SUPERMARKET SYSTEMS AND EQUIPMENT
The critical role of temperature control
For supermarkets in the UK, refrigeration is about much more than just keeping food cold. It’s about protecting your customers, reputation, and bottom line. Accurate temperature controls can identify issues before they develop into problems, preventing food spoilage and profi t loss, as Jason Webb, managing director of Electronic Temperature Instruments, explains.
W Jason Webb
Having a proactive system in place
means that supermarkets do not react to problems as they arise but instead prevent them altogether.
e all know that the UK food industry is huge – worth over £200 billion, to be precise. Much of that is driven by fresh produce, dairy, meat, and frozen
goods. These products are particularly vulnerable to changes in temperature. The Food Standards Agency (FSA) clearly states the need to
store chilled food at or below 5°C and frozen goods at -18°C or lower. Why? Because temperatures outside these ranges can encourage harmful bacteria to grow, putting customers at risk and leaving supermarkets open to costly problems. Temperature changes are not always visible. A fridge that’s just a couple of degrees too warm may go unnoticed – until food starts to spoil.
The importance of these temperatures cannot be
overstated. They help preserve the food’s quality and play a major role in preventing the growth of bacteria that can cause foodborne illnesses. For example, Listeria monocytogenes, which thrives between 4°C and 7°C, can cause serious health issues like listeriosis. If refrigeration systems aren’t properly maintained or monitored, the risk of these pathogens multiplying increases signifi cantly. More than just a matter of preserving the food, temperature
control also impacts the aesthetic quality of the produce. Even a bag of pre-packed salad can quickly wilt or become soggy if it isn’t kept at the right temperature. When this happens, supermarkets work to replace prematurely expired stock that no longer meets the high standards their customers expect, and it’s even worse if a customer buys a gone-off item. Every time your refrigeration system lets you down, you could lose thousands of pounds of perishable stock. The UK is estimated to throw away £10 billion worth of food annually, with £2.4 billion being fresh produce. When fresh meat, dairy, or fruit spoil due to temperature issues, it’s not just a waste – it’s a major fi nancial blow. Moreover, there are hidden costs involved in food spoilage.
Waste disposal, cleaning, and restocking can become ongoing costs that, over time, compound the fi nancial losses. For supermarkets with limited storage capacity, product turnover also becomes an issue. If refrigerated stock needs to be
16 April 2025 •
www.acr-news.com
replaced too often, shelf space is disrupted, reducing overall effi ciency and increasing the likelihood of other products being out of stock. What’s more, supply chains have become more complex and globalised. Fresh products that arrive from overseas need to be kept at precise temperatures during transport and storage. A breakdown in the system doesn’t just aff ect one store – it can cause a ripple eff ect across a supermarket chain. The logistical challenges of replacing perishable stock can also increase overhead costs due to expedited shipping and delivery charges. If a customer fi nds out they’ve eaten contaminated or spoiled food, it’s not just a case of a few lost sales. In an age where social media spreads news faster than ever, a bad review or a food poisoning story can cause signifi cant damage. According to the FSA, 89% of UK shoppers are concerned about food safety, so it’s no surprise that customers will quickly turn to competitors if they feel their safety is at risk. Consumers today are informed and cautious about where
they shop. They want assurances that their food is fresh and safe, and if something goes wrong, they’ll share their experiences online, which can have a ripple eff ect across a supermarket’s customer base. Many consumers will opt for a competitor they perceive to have a stronger commitment to quality and safety. This highlights the importance of maintaining the highest possible standards when it comes to refrigeration.
Many supermarket chains in the UK have found that their customers are more likely to return if they believe the store values quality and safety. If a supermarket has a history of temperature control issues that result in spoiled food, customers may no longer trust the store’s commitment to high standards. Once lost, this trust is incredibly hard to regain. When temperatures aren’t properly controlled, bacteria like Salmonella, E. coli, and Listeria can fl ourish. These bugs are some of the biggest culprits behind foodborne illnesses, which, according to the FSA, cost the UK economy a whopping £1.1 billion annually. The legal ramifi cations are another crucial factor.
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