What temperature should a food production area be kept at?

I have searched for any threads on this topic and have failed to find any.

What temperature is it appropriate to keep a food production area at using air con?

I am thinking somewhere around 10°- 15°C .... but I can't find any legislation that deals with this. product is sous vide shellfish. (vac packed and pasteurised.)

I depends on what type of processing you are undertaking.
For meat processing in the EU processing areas must be maintained at <12c.
For other products it would be typical to ensure that the areas do not exceed 12c for short shelf-life chilled products, although lots of businesses produce at <10c.
The key really is the maximum temperature the product achieves in the processing area - keeping products below 5c is best, and will prevent the growth of most pathogens.

Thanks smithyj, thats kind of what I thought ... will pass it on .

Dear trubertq,

There are also local regulations relating to workers' health. Several UK threads here on this aspect already. Not sure about Ireland.

Rgds / Charles.C

Anything from 9-13 IME has been typical for RTE foods. It greatly depends upon dwell time in the area and what happens to products, is there any process delay? What happens to products in weight reject bins for example?

I would suggest doing a risk assessment...

I would suggest doing a risk assessment...

Ahh, the life of a Technical Manager running BRC i6

Ahh, the life of a Technical Manager running BRC i6

Lol!

If that's the case, don't forget the validation of your air con systems (is it capable of cooling entire rooms at worst case senario), regular maintenance by an approved, competant contractor and recorded check sheets. And the inevitable breakdown on audit day, which will in all probability be the only warm day of the Irish summer. Oh, and the night shift bumping the temperature up cause their toe-toes are oww-ey.

The more I learn about the food industry the more I despise it.

Lol!

If that's the case, don't forget the validation of your air con systems (is it capable of cooling entire rooms at worst case senario), regular maintenance by an approved, competant contractor and recorded check sheets. And the inevitable breakdown on audit day, which will in all probability be the only warm day of the Irish summer. Oh, and the night shift bumping the temperature up cause their toe-toes are oww-ey.

The more I learn about the food industry the more I despise it.

My stock answer to "I'm cold" is "work harder".

Unfortunately now I work in a bakery, all we get is "I'm hot" complaints to which I normally respond "That's very big headed of you" but the Polish team members don't generally get my sense of humour...