16 Oct How bakeries fight against food poisoning
Food poisoning is a deeply unpleasant experience, as anyone who’s ever suffered from it will testify. Many foodstuffs are known to carry a greater risk of food poisoning than others – chicken, seafood etc, but bakers and pastry-makers also have to be on their guard against this menace.
This is generally due to the presence of dairy or egg products in the manufacturing chain – custard tarts, for example, or pastries filled with cream like eclairs, cream buns or doughnuts. The baking industry takes great care to ensure their products are safe to eat and extremely strict handling and storage practices play a big part in this.
Cold storage in particular is critical to keeping food products in tip-top condition – and keeping consumers safe. This is where having the very best in refrigeration technology – blast chillers and freezers, walk-in fridges and walk-in freezers – really counts.
Walk-in fridges, freezers and other refrigeration technology
Commercial bakers obviously deal in quantities of food individuals never have to cope with. As a result, they need cold storage options that are both more capacious and which cool more rapidly than domestic equipment.
The biggest fridges and freezers are actually large enough to walk around in, and are often called ‘cold rooms’. These kind of units are usually designed for wheeled trolleys and are called ‘roll-ins’ to distinguish them from their smaller ‘reach-in’ counterparts. An important addition to the baker’s refrigeration armoury is the blast freezer. These are used when you need to bring the temperature of something down very quickly.
Such freezers can be used for anything from bread and dough to cakes and berries. Monitoring the temperature of food products along the supply chain is also a big concern of any food-related business. Some bakers have turned to wireless remote temperature sensors that enable them to track the temperature, humidity and CO² levels of their deliveries from any web-enabled device.