Validation of Cold Store and IQF

E
ALINORM 08/31/25
March 2008
JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
31st Session
Geneva, Switzerland, 30 June 4 July 2008
REPORT OF THE FIRST SESSION OF THE
AD HOC CODEX INTERGOVERNMENTAL TASK FORCE ON THE
PROCESSING AND HANDLING OF QUICK FROZEN FOODS
Bangkok, Thailand, 25 - 29 February 2008
NOTE: This report contains Codex Circular Letter CL 2008/06-QFF.
CX 5/105.2
CL 2008/06-QFF
March 2008
TO
- Codex Contact Points

- Interested International Organizations in Observer Status with Codex
FROM
Secretary, Codex Alimentarius Commission,

Joint FAO/WHO Food Standards Programme,
Viale delle Terme di Caracalla 00153,
Rome, Italy
SUBJECT
REPORT OF THE 1ST SESSION OF THE AD HOC CODEX INTERGOVERNMENTAL

TASK FORCE ON THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS
(ALINORM 08/31/25)
MATTERS FOR ADOPTION BY THE

31st SESSION OF THE CODEX ALIMENTARIUS COMMISSION
PROPOSED DRAFT RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS
(ALINORM 08/31/25, para. 62 and Appendix II)
The Code has been advanced to the 31st Session of the Codex Alimentarius Commission
for adoption at Step 5/8 with the recommendation to omit Steps 6 and 7.
Governments and interested international organizations in observer status with Codex wishing to submit
comments on the above document should do so in writing in conformity with the Guide to the Consideration
of Standards at Step 8 of the Procedure for the Elaboration of Codex Standards including Consideration of
any Statements relating to Economic Impact (Procedural Manual of the Codex Alimentarius Commission) to
the above address, PREFERABLY BY E-MAIL, before 30 April 2008.
ii
SUMMARY AND CONCLUSIONS

The 1st Session of the Ad Hoc Codex Intergovernmental Task Force on the Processing and Handling of
Quick Frozen Foods reached the following conclusions:
MATTERS FOR ADOPTION BY THE CODEX ALIMENTARIUS COMMISSION
The Task Force agreed to forward the proposed draft Recommended International Code of Practice for the
Processing and Handling of Quick Frozen Foods to the 31st Session of the Commission for adoption at Step
5/8 with the recommendation for omission of Steps 6/7 (ALINORM 08/31/25, para. 62 and Appendix II).
MATTERS OF INTEREST TO THE CODEX ALIMENTARIUS COMMISSION
The Task Force finalized the revision of the Recommended International Code of Practice for the Processing
and Handling of Quick Frozen Foods (CAC/RCP 8-1976) and noted that there were no other matters to
discuss and that it had completed the task assigned to it by the Commission (ALINORM 08/31/25, paras. 6364)
iii
TABLE OF CONTENTS
SUMMARY AND CONCLUSIONS ------------------------------------------------------------------------------------ page ii
REPORT OF THE 1ST SESSION OF THE
AD HOC CODEX INTERGOVERNMENTAL TASK FORCE ON THE
PROCESSING AND HANDLING OF QUICK FROZEN FOODS ------------------------------------------------------ page 1
STATUS OF WORK ---------------------------------------------------------------------------------------------------- page 7
Paragraphs
INTRODUCTION ----------------------------------------------------------------------------------------------------------- 1-3
ADOPTION OF THE AGENDA (Agenda Item 1) ------------------------------------------------------------------------- 4
MATTERS REFERRED TO THE TASK FORCE BY THE CODEX ALIMENTARIUS COMMISSION
AND/OR ITS SUBSIDIARY BODIES (Agenda Item 2) ------------------------------------------------------------------- 5
PROPOSED DRAFT RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR
THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS (Agenda Item 3) ------------------------------ 6-62
OTHER BUSINESS (Agenda Item 4) --------------------------------------------------------------------------------- 63-64
Appendices
Appendix I - LIST OF PARTICIPANTS ------------------------------------------------------------------------------ page 8
Appendix II - PROPOSED DRAFT RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS ----------------- page 15
ALINORM 08/31/25
INTRODUCTION
1.
The Ad Hoc Codex Intergovernmental Task Force on the Processing and Handling of Quick Frozen
Foods held its First Session in Bangkok, Thailand from 25-29 February 2008, at the kind invitation of the
Government of Thailand. Dr Kraisid Tontisirin, Senior Adviser, Institute of Nutrition, Mahidol University,
Thailand, presided over the Session. The Session was attended by delegates from 17 Member countries and 1
Member Organization. The list of participants is attached to this report as Appendix I.
Opening of the Session
2.
The Session was opened by Mr Pinit Korsieporn, Deputy-Permanent Secretary, Ministry of
Agriculture and Cooperatives. He stressed the growing importance of quick frozen foods in international
trade and thus the need to finalize the proposed draft Recommended International Code of Practice for the
Processing and Handling of Quick Frozen Foods to facilitate trade in these products.
Division of Competence
3.
The Task Force noted the division of competence 1 between the European Community and its Member
States, according to paragraph 5, Rule II of the Procedure of the Codex Alimentarius Commission.
ADOPTION OF THE AGENDA (Agenda Item 1) 2
4.
The Task Force adopted the Provisional Agenda as its Agenda for the Session.
MATTERS REFERRED TO THE TASK FORCE BY THE CODEX ALIMENTARIUS

