Cold Room For Dairy Products

Temperature Control: Maintain the cold room temperature at the appropriate level for dairy products, usually between 2 to 4 degrees Celsius (35 to 39 degrees Fahrenheit). This temperature range helps inhibit bacterial growth and keeps the dairy products fresh.
Humidity Control: Control the humidity levels in the cold room to prevent excessive moisture or dryness, which can impact the quality of dairy products. Aim for a relative humidity level of around 85% to maintain the ideal moisture balance.
Proper Packaging: Dairy products should be stored in suitable packaging that provides a barrier against light, moisture, and contaminants. Packaging options may include airtight containers, vacuum-sealed bags, or food-grade plastic wraps. Ensure that the packaging is clean and tightly sealed to maintain the product's freshness.
Rotation and First-In-First-Out (FIFO): Implement a system to manage inventory andpractice the FIFO principle. Use older dairy products first to minimize waste and ensure that products with shorter shelf lives are used before those with longer shelf lives.
Avoid Cross-Contamination: Prevent cross-contamination by storing different dairy products separately. Keep products like milk, cheese, butter, and yogurt in designated areas or use separate shelves within the cold room. This helps prevent the spread of bacteria and maintains the quality and flavor of each product.
Regular Cleaning and Sanitization: Clean and sanitize the cold room regularly to maintain a hygienic environment. Remove any spills, debris, or spoiled products promptly to prevent the growth of bacteria or mold.
Monitoring and Maintenance: Regularly monitor the temperature and humidity levels inside the cold room using calibrated thermometers and hygrometers. Conduct maintenance checks on cooling systems and equipment to ensure they are functioning properly.
Adhere to Shelf Life Guidelines: Follow the recommended shelf life guidelines for each dairy product. Pay attention to expi