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 What is the safe range for frezzing foods in a school. I have a newer unit that keeps the food at around -22f . Is that too cold.
Answer Hi John,
-22 degrees F is very, very cold -- much colder than most freezers are capable. The FDA food code and most, if not all state food codes, state that food must be held in a freezer at 0 degrees or below. When I was in school food service we aimed for -5 degrees.
I'm not aware of any problem of keeping food at a colder temperature other than the problem for the people going in and out of the freezer (if it is a walkin). You might talk with the sales rep from whom you purchased the unit and ask them about the recommended temperature setting for that particular unit.
Sorry I couldn't help you more...I'm going to do a little more searching to see if there are any issues related to extreme low freezer temperatures. If I find any information I'll email you.
Carol C. Schlitt
Extension Educator, Nutriton and Wellenss
University of Illinois Extension
