AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
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.
