How do you monitor and control the temperature and humidity of your storage areas?

1 Identify your storage needs

Before you can monitor and control the temperature and humidity of your storage areas, you need to identify your storage needs based on the types and quantities of food you handle. Generally, there are four main categories of food storage: dry, refrigerated, frozen, and special. Dry storage is for non-perishable items such as grains, canned goods, spices, and oils. Refrigerated storage is for perishable items that need to be kept below 40°F, such as dairy, eggs, meat, seafood, and produce. Frozen storage is for items that need to be kept below 0°F, such as ice cream, frozen meals, and some meat and seafood. Special storage is for items that have specific requirements, such as wine, cheese, chocolate, and nuts. You should allocate enough space for each category, and separate them to avoid cross-contamination and odor transfer.

2 Choose the right equipment

To monitor and control the temperature and humidity of your storage areas, you need to choose the right equipment that can provide accurate and consistent readings and adjustments. For dry storage, you should use a thermometer and a hygrometer to measure the temperature and humidity levels, respectively. Ideally, the temperature should be between 50°F and 70°F, and the humidity should be between 50% and 60%. You should also use a dehumidifier or a fan to reduce excess moisture, and avoid direct sunlight or heat sources that can increase the temperature. For refrigerated and frozen storage, you should use a digital thermometer or a thermocouple to measure the temperature, and make sure it is calibrated regularly. Ideally, the temperature should be between 34°F and 40°F for refrigerated storage, and between -10°F and 0°F for frozen storage. You should also use an automatic defrost system or a manual defrost cycle to prevent ice buildup and maintain efficiency. For special storage, you should use a wine cooler, a cheese cave, or a chocolate humidor to provide the ideal temperature and humidity for each item.

3 Implement a monitoring system

To monitor and control the temperature and humidity of your storage areas, you should implement a monitoring system that can alert you of any changes or issues that may affect the quality and safety of your food. There are different types of monitoring systems available, such as manual, electronic, or wireless. Manual monitoring systems require you to check the temperature and humidity readings regularly and record them on a log sheet or a chart. Electronic monitoring systems use sensors and alarms to display the temperature and humidity readings on a screen or a device, and notify you of any deviations or malfunctions. Wireless monitoring systems use cloud-based software and mobile apps to transmit the temperature and humidity readings to your smartphone or computer, and send you alerts and reports via email or text message. You should choose the monitoring system that suits your budget, convenience, and reliability.

4 Adjust the temperature and humidity

To maintain the optimal temperature and humidity of your storage areas, you should adjust the settings according to the recommendations for each type of food and external factors such as season, location, and ventilation. Best practices include keeping the doors of your storage areas closed as much as possible, avoiding overloading or underloading, organizing food items in an accessible manner, rotating them according to the first-in first-out (FIFO) principle, checking expiration dates and signs of spoilage regularly, cleaning and sanitizing regularly, and disposing of any damaged or contaminated food items promptly.

5 Train your staff

To monitor and control the temperature and humidity of your storage areas, you should train your staff on the importance and procedures of food storage management. You should educate them on the different types of food storage, the recommended temperature and humidity ranges, the equipment and tools they need to use, the monitoring system they need to follow, and the best practices they need to implement. You should also provide them with clear and written guidelines, checklists, and logs to help them perform their tasks correctly and consistently. You should also evaluate their performance regularly, and provide them with feedback and coaching to improve their skills and knowledge.

6 Review your results

To monitor and control the temperature and humidity of your storage areas, you should review your results periodically and analyze them for any trends, patterns, or problems that may affect your food storage management. You should compare your actual readings with your target readings, and identify any gaps or discrepancies that may indicate a need for adjustment or improvement. You should also look for any causes or sources of variation or error, such as faulty equipment, human error, or environmental factors. You should also measure the impact of your temperature and humidity control on your food quality, safety, and profitability, such as shelf life, waste reduction, customer satisfaction, and revenue generation. You should use quantitative and qualitative data to support your findings, and use charts or graphs to visualize them. You should also document your results and share them with your staff and stakeholders.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?