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Food Safety

The U.S. Food and Drug Administration found in a recent survey that many retail food stores, restaurants and institutions are not meeting federally mandated temperature standards for the refrigeration of potentially hazardous foods. In fact, the survey showed that 72 percent of all potentially hazardous foods in deli departments of retail stores, 81 percent of all potentially hazardous foods in full service restaurants, and 45 percent of all potentially hazardous foods in elementary schools were observed at a temperature greater than 41 degrees F.

Bacteria exist everywhere in nature and grow most rapidly in the range of temperatures between 40 and 140 degrees F, the "Danger Zone," some doubling in number in as little as 20 minutes. Refrigeration slows bacterial growth, and a refrigerator set at 40 degrees F or below will protect most foods. Installing XDX technologies on a standard refrigeration unit can help maintain consistent temperatures and significantly reduce the growth rate for bacteria.

Demonstration of bacterial growth.

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XDX improves the performance of:

Low Temp Equipment

Blast Freezers
Display Freezers
Reach-in Freezers
Storage and Walk-ins

Med/High Temp Equipment

Air Conditioning
Deli Service Counters
Rack Systems
Reach-in Coolers
Refrigerated Cases
Refrigerated Display Cases
Refrigerated Drink Machines
Shell & Tube Evaporators
Walk-In Coolers