Running a restaurant isn’t just about serving delicious dishes: It’s also about ensuring sanitary food preparation to protect the health of your customers. To establish safety standards, the U.S. Food and Drug Administration established the Hazard Analysis Critical Control Point (HACCP) program. Proper restaurant refrigeration plays a vital role in compliance, as it slows down the growth of bacteria during the preparation process.

What Is HACCP?

The HACCP is a set of rules and regulations put in place to systematically ensure food safety. The program started in the early 1960s under the collaborative efforts of the Pillsbury Company, NASA, and the U.S. Army Laboratories. Since then, it has been recognized and implemented internationally to audit safe food preparation practices, which include handling, delivery, storage, and production.

Food Contamination

The dangers of foodborne diseases are rampant and are primarily caused by improper food preparation. This risk is at its peak between the temperature range of 40 to 140 degrees Fahrenheit. Raw ingredients should not be warmer than 40 degrees; otherwise, bacteria can grow in as fast as 20 minutes. When your restaurant refrigeration fails to operate at the right temperature, you’re putting your customers at risk of food poisoning.

There are two main types of bacteria you need to be mindful of in this danger zone: pathogenic bacteria that can cause foodborne diseases and spoilage bacteria, which is responsible for giving food unpleasant taste, color, and texture. You need to make sure your restaurant refrigeration system is kept at 40 degrees or colder at all times to avoid spoilage and contamination.

Keeping your equipment in optimal shape is key to maintaining safe food preparation. For further assistance, don’t hesitate to call Refrigeration & Food Equipment at (907) 248-2525. They’ve provided commercial refrigeration maintenance and restaurant supply services in Anchorage, AK, since 1964. You may also visit their website to learn more about their full range of services.