Minnesota Freezer Warehouse Company | News

Food Safety Transportation with High-Quality Cold Storage in the Upper Midwest

April 2nd, 2018 · No Comments

Maintaining food quality from farm to shelf is a critical aspect of food safety on a commercial level. Not only does this include containment in food-grade climate-controlled facilities during storage periods, it also includes temperature and climate control during food transportation. Minnesota Freezer Warehouse Company provides comprehensive cold storage in the Upper Midwest meeting industrial food safety standards for refrigeration, freezing, and dry containment.

In addition to our state-of-the-art warehouse facilities, MFWC information and technology services utilize TALLYWorks Warehouse Management Systems to build customizable live records of food shipments throughout the transportation process.

Using TALLYworks RF scanning and barcode data collection software and EDI customer interface, you can trust MFWC to protect the movement of your shipments and provide accuracy in storage periods.

Recording for Food Safety in Cold Storage

Tracking the movement of food products and exact detailing of shipment information by the minute is key in supporting food safety at every stage of transportation and storage. Keeping accurate, live records with advanced computerized systems allows MFWC to track food products kept in refrigerated storage, freezer storage, and dry storage. This means the quality and nutritional profile of fruits, vegetables, meats, breads, prepared foods, desserts, and more are kept in a controlled stasis environment during packing, shipping, and receiving at MFWC facilities. Recording shipment and product data with TALLYworks is an effective quality control administrative measure that’s highly beneficial for internal company processes, but it’s also key in ensuring food safety for products stored in climate-controlled containment.

Live records of orders during transportation reduces clerical errors, eliminates storage mistakes, and promotes continued protection of food quality, even outside of our facilities. This means MFWC shipments are organized and recorded for food safety and constant climate-control attention.

Our IT Services secure online data with TALLYworks software and play an important role in providing our communities with quality food products from field and pasture to grocery store shelves.

To learn more about our work with TALLYworks services and how live recording of shipments protect food safety in cold storage, contact Minnesota Freezer Warehouse Company. Call us today at (844) 373-1477 for information about our warehouse locations and our services in dry storage and cold storage in the Upper Midwest.

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The Effect on Food Bacteria Put into Cold Storage in Austin, MN

March 6th, 2018 · No Comments

Since the late 1800’s, ice companies and freezer warehouses have allowed consumers to take advantage of commercial cold storage and the nutritional quality of frozen foods. Today, freezing foods is one of the most common ways of preserving nutrition for extended periods of time alongside canning, drying, salting, and pickling. In fact, freezing food is one of the most effective ways of storing without significantly altering the structure of proteins, dietary fibers, carbohydrates, fats, and micronutrients. Minnesota Freezer Warehouse Company offers state-of-the-art cold storage in Austin, MN, and promotes the continued accessibility of quality frozen foods that are both nutritious and delicious.

Our climate-controlled warehouses provide dry storage, refrigeration, and freezing on a commercial scale. We provide preserved foods to our local communities in South Central Minnesota in addition to shipping quality products on a global scale.

Without the freezer technology we have today, many foods wouldn’t be available in the supermarket at the peak quality they offer in frozen conditions. A large part of the maintained quality of frozen foods is thanks to what happens to bacteria and other dangerous microorganisms when they’re frozen.

Food bacteria is the number one cause of exponential decreases in food quality in storage above freezing temperatures. Our cold storage warehouses keep frozen foods at temperatures between -20º F and 32º F, an optimal temperature range to prevent bacteria growth and avoid “freezer burn” damage.

Bacteria, mold, and other microorganisms that reduce food quality thrive in temperatures between 40º F and 140º F and can remain active in temperatures as low as 30º F, which is why food can still spoil in the refrigerator.

Freezing foods prevents the growth of bacteria and other microbes because it essentially puts them in stasis.

When bacteria, yeast, mold, and other microorganisms are put into temperatures below freezing, they cannot multiply, but they aren’t killed. Those microbes are still in frozen foods that are thawed out, and as soon as they’re warmed up, those little critters can start to multiply and begin the gradual reduction of food quality.

