What version of SQF Guidance are you quoting? Here is an excerpt of the same Sections under the SQF Code Version 7.1, published on 4-29-13.
The SQF Code, Edition 7
First published May 1995
Module 11: Good Manufacturing Practices for
Processing of Food Products
SQF Code edition 7.1
© 2013 Food Marketing Institute. All rights reserved.
11.6.1 Cold Storage, Freezing and Chilling of Foods
126.96.36.199 The supplier shall provide confirmation of the effective operational performance of freezing, chilling and
cold storage facilities. Chillers, blast freezers and cold storage rooms shall be:
i. Designed and constructed to allow for the hygienic and efficient refrigeration of food; and
ii. Easily accessible for inspection and cleaning.
188.8.131.52 Sufficient refrigeration capacity shall be available to chill, freeze, store chilled or store frozen the
maximum anticipated throughput of product with allowance for periodic cleaning of refrigerated areas.
184.108.40.206 Discharge from defrost and condensate lines shall be controlled and discharged to the drainage system.
220.127.116.11 Freezing, chilling and cold storage rooms shall be fitted with temperature monitoring equipment and
located so as to monitor the warmest part of the room and be fitted with a temperature measurement device that
is easily readable and accessible.
18.104.22.168 Loading and unloading docks shall be designed to protect the product during loading and unloading.
11.6.2 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods
22.214.171.124 Rooms used for the storage of product ingredients, packaging, and other dry goods shall be located
away from wet areas and constructed to protect the product from contamination and deterioration.
126.96.36.199 Racks provided for the storage of packaging shall be constructed of impervious materials and designed
to enable cleaning of the floors and the storage room. Storage areas shall be constructed to prevent packaging
from becoming a harborage for pests or vermin.
188.8.131.52 Vehicles used in food contact, handling or processing zones or in cold storage rooms shall be designed
and operated so as not to present a food safety hazard.