COMMISSION AND/OR ITS SUBSIDIARY BODIES (Agenda Item 2) 3
5.
The Task Force acknowledged that the document was presented for information only and that no
action needed to be taken on the matters contained therein.
PROPOSED DRAFT RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE
PROCESSING AND HANDLING OF QUICK FROZEN FOODS (Agenda Item 3) 4
6.
The Delegations of the United States and Thailand briefly reminded the Task Force of the history of
the development of the current proposed draft Code and indicated that the most controversial concepts such
as of Defect Action Point Analysis had been taken out from the document. They thanked those delegations
which had contributed to the process by sending comments and encouraged the Task Force to finalize all
outstanding issues at this only meeting, as agreed during the 29th Session of the Commission.
General comments
7.
The Committee expressed its appreciation to the Delegations of United States of America and
Thailand for their hard work in preparing the current meeting and the most recent version of the Code.
8.
Some delegations indicated that the current Code was clearer, shorter and more focused and that there
did not appear to be substantial issues of a highly controversial nature any more and were of the view that
technical comments could be incorporated into the Code during the current meeting.
9.
The Committee agreed to start consideration of technical issues made on the draft in Appendix I to CL
2007/35-QFF with the understanding that formatting and presentation aspects of the Code could be
addressed later (see para. 16).
10. The Task Force considered the proposed draft Code section by section and agreed to apply the
following terms, among others, across the text for consistency: competent authority instead of national
legislation/regulation, permitted tolerances instead of acceptable/authorized tolerances and similars, etc. In
addition, the Task Force made a number of editorial amendments and agreed on the following changes:
1
2
3
4
CRD 1.
CX/QFF 08/01/1.
CX/QFF 08/01/2.
CL 2007/35-QFF and comments from Brazil, European Community, Japan, Kenya, Thailand, United States of
America and EuroCommerce (CX/QFF 08/1/3); Philippines (CRD 2); France (CRD 3) and Malaysia (CRD 4).
Proposal of the Codex Secretariat (CRD 5).
ALINORM 08/31/25
Introduction (new Section 1 Scope and Objective)