The freezer storage MFWC provides kills certain microorganisms, including the dangerous trichina parasite, but most bacteria and other microbes are simply put into pause mode. Continued freezer storage is a highly effective way of maintaining food quality for long periods of time, and our cold storage warehouses help a wide variety of food groups retain nutrition, flavor, texture, and overall quality.

For more information about our services and to learn about our cold storage in Austin, MN, contact Minnesota Freezer Warehouse Company at (844) 373-1477 today.



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Bettering the MFWC Process With 3PL Partnerships in Albert Lea, MN

January 26th, 2018 · No Comments

As a local and global company, Minnesota Freezer Warehouse Company strives to protect the safety of our communities and our customers worldwide. We manage over 100,000 orders each year, moving more than 35,000 truckloads and over 15,000,000 pounds by rail. Our large-scale temperature-controlled shipping and cold storage services demand a smoothly operating network at all stages. To meet industry standards of food safety, worker safety, hygiene, and sanitation, MFWC supports the use of third-party logistics (3PL). With the help of our 3PL partnerships in Albert Lea, MN, MFWC is able to support climate-controlled storage for accounts ranging from local farm co-ops to Fortune 500 companies.

There are many aspects of MFWC temperature-controlled storage that are handled within the company by our own community workers and with our family-owned approach to business. Our two warehouse locations in Southern Minnesota managed with the hard work of our expert local leaders and trained team members. However, because we ship worldwide and handle large-scale orders, our management teams also benefit daily from our 3PL partnerships.

3PL companies and MFWC work together to better our shipping, storage, and services in many ways, including:

Product Quality: First and foremost, our 3PL partnerships are the key to maintaining product quality throughout the shipping and delivery process. Inspection of goods from the minute they ship to when they arrive is constant and helped along by 3PL partners at each step. MFWC also partners with Agility Recovery for backup power and insurance to ensure that temperature standards will be met throughout shipping in the case of transport or electrical damage.

Traceability: MFWC services are supported by the use of Tallyworks WMS, which provides comprehensive records of the movement of your products, including accurate minute-by-minute traceability. This includes online access to each customer’s inventory, EDI customer interface, RF scanning, and bar code data collection.

Customer Service: With the help of the traceability and recording Tallyworks provides and continued communication between MFWC teams, 3PL partners, and customers throughout each stage of the shipping, storing, and delivery process, we’re able to provide the highest level of customer service. As a customer-focused company, we strive to meet the demands and protect the interest of our customers at each second of our services.

Time: Altogether, the customer service and communication between MFWC, 3PL partners, and our clients, along with traceability and quality control of products, offers a streamlined time-efficient process.

Without the help of our 3PL partnerships in Albert Lea, MN, MFWC teams wouldn’t be able to continue providing large-scale, high-quality service to our communities and worldwide. For more information about our services in temperature-controlled storage, contact us at (844) 373-1477 today.

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Foods We Might Not Have Without Refrigerated Warehousing in the Upper Midwest

December 14th, 2017 · No Comments

In today’s world, we have access to more variety and year-round nutrition in our food than we ever have before. In the U.S., we can attribute a large amount of our food accessibility to climate-controlled containment of foods on a commercial level, including transportation and storage. Though food could be stored in the past in iceboxes, coolers, and other types of temporary refrigeration, the level of cold storage we have today was not possible. With Minnesota Freezer Warehouse Company, high quality commercial refrigerated warehousing in the Upper Midwest plays a large role in providing foods to our communities throughout the year.

Though our diets have not changed significantly for years, our access to new and exotic proteins, carbohydrates, and fats has increased rapidly with the development of new cold storage technology. Without the cold storage we have today, we wouldn’t have healthy, high-quality foods in our reach month-to-month.

