As a general principle, products leaving cold storage for ultimate consumption may be allowed to rise slightly in temperature. They should be kept as close
To the storage temperature as long as possible down the chain of delivery. This requires prompt handling and the use of cooled vehicles up to the final retail outlet (see Chapter 17).
Some products require special treatment, for which provision should be made, e. g.:
• Frozen meat coming out of long-term storage to be sold chilled must be thawed out under controlled conditions. This is usually carried out by the retail butcher, who will hang the carcass in a chill room (-1°C) for two or three days. On a large scale, thawing rooms use warmed air at a temperature below 10°C.
• Potatoes and onions coming out of storage will collect condensation from the ambient air and must be left to dry or they will rot.
• Fruits of various sorts are imported in a semi-green state and must be ripened off under the right conditions for sale.
• Some cheeses are frozen before they have matured. On thawing out for final distribution and sale, they need to mature.
Posted in Refrigeration and Air Conditioning