Blast freezer segregation

Hi All 

I have a question regarding the freezing/ chilling different product in the same big blast freezer. the company I am working for built a new big blast freezer to be able to drop the temperature of the cooked product faster and easier. the issue I am facing now is how to segregate fully cooked product (core temperature ≥75°C) from partly cooked product to avoid cross contamination. there is a suggestion to use a curtain to segregate the area, and I think we place the fully cooked ones close to the fan. is this procedure acceptable for SQF auditor? cooking area is separated, the blast freezer has 2 doors, one open to oven room, the other open to packing room. partly cooked product transfer to blast freezer through the door from packing room, fully cooked product transfer to the blast freezer through the oven room door. but both product go out of the blast freezer after being frozen though packing room door.  

   I attached the flow chart for this section 

thanks for your help in advance 

 

Hi All 

 

I have a question regarding the freezing/ chilling different product in the same big blast freezer. the company I am working for built a new big blast freezer to be able to drop the temperature of the cooked product faster and easier. the issue I am facing now is how to segregate fully cooked product (core temperature ≥75°C) from partly cooked product to avoid cross contamination. there is a suggestion to use a curtain to segregate the area, and I think we place the fully cooked ones close to the fan. is this procedure acceptable for SQF auditor? cooking area is separated, the blast freezer has 2 doors, one open to oven room, the other open to packing room. partly cooked product transfer to blast freezer through the door from packing room, fully cooked product transfer to the blast freezer through the oven room door. but both product go out of the blast freezer after being frozen though packing room door.  

   I attached the flow chart for this section 

 

thanks for your help in advance 

     

 

Hi Mojgan,

No flowchart visible.

Cannot speak for SQF but -

IMEX for simultaneous production of RTE/NRTE items, it is typically expected that, after the NRTE/RTE interface, the RTE line (including packing stage) is fully  separated from the NRTE line prior to entry into cold store.

This implies 2 freezers if both products are to be run at same time.

If only 1 freezer, from a purely micro POV, RTE batch could presumably be run prior to NRTE followed by (validatable) washdown/sanitising. This option usually not practically viable.

If 1 freezer + no time separation, from a micro. POV, presumably need validation of absence of risk of cross-contamination. Difficult unless, perhaps, product is fully "boxed" prior to freezing.

Hi Mojgan

I think you have to conduct/complete a risk assessment based in the type of "product" that you are working with, it will depend then the risk that is involved in cross contamination, how stable is the product, the time that you keep that product in the same area, and the coverage or effectiveness of your "curtain" or plastic wall (this could work better that a curtain).

Remember that a cooking process, usually, is a critical control point in the process so you will have products with in two different stages of your process in the same area and you need to analyze any potential risk involved.

pd:there is no flow chart attached in your post.