Hi.I would like to know about what are the critical control points in Blast freezing cooked meals (rice & curries ) for catering purpose. Initial plan is to fast freeze cooked meals using a Blast freezer and store them in a deep freezer ( -18C ) until to the point of serving.I would like to know what are the safety concerns in thawing blast frozen cooked meals and what are the hazards that can during the process. Please let me how I should approach to create a HACCP Plan for this.Any Assistance would be much appreciated.
Thanks & Regards
Before you create a haccp plan you need to specify a process.
IMEX freezing is not normally associated with a CCP. although it occasionally happens.
Thawing similar comment.
The cooling step after cooking is often a CCP withh respect to the temperature/time profile..
The theory is not simple due to the range of possibilities/pathogens involved. These 2 ref. explain some of the basic requirements -
(see pg 18 et seq)
USDA, recommended cooking and rapid cooling procedures.pdf 563.83KB