Posted April 01, 2018 06:15:20We all know that food is a vital ingredient for human health and well-being.
But when food is processed in cold weather and subjected to extreme temperatures, it can lose its nutritional value, meaning that some foods can become unhealthy.
That’s why it’s crucial to use cold-processed foods when possible.
Here’s how to make sure your food is safe.1.
Cold Processed Foods Should Always be FrozenFor cold-processing foods, the goal is to freeze them for longer periods of time.
That means they should be kept in a freezer at or below -20C (32F) or below freezing for up to two months, depending on the type of food.
To freeze food, you should keep it at room temperature.2.
Avoid Cold Processing When PossibleCold-processing food can be harmful when it comes to the nutritional value of the food, but it’s important to take all precautions when doing so.
Cold processing can damage or destroy the food by increasing the rate of oxidation of the protein in the food.
This can lead to a food’s being contaminated with potentially harmful bacteria.3.
Always Freeze Frozen Food at or Below -20°C4.
Use Cold Processation to Reduce Fatty Acid InjectionThe fats in food and beverages can be removed from foods by freezing.
But the fat itself can be stored in a fridge or freezer and then thawed for later use.
The goal is not to reduce fat, but to keep the food in the fridge for longer.5.
Use the Right Equipment for Cold ProcessionIn addition to freezing food, a cold processer is needed to remove fats and other chemicals.
For this reason, it’s very important that cold processers are used to remove all fats and additives.
Cold processers include food-safe, heat-proof and dishwasher-safe containers.6.
Use Equipment for Proper HandlingThe cold- process equipment is a critical component for cold- processing.
This includes the refrigerators, the conveyor belt, the food-safety equipment and the freezer.
The most important piece of equipment is the conveyer belt, which should always be connected to the freezer and food-processing equipment by a small cord.7.
Make Sure Cold Processer Is Operated on Coldest Possible TimeThe cold process processer should be powered on when it’s coldest possible and should not be operated on coldest temperatures, such as -40C (107F).
It is essential that the cold process be run on cold enough temperatures that it does not damage the food and it doesn’t harm the equipment.8.
Make sure Equipment is Freezing Cold Before ThawingFood that has been frozen at -40°C (105F) will thaw at a temperature of -5°C (-30F) and can then be thawed again.
It’s important that this happens when the food is already chilled and the food has been thawed.9.
Use Safety Equipment in Cold ProcessionsThe cold equipment that’s used in cold processing can have serious health risks.
It can expose you to bacteria that could be harmful if inhaled.
It also can cause heat damage to the food or equipment.
It should always have a heat-resistant lid and a hood, and be secured to the conveyers and the equipment when not in use.10.
Always Use the Proper Equipment for a Cold ProcessorThe cold machines can be used as a means to get the job done, but you should never use a cold machine to cook a food or cook a product that is already cooked.
When the equipment is used, it should be properly cooled before use.11.
Do Not Use Cold Equipment in RestaurantsCold-processing facilities are typically used in restaurants.
Restaurants are often in locations where they can get the most benefit from the food being prepared in a colder environment.
It makes sense to cook and serve cold foods in places that are colder, but this doesn’t mean you should just leave the food at room temperatures.