COOKING INSTRUCTIONS ON NRTE FROZEN FOOD PACKAGING
March 3, 2021
Establish appropriate time-temperature recommendations using challenge studies for each specific product in different domestic cooking ovens and microwaves
Listeria Control Program
CONTROLLING LM IN POST-LETHALITY AREAS
March 3, 2021
Post-processing or post-lethality areas should be clean and in good sanitary condition so as to prevent post-processing contamination.
APPLICATION OF AFFI’S FOOD SAFETY SYMBOL
March 3, 2021
Follow AFFI’s brand guidelines to apply the recommended “Cook for Safety” symbol.
ZONING AND TRAFFIC PATTERNS
March 3, 2021
Cross traffic (raw/uncooked to cooked/post lethality) is controlled with effective procedures. Traffic barriers such as walls, rails, fences, vestibules, walkways, are used as active control measures. Traffic plans and zoning maps illustrate area by level
TRASH MANAGEMENT AND CROSS CONTAMINATION
March 3, 2021
Trash & inedible areas have established programs & defined routes and storage areas to prevent cross-contamination with hurdles to prevent cross contamination from a lower (raw) to higher (production) care area.
STORAGE AREAS IN THE FACILITY
March 3, 2021
There are separate storage rooms for packaging materials, raw/uncooked food materials, finished products, and waste materials.
SANITATION TOOLS AND UTENSILS
March 3, 2021
Cleaning and production utensils should be coded and separated between zones. Separation is monitored and deviations addressed with proper corrective actions.
FOOTBATHS AND ENTRY AREAS
March 3, 2021
Foot and wheel hurdles should be established and maintained at entry points and between hygienic zones. Dry powder sanitizer should be used in dry areas and dry/wet transition zones. Foot bath/foamer concentrations, when used, and
Frozen Express Daily E-News Brief
Stay up-to-date on frozen food & beverage industry news!
Frozen Express
Media Inquiries
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937