Validation of Frozen/Chilled Temperature Limits

Hi, I am doing my validation of HACCP plan. My critical limit and action criteria's are adopted from different client requirements and from best industry practice. I wish to find some scientific data/evidence on below. Minimal acceptable temperature  (Hazard : Pathogenic Bacterial growth) -12 degree Celsius (frozen) 1 to 4.4 degree Celsius (Chiller) 15 to 25 degree Celsius (Ambient). Request  your valuable comments and guideline on the above  

Hai 

 

I am doing my validation of HACCP plan

 

My critical limit and action criteria's are adopted from different  client  requirements and from best industry practice

 

 

I wish to find some scientific data/evidence on below

 

Minimal acceptable temperature  ( Hazard : Pathogenic Bacterial growth ) 

 

-12 degree Celsius (frozen)

1 to 4.4 degree Celsius (Chiller)

15 to 25 degree Celsius (Ambient )

 

Request  your valuable comments and guideline on the above  

Hi riyaskv,

You maybe meant maximum temperatures ?.

Please clarify relevant GFSI Standard (if any) / Process / specific Process Steps-CCPs involved.

Hai

Yes , Maximum acceptable temperature 

CCP step - Receiving of frozen food (Frozen  Meat, diary, vegetable etc...)

ISO 22000 2018

Hai

 

Yes , Maximum acceptable temperature 

 

 

CCP step - Receiving of frozen food (Frozen  Meat, diary, vegetable etc...)

 

ISO 22000 2018

Based on iso22002-1, this step could be handled as a PRP.

Temperature tolerances may depend on the specific contractual context.

Offhand, don't recall any Regulatory limits. Container cargo loads usually have monitoring charts.

The USFDA consider foods to be microbiologically stable below -8degC.

Two examples for frozen food storage -

UK/FSA -

 

It is good practice to keep frozen food at -18˚C or colder. (Food labelled ‘Quick frozen’ must be stored at -18˚C or colder, or displayed at -12˚C or colder.)

FSA -frozen-storage.pdf   104.01KB   121 downloads

Codex

Quick  frozen  foods  should  be  offered  for  sale  from  freezer  cabinets  designed  for  the  purpose.  Cabinets should be capable of maintaining and be so operated as to maintain a product temperature of -18°C. A rise in product temperature may be tolerated for short periods, with any rise warmer than -18ºC kept to a minimum, within, as appropriate, the limit set by competent authorities, and should not in any case be warmer than - 12ºC in the warmest package.

Codex COP frozen foods.pdf   119.45KB   112 downloads

Personally, when receiving containers of intermediate block frozen foods, I have used a  maximum temperature of -16degC (++).

Thank you very much  -- it will help me to solve the frozen control point validation

For chiller ( 1 to 4.4 ) and Ambient  (15-25)

How can I define time and temperature, any scientific study or paper available to prove it   

Thank you very much  -- it will help me to solve the frozen control point validation

 

 

For chiller ( 1 to 4.4 ) and Ambient  (15-25)

 

How can I define time and temperature, any scientific study or paper available to prove it   

Hi riyaskv,

Yr questions are logical and straightforward however the exact answers are less simple due to often being a mixture (ie compromise) of theory and practice. Not surprisingly these temperature aspects/limits have been discussed many times on this Forum.

If you would like a direct, quotable/official validation for chilled food's use of 4.4degC ("="40degF) limit can visit the text in section (3) of this post -

https://www.ifsqn.co...nt/#entry125981

(literature text is ca. Pg 137 et seq of last attachment) (this material is specifically applicable to USFDA/seafood so could be superceded by, for example,  local/customer Regulatory requirements)

If you prefer a simpler quotable option, can use the (USFDA) sublink in the Post given by 1st link below (here 40degF "=" 4degC).

If you wish to know the reason for 4.4degC (= 40degF), will have to study some Literature. Note that this limit varies widely with geographical location. Details are discussed in these earlier posts/threads (there are others) -

https://www.ifsqn.co...re/#entry173356

https://www.ifsqn.co...od/#entry175194

https://www.ifsqn.co...ree/#entry54184

(also refer Post 3 in same thread)

Regret I am not familiar with yr "ambient" limits. Perhaps you can provide some context ?.

Hai Charles 

You have shared very useful information , really appreciate the guidance.  

I am working in 3PL warehouse , we are storing food product in the  TC Chamber ( 15 to 25  Degree Celsius )

Products like chocolates / chocolate biscuits, Whipping creams , Special flours, Milk powder  etc ... are stored in the above chamber.

In my analysis above storage step is identified as a OPRP so how can I validate the control measure ( Storing temp 15 to 25 degree Celsius )

Thanks & Regards

Riyas