Product take too long to get to temp
We are receiving processed veg consistently over 5oC (usually between 6-8). Our supplier is adamant that the product is 2-3 at their end. She has now said that she leaves the probe in between 2 bags of product for 15 minutes. Is there a time limit stated anywhere in HACCP, SQF, ISO or FSANZ? Surely this is too long? Besides which, having to temp 1 product for 15mins is just not feasible in a busy warehouse (but that's a different issue). Any help on this would be greatly appreciated.
We are receiving processed veg consistently over 5oC (usually between 6-8). Our supplier is adamant that the product is 2-3 at their end. She has now said that she leaves the probe in between 2 bags of product for 15 minutes. Is there a time limit stated anywhere in HACCP, SQF, ISO or FSANZ? Surely this is too long? Besides which, having to temp 1 product for 15mins is just not feasible in a busy warehouse (but that's a different issue). Any help on this would be greatly appreciated.
Dear Wyldlce,
Yr query involves sampling and measurement.
The first one demands knowledge of uniformity, ie more testing.
The second one preferably involves use of a similar standard procedure by both parties.
The principle of the method referred in OP is well-known and (somewhere) described by Codex and probably others. The method is IMEX (sub-zero degC) sensitive to certain factors, eg achieving a good contact. From (Codex) memory, a particular time was unspecified but using thermocouples, the speed to attain a constant level for cardboard cartons at -15 to -18degC was much less than you mention. However It maybe depends on the method of temperature control.
Easy to investigate effect of time yourself of course.
Frankly I'd be rather amazed if all the bag pairs were either 2-3 degC or 6-8degC. :smile: But I agree that an average of say 2.5 is likely to be significantly different to say 7.0degC if the variance between bag.pair values is indeed small.
Rgds / Charles.C
The way your suppliers measures the 2 to 3 degC is a grey area: Which 2 bags? Are the bags on top, in the centre or bottom of the batch?
The time limit of 15 minutes is too long...once measured there is no need to keep the prpoble longer in
I could not find any time limit standard for keeping a probe in the product.
The temp variation between 2 to 3 degC to 6 to 8 degC is a bitt stiff - How long is the cold chain between your supplier and your site?