Minnesota Freezer Warehouse Company (MFWC) provides temperature- and climate-controlled warehouse storage for products that are distributed globally. Our warehouses are located in an ideal region for products moving from coast to coast and border to border. In addition to providing comprehensive cold storage services, we’re also completely outfitted for full import and export services, including cross docking, blast and room freezing, freight and rail transport, and strict cold chain logistics. Our main goal as a warehouse service is to protect your products by adhering to international practices for food safety. With MFWC cold warehousing in Albert Lea, MN, and Austin, MN, you can trust our team of hardworking employees and our state-of-the-art climate-controlled technology to keep your goods at peak conditions and maintain detailed records of imported and exported shipments.
Cold Warehousing
With any kind of food storage, food safety is the No. 1 issue that should be supported at all costs. However, with cold warehousing, food safety practices are especially important because if temperatures aren’t maintained correctly, foodborne illnesses, poor food quality, and damage costs can spread quickly.
Warehouse Management
Our warehouse systems are designed to precisely maintain the cold chain through import, storage, and export. We use Agility Recovery backup systems to protect goods against potential power outages in the region, and Tallyworks warehouse management systems for computerized, to-the-minute inventory and EDI management. Our facilities and food safety practices meet United States Department of Agriculture (USDA) and American Institute of Baking (AIB) International standards, and our workplace standards are certified by the Minnesota Safety and Health Achievement Recognition Program (MSHARP).
Food Safety
Food safety is such a serious issue because of foodborne pathogens and spoilage, but also because even frozen food doesn’t last as long as you might think. For example, check out the storage time limits for the following foods in below 0ºF freezer conditions:
- Ground meats and poultry last 3 to 4 months.
- Fresh meats like beef, veal, pork, and lamb last 4 to 12 months.
- Bacon, sausages, lunch meats, ham, and hot dogs last 1 to 2 months.
- Fresh poultry lasts 9 months to 1 year.
- Prepared foods last 1 to 3 months.
- Fruit and vegetables last 8 months to 1 year.
Freezing
Freezing a food item doesn’t generally kill the most dangerous bacteria, viruses, and parasites that cause illness. Instead, it acts as a pause for the growth of pathogens. When frozen foods are thawed, the growth becomes active again. Freezing also doesn’t halt the enzyme activity in foods that causes spoilage over time; it just slows the aging process.
Because of these facts, it’s important to exactly adhere to the shelf life of stored goods to protect the distribution of safe and quality goods. Our freezers are kept well below 0ºF, our refrigerated spaces are kept at around 33-40ºF, and our dry storage spaces are precisely climate- and temperature-controlled. To learn more about how we protect food safety with our cold warehousing in Albert Lea, MN, contact MFWC at (507) 373-1477 or info@mfwc-cold.com today.
With any kind of food storage, food safety is the No. 1 issue that should be supported at all costs. However, with cold warehousing, food safety practices are especially important because if temperatures aren’t maintained correctly, foodborne illnesses, poor food quality, and damage costs can spread quickly.
Our warehouse systems are designed to precisely maintain the cold chain through import, storage, and export. We use Agility Recovery backup systems to protect goods against potential power outages in the region, and Tallyworks warehouse management systems for computerized, to-the-minute inventory and EDI management. Our facilities and food safety practices meet United States Department of Agriculture (USDA) and American Institute of Baking (AIB) International standards, and our workplace standards are certified by the Minnesota Safety and Health Achievement Recognition Program (MSHARP).
Avoid Food Borne Pathogens
Food safety is such a serious issue because of foodborne pathogens and spoilage, but also because even frozen food doesn’t last as long as you might think. For example, check out the storage time limits for the following foods in below 0ºF freezer conditions:
- Ground meats and poultry last 3 to 4 months.
- Fresh meats like beef, veal, pork, and lamb last 4 to 12 months.
- Bacon, sausages, lunch meats, ham, and hot dogs last 1 to 2 months.
- Fresh poultry lasts 9 months to 1 year.
- Prepared foods last 1 to 3 months.
- Fruit and vegetables last 8 months to 1 year.
Freezing a food item doesn’t generally kill the most dangerous bacteria, viruses, and parasites that cause illness. Instead, it acts as a pause for the growth of pathogens. When frozen foods are thawed, the growth becomes active again. Freezing also doesn’t halt the enzyme activity in foods that causes spoilage over time; it just slows the aging process. Because of these facts, it’s important to exactly adhere to the shelf life of stored goods to protect the distribution of safe and quality goods.
Our freezers are kept well below 0ºF, our refrigerated spaces are kept at around 33-40ºF, and our dry storage spaces are precisely climate- and temperature-controlled. To learn more about how we protect food safety with our cold warehousing in Albert Lea, MN, contact MFWC at (507) 373-1477 or info@mfwc-cold.com today.