[Market-farming] Frozen meat maximum holding time

Rick Hopkins rdhopkins at americanpasturage.com
Fri Jan 31 18:35:07 EST 2003

Rick W.

Health Department rules here won't allow ice chests as the meat must be
under mechanical refrigeration even during transport.

Dry ice can be kept for weeks in a properly designed and insulated cooler.
Your dry ice distributor should be able to help with plans if you wanted to
build one.

Rick H.

-----Original Message-----
From: market-farming-admin at lists.ibiblio.org
[mailto:market-farming-admin at lists.ibiblio.org]On Behalf Of Rick
Sent: Friday, January 31, 2003 5:01 PM
To: market-farming at lists.ibiblio.org
Subject: RE: [Market-farming] Frozen meat maximum holding time

Rick H. wrote:
> We have freezer alarms that alert us if any freezer exceeds 0 degrees F.
> That gives us some margin with the Health Department requirement of 5
> degrees F and assures safe meat.

We have a requirement to maintain zero or below here in Wisconsin.
Apparently, there are variations between states. We normally maintain -18
to -5 because we are not using NSF7 freezers. At one time we thought we had
to have them but the state did not accept that standard.

We can go as high as +10 F when we are transporting or selling at the
Farmer's Market. This was a most welcome assist for us, since it is
impossible to maintain zero for very long with coolers. At this time we are
not planning to go with portable freezers but will have to see how it goes
this summer at the two farmer's markets we will be selling at. It may be too
hot to tolerate. I wish we could get dry ice locally but nearest is 40 miles
away and hard to keep more than 24 hours from what I read.


Rick Williams

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