Post-storage operations
As a General principle, the products leaving the cold storage for final consumption may be permitted a slight increase in temperature. They should be as close as possible to the temperature of storage for as long as possible down the supply chain. This requires fast processing and use of refrigerated vehicles, up to the final retail trade.
Some products require special treatment, for which provision should be made, e.g.:
- Frozen meat comes from long-term storage sold chilled must be melted in controlled conditions. This is usually carried out by the retail butcher, which will hang the carcass in a cold room (-1C) within two or three days. Large-scale melting of service use of warm air in the room at a temperature below 10C.
- Potatoes and onions came out of the store will collect condensation from the ambient air and dry, or they would rot.
- Fruits of different varieties are imported into the semi-green state and should ripen off under the right conditions for sale.
- Some cheese, frozen before they are ripe. The thawing for final distribution and sales, they must grow.
..
|
Food refrigeration and freezing