In fact, without cold storage technology and refrigerated warehousing, we would most likely not have access to the following foods year-round:

  • Dairy: Even with the pasteurization process, dairy products like milk, cheese, butter, yogurt, and cream can quickly expire. The refrigeration we use today extends the life of these dairy products by up to a month. This allows homes and restaurants to use a wide range of dairy products at the highest nutrition levels available. With MFWC, you can count on our refrigerated warehousing to keep your product safe, healthy, and at high-quality from farm to shelf
  • Meats: In the past, fresh meat was a rare treat in many cultures around the world. Cured or dried meats were much more common because they could keep for much longer without spoiling. The refrigerated storage we have today gives us access to fresh meat in larger varieties and amounts at any time of year. Prepared meat products, beef, pork, poultry, and seafood are a significant part of many U.S. diets thanks to commercial and residential refrigeration
  • Vegetables and Fruits: While most fruits and vegetables can last for a long time without refrigeration, there are some kinds that depend on cold storage to keep for even just a few days. Herbs, leafy greens, lettuces, juices, berries, green onions, cucumbers, mushrooms, and many other kinds of produce rely on refrigeration to keep from spoiling

Along with the whole-food forms of these types of foods, the many prepared and processed food products found in your refrigerated grocery aisle depend on the reliable refrigerated warehousing like MFWC provides.

For more information about our refrigerated warehousing in the Upper Midwest and the services we offer, contact Minnesota Freezer Warehouse Company at (844) 373-1477 today.

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Foods Supported with Industrial Freezer Storage in Austin, MN

November 7th, 2017 · No Comments

As the population of the world expands, the food industry has to keep up with the growing demands of a hungry planet. In the U.S., our system of fresh food production, transportation, and storage is rivaled by few others. Minnesota Freezer Warehouse Company is proud to play its part in supporting the USA food industry with high quality industrial refrigerated storage, dry storage, and freezer storage in Austin, MN.

For a significant chunk of American history, MFWC has worked to provide reliable storage for the food products our country consumes. Today, our climate-controlled warehouses provide state-of-the-art facilities to keep foods fresh, safe, and healthy from the farm to your grocery store shelves.

While every aspect of our industrial, climate-controlled food storage is key in keeping foods at high quality, our freezer storage facilities play a large role in the storage of fresh food year-round. Not only does freezer storage keep foods fresh during transportation, it also sustains a wide variety of nutrients and flavors with little-to-no compromise of quality, and it offers food items to consumers that might be otherwise unavailable without freezing.

Fruits and Vegetables

Our freezer warehouses store a diverse selection of frozen fruits and vegetables. From the standard peas, beans, and legumes that provide nutritious plant proteins to exotic fruits perfect for cold and hot uses, our freezer storage offers a safe and wide variety of home-grown and imported nutrition and flavor.

Seafood and Meats

Most meats and seafoods in uncured forms will quickly lose nutritional value and consumption safety, and they’re difficult to transport and store, even at refrigeration temperatures. Freezer storage plays a critical role in allowing meat and seafood products to continue as a major part of American diets while keeping fresh flavors and textures without the dangers of food spoiling.

Frozen Desserts

Common contenders for frozen dessert products include ice cream, sorbet, gelato, and sherbet, as well as the novelty products based on these treats. While these products make up a large portion of the desserts made possible for commercial purchase with freezer storage, there are hundreds of other frozen dessert items that also rely on industrial freezer warehouses. From frozen pastry dough to complete pies and cakes, desserts from around the world can be transported and stored in industrial freezers.

Bread Products

Like vegetables, fruits, and meat, bread producs can spoil easily during transportation and storage. While today’s bread products are stabilized for longer storage with added preservatives, there’s a limit to their shelf life. With freezer storage, even preservative-free bread can be kept for three times longer than processed white breads on the shelf.

In many American homes, freezer storage also supports specialty products like frozen dinners and frozen juices. With industrial freezer storage, every household can enjoy a range of flavorful, nutritious foods all year. For more information about our industrial freezer storage in Austin, MN, contact MFWC at (844) 373-1477 today.

