We have encountered a few incidences recently when a restaurant walk-in freezer has failed overnight. Follow these pointers to reduce stock loss –

  1. Check the temperature of the FOOD, not the air temperature. Use a scan thermometer to check the surface temperature of the food.
  2. If the temperature of the FOOD is above 8°C then dispose of the food
  3. If the temperature of the food is 8°C or less then treat it as defrosted food. Date label for 2 days, move to a fridge and use within the 2 days.
  4. Be creative – write a Specials Board to use the defrosted foods.

 

Alert – Dispose of any food with a temperature above 8°C

Food Fact –  Did you know, if improperly prepared, Fugu, or Puffer Fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide