&M Coolroom Services
Mobile: 0412 536 315

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