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
Kanishka