Justifying an ambient walk-in freezer temp of 10F for fish processing
Can anyone help me with the supporting documentation for this? I had it many moons ago but can't find it again.
Hi Marshenko,
Sorry but I don't quite get it.
What is the purpose of freezing fish at -12degC ?
Maybe "freezer" = Cold Storage ? But i still don't get it.
Hi Marshenko ,
I do not know what is the process , some times we keep the fish frozen and use it from freezer to fryer ( like in restaurants for example ) .
However generally ,there are a couple of documents from FDA hope it meets your requirements .
- Cold stores for "Freezing and refrigerated storage in Fisheries .
http://www.fao.org/docrep/003/v3630e/v3630e08.htm
- also there is a " REFRIGERATOR & FREEZER STORAGE CHART " from FDA it is correlated the storage conditions with the shelf life ,
http://www.fda.gov/d...s/UCM109315.pdf
Best regards ,
Ehab
Hi Marshenko,
Sorry but I don't quite get it.
What is the purpose of freezing fish at -12degC ?
Maybe "freezer" = Cold Storage ? But i still don't get it.
It is coming in raw, solid frozen, staying in the facility for a couple of weeks at most, and then being shipped to grocery stores.
Facility is too old and the outside temperature too hot (110+ F in the summer easily) to maintain -18C consistently with defrost cycles and all that.
Anyway, I remembered the Tompkin article, thanks :)
Hi Marshenko,
Not sure which Tompkin paper you refer (he published many) but IMO any manufacturing cold store running consistently at -12degc would be a major defect/NC.
From memory this level is ca. critical limit for people who set cold stores as a CCP and similar borderline for acceptance of exported/imported frozen cargo.
Not so unusual for household freezer sections though. :smile: