Beef and Pork Chilling Room

It is necessary to assume that all the meat will contain a number of bacteria that can cause foodborne illnesses. The danger zone is any environment of 40 degrees Fahrenheit or more.
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Bacteria Danger Zone

It is necessary to assume that all the meat will contain a number of bacteria that can cause foodborne illnesses. The danger zone is any environment of 40 degrees Fahrenheit or more. This includes normal ambient temperatures. This is especially true outdoors, on picnics, camping and traveling. Bacteria can grow at an exponential rate, often doubling in just 20 minutes.


Freezing and refrigeration temperatures

The freezer temperature must be set to at least 0 degrees. The refrigerator should be set at 35 degrees. At zero degrees, all bacteria will remain dormant, which means that they will not multiply. At 35 degrees, the bacteria will multiply. That's why you never have to leave the meat in the fridge for more than two days. Hold a thermometer in the freezer and in the refrigerator and check the temperature often.


Be careful when thawing frozen beef

When thawing frozen steaks or roasts, let them thaw in the refrigerator, which should be set to about 35 degrees. Depending on the size, complete thawing may take 1 to 3 days. Do not thaw at room temperature. The meat will thaw from the outside inwards. Therefore, the outside could multiply the bacteria, even if the inside is still frozen. Freezing causes bacteria to become dormant.

That said, the meat cooks better when it reaches room temperature. But never leave the meat at room temperature for more than an hour. If the room temperature exceeds 90 degrees Fahrenheit, never exceed an hour.


Traveling or camping

It is better to cook raw meat before leaving home. Cool them and bring them when it's cold. At temperatures above 40 degrees, bacteria can settle and begin to multiply. Always pack them in a good quality cooler containing a lot of ice or gel. Always pack cooked meat in tightly closed plastic bags to prevent water absorption. When heating on a field heater, heat the meat well so that the meat reaches a temperature that will kill the bacteria.


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