3 Ways To Ensure Food In A Chilled Display Cabinet Is Kept Safe
The Chilled Display Cabinet
First, understanding how the unit works is essential. Cold air is circulated up the back and over the top of the products placed in the unit. The cold air is recirculated through the bottom front grill which provides a flow of cold air through the unit.
However, they can be very temperamental and sensitive to the environment.
A chilled display is not the same as a refrigerator as they can be very sensitive to the environment around them (sunlight etc). They may be for public self-service or for staff to serve.
Here are 3 ways to ensure food is kept at a safe temperature:
1. Monitor And Record Temperatures Regularly
Use a thermometer or thermocouple to monitor and record the temperature inside the display chiller. However the positioning of the temperature detection device will affect the temperature read. If cold air is blown into the unit and the thermocouple is placed directly in front of it, it will record the cold air temperature. The best place is to put a remote probe in between some of the food in the unit, to record an accurate food temperature. The temperature should be at or below 5°C. The absolute maximum is 8oC for high risk chilled foods.
Note: Stacking food items will prevent cold air circulating and keeping food items at the correct temperature. Placing food on wooden boards or trays may also prevent them from staying cool. I advise that you check food at the top of the pile and those furthest from the cold air source.
2. Ensure The Unit Is Well-Maintained
Make sure that it is in good working order. Check the door seals regularly to ensure they are not damaged or worn. Regularly clean the fans, vents and condensers to ensure they are free of dust and dirt. A chilled display should be cleaned and disinfected frequently to remove bacteria. Cleaning should be done with approved food safe cleaning agents and used according to manufacturer’s instructions. It should be serviced annually (advised) with all other refrigeration equipment.
3. Train Staff On Food Safety
All staff need to be trained on food safety including understanding the importance of maintaining the temperature of food in the chilled unit. Train staff on how to use a probe to check the temperature, what the safe range is, how to adjust the temperature if necessary, and what to do if the temperature is still outside of the safe range once the temperature has been adjusted. Staff also need to know how to handle and store food safely, and how to identify signs of spoilage or contamination. All food items need to be stored suitably in the display chiller. Food packaging should be checked to ensure that it is secure and free from any damage. Raw and cooked foods should be stored separately in separate units or with a cleanable robust divider, and all food items should be covered to prevent contamination (A lid or doors kept closed on the unit will do this). This will help to keep the food in the display chiller safe and fresh for consumption.
Summary
• Keep food away from walls of the chiller
• Don’t block cold air outlets
• Keep the chilled display out of the sun (or use blinds on windows when there is direct sunlight).
• Clean the unit regularly
• Don’t stack foods (to prevent circulation of cold air)
• Don’t put food on plastic or wooden trays
• Don’t keep food in the chiller overnight (put in the fridge)
• Ensure there are covers on either side of the chiller especially if there is a customer own service side
• Keep the thermocouple where the food is, not in front of the air outlet.
By following these guidelines, you can ensure that food in the display chiller is kept at a safe temperature, reducing the risk of food borne illness and ensuring that your business complies with UK food safety regulations.
Thank you for reading.
Karen Meadows of Safety in Action Ltd
If you think I can help your business do call on 07786622741or email on info@safetyinaction.co.uk You can also find us on twitter @safety_inaction or Facebook https://www.facebook.com/SafetyInAction
These blogs have been written in collaboration with the AI tool Chat GTP.
Food Safety Consultant | Worcestershire | West Midlands | Hospitality | Environmental Health Advisor