A third of food is wasted each year produced for human food. Food production that must increase by 70 % before 2050 to feed the population estimated at nine billion people. We never lack reasons to reduce food waste.
The United Nations recently celebrated the very first celebration of the International Day for A awareness of food loss and waste. During this time, In France, food losses and waste represents 10 million tonnes of products per year, or a commercial value estimated at 16 billion euros.
In the short term, companies and consumers must be aware of keep meat and other foods until supplies return to normal, while long -term plans are still necessary to resolve the growing food problem and his Environmental impacts.
The temperature is essential to preserve Food quality and safety, thus reducing waste. We have gathered Five of our best temperature advice for individuals. For any stage of the supply chain, to be used to avoid spoil.
Store at safety temperatures
It is essential for companies and consumers at any time. Maintaining food storage temperatures will protect harmful bacteria, maximizing their shelf life.
The average refrigerator temperature in France is At least 2 ° C too hot. It is therefore important to use a refrigerator To make sure it is equal to or less than 5 ° C recommended.
This refrigerator thermometer has a internal sensor To reflect the air temperature inside of the refrigerator. But also that a external probe To check it Internal food temperature. Her sound alarm means that users will be alerted if the temperature falls out of the beach. That allows you to quickly take corrective measures to avoid deterioration.
Cook at temperature, not at time
To help them Restaurant chefs and home cooks to avoid unwanted waste, cookingthe meat dishes is important and to everyone's taste.
A second check With the Thermapen one will determine if the meat is perfectly cooked, while the oven thermometer DOT digital will monitor the temperature during cooking and will ring when it will have reaches the temperature.
Cool and heat up safe
In addition to keeping food at safe temperatures. It is essential for safety and longevity to take appropriate measures For cool And warm The remains or cooking in lots.
Cooling of hot food must be done as quickly as possible. Ideally within two hours, Before being refrigerated. Food should be at a temperature less than 20 ° C Before being placed in the refrigerator or freezer. Otherwise that will increase the temperature in the refrigerator and will expose your food to a Risk of deterioration.
Many Food and catering companies will use fast cooler To quickly cool their food. But for small businesses or consumers, food is often stored in smaller dishes. That's why they can go to ice baths shallow to speed up the process. When Food reheating, it is essential to bring them to a temperature of 75 ° C in order to ensure the destruction of bacteria.
Increase security with data recorders
For commercial food companies, there is no better way to protect products than by using data recorders. Of the precise and reliable temperatures taken at regular intervals allow a Meticulous temperature follow -up throughout the cold chain and the cooking and cooling process.
WiFi data recorders even allow individuals to visualize remotely Live data. In order to receive E-mail alerts For beach temperatures. Not only the transition to The use of data recorders prevents deterioration. But we calculated that he could Save more than € 600 per year on the workforce.
Try it Hot composting
Inevitably, we waste food! But it is above all the way you get rid of it is always important when it comes to being more environmentally friendly.
Once food is discharged, air cannot reach waste. That methane product, a harmful greenhouse gas. Composting is a great option for get out of waste And with hot composting, you can Transform your waste into land in Only four weeks.
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