Expert: Carol Schlitt - 3/17/2010

Question
QUESTION: I was recently told by one of the health dept staff that freezer temps no longer had to held at zero or below for safe food handling....is this correct? Is so could you send me something I can share with the food pantries and soup kitchens I work with.
Lorrie

ANSWER: Hi Lorrie,

Both the FDA and Illinois Food code (the state where I love) state that frozen food shall be maintained frozen. To maintain solidly frozen food, freezers should be set at zero or below.  

Food held above zero, while still frozen, will show signs of quality loss (color, flavor, and texture). The higher the temperature, the faster quality will diminish. Each 10 degree rise in temperature above zero cuts the storage life of food in half.  So, a food that says it can be of high quality if frozen for 4 months will be 2 months if the food is held at 10 degrees.

Holding food in a zero or below environment ensures both a high quality and safe product so I would have your pantries strive to maintain zero or below.

If you see your health department person again soon, please have him/her give you a reference for the recommendation to hold foods above zero.  I'd love to see this in writing.

Carol



---------- FOLLOW-UP ----------

QUESTION: Is there a policy for food pantries and soup kitchens in Winnebago County that states all refrigerators and freezers must be of commercial grade?

Answer
Hi Again,

No -- I'm not aware of any rule that states all refrigeration must be of commercial grade.  The rule is that all refrigeration must be able to hold cold food at 41 degrees internal temperature or colder.  Freezer must be able to hold food at 0 degrees internal temperature or colder.  Home grade refrigerators and freezers are capable of both of these temperatures and many restaurants, schools, food pantries, have home models in their kitchens.  

The Illinois Food Code states...Section 750.140 Refrigerated Storage paragraph a:  "Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage.  Each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3°F, located to measure the air temperature in the warmest part of the facility and located to be easily readable.  Recording thermometers, accurate to plus or minus 3°F, may be used in lieu of indicating thermometers."

I suggest you contact the Winnebago County Health Department, Environmental Health Services Division if you have any specific questions about rules and regulations within their jurisdiction as counties can make rules that are stricter than the Illinois Food Code.

Hope this helps.

Carol