11. The Task Force deleted the first sentence from the Introduction as currently the revision history of all
Codex texts was being moved to a footnote.
12. The Committee noted that during earlier development of the Code there were proposals to delete an
Annex and incorporate its content into the body of the document; however the Task Force decided to keep an
Annex separated and insert additional wording to the second paragraph to emphasize that the Code and its
Annex were intended to assist all those engaged in the processing and handling of quick frozen foods.
Section 1 - Scope and Objective
13. The Task Force discussed what products should be covered by the scope and what products should be
left outside its scope. After some discussion it agreed to amend the first paragraph to emphasize that all quick
frozen products including cereals, bakery and pastry products were covered by the Code and that ice-cream
and milk were not included. Any products produced using a quick freezing process as defined in the Code
were to be covered by this Code.
14. The Task Force also agreed to amend the second paragraph to refer to essential quality provisions
instead of essential product quality.
15. The Task Force noted written comments submitted by Kenya suggesting expanding the Scope to cover
production and transportation of raw materials because of their significance for quality and safety for quick
frozen foods, however the Task Force was of the view that this proposal went beyond of the Terms of
Reference for this Task Force and that significant amount of information on this matter existed in other codes
and standards, therefore did not agree to this proposal.
Formatting and Presentation
16. In the light of the amendments made above, the Task Force agreed to the proposal of the Codex
Secretariat to merge Sections on Introduction and Scope as proposed in CRD 5 in order to avoid repetitions
and improve the flow of paragraphs.
Section 2 - Definitions
17. The Task Force noted that definitions should be as short and precise as possible and that provisions for
their applications should be stated in the relevant sections of the Code rather than as part of definitions,
therefore decided to delete the second sentence containing provisions for the application of quick freezing
process from the definition of quick freezing process, recognizing that these provisions were already
covered in Section 4.3. Consequently, the Task Force agreed to include a separate definition for thermal
centre (originally footnote 1) as this concept was further used in the document.
18. It was proposed to better define the meaning of as quickly as possible in the definition of quick
freezing process, however the Committee noted that it was difficult to make the phrase more specific
because of the diversity of products and range of temperatures.
19. The Task Force noted that blanching was mentioned several times in the Code and agreed to include
a new definition for this term, referring to inactivation of enzymes and fixing product colour.
20. The definition of cold chain was amended to explicitly include transport and storage as these steps
were very important for quality and safety of quick frozen foods.
21. The definition on quick frozen foods was amended to emphasize that the maximum temperature
should be observed at all points of the cold chain. The Task Force also deleted the reference to labelling at
the end of this definition as it was considered that this issue could be better addressed in the labelling section.
Section 3 - Prerequisite Programme
22. The Task Force noted the proposal to add an additional paragraph to the first paragraph to emphasize
that all prerequisite programmes must be initially validated and appropriate preventive measures and a
monitoring system should be in place, however it also noted that the Guidelines for Validation of Food
Safety Control Measures developed by the Committee on Food Hygiene and forwarded to the 31st Session of
the Commission for final adoption already covered this concept in more detail and therefore agreed to amend
the third paragraph of this section by including reference to the above guidelines to emphasize the
importance of validation of food safety control measures for quick frozen foods.
ALINORM 08/31/25
Section 3.1.3 - Cold Store Design

23. The Task Force deleted the square brackets from first bullet to emphasize that product temperature
should be maintained at minus 18 C or colder. Consequential changes in this regard were also made
elsewhere in the document for consistency.
24. The second bullet was amended to emphasize that instead of uniform air distribution there should be
an adequate air flow.
25. It was proposed to delete or to revise the third bullet regarding the temperatures control and record,
which could better be addressed in Section 4. However, after some discussion, the Task Force noted that it
was an important concept that should be considered in the cold store design and therefore agreed to substitute
it with the following wording: that storage areas are provided with a capability to control and record
temperatures on a regular basis.
Section 3.1.4 - Equipment and Design
26. The Task Force noted that equipment design and construction should prevent the introduction of
physical hazards as well as chemical and microbiological hazards and therefore amended the first sentence of
this section to that effect. The Task Force noted the comments submitted by Kenya on the inclusion of
stainless steel equipments, however, the Task Force did not agree with this proposal as too prescriptive and
as it might prevent future technology development.
Section 3.1.5 - Facilities
27. The Task Force clarified that a contingency plan should be in place and cover not only electrical
power losses but also in cases of equipment failure, and therefore decided to amend this provision to read:
In the case of power losses or equipment failure a contingency plan should be in place in order to maintain
the product temperature. As a consequence, the Task Force agreed to delete subheading 3.1.5.1
Electricity.
Section 3.2.1.1 - Traceability/Product Tracing
28. The Task Force noted that the first bullet was already covered by the preceding paragraph 3.2.1 and
the following bullet containing the reference to the Principles for Traceability/Product Tracing as a Tool
within a Food Inspection and Certification System (CAC/GL 60-2006) and therefore agreed to delete it and
combine the introductory sentence with the second bullet. The Task Force also agreed to insert additional
wording at the end of this modified paragraph to emphasize that traceability/product tracing should be
designed especially to enable withdrawal process, where necessary.
Section 4 Cold Chain Control
Introductory statement
29. The Task Force had an exchange of views on the use of the terms food hygiene and food safety
under the second paragraph. Some delegations pointed out that the separation between hygiene and
safety provisions was confusing as food safety encompassed food hygiene. The Task Force noted that
issues relating to food hygiene provisions were already covered in the Introduction of the Code and
therefore, it agreed to delete the first sentence of this paragraph and referred only to food safety, for clarity.
30. The Task Force agreed, in footnote on the definition of essential quality provisions, to delete the
reference to temperature control as an example of essential quality provision since this parameter applied
to both quality and safety issues.
Section 4.1 Raw Material
31. The Task Force agreed that temperature and duration of storage should be appropriately but also
regularly controlled to minimize adverse microbial effects. It therefore agreed to include the term and
regularly in the third paragraph.
ALINORM 08/31/25
Section 4.2 Processing before Freezing

