13 replies to this topic

[shookimogh]

Hi members,

our cooler storage has been shut off automatically for 24 hrs. Should i perform our routine testing for different lot codes? our routine test schedule on final products is listeria, E.coli, Coliform, Salmonella .

 

Thank you!

[MDaleDDF]

what is the product

[Setanta]

What is the product? The cooler was down for 24 hours and what were the temps during this time frame? Is it chilled now?

 

So MANY questions, but initially it doesn't look good.

[G M]

Even if the equipment failed, what temperature did the materials reach?  

 

For liability, some amount of temperature abuse may render it not even worth performing micro tests.

[shookimogh]

what is the product

RTE fish product 

[shookimogh]

What is the product? The cooler was down for 24 hours and what were the temps during this time frame? Is it chilled now?

 

So MANY questions, but initially it doesn't look good.

RTE fish . ( surimi products, if you know. they are Japanes style). the tempreture reached 23 degrees Celsius . it was turned on immediately as soon as warehouse staff walked in and realised the situation. 

[shookimogh]

Even if the equipment failed, what temperature did the materials reach?  

 

For liability, some amount of temperature abuse may render it not even worth performing micro tests.

RTE fish . ( surimi products, if you know. they are Japanese style). the temperature reached 23 degrees Celsius . it was turned on immediately as soon as warehouse staff walked in and realized the situation. 

[Setanta]

How long was it at 23C? If it was any significant amount of time---Dispose of it

Invest in alarms that will go off if you reach a temp that is out of range.

Edited by Setanta, 09 July 2024 - 07:13 PM.

[shookimogh]

How long was it at 23C? If it was any significant amount of time---Dispose of it

Invest in alarms that will go off if you reach a temp that is out of range.

it started from 4 degrees at 7:40 Am then gradually went up . so by 4 PM it reached to 23. then started to cool down gradually by outside temperature going down . next day at 5 AM we turned it on. The products were all boxed. 

That's why we sent them already to lab to check for Listeria, Salmonella

[G M]

it started from 4 degrees at 7:40 Am then gradually went up . so by 4 PM it reached to 23. then started to cool down gradually by outside temperature going down . next day at 5 AM we turned it on. The products were all boxed. 

That's why we sent them already to lab to check for Listeria, Salmonella

 

Ambient 20C'ish temperatures for 12h?  Nope.  I don't think I'd even bother to test it.

[jfrey123]

What does your SOP relating to temp allow for? This should already be a validated part of your HACCP plan and the temperature controls (whether they are just a PRP or a CCP in your program). But 12 hours above the regular holding temp would be a hard no in almost any plan I could imagine. You can dispose of it now or likely look forward to a recall in the near future.

[Dorothy87]

 

dispose the product or you will face a product recall. 

 

do a root cause analysis to avoid it in the future, I am not sure about automatic shut off but if you renting it, you should be informed about such programme. I would talk to renting company about product loss to get some money back. Invest into data loggers to receive alarm notification

 

 

[Setanta]

Throw it away.  

Do a deep dive root cause analysis. Why and how did it go so long without noticing?

Make upgrades to protection alarms and procedures of what to do if/when thresholds are breached.

[shookimogh]

Thank you all for your comments.