the Temperature control Cooling is one of the most important measures for controlling microbiological hazards. Cooling slows the growth of microorganisms, while sufficient heating kills them – the underlying principles are explained in the text. E-learning Microorganisms in Food. Regulation (EC) No 852/2004 requires that the cold chain be maintained without interruption; for certain foods of animal origin, Regulation (EC) No 853/2004 and national regulations lay down specific maximum temperatures. Furthermore, the temperature information provided by the manufacturers must be strictly observed.
Relevant checkpoints are:
- Goods received: Measurement of product temperature upon delivery (see Incoming goods inspection)
- Storage: Regular inspection of refrigeration and freezing equipment, e.g. using the template Self-monitoring of temperatures, cooling equipment
- Heating: Measurement of core temperature, often referred to as CCP – documentable with the template Self-monitoring of heating
- Cooling and keeping hot: rapid cooling and sufficiently high holding temperatures
- Transport: Temperature monitoring in vehicles, as also IFS Logistics demands
Measuring instruments must be regularly checked and calibrated. Whether a heating step is generally sufficient is determined by the thermal process validation proven.
