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How long is too long when the temp is about 40F during transportation?

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caileymj1013

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Posted 03 January 2017 - 05:03 PM

Hey all, 

 

I work at a company that makes RTE salads (ham, chicken, tuna, and pimento cheese) and pickled products (bologna and eggs).

 

I am trying to find some type of documentation stating how long it would take for a product to be above 40 degrees F?

 

We are working toward IFS certification and it talks about monitoring the temp of your products throughout the transportation process. We found out that one of our trucks was running close to 45 (I bought temp loggers and placed them up high by the doors of the trailer) and I'm sure an auditor would want some type of proof that the actual product did not get up to that temp other than our drivers using their temp guns before the product gets pulled off the truck, correct?



Dr Vu

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Posted 03 January 2017 - 05:43 PM

 Vu 14 verse 2 : refrigerate perishable food within 2 hours


A vu in time , saves nine

caileymj1013

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Posted 03 January 2017 - 07:37 PM

 Vu 14 verse 2 : refrigerate perishable food within 2 hours

Right but what about during transport? If I have a trailer temp that gets about 40F for two hours would that product still be okay? Logic would say yes, in my opinion, because the unit is running and all cold product is packaged in a sealed cardboard box. I'm looking to see if anyone has a case study that has been done on something like this.



Scampi

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Posted 03 January 2017 - 07:57 PM

You were correct earlier, the only way to know for sure is to place data loggers within the product cartons (if not the product itself)  if you have a very comfortable relationship with a customer, you can also include prepaid envelopes for the data loggers to be sent back to you.
There are a lot of variables here, what was your product temp when put on the truck, was the truck already at 40F or did the refer get turned on after loading, how is the product packed and stacked? There are some calculations available online to give you an idea, but your query is pretty vague. And sorry, you're logic won't be good enough for an auditor....you'll have to explain your conclusion(s)


Please stop referring to me as Sir/sirs


Dr Vu

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Posted 03 January 2017 - 09:26 PM

 I think Scampi hit it on the head

 

if the scientists that be say refridgerate within  2 hrs.... you have to abide or do your own study to prove your point taking into consideration what Scampi said.. this applies right through the supply chain  even during transportation


A vu in time , saves nine

Charles.C

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Posted 04 January 2017 - 05:12 AM

Hi cailey,

 

I assume yr product as removed from the Cold Store is not > 40degF

 

I assume it remains at not > 40degF up to shutting container door. (This may/may not be the case ?)

 

There are then at least 2 transportation aspects to yr OP -

 

(1) what is the food safety consequence of product core temp rising above 40degF for X hrs ?

(2) what are the FDA(?) legal requirements for transportation temperature control, if any ?

 

For (2) I don't know about USA but specific temperature/time requirements are laid down for frozen food transport in UK. Including how to measure/average it.

 

For (1) assuming a particular microbial threat, eg Salmonella, USFDA predicted tolerable times vs product temperature ranges are literature available for specific products. From a purely FS POV, the acceptable time for a product to be in a range such as 40-45 degF is likely to be "substantial".


Kind Regards,

 

Charles.C


Ryan M.

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Posted 05 January 2017 - 02:08 PM

Check the link below.  If you don't find what you need I would reach out and contact them.  I'm sure your company is a member of this board.

 

http://www.unitedfre...ations-library/



Leila Burin

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Posted 05 January 2017 - 02:27 PM

On my opinion, as a control measure that manages a hazard, you have to validate it, and beyond written papers, yuo shall do your own test with a datta logger, in the worst scenario - summer- and in several transports- to show compliance.

 

You can show a paper to the auditor, but still will ask you: and what about in your facility?

 

best regards,

Leila



SQFconsultant

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Posted 10 January 2017 - 06:11 PM

Monitoring the temps of the doors is not in line with the standard.

IFS you to monitor product temperature not the temp of the back of the door.


All the Best,

 

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