Hello Experts,
Quick Question- I am developing SOP under PRP for Freezing Chilled soups. Our temperature goal is to reach -18C however, I am not able to find a criteria for time. Freezing is to extend our shelf life so, we would freeze soups rapidly in our blast freezer but I am wondering if I need to meet a minimum time requirement such as for chilling foods? Would it be appropriate to say that chilled foods drop continuously in temperature until it reaches -18C?
Thanks,
K