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Why Redundancy for Commercial Refrigeration Is Important

Posted by RDT on May 10, 2017 9:20:39 PM

  

Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?

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Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor

A Brief History of Refrigeration

Posted by RDT on Mar 8, 2017 10:31:10 AM

 

Bacteria exists everywhere in nature. From the soil to our food, wherever bacteria has the right nutrients, moisture, and temperature levels, it tends to grow quickly. When this growth hits a critical mass, bacteria can cause illness. Of all the things known to man, keeping foods cold has been a top way to slow this bacteria growth.

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Topics: bacteria, food safety, refrigeration, commercial refrigeration, USDA

HACCP 101: A Brief Look at Health Codes and Commercial Refrigeration

Posted by RDT on Feb 27, 2017 2:45:19 PM

In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?

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Topics: bacteria, food safety, freezer, refrigeration, commercial refrigeration, Danger Zone, USDA, sanitation, hospitals, NASA, US Army, Pillsbury, FDA, HACCP

What Is the "Danger Zone" and How to Avoid It?

Posted by RDT on Jan 10, 2017 1:00:00 PM

Keeping food out of the "Danger Zone" is a critical step in preserving food safety. Regardless of the type of foodservice operation, leaving food at room temperature for too long can cause bacteria including salmonella, staph, and a whole list of undesirable illnesses.

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Topics: Center for Disease Control, bacteria, food safety, refrigeration, commercial refrigeration, Danger Zone

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