I have a question regarding the freezing/ chilling different product in the same big blast freezer. the company I am working for built a new big blast freezer to be able to drop the temperature of the cooked product faster and easier. the issue I am facing now is how to segregate fully cooked product (core temperature ≥75°C) from partly cooked product to avoid cross contamination. there is a suggestion to use a curtain to segregate the area, and I think we place the fully cooked ones close to the fan. is this procedure acceptable for SQF auditor? cooking area is separated, the blast freezer has 2 doors, one open to oven room, the other open to packing room. partly cooked product transfer to blast freezer through the door from packing room, fully cooked product transfer to the blast freezer through the oven room door. but both product go out of the blast freezer after being frozen though packing room door.
I attached the flow chart for this section
thanks for your help in advance