If you operate a business that handles perishables, using the proper cold storage techniques will help ensure your inventory stays fresh. Additionally, training your employees on these best practices and avoiding common storage pitfalls will support your efforts. Here are some myths about refrigerating perishables, so you don’t fall for them along the way.

3 Misconceptions About Perishable Storage

1. Refrigerating Contaminated Food Will Kill the Bacteria

If a perishable was left out at room temperature all day, dispose of it immediately. Refrigeration doesn’t reverse contamination. Although cold temperatures slow bacteria growth, they don’t kill the contaminants, and you may transfer the substances to other perishables in the fridge.

2. Most Produce Doesn’t Need to Be Refrigerated

cold storageCold storage will help your fruits and vegetables last longer, letting you use everything to create dishes to sell. While fruit can be kept safely at room temperature, lemons, oranges, nectarines, and plums will last longer in a refrigerator. Vegetables that should be chilled include asparagus, cabbage, mushrooms, and spinach.

3. Hot Food Should Cooled for Hours Before Refrigeration

Don’t put piping hot items in the refrigerator with other perishables because they can raise the temperature of the entire cold storage unit, making it less efficient. Bacteria start to thrive on food when it falls between 41 and 135 degrees Fahrenheit, so cool and store it quickly to prevent contamination. If possible, submerge the perishable in cold water or wrap it in ice to reduce its temperature.


If you need to keep your overstocked perishables and ingredients in a chilled facility, turn to the team at Unicold Corporation in Honolulu, HI. These experienced professionals have provided Oahu businesses with reliable cold storage solutions since 1962. Visit the website to get more information about their services, or call (808) 836-2931 to discuss your company’s needs with a team member.