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A Brief History of Refrigerated Storage in Albert Lea, MN

October 4th, 2017 · No Comments

Since our beginnings in 1915, Minnesota Freezer Warehouse Company has worked on cold storage and related fields. Today we provide dry storage, freezer storage, and refrigerated storage in Albert Lea, MN, at high industry standards in warehouses with fully-equipped, state-of-the-art facilities. Though MFWC has a long history, it starts much later in the story of the history of refrigerated storage.

The science of refrigerated storage took many twists and turns to get to where it is today. The refrigeration systems we take for granted, both large and small-scale, took almost 200 years to fully develop into the safe and reliable devices we now count on.

One of the first pioneers in commercial refrigeration science was inventor and scientist John Gorrie. Gorrie developed a system of water refrigeration for ice production in 1842, nearly a century after the first interests in artificial refrigeration sparked new research ideas for William Cullen in 1755. While Gorrie’s designs were not successful for commercial purposes, his ideas regenerated interest in artificial refrigeration.

A key figure in the development of commercial refrigeration was French inventor Ferdinand Carre. During the Civil War, Carre created a machine modeled after Gorrie’s. Carre’s product, however, was smaller, simpler, and more suitable for market use. His system took hold, and by 1865, three machines were being commercially used in New Orleans, LA.

In 1867, Andrew Muhl continued the development of artificial refrigeration in San Antonio, TX. In 1873, Columbus Iron Works contracted the patent for Muhl’s ice-making machine, a company that would later be owned by W.C. Bradley Co., the first producers of commercial refrigeration in America.

Through the last decades of the 1800s, commercial refrigeration took hold in shipping and rail industries for the transportation of perishable goods. The rising population of the western world demanded more meats, dairy products, fruits, and vegetables. This demand heavily supplied the continued development of the modern day commercial refrigeration systems.

In 1900, meat packing warehouse in Chicago, IL adopted ammonia-cycle refrigeration methods similar to many used today. By 1914, most large warehouse companies across the country used ammonia-cycle refrigeration.

In the mid-1900s, artificial refrigeration was being installed on trucks and other transport vehicles, and the systems of warehouse refrigeration became accepted in the global industry.

Though there would still be a long road of continued development and perfection of artificial refrigeration systems, this research would exponentially increase in speed and effectiveness, using ammonia-cycle refrigeration as a foundation.

Because of the rich history and hard-working people involved in the development of artificial refrigeration systems, we’re able to provide quality cold storage today. For more information about our freezer, dry, and refrigerated storage in Albert Lea, MN, contact Minnesota Freezer Warehouse Company at (844) 373-1477 today.

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Nutrients Preserved in Frozen Foods With Cold Storage in Upper Midwest

August 31st, 2017 · No Comments

Canning is a centuries-old tradition of preserving foods, but these days, the process has become more popular with young adults than ever before. Because questions of food and health have also sparked popular debates over the last 20 years, studies of the nutritional levels of canned, frozen, and fresh foods have been made more and more frequently. Fresh food wins the debate in the majority, of course, but access to fresh food may not always be possible. The real question of food nutrition boils down to frozen vs. canned. At Minnesota Freezer Warehouse Company, we encourage the use of cold storage in Upper Midwest for long-lasting, nutritious food.

Canning foods exposes them to high heats and liquids that may break down or leach away many nutrients. For example, a large percentage of vitamin C and B are lost during the canning process.

Freezing fresh foods when they’re at peak nutrient levels preserves the majority of the vitamins, minerals, and macronutrients. Frozen foods kept in cold storage warehouses across the Upper Midwest may be giving your community access to important nutrients year-round.

Vitamin C: While some amounts of vitamin C are lost in the freezing process, the percentages are much less than those lost during canning. If you don’t have access to fresh vitamin C rich foods throughout the winter, frozen foods are a great way to get that important nutrient. In fact, frozen peas have almost the same level of vitamin C as freshly picked peas. Those same fresh peas will lose almost half of their vitamin C levels after two days of storage, while frozen peas can maintain vitamin C levels for months.

 Vitamin B: Most kinds of vitamin B are lost during the canning process, but freezing traps the majority of complex vitamin B types, including niacin, riboflavin, biotin, folate, and B12 vitamins.

