COLD CHAIN MANAGEMENT REMAINS TOP PRIORITY FOR U.S.
FOODSERVICE
Sophisticated Temperature-Controlled Transportation Essential
for Delivery of Safe Food Products
ROSEMONT, Ill., Sept 23, 2011
U.S. Foodservice, one of America’s leading foodservice distributors, affirms its
commitment to food safety and reminds restaurant operators and distributors that
temperature management throughout the food distribution process is one of the most
effective ways to reduce foodborne illnesses. This announcement comes after recent
highly-publicized investigations have proven that maintaining proper temperatures
throughout distribution continues to be a major issue in the food industry.
“Not everyone with a truck can be a food distributor,” said Jorge Hernandez, senior
vice president of food safety and quality assurance, U.S. Foodservice. “Maintaining
the cold chain is one of the most effective ways to ensure safe, quality food. And
not every distributor is the same when it comes to the level of sophisticated temperature-controlled
transportation and technology required to ensure food gets safely from point A to
point B.”
U.S. Foodservice uses a variety of thermometers and time-temperature recorders in
distribution vehicles to gather data that can be merged with GPS and IT systems
to not only regulate temperatures of products in transit, but to also manage the
cold chain during loading, unloading and delivering. The company tested these processes
with different food products, in various geographies and during all seasons to develop
best practices that have been applied across the company’s fleet of food transport
vehicles.
The Food Safety Modernization Act (FSMA) will require the U.S. Food and Drug Administration
(FDA) to establish safety standards for food transportation. Until those standards
are written, suppliers and distributors are responsible for managing themselves.
“At U.S. Foodservice, we take detailed steps to help prevent contamination during
transport— ranging from cold storage in trucks to food safety training for all employees—and
encourage other distributors, regardless of size, to adopt verifiably safe transportation
practices under the FSMA,” said Hernandez. “While a large portion of the responsibility
rests with food distributors, operators should also make temperature management
a part of their business.”
The faster products are stored in the freezer or cooler, the less potential for
bacteria growth. In fact, any food that requires refrigeration and is left above
41 degrees for more than four hours is at a high risk of causing foodborne illness.
“There is nothing more important than the safety of the food U.S. Foodservice delivers
to customers,” said Hernandez. “We continue to educate our employees, our suppliers
and our customers on the importance of food safety protocol.”
About U.S. Foodservice
U.S. Foodservice is one of America’s leading foodservice distributors, offering more than 350,000 national brand products
and its own high-quality private label items, ranging from meats to product to frozen foods. The company proudly
employs approximately 25,000 customers, including independent restaurants, government operations, healthcare and
hospitality entities, educational institutions and prominent multi-unit restaurant companies. With approximately $20
billion in annualized revenue, the company is headquartered in Rosemont, Ill., and jointly owned by funds managed
by Clayton, Dubilier & Rice, Inc. and Kohlberg Kravis Roberts & Co. Discover more at
www.usfoodservice.com.