32. The Task Force noted that the glazing process, described in the third paragraph, was conducted after
freezing and before packing. Therefore, it agreed to create a separate Section on Processing after Freezing
(new Section 4.4) and to transfer the provisions for glazing under this Section. In addition, the provision was
amended to ensure fair trade practices by preventing excessive addition of water to the product through the
proper application of glazing.
Section 4.3 Quick Freezing Process
33. In the first paragraph, the Task Force agreed to refer to thermal conductivity, for accuracy. In
addition, the Task Force had an extensive discussion on the feasibility to set numerical values for a
temperature range of maximum ice crystallization. It was noted that the scope of the Code applied to a wide
variety of products and thus the range might vary according to the type of product. Some delegations
favoured the indication of ranges for some examples of products, to provide for some guidance on the
implementation of provisions in the Code. Other delegations supported a general approach to ensure
inclusiveness and provide for flexibility. In view of this, the Task Force agreed to delete the reference to the
specific numerical range of temperature at the thermal centre of the product from this section and to
recognize that the temperature ranges varied between different types of products.. One delegation indicated
that the control of the temperature should be done at the thermal centre of the product to ensure reliability
and accuracy of the measure and thus food quality and safety. This delegation stressed the importance of this
concept as temperature measurements might lead to different results depending on the type of product.
34. In addition to the above, the Task Force agreed to refer to essential quality provision as opposed to
essential quality factor for consistency throughout the text.
35. In the second paragraph, the Task Force agreed that it was more appropriate to refer to the mass of
the product and therefore, the reference to very was deleted.
36. In the third paragraph, the Task Force agreed to replace the first sentence of the paragraph with the
requirements for quick freezing process that were previously stated in the definition of the process (Section
2). The last part of the second sentence was reworded for clarity and, in addition to exposure to warm
temperatures, it was recognized that exposure to high humidity environment should also be minimized as this
was a factor leading to excessive condensation.
37. A Delegation expressed concern as to whether this additional wording regarding humidity might lead
to supplementary systems to control and monitor the humidity. It was clarified that the additional wording
was intended to minimize exposure time of the product to high humidity and that supplementary systems to
control and monitor the humidity would not be required.
Section 4.3.1 Impact of Quick Freezing on Microorganisms
38. The Task Force agreed to amend the title of the Section by including a reference to parasites as
provisions in this Section covered both microorganisms and parasites.
39. In the first paragraph, the Task Force noted some inconsistencies in the use of the term hazard in
relation to the presence of some parasites and thus the first sentence was amended accordingly. It also agreed
to delete the examples of combination of certain live helminth parasites and commodities for inclusiveness.
It further agreed to change the term host species by type of commodity as the latter was more accurate.
40. The Task Force noted the written comments submitted by Kenya in relation to the reorganization of
this Section in two separate sub-sections to address quick frozen foods arising from raw or semi-cooked raw
materials and their impact on the safety of the final product. The Task Force however decided to keep the
original text noting that this proposal would require major changes in the current format and content.
Section 4.4 Packaging and Labelling (new Section 4.5)
41. The Task Force agreed to reorganize this Section into two separates sub-sections to address provisions
for labelling and packaging separately, in line with the written comments submitted by Kenya.
ALINORM 08/31/25
42. As regards provisions concerning packaging, the Task Force recognized that, although the packaging
provisions contained in the four bullet points were already covered by the General Principles of Food
Hygiene and other Codex texts, there was a merit in retaining them in the Code due to their particular
relevance to quick frozen foods. Furthermore, the Task Force noted that provisions on preservation of food
quality and safety in the second and fourth bullets referred to two different situations namely contamination
by biological and/or chemical hazards arising from e.g. migration of substances from the packaging into the
food (fourth bullet), as opposed to other types of situations e.g. adulteration (second bullet).
Section 4.5 Frozen Storage (new Section 4.6)
43. The Task Force agreed to amend the last paragraph to link the provision on rotation of stocks in cold
stores with the shelf life (durability date) of the product and made consequential amendments to the
corresponding provision in Section 4.8 Retail Sale (new Section 4.9).
Section 4.6 Transport and Distribution (new Section 4.7)
44. The fourth paragraph was amended to ensure proper temperature of quick frozen foods at the
beginning of transport. In addition, the term retailers was deleted to clarify that the cold chain also
encompassed other stakeholders who received and used quick frozen foods, e.g. restaurants, catering
services.
Section 4.7 Transfer Points (new Section 4.8)
45. The Task Force agreed to amend the 4th bullet to allow for certain flexibility of temperature checks at
the receiving/dispatching points, as appropriate to circumstances.
