Written by Rachel Stankiewitch, Carson Newman University Food and Nutrition Intern
Working with frozen meat can be challenging during hot summer months. Meat, poultry and egg products are particularly vulnerable to rapid bacterial growth due to their moisture and pH levels, and high protein content. It is important to follow the transportation and distribution precautions below to ensure your clients receive food that is safe to eat.
Transportation
- A freezer blanket is essential if you aren’t using a freezer truck or cooler to transport frozen meats. A freezer blanket is a water-resistant, insulated shell that is used to cover frozen food during transportation. Freezer blankets are available for purchase at Second Harvest. Look for PUR-911 in online inventory.
- Like a freezer blanket, pallet covers are water-resistant and insulated. They provide extra structure with access on all sides. These are ideal for transporting full pallets of frozen meat.
- Insulated boxes are another safe option to transport frozen meat. They offer greater durability than a freezer and are available in multiple sizes, allowing you to choose which works best for your operation.
Distribution
- Cold food should be kept at 41°F or lower. The Temperature Danger Zone is between 41-135°F. This temperature range that allows harmful bacteria to grow most rapidly. Note that the most dangerous range in the Temperature Danger Zone is 125-70°F.
- Meat should not be left out of refrigerated or freezer storage for more than 1 hour to prevent temperatures from entering the Temperature Danger Zone. The safest precaution you can take is to frequently monitor temperatures during distribution.
- If you’re going to freeze or refrigerate meat you’ve received before distributing, it’s important to be aware of recommended storage times. Refer to the Food Keeper. The Food Keeper contains valuable storage advice to help you maintain the freshness and quality of foods.
If you would like more information on safe food handling practices, please visit www.foodsafety.gov.
Food Safety: Transporting and Distributing Frozen Meat