3 replies to this topic

[husnul]

I am working at ice cream industry. our temperature of filling process area is for about 28^oC and packing area is for about 27^oC, but I think that is too hot on ice cream industry, isn't it?because there is product that has temperature for about -4 up to -10^oC..I hope someone tell me the standard temperature of filling process area and packing area so it doesn't influence the quality of product.

[Tony-C]

I am working at ice cream industry. our temperature of filling process area is for about 28^oC and packing area is for about 27^oC, but I think that is too hot on ice cream industry, isn't it?because there is product that has temperature for about -4 up to -10^oC..I hope someone tell me the standard temperature of filling process area and packing area so it doesn't influence the quality of product.

Hi Husnul,

The temperature should be as low as is comfortable for workers depending on your operation. Normally formed product coming off a freezer would do through a blast freezer and taken down to as low as minus 40 C, so a working temperature of 20 C would be okay depending on the length of time product is in the environment.

Kind regards,

Tony

[husnul]

Dear Tony,

thank you for your information. It means that there is no a rule or standards for temperature of filling process area, but it depends on the process and the environment, isn't it?

Warm regards,

Husnul

[onsolution]

When ever you have cold/frozen food and process workers together you have a trade-off. Workers want to be comfortable, but then you don't want to defrost or heat up the food too much.

Fortunately as one response pointed out, time and temperature are both critical factors.

Since you are talking about a frozen product then quality of product is probably a greater issue than safety. A defrosted icecream (for a short time) will have a big impact on your reputation without necessarily introducing health risks. Having significant temperature changes while still remaining frozen will also have an impact on ice-cream quality. At this stage I am quoting a conversation with an expert, so that's second hand knowledge. Is there anyone out there who can back this statement up?

If you aren't sure about your process, put a temperature logger just inside the ice-cream and put it through the process. It will quickly show you if you do have an issue. The thermocron temperature logger is about the size of a coin and spot on for the job.

As an another aside, 27° is possibly too warm for your workers anyway.