When it comes to food stored in refrigerated, frozen, and dry environments, keeping the climate under control and consistent is the most important factor in maintaining food safety standards. If the power flowing to a climate-control system is lost, stored food can quickly lose quality and consumption safety. With Minnesota Freezer Warehouse Company, you can count on our storage warehouses to keep climates at a constant and protect food safety in Austin, MN.
Power outages are one of the biggest problems for supporting food safety in regards to frozen, refrigerated, and otherwise climate-controlled food items. A loss of power in a freezer warehouse, for example, can cause dairy, meats, vegetables, baked goods, and other products to spoil on a large-scale.
MFWC partners with Agility Recovery to ensure that all our dry storage, refrigerated, and freezer warehouses maintain climate control even through long term power loss. Agility Recovery provides high-quality, reliable back-up generators for all our climate-controlled warehouses to prevent losses in food safety and quality.
When frozen, refrigerated, or dry-storage foods are exposed to changing temperatures and environments due to a power loss, they can start to spoil within hours. The bacteria and microorganisms in foods are dormant at temperatures below 40º but will quickly become active and reproductive when warmed up.
The bacteria and other microorganisms that are active in foods at temperatures over 40º vary from food to food. Meat will contain very different microbes compared to fruits and vegetables, but both can be equally dangerous if microorganisms are allowed to grow and multiply. With our partnership with Agility Recovery and our own consistent power systems, MFWC prevents the growth of the following food-spoiling bacteria and microorganisms in food products stored in our warehouses:
- In meats and fish: Aspergillus, Mucor, Moraxella, Carnobacterium, Penicillium, Rhizopus, Brochothrix thermosphacta, Botrytis, Pseudomonas, Bacillus, Fusarium, Acinetobacter, Leuconostoc, and many additional kinds of molds.
- In pasteurized milk and dairy products: Bacillus, Shewanella putrefaciens, Pseudomonas fragi, Alcaligenes, Penicillum, Mucor, Clostridium butyricum, Clostridium sporogenes, and others.
- In fruits and vegetables: Erwinia carotovora, Pseudomonas, Botrytis cinerea, Clostridium botulinum, Geotrichium candidum, Aspergillus, Geotrichum candidum, Phytophora mildews, Penicillium, and others.
- In prepared foods: Bacillus cereus, Rhizopus stolonifer, lactic acid bacterias, Megasphaera cerevisiae, Saccharomyces diastaticus, Candida valida, and other molds, yeasts, and bacteria associated with whole food products.
When it comes to food safety, MFWC follows our own high standards in addition to FDA regulations, HACCP protocol, and other national and state food safety principles. With the added security our partnership with Agility Recovery provides, you can trust our climate-controlled warehouses with your orders from farm to shelf.
For more information about MFWC and how our systems and partnerships work to maintain food safety in Austin, MN, and across the country, contact us at (844) 373-1477 today.