Just Curious and Confused on the Temperature of Receive Chilled Items

Hi All,

 

Recently we've passed the ISO 22000:2005 certification and until now i'm a little bit confious when referring to other practices on how they came with different process temperature control particularly on receiving chilled items.

 

To ease my confusion may I ask the assistance of everyone to share the correct standard temperature of receiving chilled items; on what is aceptable and what is to be rejected.

 

Thanks,

Ron

Dear RALH,

 

What kind of chilled items, eg meat, poultry, fish, vegetables, fruit ? RTE ? Further processing (if any) for ?

 

Rgds / Charles.C

Taken directly from the FDA food code:

 

Specifications for Receiving 3-202.11 Temperature.

1. (A) Except as specified in ¶ (B) of this section, refrigerated, potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 5oC (41oF) or below when received. P
2. (B) If a temperature other than 5°C (41°F) for a potentially hazardous food (time/temperature control for safety food) is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, thefood may be received at the specified temperature.
3. © Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 7oC (45oF) or less. P
4. (D) Potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified under §§ 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57oC (135oF) or above. P
5. (E) A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf
6. (F) Upon receipt, potentially hazardous food (time/temperature control for safety food) shall be free of evidence of previous temperature abuse. P

If you want sound advice then as Charles has asked please provide more information about the chilled materials you are referring to. Storage and delivery conditions should be included in your material specifications.

 

Normal intake procedures would require a product to be within the temperature range 0 - 5 ° C with no signs of temperature abuse.

 

Exceptions may be made to 8 ° C or if warmer for a short period then materials could be blast chilled on intake by exception, all depending on the material and risk.

 

Regards,

 

Tony 

All have given there assistance, but which surface has to be measured for compliance. I mean, if surface temperature is abused and core is in compliance.. would the product complies temperature.
As tony has said about exeptions for temperature abuse, what will be the effect on products safety/ shelf life.

Hi, RALH;

 

As others have mentioned please provide more info.  Control strategies vary depending on what type of processor you are and the product in question.  

 

Here are some examples for seafood;

 

Chapter 7 Scombrotoxin (Histamine) Formation.pdf   2.09MB   16 downloads

CHP 12 Guidance.pdf   774.03KB   17 downloads

CHP 13 C.BOT.pdf   888.07KB   12 downloads

 

All have given there assistance, but which surface has to be measured for compliance. I mean, if surface temperature is abused and core is in compliance.. would the product complies temperature.
As tony has said about exeptions for temperature abuse, what will be the effect on products safety/ shelf life.

 

It really depends on the target control. Ambient air temp is a critical limit for scombrotoxin, but pathogenic bacteria formation is core temp of product.  So, yes more info is needed.

Hi, RALH;

 

As others have mentioned please provide more info.  Control strategies vary depending on what type of processor you are and the product in question.  

 

Here are some examples for seafood;

 

Chapter 7 Scombrotoxin (Histamine) Formation.pdf

CHP 12 PBG TA Guidance.pdf

CHP 13 C.BOT.pdf

 

 

It really depends on the target control. Ambient air temp is a critical limit for scombrotoxin, but pathogenic bacteria formation is core temp of product.  So, yes more info is needed.

 

Dear Slab,

Thks for the links.

 

Re-scombrotoxin -

Ambient air temp is a critical limit for scombrotoxin

 

 

 

But primarily (inter alia) with respect to the Harvest Vessel Record perhaps, eg pg 125?

 

Rgds / Charles.C

Dear Slab,

Thks for the links.

 

Re-scombrotoxin -

 

But primarily (inter alia) with respect to the Harvest Vessel Record perhaps, eg pg 125?

 

Rgds / Charles.C

 

Under that specific control strategy as a primary processor only, vessel records are one method of two (the other being a somewhat financially cumbersome CS  for a histamine testing program). I believe the reasoning behind the primary vs. secondary temp control methodology is means of conveyance and environmental influences.  Ambient air refrigeration is  not so much a practice for harvesters (unless the harvest is under environmental conditions meeting refrigeration criteria) as it is for post-processors?