The increase in temperature in the summer season speeds up the spoilage of food. Food can easily turn rancid when placed in a warm environment. If you are producing food for public consumption in the summer, it’s important to follow these safety tips:

1. Control the temperature in the food preparation area

Invest in a good quality air conditioning system to ensure that your food preparation or packaging area is comfortable during the warm summer months. Keep your air conditioning unit maintained to prevent it from breaking down.

2. Get your ingredients fresh

Don’t order ingredients in advance if you know that you can’t utilize them right away. Have them delivered in their freshest state and use them right away. Make sure the ingredients are also handled and transported safely. If it is perishable, it should be transported using a van with a freezer.

3. Consider getting pathogen testing

All sorts of bacteria can grow on food in the summer season. It’s better to get a pathogen detection system that you can use to monitor the quality of your food products. You can use the devices created by LexaGene to check the safety of your food products.

Keep on practicing your food safety protocols as well. Your employees should not be lax in following these rules. If possible, limit the number of times food is handled so that cross-contamination will not occur.

Pay attention to packaging as well. Even if you did a great job preparing the food products, if they are not packaged well, they can still get contaminated.

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