FOOD SAFETY
How product temperatures affect food quality
and safety
The importance of keeping foods fresh cannot be minimized. But what
can you do to maintain the quality and safety of the products you sell?
Storing foods at the proper temperature is key.
What happens when foods aren’t stored at optimal temperatures?
Ice crystals on your ice cream … tough, chewy meat … wilty greens … rubbery shrimp. Temperature fluctuations affect the
appearance and taste of fresh products in a variety of ways. When products are kept at a temperature that is too low, they are at
risk of freezing, which will cause a loss of color and texture. A more serious issue arises
when products are stored at temperatures that are too high. This is when illness
Two types of bacteria affecting
causing bacteria, that exists naturally all around us, can begin to grow more quickly.
food quality and safety
Keeping foods at a proper, cooler temperature slows down the growth of bacteria to
Spoilage Bacteria
protect most foods. Proper storage temperatures also help to maintain food’s nutrient

unpleasant odors, tastes and textures.
content, so the foods you eat are better for you.
Meeting industry standards
Cause foods to deteriorate and develop

Can grow at low temperatures.

Would probably not make a person sick
if eaten.
As a food retailer, you want to ensure that your display cases keep products at the
proper temperature to maintain their freshness. That’s why it is important that the
equipment you select for your store is tested to industry standards. But what guidelines
Pathogenic Bacteria
and standards should be followed, how are the tests conducted, and what does the test

Cause foodborne illness.
data mean?

Grow more rapidly at high
temperatures, although some can also
thrive at low temperatures.
For more information on industry standards and testing, see Clearing up the
confusion regarding energy efficiency ratings and food safety standards.

Do not affect food taste, smell or
appearance.

Are not readily detected when present.