At Interstate Cold Storage, we offer temperature-controlled food storage in a range of temperatures down to ultra-low freezing to prevent food spoilage, bacterial growth, and freezer burn, which can degrade the safety and quality of your foods.
Today’s foods are typically flash frozen at the height of flavor, transported to a desired location, and consumed as long as a year later. If your foods are stored right throughout your cold chain, this delayed end-user experience should still provide excellent texture and flavor.
Start by matching the product’s required temperature range—chilled (34–38°F / 1–3°C), frozen (0 to –10°F / –18 to –23°C), or deep‑freeze/ultra‑low for long‑term storage—to a facility that validates those conditions. Look for multi‑temperature sites with food‑safety certifications (e.g., HACCP/SQF, USDA oversight), real‑time monitoring, and value‑adds like blast freezing, tempering, case picking, and cross‑dock. A hybrid bulk‑plus‑distribution cold storage facility often offers an ideal fit for food manufacturers.
Yes. Interstate Cold Storage operates FDA‑registered, USDA‑inspected facilities and maintains HACCP programs that meet 21 CFR 117 current Good Manufacturing Practice (cGMP) requirements and Food Defense standards. Certificates and audit documentation are available upon request.
