Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F danger zone. Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the
only answer. FDA & HACCP regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment. Blast chilling and shock freezing are the key factors in
HACCP compliance and the fight against foodborne pathogens.
can accomplish.