Hey Again!
On this new line we are starting to make syrups with juices. These juices are currently being thawed by being left out in production at room temperature, we have air conditioning. I know that there are critical temperatures that these need to avoid like 40 to 140 degrees Fahrenheit. I feel the safest way is to get a refrigerator to thaw them in and add the extra lead time. Can anyone provide me with information to support this and enforce this with my company?
Hi PQAManager,
Normally thawing is achieved in a cold room or using water. Clearly you will be getting a large variation in temperature with the outside of the almost certainly higher than refrigeration temperatures unless the product is used only partly thawed. If I was an auditor I would want to see validation information on this thawing process.
The requirements of the SQF Code are below. I have underlined key text.
The SQF Food Safety Code: Food Manufacturing Module 11 - 11.7.2 Thawing of Food
11.7.2.1 Thawing of food shall be undertaken in equipment and rooms appropriate for the purpose. Equipment for water thawing shall be continuous flow to ensure the water exchange rate and temperature do not contribute to product deterioration or contamination. Water overflow shall be directed into the floor drainage system and not onto the floor or shall be appropriately plumbed.
11.7.2.2 Air thawing facilities shall be designed to thaw food under controlled conditions at a rate and temperature that does not contribute to product deterioration or contamination.
11.7.2.3 Provision is to be made for the containment and regular disposal of used cartons and packaging from thawed product so that there is no risk to the product.
Previous guidance from Edition 8.1 stated:
Time and temperature of product thawing must be established and validated, as must the shelf life of the food prior to use after thawing.
Sorry, one other question, how long is the juice left out to thaw?
Kind regards,
Tony
Edited by Tony-C, 28 September 2023 - 03:08 AM.
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