5 replies to this topic

[fouziak]

Hello all,

 

Please i need help 

i want to validate a new freezer in our factory and i have as criteria, freezing temperature -18°C based in the french regulations. For the temperature stability and the time to reach -18°C i didn't find any regulations or standard to put my target.

 

I would like to put 4h max to reach -18°C but there is no regulations too justify this.

 

Do you have any ideas about some regulations (UK, USA or else) with such specific requirements for freezing?

 

 

Thank you a lot

 

[kfromNE]

Temperature stability and coolers/freezers and USA regulations - no. 

 

Do you have a continuous monitoring system in place? 

 

What I recently did (we turned an old cooler area back into a temp. cooler) - we took multiple temperatures throughout the day - 3 days prior to putting product in the room. Once we verified the room would hold the desired temperature - we then added items into it. We monitor it like any other cooler we have. 

 

We also have a continuous monitoring system in place to alert if the room would reach high temperatures - we have this in place for all our coolers and freezers. 

[Scampi]

here are links to CFIA for poultry chilling

https://inspection.c...efrigeration#a3

 

red meat

https://inspection.c...eat-products#a6

 

I could not find a specific reference to "prepared foods" however, you need to get foods out of the danger zone ASAP

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone.

[Dorothy87]

hi  

 

Can you please let us know what kind of product do you have? 

 

Do you have a standard freezer or blast freezer? there will be a difference there in terms of quality (water crystallisation process) 

 

do you have any monitoring system in place? you need to check product temperature hourly to establish process and time. 

 

 

[fouziak]

Temperature stability and coolers/freezers and USA regulations - no. 

 

Do you have a continuous monitoring system in place? 

 

What I recently did (we turned an old cooler area back into a temp. cooler) - we took multiple temperatures throughout the day - 3 days prior to putting product in the room. Once we verified the room would hold the desired temperature - we then added items into it. We monitor it like any other cooler we have. 

 

We also have a continuous monitoring system in place to alert if the room would reach high temperatures - we have this in place for all our coolers and freezers. 

Hello,

 

Yes we have a continous monitoring

 

my question is what is the acceptable time for a freezer to reach -18 °C

[fouziak]

hi

 

Can you please let us know what kind of product do you have? 

 

Do you have a standard freezer or blast freezer? there will be a difference there in terms of quality (water crystallisation process) 

 

do you have any monitoring system in place? you need to check product temperature hourly to establish process and time. 

 

Hello,

 

The product is donuts (chocolate, almonds, nuts..)

We have a blast freezer

We need firstly to validate this freezer and for this we have to check if our freezer has a temperature stability, could reach -18 quickly and there is a uniform distribution of temperature inside the freezer.

 

We have a continous monitoring system

 

The main question is : what's the acceptable time to reach -18? and there is some regulations or best practices related to this time?