{"id":21907,"date":"2025-05-28T10:50:20","date_gmt":"2025-05-28T08:50:20","guid":{"rendered":"https:\/\/www.melform.com\/?p=21907"},"modified":"2025-05-28T10:50:38","modified_gmt":"2025-05-28T08:50:38","slug":"high-temperature-high-risks-managing-food-safety-in-summer-catering","status":"publish","type":"post","link":"https:\/\/www.melform.com\/en\/insights\/high-temperature-high-risks-managing-food-safety-in-summer-catering\/","title":{"rendered":"High temperature, high risks: managing food safety in summer catering"},"content":{"rendered":"\"\"\r\n\r\nWith the arrival of the warmer season, outdoor events and ceremonies become more frequent. From May onwards, catering and foodservice businesses enter a period of high operational intensity. However, the heat that accompanies these months also poses a significant threat to the quality, safety, and efficient management of transported food.\r\n\r\n\"\"\r\n\r\nElevated temperatures put the entire cold chain under pressure, making it complex to ensure the correct preservation of food, especially when operating outdoors or in temporary logistical settings.\r\n\r\nAccording to the FAO-UNEP Food Waste Index Report 2024<\/em>, 28% of global food waste occurs in the foodservice sector<\/strong>. Storage errors, temperature fluctuations, and inadequate transportation are among the main contributors to these losses, which translate into economic waste, inefficiencies, and food safety risks.<\/strong>\r\n\r\n\"\"\r\n\r\nKey challenges for the catering sector<\/strong>\r\n
    \r\n \t
  • Cold chain disruption<\/li>\r\n \t
  • Lack of thermal separation between hot, chilled, or frozen foods<\/li>\r\n \t
  • Poor temperature control during transport<\/li>\r\n \t
  • Logistical difficulties related to limited spaces or outdoor environments<\/li>\r\n \t
  • Increased waste due to product deterioration<\/li>\r\n<\/ul>\r\n\"\"\r\n\r\nTo concretely address the challenges of summer transportation, MELFORM offers the THERMAX <\/strong>line, a range of passive isothermal containers<\/strong> designed to ensure the safe and efficient transport of meals and beverages at controlled temperatures<\/strong>.\r\n\r\nTHERMAX containers allow for the transportation of hot, chilled, or frozen products<\/strong> while preserving their organoleptic properties<\/strong> and reducing the risk of bacterial proliferation<\/strong>. They are designed to meet the needs of foodservice professionals, optimizing distribution times and ensuring maximum food safety and freshness<\/strong>.\r\n\r\nExamples of THERMAX line solutions:\r\n
      \r\n \t
    • AF12: <\/strong>A modular and stackable<\/strong> container equipped with a double thermally insulated cell<\/strong>. It allows for the combination of passive and heating elements<\/strong>, to simultaneously transport foods with different temperature requirements (hot\/chilled\/frozen) efficiently and safely. Supported by a dedicated trolley<\/strong>, it ensures practicality even when fully loaded.<\/li>\r\n \t
    • CARGO 500 Catering<\/strong>: Designed for transporting large quantities<\/strong> of food, it is ideal for large-scale events, maintaining controlled temperatures for extended periods.<\/li>\r\n \t
    • QC Range<\/strong>: Specific isothermal containers for transporting beverages<\/strong>, perfect for distributing water, juices, or other preparations while keeping them at the desired temperature.<\/li>\r\n<\/ul>\r\n\"\"\r\n\r\n\"\"\r\n\r\nThe success of a catering service also depends on the ability to store and transport food in optimal conditions<\/strong>. The summer season leaves no room for improvisation: choosing the right isothermal solution means protecting food, reducing waste, and increasing end-customer satisfaction.\r\n\r\nWith the THERMAX line, MELFORM supports foodservice professionals with concrete, versatile, and reliable tools<\/strong> designed to successfully tackle the challenges of the hottest season of the year.\r\n\r\n\"\"","protected":false},"excerpt":{"rendered":"With the arrival of the warmer season, outdoor events and ceremonies become more frequent. From May onwards, catering and foodservice businesses enter a period of high operational intensity. However, the heat that accompanies these months also poses a significant threat to the quality, safety, and efficient management of transported food. Elevated temperatures put the entire […]","protected":false},"author":8,"featured_media":21891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[135],"tags":[],"class_list":["post-21907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-insights"],"acf":[],"yoast_head":"\nHigh temperature, high risks: managing food safety in summer catering - MELFORM<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.melform.com\/en\/insights\/high-temperature-high-risks-managing-food-safety-in-summer-catering\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"High temperature, high risks: managing food safety in summer catering - MELFORM\" \/>\n<meta property=\"og:description\" content=\"With the arrival of the warmer season, outdoor events and ceremonies become more frequent. From May onwards, catering and foodservice businesses enter a period of high operational intensity. However, the heat that accompanies these months also poses a significant threat to the quality, safety, and efficient management of transported food. 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