Earlier this month, National Grid warned if the country’s gas and electricity supply were to simultaneously run low, the UK could potentially face planned blackouts on weekdays between 4pm and 7pm across rotational locations.
Though according to ADK Kooling operations and project manager Omar Idrissi, operators can maintain food safety standards through regular maintenance to fridges and freezers, keeping appliance doors closed and ensuring the space is not overcrowded.
He added: “The most common concern we have seen is hospitality business owners asking how long their fridge freezers can go without power.
“The good news is a working refrigerator will keep your food safe for up to four hours, and with the blackouts only lasting three hours, your food should be perfectly fine and safe to consume within this period.
“However, if any fridge freezer is left without power for more than four hours, certain actions must be taken.”
Preparation is key
Furthermore, Idrissi advised getting fridges and freezers to a colder than usual temperature in the hour before a planned blackout would buy operators more time, but ensuring fridges and freezers have plastic curtains, bristles, and seals all in condition was the most important thing according to the operations manager.
Additionally, UKHospitality food safety consultant Darryl Thomson, advised operators to place a probe thermometer between food in all fridges and freezers and regularly record the temperature.
Thomson stated refrigerated food stored above eight degrees must be disposed of while frozen food stored below -15 degrees should also be discarded.
However, frozen food stored above -15 degrees that is still frozen solid would be safe to be kept frozen once power returns but must be defrosted in the normal way and not refrozen if the temperature was warmer, while food cooked from frozen should be discarded in this case.
Furthermore, ice machines should be cleaned and sanitised following manufacturer’s instructions and ice disposed of following blackouts.
Tremendous loss of stock
In terms of hot food, Thomson advised operators to check and record food temperatures with a thermometer once a blackout commences and then hourly thereafter, disposing of food that has fallen below 65 degrees.
However, Thomson said the most important thing for pubs was to have a plan in place and ensure all staff are prepared in order to prevent panic if blackouts were to be implemented.
While National Grid’s report detailed blackouts were an “unlikely” measure, the British Beer & Pub Association (BBPA) warned earlier this month they could result in a “tremendous loss of stock” if implemented.
BBPA chief executive Emma McClarkin said: “Publicans and brewers have already been facing uncertainty for some time as we emerged from the pandemic into a cost of doing business crisis and have tried to remain resilient.
“Many have taken measures to ensure they can keep trading, from reducing opening hours to changing menu options, but blackouts could result in a tremendous loss of stock that businesses simply will not be able to recover.”
