{"id":17548,"date":"2021-06-07T19:04:33","date_gmt":"2021-06-07T19:04:33","guid":{"rendered":"https:\/\/www.acosmacom.com.br\/?p=17548"},"modified":"2025-10-01T20:32:32","modified_gmt":"2025-10-01T23:32:32","slug":"a-importancia-da-refrigeracao-na-seguranca-alimentar-e-na-conservacao-dos-alimentos","status":"publish","type":"post","link":"https:\/\/www.hoshizakimacom.com.br\/en\/facilidades\/a-importancia-da-refrigeracao-na-seguranca-alimentar-e-na-conservacao-dos-alimentos\/","title":{"rendered":"The importance of refrigeration in food safety and food preservation"},"content":{"rendered":"

Food safety unites practices and processes that involve food from production to consumption, always aiming for quality control and the safety of the end consumer. What is it and what are the critical points in these processes? In this post we'll talk in detail about food safety and how to apply it in your establishment, check it out!<\/p>\n

What is food security?<\/h3>\n

Food safety is the combination of practices and processes that involve food at all stages: the production chain, transportation, handling, processing, preparation and consumption, with the aim of guaranteeing access to food and its quality, thus reducing contamination, shortages and waste.<\/p>\n

What are the main obstacles?<\/h3>\n

Food waste<\/strong>From production onwards, many losses occur during planting, harvesting and storage. Inadequate food storage means that some food spoils and has to be discarded. In Brazil, food waste generates losses of approximately 940 billion dollars a year, based on production, transportation, storage and the final consumer.<\/p>\n

Food preparation<\/strong>: During improper handling, processing and storage processes, there is a high risk of contamination by bacteria and fungi. Establishments such as restaurants, snack bars, patisseries and bakeries must follow techniques to ensure food safety.<\/p>\n

How do I guarantee food safety in my establishment?<\/h3>\n
    \n
  1. Proper hygiene of the handling areas, the food and the professionals who will be handling it;<\/li>\n
  2. Temperature control of equipment and food;<\/li>\n
  3. Practices listed and described in municipal ordinances.<\/li>\n<\/ol>\n

    Is temperature control really important?<\/h3>\n

    Yes, temperature control is very important when it comes to food safety, as it is the main tool that a restaurant must have as a parameter in order to guarantee the quality and safety of the food.<\/p>\n

    It is therefore very important that your establishment has adequate temperature control points, using digital thermometers, spreadsheets and quality refrigerators.<\/p>\n

    When should the temperature be checked?<\/h3>\n

    The temperature should be checked according to the situation and the characteristics of each product. See below for the temperatures recommended by ANVISA.<\/p>\n

    Ideal Temperature for Transporting and Receiving Food:<\/h3>\n
    \n\n\n\n\n\n\n\n\n\n
    PRODUCTS<\/strong><\/td>\nTEMPERATURES<\/strong><\/td>\n<\/tr>\n
    Frozen products<\/td>\nUp to -12\u00b0C*<\/strong><\/td>\n<\/tr>\n
    Chilled fish<\/td>\nUp to 3\u00b0C*<\/strong><\/td>\n<\/tr>\n
    Chilled meat and meat products<\/td>\nUp to 7\u00b0C*<\/strong><\/td>\n<\/tr>\n
    For other chilled products<\/td>\nUp to 10\u00b0C*<\/strong><\/td>\n<\/tr>\n
    Ready-to-eat preparations with raw fish or raw beef<\/td>\nUp to 5\u00b0C<\/strong><\/td>\n<\/tr>\n
    Hot products<\/td>\nAt least 60\u00b0C<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>
    (*or as recommended by the manufacturer)<\/figcaption><\/figure>\n

    Maximum transport temperatures and storage time for pre-prepared and prepared products in the establishment under refrigeration or in the absence of information from the manufacturer:<\/h3>\n
    \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
    PRODUCT<\/strong><\/td>\nMAXIMUM TEMPERATURE<\/strong><\/td>\nSTORAGE TIME IN DAYS<\/strong><\/td>\n<\/tr>\n
    Milk and dairy products<\/td>\n7\u00b0C<\/strong><\/td>\n5<\/strong><\/td>\n<\/tr>\n
    Eggs and other products<\/td>\n10\u00b0C<\/strong><\/td>\n7<\/strong><\/td>\n<\/tr>\n
    Beef, pork, poultry, among others, and their products handled raw<\/td>\n4\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Mixed skewers, steak roulade, raw breaded meats and preparations with ground meat<\/td>\n4\u00b0C<\/strong><\/td>\n2<\/strong><\/td>\n<\/tr>\n
    Fish and fish products
    \nhandled raw<\/td>\n    		2\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Fruits, vegetables and sanitized vegetables in fractions, or peeled, juices, pulps, sugar cane juice<\/td>\n5\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Bakery and confectionery products with ingredients that require refrigeration<\/td>\n5\u00b0C<\/strong><\/td>\n5<\/strong><\/td>\n<\/tr>\n
    Sliced, chopped or ground cold cuts and sausages<\/td>\n4\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Post-coconut food, except fish<\/td>\n4\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Post-cooked fish<\/td>\n2\u00b0C<\/strong><\/td>\n1<\/strong><\/td>\n<\/tr>\n
    Desserts and other preparations with dairy products<\/td>\n4\u00b0C<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
    Desserts and other preparations with dairy products<\/td>\nAbove 4\u00b0C to 6\u00b0C<\/strong><\/td>\n2<\/strong><\/td>\n<\/tr>\n
    Desserts and other preparations with dairy products<\/td>\nAbove 6\u00b0C to 8\u00b0C<\/strong><\/td>\n1<\/strong><\/td>\n<\/tr>\n
    Mayonnaise and mayonnaise mixtures with other foods<\/td>\n4\u00b0C<\/strong><\/td>\n2<\/strong><\/td>\n<\/tr>\n
    Mayonnaise and mayonnaise mixtures with other foods<\/td>\nAbove 4\u00b0C to 6\u00b0C<\/strong><\/td>\n1<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

    Accompanying the thaw:<\/h3>\n
    \n\n\n\n\n\n
    EQUIPMENT<\/strong><\/td>\nTIME AND\/OR TEMPERATURE<\/strong><\/td>\n<\/tr>\n
    In refrigerators<\/td>\nBelow 5\u00b0C or according to
    \nmanufacturer's recommendation<\/strong><\/td>\n<\/tr>\n
    In a microwave or convection oven<\/td>\nImmediate<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

    Refrigeration and Freezing Temperature and Time:<\/h3>\n
    \n\n\n\n\n\n
    THERMAL VARIATION<\/strong><\/td>\nMAXIMUM COOLING TIME<\/strong><\/td>\n<\/tr>\n
    From 60\u00baC to 10\u00baC<\/td>\n2 hours<\/strong><\/td>\n<\/tr>\n
    Reaching 10\u00b0C<\/td>\nImmediately refrigerate or freeze at -18\u00baC<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

    ATTENTION<\/strong>Industrialized products should be stored according to the manufacturer's recommendations.<\/p>\n

     <\/p>\n

    You may have noticed that the refrigerator can be considered the restaurant's safe, since all the perishable raw materials for food preparation are stored there. That's why it's so important to make the right choice for your establishment.<\/p>\n

    Efficient, quality refrigerators have the following characteristics:<\/p>\n