Section 5 Temperature Management in the Cold Chain
46. The Task Force agreed to amend the introductory paragraph to clarify the purpose of the Annex to the
Code. It also agreed to introduce an amendment in the Spanish version to better qualify the temperature
control.
Section 5.1 Temperature Monitoring
47. In the first paragraph, the Task Force agreed to delete the reference to tamper-proof systems to
provide for flexibility as there were other systems in place to monitor air temperatures along the cold chain.
In addition, the Task Force agreed to specify the product temperature for accuracy and to introduce
temperature tolerances in accordance with the permitted tolerances, set by the competent authorities.
Section 5.2 Stepwise Approach to Temperature Control
48. As regards non-destructive temperature measurements, it was noted that this type of measurement
should be an integral part of the control system, however, the way the provision was written gave the
impression that it was carried out only when problems were identified during the first two steps. The Task
Force therefore agreed to amend some bullet points to improve clarity and logics in the stepwise sequence.
Section 5.3 Temperature Violation
49. Several delegations noted that corrective actions to ensure safety and quality of quick frozen foods in
case of temperature violation should not be limited to reducing the product temperature as there might be
other more appropriate measures according to the type and condition of the product. The third sentence was
therefore amended accordingly. In addition, it was agreed that in cases of compromised safety and quality,
information should be provided not only to suppliers and buyers but to those relevant parties in the supply
chain, with the understanding that relevant parties did not include consumers.
Annex Specific Information on Temperature Monitoring and Control in the Cold Chain
50. The Task Force agreed to add an introductory section in the Annex with a view to clarifying that in
addition to guidance and explanation on currently available technologies in the cold chain, new temperature
measuring and recording devices may be developed and used in the future.
Section 1 Air Temperature Monitoring (new Section 2)
51. The Task Force noted that devices other than electronic thermometers were also used to measure and
record the temperature, therefore clarified the first sentence of the first paragraph and the first bullet in order
to include other types temperature measuring and recording devices.
ALINORM 08/31/25
52.
The Task Force agreed to delete the last sentence of the first bullet as it was too restrictive.
53. The Task Force was of the view that other types of thermocouples could be used, therefore agreed to
indicate Types K and T as examples in the second bullet.
Section 1.2 - Air Temperature Monitoring of Cold Stores (new Section 2.2)
54. Many delegations supported an alternative language provided in square brackets in this section as it
provided more precision and flexibility; therefore the Task Force agreed to delete square brackets around this
wording and deleted the first four paragraphs of this Section. Some editorial amendments were made in the
new wording of the first paragraph for clarification purposes.
55. The Task Force also agreed to delete, in the first sentence of the new second paragraph, the reference
to component of the validation of the HACCP plan.
Section 1.4 - Air Temperature Monitoring and Display Cabinets (new Section 2.4)
56. The Task Force noted that there was no introductory sentence before the two bullets in this section and
Sections 2.1.2 and 2.2.1, therefore agreed to convert bullets into paragraphs.
Section 2.1.1 - Specification of Measuring System (new Section 3.1.1)
57.
The Task Force amended the 4th bullet to make it less restrictive.
58. The Task Force clarified the 7th bullet to the effect that the system should be robust and the device
should be shock proof.
Section 2.2.1 - During Transport (new Section 3.2.1)
59. The Task Force agreed that the second and third bullets should refer to Figures 1 and 2, instead of
top and bottom of the figures.
60.
The Task Force also agreed to put the pictures in the frame to improve its presentation.
Section 3.4 Temperature Indicators (TIs) and Time-Temperature Indicators (TTIs) (new Section 4.4)
61. The Task Force amended the second sentence of this section to include, as a reason for reference, the
current limitations arising from the use of TIs and TTIs for packaging.
Status of the proposed draft Recommended International Code of Practice for the Processing and
Handling of Quick Frozen Foods
62. The Task Force agreed to forward the amended proposed draft Recommended International Code of
Practice for the Processing and Handling of Quick Frozen Foods to the 31st Session of the Commission for
adoption at Step 5/8 with the recommendation to omit Steps 6 and 7 (see Appendix II).
OTHER BUSINESS (Agenda Item 4)
63. The Task Force congratulated Thailand and the US for the excellent work done in preparing the final
draft of the Code which had greatly facilitated discussions at the plenary meeting. The Task Force also
complimented Thailand for the organization of this Session and in particular, Dr Kraisid Tontisirin for his
excellent chairmanship which allowed building up decisions on a consensus basis. Dr Tontisin thanked all
delegates for their spirit of collegiality that had been instrumental for the smooth conclusion of the work by
the Task Force.
64. The Task Force noted that there were no other matters to discuss under this Agenda Item. It further
noted that the Task Force had completed the task assigned to it by the Commission.
ALINORM 08/31/25
7
ANNEX
STATUS OF WORK
Subject
Step
Action by
Document Reference
ALINORM 08/31/25
Proposed draft Recommended International

