8 replies to this topic

[sudarshan]

Dear All

I want to know how to validate plate freezer ( In meat industry).

Basically what happen we face initial audit of HACCP, in which they ask validation for Freezing.Any one know please reply.

Thanks

Sudarshan

[Simon]

Can anyone help new member Sudarshan with this query?

[Tony-C]

Dear All

I want to know how to validate plate freezer ( In meat industry).

Basically what happen we face initial audit of HACCP, in which they ask validation for Freezing.Any one know please reply.

Thanks

Sudarshan

Hi Sudarshan

You will need to conduct your own study to check the temperature of your meat before and after freezing on the operating range of the freezer to determine your acceptable operating limits.

Regards,

Tony

[sudarshan]

Hi Tony

we done that but our auditor ask us serch for some data which say that this temperature are right.

i.e Plate Freezer can not reach -40 Degree Celcius but blast freezer reach -40 Degree
so we validated Blast freezer as per our data as well as with some standards

But for plate freezer we can not do

Thanking you

Sudarshan

[Tony-C]

Hi Tony

we done that but our auditor ask us serch for some data which say that this temperature are right.

i.e Plate Freezer can not reach -40 Degree Celcius but blast freezer reach -40 Degree
so we validated Blast freezer as per our data as well as with some standards

But for plate freezer we can not do

Thanking you

Sudarshan

Hi Sudarshan

Normal recommended freezer temperatures are below - 18 Celcius. The data you need in this case is that there is no/minimal microbiological growth in the meat at your operating temperatures. So a microbiological survey of your meat stored at your highest operating temperature up to the end of your best before/use by date plus around 10% of the shelf life should provide adequate data for your auditor.

Regards

Tony

[sudarshan]

Hi Tony

Thanks for your reply

my problem is we add in our HACCP Plate Freezer as a CCP

You say -18 degree celcius is not Freezer temparature it is carcass/ Product temparature

We show to auditor both our Plate freezer temp. record as well as Product temp.

due to Plate freezer temp. is our CCP, not Product temparature so they want to validate PLate freezer temp. validation

& No any standard mention particular Plate freezer temparature.

Thanks once again for your comments

sudarshan

[Tony-C]

Hi Tony

Thanks for your reply

my problem is we add in our HACCP Plate Freezer as a CCP

You say -18 degree celcius is not Freezer temparature it is carcass/ Product temparature

We show to auditor both our Plate freezer temp. record as well as Product temp.

due to Plate freezer temp. is our CCP, not Product temparature so they want to validate PLate freezer temp. validation

& No any standard mention particular Plate freezer temparature.

Thanks once again for your comments

sudarshan

Hi Sudarshan

Change your HACCP plan or carry out a study to demonstrate the correlation between freezer plate temperature and product.

Regards,

Tony

[sudarshan]

Hi Tony

Thanks for your comments

We already started demonstrating the correlation between freezer plate temperature and product.

We sent the same answer to our auditor

We hope it will work

Sudarshan

[Charles.C]

Dear sudarshan,

I don't know if the meat industry is the same as the seafood one but in the latter, the typical operational requirements (which all freezer suppliers usually have) are to demonstrate for a specified sample size that freezing time to achieve a core temp. of (probably) -18degC is not more than YYY hrs/mins. IMEX this is how plate freezer suppliers validate their products.

Rgds / Charles.C