Hi,
We are a company that produced RTH cooked meals. The overall process are "cook - blast chill - pack - blast freeze". I am in the midst of writing the critical limits for blast freezing. In a scenario, when a blast freezer is not working, what will be alternative critical limits in the freezer?
Eg. in a chiller it will be 60 deg C to 10 deg C in 4 hours
what will be the critical limits in a walk in freezer/reach in freezer: 21 degC to -18 deg C in ____ hours(if any)
Thank you.
Hi Sparkle,
IMEX this seems an atypical process.
Why have 2 stages (a) in a blast chiller then (b) in a blast freezer ?
Normally IMEX frozen end product is a one-step freezing procedure, ie no need for chilling.(Packing is either pre- or post- freezing).
I deduce final product is RTE / frozen.
What is Product ?
Unclear if product is IQF or Glazed Block or ?
Unclear if batch or continuous freezer. Typical freezing times may be substantiallly different.
Minimum freezing time will relate to size, eg thickness of product.
Please clarify yr process.
Regardless, IM(seafood)EX of RTE / non-overloaded freezer of retail product dimensions, this step is typically not a CCP. (I have seen a few, IMO, debatable haccp exceptions where input temperature was a critical limit).
PS - never heard of a walk-in freezer, only a walk-in storage unit.