Code of Practice for the
Processing and Handling of Quick Frozen Foods
(CAC/RCP 8-1976)
5/8
31st CAC
Para. 62
and Appendix II
ALINORM 08/31/25
8
APPENDIX I
LIST OF PARTICIPANTS
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES
CHAIRPERSON - PRSIDENT - PRESIDENTE
Prof. Kraisid TONTISIRIN
Senior Advisor
Institute of Nutrition
Mahidol University
Salaya, Nakorn Pathom
73170 Thailand
Tel: +66 2 441 9740
Fax: +66 2 938 3604
Email: [email protected], [email protected]
MEMBER COUNTRIES
PAYS MEMBERS
PAISES MEMBROS
AUSTRALIA - AUSTRALIE
Dr Robert Gordon SOLOMON
Acting Manager,
International Food Standards
Australian Government Department of Agriculture,
Fisheries and Forestry,
GPO Box 858
Canberra ACT 2601, Australia
Tel: 61 2 6272 5945
Fax: 61 2 6272 4367
Email: [email protected]
BRAZIL BRSIL - BRASIL
Francisco CANNABRAVA
Counsellor
The Embassy of Brazil
34F Lumpini Tower
1168/101 Rama IV Road, Thunmahamek
Bangkok 10120 Thailand
Tel: +66 2 679 8567-8 ext 0, +66 81 988 9960
Fax: +66 2 679 8569
Ms Thalita Antony de Souza LIMA
Specialist on regulation and Health Surveillance
National Health Surveillance Agency (ANVISA)
SEPN 511, Bloco A, Ed. Bittar II, ASA Norte
CEP 70750-541, Braslia DF
Brazil
Tel: 55 61 3448-6279
Fax: 55 61 3448-6274
Mrs Karem Gomes MODERNELL

