Shipping and receiving area temperature

Hello all,

We are a cheese manufacturing facility and would like to know if the temperature (4C) needs to be maintained for the shipping and receiving area as per BRCGS or CFIA.

Please share any link where i can keep it as a reference.

As per CFIA, yes you do and no you don't 

 NOTE: the SFCR does not prescribe temperatures for storage HOWEVER 4C is the scientifically most valid temperature    Could you use 5C? Probably, but you would need to be able to justify your cooler temperature

I would also caution you-------if you keep your area warmer than 4 there are a couple of risks

A) it is that much harder to recover when you've had an HVAC issue

B) you may have customer requirements that will only accept product at or below 4C and may be rejected at receiving

C) you WILL lose some shelf for every degree above 4C so you will want to think about repeating your shelf life study

https://inspection.c...92049?chap=0#c7

Any conveyance that is used to carry food to or from your establishment, and that is loaded or unloaded at the establishment

• is capable of maintaining the temperature and humidity at levels that are appropriate for the food; and
• if necessary to prevent contamination of the food, is equipped with instruments that control, indicate and record temperature and humidity levels
• Examples:
  • The conveyance is capable of maintaining refrigerated food at a temperature between 0°C and 4°C and frozen food at −18°C or less
  • If necessary, the conveyance also has instruments that can create records to demonstrate that the temperature is being maintained during transport
  • https://laws-lois.ju...t.html#h-844336