Minnesota Freezer Warehouse Company (MFWC) has been operating as a family-owned storage provider since 1915. With over 100 years in the business, it’s no surprise we’ve experienced and intersected with the many changes in food safety practices, technological advancements, and general industry improvements over the decades. Today, we operate two warehouses in the Upper Midwest, or as we like to say, “in the middle of everywhere.” Our location allows us to provide comprehensive refrigerated, frozen, and dry storage services to a wide range of customers operating from coast-to-coast and border-to-border. MFWC provides complete import and export services for rail and freight, cross docking, and full cold chain logistics that meet Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), and many other industry standards. As a cold storage warehouse in Albert Lea, MN, and Austin, MN, we face unique challenges for all the types of climate-controlled storage we provide, but especially for the frozen goods industry.
There are many kinds of food products that are processed to be stored in a frozen environment (0ºF to -5ºF). From frozen produce to prepared meals and everything in between, grocery store freezer shelves seem to grow every year. For a cold storage warehouse, short- to long-term storing of different food products requires overcoming different challenges depending on the specific industry.
Beef and Pork:
The meat industry is one of the largest in the world, let alone in the United States. Meat storage requires very rigid procedure, largely because meats are the most common carriers of foodborne illnesses. Both our warehouses have pork storage certifications, and we are equipped to handle all other meat products to eliminate the risk of foodborne pathogens.
Like the beef and pork industry, poultry also carries the risk of foodborne illness if improperly stored. Chicken and turkey are some of the most common poultry/meat food products in American households and restaurants. We play our part in preventing the spread of dangerous diseases like salmonella with quality, effective, cold storage practices.
Because seafood products have a short shelf life when fresh and because they are goods that can only be sourced on coasts (for the majority of goods), freezing is the best way to maintain quality during storage and distribution. Thanks to climate-controlled warehouses like those of MFWC, communities in all areas of the world can have access to the unique and nutritious flavors of seafood.
While most frozen dairy goods consist of treats like ice cream, novelties, and other processed dessert products, there are many large-scale distributors that use temporary freezer storage to keep foods like milk products, butter, and cheese longer before they are exported into refrigerated storage. MFWC stores many kinds of dairy products for varying time frames before they are distributed.