5 replies to this topic

[riominicer]

Good day!

Merry Christmas! Hope everyone are doing well.
 

 

Our cold storage, cannot meet the -18, well it is because to save energy. Due to this concern, cold rooms hard to obtain the -18 freezer temperature. So I would like to adjust the standard temperature from -18 to -15 if I may provide a reference. 

Does anyone suggest or knows a valid reference of -12 or -15 is an accetable limit for freezer room of frozen meat?

Our product temp can reach -12 up to -18 surface temp.

Also, the guage in our room is located near the entrance door, that's why it is not reliable as a data on my verification of HACCP Plan. 

 

 

 

Thank you so much.

[Scampi]

Saving energy (e.g. saving $$$) is a ridiculous reason to not being able to attain the required deep freeze temperatures.

 

 

Step 1, move the gauge, that is not where is should be

 

Step 2, what it the core temperature?

 

step 3, what regulatory party are you under?

[G M]

Good day!

Merry Christmas! Hope everyone are doing well.
 

 

Our cold storage, cannot meet the -18, well it is because to save energy. Due to this concern, cold rooms hard to obtain the -18 freezer temperature. So I would like to adjust the standard temperature from -18 to -15 if I may provide a reference. 

Does anyone suggest or knows a valid reference of -12 or -15 is an accetable limit for freezer room of frozen meat?

Our product temp can reach -12 up to -18 surface temp.

Also, the guage in our room is located near the entrance door, that's why it is not reliable as a data on my verification of HACCP Plan. 

 

 

 

Thank you so much.

 

Change your HACCP plan first. Do not allow saving some money be the reason you failed to meet your stated HACCP maximum temp.  No one will accept that reason.

 

 

There are lots of references available stating the minimum temperatures at which pathogens will grow, and meeting a new less stringent standard would not be difficult for short-term safety reasons.  However, for quality reasons I think you would find it harder to support the higher temperatures and the shelf life expectations.  You may need to validate the shelf life of each of the stored materials at the new temperature.

[riominicer]

Change your HACCP plan first. Do not allow saving some money be the reason you failed to meet your stated HACCP maximum temp.  No one will accept that reason.

 

 

There are lots of references available stating the minimum temperatures at which pathogens will grow, and meeting a new less stringent standard would not be difficult for short-term safety reasons.  However, for quality reasons I think you would find it harder to support the higher temperatures and the shelf life expectations.  You may need to validate the shelf life of each of the stored materials at the new temperature.

Hello, do you know any reference apart from USDA? 

 

Our recent HACCP auditor told me that I can make higher the standard temperature for cold room. There's a reference about it. I browse many references including other websites, the minimum requirement for freezer tempearure is -18. 

So, Im seeking help here. Its too hard to defend on my side during audit why the actual temperature of freezer is higher than -18, which is failed to meet the min. requirement. Does anyone knows what would be the corrective action here aside from this (move the gauge, that is not where is should be)

BTW, our products are all non processed meat.

 

Thank you somuch

[GMO]

I vaguely remembered someone in the UK is trialling -15oC rather than -18oC for freezers and they are:

 

Morrisons increases store freezer temperature to cut carbon emissions | The Independent

 

It's not as others have stated and yourself mainly about money but about carbon emissions.  But I'd already looked into where -18 came from before and the answer I came to is... Nowhere.  It's -18oC because that's what we learned and put in advice etc.  

 

I know Ruth McDonald and she's food safety through and through.  This initiative has come from her.  

 

If you think about it, what pathogenic bacteria are growing at -15 which won't at -18?  It's far more likely to be about quality and even then, is it likely to be materially different?  

 

But can I find a reference you can use currently?  Not at the moment but I'd keep an eye out.  I think you'll start to see retailers adopting this more widely if the Morrison's trial is successful.

[Scampi]

-18C was most likely chosen as the set temp as it allows MORE TIME for you to identify a freezer issue BEFORE product has thawed to the point of the danger zone particularly when units are going through the required "defrost" cycle

 

The laws of thermodynamics apply here