Cold Storage Doors For Food Products

Food cold storage is a building used for food freezing and refrigeration, which maintains a certain low temperature inside the warehouse through artificial refrigeration. In order to reduce the input of external heat, a certain thickness of moisture-proof and heat-insulating layers are laid on the floor, walls, and roof of the cold storage. In the management of food cold storage projects, scientific management should be implemented according to the characteristics of the food cold storage to ensure safe production, extend the service life, reduce production costs, save maintenance costs, and improve the economic efficiency of the enterprise.
With the rapid development of the catering service industry, people are increasingly concerned about food safety issues. Proper storage of food has become an important part of the food safety system, and the food storage facilities of catering service units are an important guarantee for food safety. According to the requirements of ISO 22000:2005 Quality Management System (HACCP Hazard Analysis and Critical Control Points) and the business characteristics of food production and processing enterprises, food and catering processing areas should be equipped with food freezing and refrigeration facilities such as processing operation rooms, fresh-keeping warehouses, refrigeration warehouses, and freezing warehouses. The "Hygiene Standards for Catering Industry and Collective Meal Delivery Units" require collective meal delivery units, restaurants with processing and business premises of more than 2000 square meters, restaurants with more than 300 seats or single meal supply of more than 300 people, canteens, and chain operated catering operators to establish and implement HACCP food safety management systems. The "Quantitative Grading Management of Food Hygiene Supervision" requires that kitchens should be equipped with a sufficient number of corresponding hot storage and refrigeration (freezing) facilities to meet the requirements of separating raw and cooked products, and temperature monitoring devices should be installed in the hot storage and freezing warehouses. The layout design of the kitchen should meet the needs of the established dishes, strictly following the principles of raw, cooked, clean, dirty, and separated dishes. The areas in the kitchen that require the installation of refrigeration equipment to regulate temperature include cold storage and processing areas. The kitchen cold storage is generally divided into two temperature zones: 5 ℃ and -18 ℃; The processing operation is divided into rough processing area, precision processing area, cold dish room, cutting room and other specialized rooms. The processing operation area is generally controlled at 16 ℃, and the cutting specialized room is controlled at 12 ℃. The processing operation area must be equipped with insulation and clean boards according to the requirements of food clean processing operation rooms. According to the requirements of China's Food Safety Law and HACCP certification system, food production and processing service units should set up food cold storage in accordance with the "Application Specification for HACCP in Food Cold Storage" GB/T 24400-2009 standard in order to carry out food production and processing.