Grade - Active
Posted 18 July 2024 - 05:19 AM
Hi, Can someone advice if there is any legal requirement on the minimum allowed room temperature in cold product packing room.
What should be taken as minimum allowed room temperature for a comfirtable operation by human without compromising the food quality standards in IQF meat production?
Grade - FIFSQN
Posted 18 July 2024 - 06:33 AM
Hi Mano,
Health & Safety aspects are usually down to national legislation first, normally one would consider the time people were exposed to the set temperature and also provide appropriate protective clothing.
From a food safety perspective, one would consider the maximum time the product was exposed to the packing temperature conditions and the maximum possible temperature rise in this period. Typically, I see a maximum product temperature of -12 °C quoted for frozen products. Obviously you will want to reduce this temperature again after after packing if it does rise that high.
Kind regards,
Tony
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