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How To Store Food - The Co-operative Food Derbyshire Distribution Centre
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We guide you through our distribution centre in Derbyshire and advice on how to store food safely is given.
Transcript:
Hi I’m Paul Wardle the distribution general manager at the co-operative site at Castleford in Derbyshire. Its one of ten distribution centres that the co-op have got around the country that serve up to 4000 store. This site will employ 1000 people they work 24/7 364 days a year. Everything we do on this site is a bigger version of what you do in your Kitchen.
Going from your ambient shelves to your fridge to your freezer to your fruit and veg section, your fruit bowl at home. Its all kept at very distinct temperatures.
So this is the ambient chamber, here we store about 3,200 lines, those lines go form beers wines and spirits though to tins, crisps etc… Chocolate has a small degree of temperature sensitivity, so in the summer we tend to store them at the bottom of the racking rather than the higher section obviously with the heat rising, if it gets really hot we will put them in to the chiller to stop the chocolate going off.
The banana room is kept separate to our other chambers, simply because of the sensitivity of the bananas, so in here it is 14 degrees. The product will go grey and the product quality will diminish if we put them into the chiller which is 1 degree. At home an ambient temperature is recommended, by our fruit bowl but not too close to other fruit as they do emit a gas and that will ripen other fruit.
So this is the produce chamber, the produce chamber is at 7 degrees and that is the best temperature for fruit and veg, everything from your fruit and veg to our strawberries and all the fruit and veg in between. Its all stored in here and sent out to the store at this temperature 7 degrees.
Personally I keep my eggs in the fridge, that’s just to do with how quickly I use them , we will store them in the produce chamber at 7 degrees, but its up to you personally if you want to store them at an ambient temperature or in a fridge.
The chiller and that’s where we store our meats, yoghurts ready meals etc they are all stored at 1 degrees, we don’t store any fresh product on site, it comes in, is picked over the course of an 8 hour period and then sent out to the stores.
Everything we do here in terms of the temperature banding should be mirrored at home. So if you buy it in a chiller in store obviously best practise is to keep it in the fridge at home.
Transcript:
Hi I’m Paul Wardle the distribution general manager at the co-operative site at Castleford in Derbyshire. Its one of ten distribution centres that the co-op have got around the country that serve up to 4000 store. This site will employ 1000 people they work 24/7 364 days a year. Everything we do on this site is a bigger version of what you do in your Kitchen.
Going from your ambient shelves to your fridge to your freezer to your fruit and veg section, your fruit bowl at home. Its all kept at very distinct temperatures.
So this is the ambient chamber, here we store about 3,200 lines, those lines go form beers wines and spirits though to tins, crisps etc… Chocolate has a small degree of temperature sensitivity, so in the summer we tend to store them at the bottom of the racking rather than the higher section obviously with the heat rising, if it gets really hot we will put them in to the chiller to stop the chocolate going off.
The banana room is kept separate to our other chambers, simply because of the sensitivity of the bananas, so in here it is 14 degrees. The product will go grey and the product quality will diminish if we put them into the chiller which is 1 degree. At home an ambient temperature is recommended, by our fruit bowl but not too close to other fruit as they do emit a gas and that will ripen other fruit.
So this is the produce chamber, the produce chamber is at 7 degrees and that is the best temperature for fruit and veg, everything from your fruit and veg to our strawberries and all the fruit and veg in between. Its all stored in here and sent out to the store at this temperature 7 degrees.
Personally I keep my eggs in the fridge, that’s just to do with how quickly I use them , we will store them in the produce chamber at 7 degrees, but its up to you personally if you want to store them at an ambient temperature or in a fridge.
The chiller and that’s where we store our meats, yoghurts ready meals etc they are all stored at 1 degrees, we don’t store any fresh product on site, it comes in, is picked over the course of an 8 hour period and then sent out to the stores.
Everything we do here in terms of the temperature banding should be mirrored at home. So if you buy it in a chiller in store obviously best practise is to keep it in the fridge at home.
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