TITLE

Keeping it cool and safe

AUTHOR(S)
Bean, Russell L.
PUB. DATE
March 2006
SOURCE
FoodService Director;3/15/2006, Vol. 19 Issue 3, Special Section p14
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article discusses factors to consider in the selection of foodservice refrigeration equipment. Current U.S. Food and Drug Administration (FDA) Food Code calls for refrigerated storage temperatures of 41 Fahrenheit or lower and frozen storage temperatures of 0° or lower for most food items. Make sure any refrigeration equipment under consideration is capable of maintaining these temperatures. Ensure all new refrigeration equipment uses CFC-free refrigerants and is fabricated with CFC-free insulation.
ACCESSION #
20250050

 

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