Specialist on regulation and Health Surveillance
National Health Surveillance Agency (ANVISA)
SEPN 511, Bloco A, Ed. Bittar II, ASA Norte
CEP 70750-541, Braslia DF
Brazil
Tel: 55 61 3448-6282
Fax: 55 61 3448-6274
Email: [email protected],
[email protected]
CANADA - CANAD
Mr Bertrand GAGNON
Manager
International and Intergovernmental Coordination Food
Safety Directorate
Canadian Food Inspection Agency
49 Camelot Drive
Ottawa, Ontario, K1A 0Y9
Tel: (613) 221-1344
Fax: (613) 221-1384
EUROPEAN COMMUNITY (MEMBER

ORGANIZATION) COMMUNAUT EUROPENNE
(ORGANIZATION MEMBRE) COMUNIDAD EUROPEA (ORGANIZACIN
MIEMBRO)
Mr Michael SCANNELL
Head of Unit
European Commission
Health and Consumer Protection Directorate-General
(SANCO)
Rue Froissart 101 (2/54)
B-1049 Brussels
Tel: +32 2 299 3364
Fax: +32 2 299 8566
ALINORM 08/31/25
9
APPENDIX I
Mr Patrick DEBOYSER
Minister CoulsellorEuropean Commission
European Commission
Health & Food Safety
Delegation to Thailand
Kian Gwan House II, 19th floor
140/1 Wireless Road
Bangkok 10330, Thailand
Tel: +66 (2) 305 2600
FRANCE FRANCIA
Mrs Claudine MUCKENSTURM
Directeur departemental
Ministre de lconomie, des Finances et de
lEmploiDirection Gnrale de la Concurrence, de la
Consommation et de la Rpression des Fraudes
Sous Direction des Produits Agricoles et alimentaires
Tel: 01 44 97 24 37
Fax: 01 44 97 05 27
Email:
[email protected]
GERMANY- ALLEMAGNE- ALEMANIA
Dr Andrea SANWIDI
Head of Food Hygiene Unit
Federal Ministry of Food, Agriculture and Consumer
Protection
P.O.Box 14 02 70
D-53107 Bonn
Germany
Tel: +49 228 99 529 3828
Fax: +49 228 99 529 4944
GREECE GRCE - GRECIA
Mr Vasileios KONTOLAIMOS
Legal advisor
Greek Ministry of Rural Development and Food
29 Acharnon str., 10439 Athens
Greece
Tel: +302108250307
Fax: +302108254621
HUNGARY HONGRIE - HUNGRA
Mr Ss JZSEF
Managing director
Szelektroszerviz Engineering Company Ltd.
rpdfldi t 124
Budapest
Hungary H-1162
Tel: +36 30 9 213 201
Fax: +36 1 401 0571
Dr Gazdag Ss Jzsefn MARIA

Managing director
Gazdag Engineering Ltd.
rpdfldi t 124
Budapest 1162
Hungary
Tel: +36 20 9621 403
Fax: +36 1 401 0571
INDONESIA - INDONSIE
Dr SUNARYA
Deputy Director-General
The National Standardization Agency of Indonesia
Manggala wanabakti Block IV Fl, 4
Jl. Jend gatot Subroto, Senayan
Jakarta 10270
Indonesia
Tel: +62 21 5747043
Fax: +62 21 574045
ITALY- ITALIE- ITALIA
Mr Ciro IMPAGNATIELLO
Ministero delle politicheagricole, alimentari e forestali
Via XX Settembre 20
00187 Rome, Italy
Tel: +39 06 4665 6046
Fax: +39 06 4880 273
JAPAN JAPON - JAPN
Mr Ryosuke OGAWA
Director
International Affairs Division,
Food Safety and Consumer Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries,
1-2-1 Kasumigaseki, Chiyoda-ku,
Tokyo 100-8950, Japan
Tel: +81 3 3502 8732
Fax: +81 3 3507 4232
Ms Kazuko FUKUSHIMA
Assistant Director
Office of International Food Safety,
Policy Planning and Communication Division,
Department of Food Safety,
Ministry of Health, Labour and Welfare,
Tokyo, Japan
Tel: +81 3 3595 2326
Fax: +81 3 3503 7965
ALINORM 08/31/25
10
APPENDIX I
Mrs Yuko WATANABE