Vitamins A, D, and E: Because these vitamins are fat-soluble, they aren’t affected during the washing and blanching process done before freezing. These vitamins will stay in frozen foods until they are thawed and exposed to light and heat.

 Antioxidants: Antioxidants are a delicate nutrient, so they survive the freezing process much more intact than the rigors of canning. Frozen blueberries have nearly the same antioxidant level as fresh, making them a perfect choice for year-round antioxidants.

Nutrients like carbohydrates, fats, and proteins can survive the freezing process with little to no damage. Vital fibers and important minerals like iron, calcium, and zinc are also retained in frozen foods. Overall, the freezing process also preserves more flavor than canning because the added salts and nitrates added to canned foods can seriously change how your food tastes!

At the Minnesota Freezer Warehouse Company we believe freezing is the best way to preserve foods for long-term fresh, nutrient-rich foods. For more information about our warehouse cold storage in Upper Midwest, contact us at (844) 373-1477.

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Understanding HACCP Procedures for Cold Storage in Albert Lea, MN

August 4th, 2017 · No Comments

When it comes to food safety, following the USDA regulations is not exactly “optional.” With good reason, the requirements and standards for maintaining health codes and food safety storage and transportation are rigorous and inflexible. The goal of these regulations is to protect the consumer from any potential contaminants that may be introduced into foods that find their ways onto the shelves of grocery stores and supermarkets and into the kitchens of restaurants. At Minnesota Freezer Warehouse Company, we place great importance on meeting the standards of food safety in all aspects of our dry and cold storage in Albert Lea, MN.

Our standards, procedures, and facilities are inspected annually and approved by the AIB International and the USDA, giving us certification that we use to guarantee quality and safety to our customers. A large aspect of our food safety procedures includes the process of implementing Hazard Analysis and Critical Control Points (HACCP) to create an optimally secure environment for the food we store in our freezer warehouses, refrigeration warehouses, and dry storage units.

Principles of HACCP

HACCP is an important standard for food safety regulation. Acting as a process of eliminating all possible areas and sources of contamination, HACCP follows seven basic principles:

  1. Hazard Analysis: This principle determines any current or future conditions of food safety hazards that pose contaminants in the form of biohazards, chemical hazards, or physical hazards.
  2. Critical Control Points: This principle determines the points in the cold storage process that may function as a control for any food safety hazards.
  3. Critical Limit Points: This principle determines the potential maximum and minimum at which a food safety hazard can be safely controlled without unnecessarily compromising the overall quality of the stored food.
  4. Monitoring Requirements: This principle determines the level of monitoring that is necessary to maintain control points and their limits to keep food secure in cold storage.
  5. Corrective Actions: This principle determines what corrective actions must be taken in the event that principles 2, 3, or 4 fail.
  6. Working Procedures: This principle determines the procedures that must be set into place for workers and facilities to successfully implement HACCP principles 1-5.
  7. Record Keeping: This principle determines the amounts of record keeping needed to keep principles in successful implementation and data-saving practices for potential needs of future system changes in HACCP for cold storage.

The principles of cold storage HACCP are critical in keeping MFWC facilities and procedural regulations at standards that will provide cold storage that keeps food in the safest possible conditions for consumers.

For more information about our food safety standards and dry and cold storage in Albert Lea, MN, contact Minnesota Freezer Warehouse Company at (844) 373-1477 today.

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The Dangers of Improper Freezing and the Importance of Climate Controlled Storage in Albert Lea, MN

July 12th, 2017 · No Comments

When it comes to the food we consume, taking chances on spoiled, old, or contaminated food is often inadvisable. There are thousands of strains of bacteria in the food we eat every day. Most of the bacteria found in foods are harmless, just as many of the kinds of bacteria in our bodies are harmless, but there are also hundreds of kinds of bacteria that thrive in foods that are beginning to decline in freshness. From veggies to meats, improper food storage can be a huge health risk. Minnesota Freezer Warehouse Company specializes in keeping frozen foods of all kinds in peak condition and preventing contamination with our state-of-art climate controlled storage in Albert Lea, MN.

