2 replies to this topic

[Timbeau2]

I just wanted to give a huge thank you to everyone who contributes to this forum. I finished my food science degree a year ago, started my job right after, and got to work learning about SQF and building a Food Safety program with the goal of SQF level 2 certification. After having our certification audit last week, we passed with no majors and just a few minors! Thank you all so much for taking the time to help people like myself wade through codes and help to improve our companies processes and procedures.

 

Also, a quick question! The auditor got me for some frost buildup in a couple of walk in freezers. Product stored inside these freezers is frozen cookie dough packaged in sealed poly film and then inside taped shut cardboard boxes. I have no problem taking steps to get rid of the frost, but was curious as to what the problem is with there being some frost buildup in a case like this, when I don't believe there is any food safety risk.  

[Scampi]

Auditors don't like to see frost build up----it's a sign of other PM issues

 

The risk is, your inside liner could be compromised---frost builds up on the carton, they could thaw and contaminate the product

 

Same here, all product is covered in freezer but still no frost allowed

[Charles.C]

I just wanted to give a huge thank you to everyone who contributes to this forum. I finished my food science degree a year ago, started my job right after, and got to work learning about SQF and building a Food Safety program with the goal of SQF level 2 certification. After having our certification audit last week, we passed with no majors and just a few minors! Thank you all so much for taking the time to help people like myself wade through codes and help to improve our companies processes and procedures.

 

Also, a quick question! The auditor got me for some frost buildup in a couple of walk in freezers. Product stored inside these freezers is frozen cookie dough packaged in sealed poly film and then inside taped shut cardboard boxes. I have no problem taking steps to get rid of the frost, but was curious as to what the problem is with there being some frost buildup in a case like this, when I don't believe there is any food safety risk.  

 

Hi Timbeau,

 

Do you mean a freezer or a frozen cold storage room ? Hopefully not one and the same thing.

 

I assume you mean a (nominal)  <= -18degC freezer.

 

Assuming you mean significant frost build-up, the implication is that meaningful temperature swings are occurring and/or unusually high humidity is present.

 

So what is the reason ?  Inadequate screening at the entrance ? Overloaded with product ? air leakage ? Hot product directly inputted ?

 

How about the temperature records ?