1 reply to this topic

[Mano Subramaniam]

Hi, Can someone advice if there is any legal requirement on the minimum allowed room temperature in cold product packing room.

What should be taken as minimum allowed room temperature for a comfirtable operation by human without compromising the food quality standards in IQF meat production?

[Tony-C]

Hi Mano,

 

Health & Safety aspects are usually down to national legislation first, normally one would consider the time people were exposed to the set temperature and also provide appropriate protective clothing.

 

From a food safety perspective, one would consider the maximum time the product was exposed to the packing temperature conditions and the maximum possible temperature rise in this period. Typically, I see a maximum product temperature of -12 °C quoted for frozen products. Obviously you will want to reduce this temperature again after after packing if it does rise that high.

 

Kind regards,

 

Tony