Freezer Management

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Listeria Control Program

Freezer Management

Freezing is essential in the production of frozen foods. This section outlines important elements of freezer design and considerations for management of routine freezer sanitation to prevent Listeria monocytogenes (Lm) harborage and potential cross contamination of frozen foods.

Freezer Management Recommendations

ENVIRONMENTAL MONITORING OF FREEZERS

Visual inspections to identify potential moisture saturation of insulation and targeted EMP activities. Commonly overlooked components include, lights, conduits, hollow framework and floors and roof of freezers.

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FREEZER CLEANING PROCEDURES

Freezer management team should establish dedicated cleaning methods and cleaning products for freezers

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FREEZER CLEANING SYSTEMS

Freezers should include and implement well-designed and managed automated CIP sytems

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FREEZER MANAGEMENT TEAM AND PROGRAM

Internal and external expertise comprising cross-functional experts should be availed to build sound freezer management programs

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FREEZER SANITATION FREQUENCY

Cleaning frequency should be based on a risk assessment (product exposure to the freezer).

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FREEZER SANITATION PROCEDURE

Cleaning procedures should be validated, especially if product is exposed to the freezer.

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IDENTIFYING HIGH RISK AREAS IN A FREEZER

Identify hotspots based on exposure of product in the freezer.

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