There are many ways to store food, and which type of storage is the best depends on the type of food. For the many kinds of foods that are commercially frozen, stored frozen, and sold in the freezer aisle of your grocery store, proper climate controlled storage is crucial for maintaining food quality and freshness.

If frozen food isn’t stored in the exact temperatures and climate needed, these foods can quickly decline in quality and safety. Our freezer warehouses are kept at 0º Fahrenheit for all foods that must be frozen for extended periods of time—from the packaging location to your home freezer. We guarantee that all foods in our climate controlled storage meet certified and approved standards for keeping frozen food in optimal conditions for the consumer. Some companies that don’t meet these standards may have subpar storage for frozen foods, leading to danger zones in the storage space.

When temperatures rise…

The golden standard for frozen food storage is below 0º F because low temperatures keep bacteria and other pathogens inactive. Although you can only truly kill contaminating organisms by cooking food, it’s important to keep those dangers dormant during freezer storage time. Any temperatures higher than the required 0º F are considered danger zones. Any temperatures above 40º F allow most types of bacteria to become active and quickly multiply. Even below 40º F—the temperature of most refrigerators—foods can decay in slow motion, and bacteria and dangerous particles can still become a problem. We’ve all experienced food going bad after a while in our fridges, but imagine if your food was slowly losing its quality and fails safety standards in industrial freezers even before it reaches grocery shelves.

It’s essential for large operation freezer storage facilities to meet and uphold temperature and climate standards for the safety of the consumer. For excellence in temperature and climate controlled storage in Albert Lea, MN, look no further than Minnestoa Freezer Warehouse Company. Contact us at (844) 373-1477 today for more information.

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Maintaining Freshness of Food from Farm to Table With the Help of Minnesota Freezer Warehouse Company in the Upper Midwest

June 7th, 2017 · No Comments

Ever wonder about how the food we eat to sustain ourselves actually gets to the store? Or, how many stops are made from the farm to the table? Several steps and stops do take place including a stop to the food storage warehouse to ensure your food is temperature-controlled, packaged properly, and stored appropriately.

Minnesota Freezer Warehouse Company in the Upper Midwest plays a huge role in ensuring your food is properly packaged and stored in a temperature-controlled environment so you can achieve freshness from farm to table.

Food warehousing typically consists of three types: cold or frozen storage, chilled or refrigerated storage, or dry storage, all of which have special requirements to keep the food safe and sanitary. Food and Drug Administration (FDA) safety guidelines are in place and must be followed. This includes regular inspections of the warehouse.

The top six steps involved in food storage warehousing include:

  1. Food warehouse options. Whether you have the need for dry food storage, chilled, or frozen, the warehousing team knows the guidelines for each particular type.
  2. Dock and loading systems. Each food product goes through a dock and loading system.
  3. Sanitation. Food warehouses must be cleaned and sanitized with documentation of such services at all times. Employees must also practice personal hygiene.
  4. Lot traceability. All food items are dated when they arrive at the warehouse. Documentation is a necessity to ensure any food items follow the first-in, first-out method to follow expiration dates.
  5. Room temperature. Temperature control in food warehouses is an absolute must. In addition, certain foods, such as fish, need to be stored away from others because of odor and bacteria.
  6. Transportation. When your food product leaves the farm, transportation is in the works. At this point, trucks must have appropriate temperature-control to maintain food freshness and safety.

These steps play a critical role in maintaining food safety and quality from the farm to the table. If you’ve ever wondered about the process of how food gets from the farm to table, chances are a food warehouse company has been involved.

At Minnesota Freezer Warehouse Company in the Upper Midwest, we take pride in ensuring that your food is safe and fresh. Our trained staff understands the FDA regulations in place and work hard to store food that is free of pollutants and bacteria, at the appropriate temperature, and is as fresh as the minute it left the farm. Contact us today by calling (844) 373-1477 or visiting Minnesota Freezer Warehouse Company.

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