How do you outsource sales

Selling and storing take-away snacks: the temperature has to be right!

Longer shelf life in sub-zero temperatures

Frozen products must be kept at temperatures of at least –18 degrees Celsius. Deviations of a maximum of 3 degrees Celsius are permitted within the framework of "honest storage and distribution procedures", that is, the temperature of your freezer must not be warmer than -15 degrees. The important thing is: It is not enough to set your freezer cabinets to the right temperature and then equip them. Check regularly whether the prescribed minimum temperature is still given.

 

Perishable foods belong in the refrigerator

Even with perishable, animal or vegetable foods, the correct storage temperature is crucial for the shelf life. Unless other regulations apply, sausage products, sandwiches, processed salads, etc. should be stored at a maximum of 7 ° C. Fridge snacks, such as “milk slices” or “children's pinguín”, which, according to the manufacturer's packaging instructions, are “to be stored in a cool place”, may, however, be stored up to a maximum of 10 ° C. Our tip: put these foods upstairs in your fridge. Because the temperature there is usually higher than below.

Room temperature, but without sunlight, please

The situation is different with sweets, chocolate, dry products or even canned goods: They belong to those goods that can be stored at room temperature, but without direct sunlight. Because products like chocolate bars melt quickly and then end up in the hands of your customers misshapen, inedible and possibly with so-called fat bloom. This is a grayish-white coating that is created by changing the crystal shape of the fat contained in the chocolate - mostly due to temperature fluctuations. The general rule is: Your storage rooms should be as dark and cool as possible, because sunlight damages your goods.

Keeping warm actually means keeping warm

Depending on the size of your shop, you may also offer hot foods for consumption. Here, too, it is particularly important that you adhere to the specified temperature specifications. This is the only way you can sell the hot meals to your customers without hesitation. The holding temperature must be at least 65 degrees Celsius. This ensures that pathogenic germs cannot cause any damage.

Be patient while defrosting

If you carry frozen baked goods that have to be defrosted before they can be prepared, sold or consumed, you should allow sufficient time for this. Unlike most frozen products, many baked goods do not need to be in the refrigerator, but can be thawed at room temperature. Pay attention to the manufacturer's information here. But be careful: Do not speed up the process with technical aids such as microwaves or ovens. And once your goods have thawed, you shouldn't freeze them again. Protection against contamination is then no longer given. Often the products lose their taste as a result.

A gap in the cold chain can have serious consequences

The same thing happens if the cold chain of your frozen products is interrupted. If the temperature of at least –18 degrees Celsius is not consistently maintained for these goods, this can have far-reaching consequences: The products lose their quality. This can be seen in changes in the consistency, for example through crystal formation or clumping, as can occur with impulse ice, for example. You can no longer sell these products to your customers. Due to the look, the taste and also hygienic consequences: If the cold chain is interrupted, the shelf life is reduced. The goods spoil more quickly due to the rapid multiplication of microorganisms. Only a few microorganisms multiply at temperatures of around minus 10 ° C and warmer. Fortunately, maintaining the cold chain isn't difficult if you pay attention to a few key points. Your cooling equipment must not be overfilled (note the maximum filling limit!) And you must regularly check the temperature. Use small signs to indicate that the doors of the refrigerated cabinets should be closed again as soon as possible. It is also necessary to defrost your cooling devices and furniture at regular intervals and test them for functionality.

Keeping track of things with the right documentation

As a food business operator, you are not only obliged to maintain and control the cold chain, but also to document the temperatures of your food storage. Particular attention is paid to the partially opened goods: For example, mark them with a sticker on which you note the date of repackaging. So you can easily keep track of things. So that you can also check the standing times of freshly prepared products such as sandwiches, it is helpful to provide these with information, for example with a "flag" with the "disposal time". With these simple means, you can prevent expired or old goods in your display or refrigerated counter.

 

In summary: It depends on the temperature - this is how you store your goods correctly!

As a shop operator, you have the right to have your goods delivered to your shop fresh and in good condition. To ensure that the products retain their impeccable quality during storage and presentation, you must ensure correct and consistent temperature control:

  • Frozen products must be kept and stored at at least –18 degrees Celsius!
  • Perishable foods belong in the refrigerator!
  • Storage rooms should be dark and cool.
  • Hot dishes, snacks and dishes must be kept at a temperature of at least 65 degrees Celsius.
  • You need time and space to defrost.
  • The cold chain must not be interrupted or, if unavoidable, only briefly interrupted.
  • By documenting the storage temperatures, you meet your obligations as a food business operator and you can relieve yourself in the event of a complaint.

Do you have any questions on this subject? Your Lekkerland contact person will be happy to help.
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