6 replies to this topic

[kfromNE]

I'm looking for the common practice rather than what the regulations are. For USDA and raw intact beef - how often should we check the room temperature and/or product temperature. We process raw chicken and pork but will soon start processing beef items.

[cgarcia1]

Well the plant I work for we do both:

1. 2 Operational checklists- twice per shift or 4 times total a day (shift runs 6am-2:30pm and 2pm-10:30pm) and should be below 40F
2. Product is checked per LOT# (smallest portion of the whole intact-product temperature will increase quicker than a larger whole intact product) if lot# runs longer than 3 hours we do another temperature check. Our target is 44.5F or below 

[Charles.C]

 

Well the plant I work for we do both:

1. 2 Operational checklists- twice per shift or 4 times total a day (shift runs 6am-2:30pm and 2pm-10:30pm) and should be below 40F
2. Product is checked per LOT# (smallest portion of the whole intact-product temperature will increase quicker than a larger whole intact product) if lot# runs longer than 3 hours we do another temperature check. Our target is 44.5F or below 

 

 

 

Room Temperature < 40degF ? Really ?

 

Clearly microbiologically excellent for the Product but Is this legally worker acceptable in US ?

(Must have some good gloves/safety knives ?)

[cgarcia1]

Room Temperature < 40degF ? Really ?

 

Clearly microbiologically excellent for the Product but Is this legally worker acceptable in US ?

(Must have some good gloves/safety knives ?)

Yes it is pretty industry standard here in the USA. There are some locations that I have visited that is below 30 degrees Fahrenheit. Our freezers go down to -10 degrees Fahrenheit. Yes they are provided warm clothing (gloves/jackets) but most of our employees choose to wear long sleeves or light jackets. I personally only wear a light jacket and am completely fine (in the cooler conditions for about 7hours a day). 

[Charles.C]

Yes it is pretty industry standard here in the USA. There are some locations that I have visited that is below 30 degrees Fahrenheit. Our freezers go down to -10 degrees Fahrenheit. Yes they are provided warm clothing (gloves/jackets) but most of our employees choose to wear long sleeves or light jackets. I personally only wear a light jacket and am completely fine (in the cooler conditions for about 7hours a day). 

 Hi cgarcia,

 

Tough cookies !

 

We once tried to reduce Packing room temperature below 10degC (already has a temperature "allowance") but found that any Product benefit was outweighed by losses in efficiency/weight  inaccuracies due handling problems plus vociferous complaints.

 

Freezer / Cold Store operators automatically have specialised clothing of course.

[cgarcia1]

Don't get me wrong, it is very difficult to find employees (especially younger ones) that are willing to work in these conditions but once they are here many stay for a very long time. 

 

 Hi cgarcia,

 

Tough cookies !

 

We once tried to reduce Packing room temperature below 10degC (already has a temperature "allowance") but found that any Product benefit was outweighed by losses in efficiency/weight  inaccuracies due handling problems plus vociferous complaints.

 

Freezer / Cold Store operators automatically have specialised clothing of course.

[kfromNE]

The majority of our production rooms run about 37 F. We have a blast freezer that is -40 F. Most wear a hoodie under the smock. We provide gloves for them as well. They/you get used to it. For the blast freezer - the fork lift operators where snow type suits which we provide.

 

A positive note: mask wearing wasn't as difficult to enforce for this reason. We already had some wearing scarves over their mouth.

 

Like cgarcia said - pretty standard in USDA facilities.