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.
FREEZER CLEANING PROCEDURES
Freezer management team should establish dedicated cleaning methods and cleaning products for freezers
FREEZER CLEANING SYSTEMS
Freezers should include and implement well-designed and managed automated CIP sytems
FREEZER MANAGEMENT TEAM AND PROGRAM
Internal and external expertise comprising cross-functional experts should be availed to build sound freezer management programs
FREEZER SANITATION FREQUENCY
Cleaning frequency should be based on a risk assessment (product exposure to the freezer).
FREEZER SANITATION PROCEDURE
Cleaning procedures should be validated, especially if product is exposed to the freezer.
IDENTIFYING HIGH RISK AREAS IN A FREEZER
Identify hotspots based on exposure of product in the freezer.