We can never forget what one customer told us during his first visit to Elmas Greens. He said ‘get the temperature out of the product’. Years later, we can confidently assert that solving the temperature problem is simply fixing a major problem for baby vegetable and herbs alike.
The entirety of the veg and herbs value addition chain is somewhat established upon temperature control, and by extension, temperature monitoring, perhaps equally if not more than delivering the said product. It is virtually impossible to separate success in baby vegetable, exotics and fresh herbs from the irrevocable requirement to control temperatures.
The underlying concern that necessitates temperature control is not only good visual appearance of the product but even more importantly, the formation and reproduction of pathogens and microorganisms that are/would be harmful to the consumer.
EC Regulation 852/2004 contains a general requirement for temperature control. The excerpt below is from Annex II, Chapter IX, 5, as follows:
Raw materials, ingredients, intermediate products and finished products likely to support the reproduction of pathogenic micro-organisms or the formation of toxins are not to be kept at temperatures that might result in a risk to health. The cold chain is not to be interrupted. However, limited periods outside temperature control are permitted, to accommodate the practicalities of handling during preparation, transport, storage, display and service of food, provided that it does not result in a risk to health.
By the application of different good food handling practices, it becomes apparent that products handled under proper temperatures always outlive those handled in either ambient or harsh temperatures.
Of very key importance is consistency in temperature control. Once the product has already been introduced to low temperatures, taking it out of that condition helps initiate and accelerate the formation and multiplication of microorganisms which deteriorate the quality of the product.
