The essential issue when sending any sort of solidified nourishment in a frozen form, be it treat, cake or bovine, is holding it under 32 degrees F. It doesn’t help that it appears to be each factor, from time to transport technique, schemes against ensuring nourishment touch base at their goal safe to eat. Of course the best option is to utilise a professional frozen food delivery service, but this requires a cost for their expertise.
Pressing sustenance with care abandons saying, yet what does “with care” mean, precisely? It begins with shielding the nourishment from the microbes and pathogens that reason food borne diseases, which implies keeping the sustenance as cool as sensibly conceivable until cooking or serving.
Shielding perishable items from decay
Any nourishment you need to refrigerate at 40 F or underneath to anticipate bacterial development qualifies as transient. This spreads pretty much everything with the exception of dried or heated nourishment and unopened canned merchandise. Take these rules for transportation both short-lived sustenance and solidified nourishment:
– Pack the sustenance in a tough creased box and fill any unfilled space with bubble wrap, plastic froth peanuts or folded 60-pound Kraft paper.
– Pack the container in a 1½-inch thick cooler fixed with refrigerant (dry ice, gel packs or both) or a chilly sending box. In the event that utilising a cooler with gel packs, seal it with lashing tape and enclose by a 2.75-mils thick polyethylene sack. Try not to seal a cooler containing dry ice. Pack the cooler in a layered box appraised for transit.
– Check the case “Keep Refrigerated” and, if utilising dry ice, “Contains Dry Ice,” and send it rapid delivery.
Utilise a mix of dry ice and solidified gel packs for the best cooling impact. Gel packs evaluated at 0 F and lower remain solidified 24 to 36 hours in a fixed, protected cooler, though dry ice disperses in 18 to 24 hours.
When shipping short-lived sustenance that must remain beneath 40 F, utilise one pound of gel packs per three pounds of nourishment. The FAA doesn’t restrain the measure of gel packs you can incorporate into one shipment, yet it limits the measure of dry ice to 5 ½ pounds for every bundle.
Where’s the meat?
Solidified in a vacuum-fixed sack, whenever bundled appropriately. When shipping meat, pack the cooler in the accompanying request from base to top: Dry ice (2 ¾ pounds in the base of the cooler), solidified gel packs, solidified vacuum-fixed meat, solidified gel packs, 2 ¾ pounds of dry ice, pressing material (bubble wrap, plastic froth peanuts or folded Kraft paper) and top.
Likewise with perishables, utilise one pound of gel packs per three pounds of meat. The more meat you send, the more it will remain solidified, so you can transport more than five pounds of meat utilising second-day mail. On the off chance that delivery five pounds of meat or less, use following day air. Subsequent to pressing the cooler, put it in a 2.75-mils thick polyethylene sack and send it in a 200-pound-evaluated cardboard box.