Associate Director
Food Industry Promotion Division,
Tel: +81 3 3502 5744
Fax: +81 3 3502 0614
Ms Yuko HAYASHI
Official
International Affairs Division,
Tel: +81 3 3502 8732
Fax: +81 3 3507 4232
Mr Atsushi SATO
Technical Advisor
Japan Frozen Food Association,
Katsuraya 2nd.bldg,
10-6 Nihonbashi-kobuna-cho,
Tel: +81 3 3248 2155
Fax: +81 3 3248 2237
MALAYSIA MALAISIE - MALASIA
Dr Noraini MOHD. KHALID
Consultant (Food Technology)
No.7 Jalan Lurah, 8/2A, 40000 Shah Alam
Selangor, Malaysia
Tel: +6019 2 666 810
Mrs Sharizat AHMAD
Principal Assistant Director
Food Safety and Quality Division
Ministry of Health Malaysia
Level 3, Block E7, Parcel E
62590 Putrajaya, Malaysia
Tel: +603 8883 3517
Fax: +603 8889 3815
Mrs Hasimah HAFIZ AHMAD
Deputy Director
Malaysian Agricultural Research and
Development Institute
Peti Surat 12301, Pejabat Pos Besar
50774 Kuala Lumpur, Malaysia
Tel: +603 8943 7502
Fax: +603 8942 2906
MEXICO MEXIQUE - MXICO

Mrs Mara Del Pilar MARTNEZ ZEPEDA
Jefe de Delegacin
Dictaminador Verificador Especializado D
de la Direccion Ejecutiva Dictamen Sanitario,
Comisin de Operacin Sanitaria
Comisin Federal para la Proteccin contra Riesgos
Sanitarios Secretaria de Salud
Mxico
Tel: +52 5550805282
Mrs Mariana JIMNEZ LUCAS
Asesor
Dictaminador Verificador Especializado A
de la Direccion Ejecutiva Programas Especiales,
Comisin de Operacin Sanitaria
Comisin Federal para la Proteccin contra Riesgos
Sanitarios Secretaria de Salud
Mxico
Tel: +52 5550805259
PHILIPPINES - FILIPINAS
Mr Gilberto LAYESE
Director
Bureau of Agriculture and Fisheries Product Standards,
Department of Agriculture
Philippines
Tel: +63 2 920 6131
Fax: +63 2 920 6131
Ms Edna GUIANG
Senior Agriculturist
Bureau of Plant Industry,
Philippines
Tel: +63 2 524 0779
Fax: +63 2 521 7650
SLOVENIA SLOVNIE ESLOVENIA
Ms Blaa NAHTIGAL
Codex Contact Point
Ministry of Agriculture, Forestry and Food Directorate
for Food Safety
Dunajska 58
SI-1000 Ljubljana, Slovenia
Tel: +386 1 478 9398
Fax: +386 1 478 9055
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APPENDIX I
THAILAND - THALANDE - TAILANDIA

Dr Songsak SRIANUJATA
Senior Advisor,
Institute of Nutrition
Mahidol University
Salaya, Putthamonthon, Nakornpathom
73170 Thailand
Tel: +66 2 800 2380 ext. 311
Fax: +66 2 441 9344
Mr Sorapol THERAPATHANA
Secretary General
National Bureau of Agricultural Commodity and Food
Standards
Ministry of Agriculture and Cooperatives
Rajadamnern Nok. Avenue
Tel: + 66 2 283 1600 ext. 1102
Fax: +66 2 283 1604
Mr Montri KLISANEEPHAIBOON
Deputy Secretary General
Standards
Tel: + 66 2 280 3882 ext. 1105
Fax: +66 2 280 3886
Mr Vijak ARKUBKRIYA
Deputy Secretary General
Standards
Tel: + 66 2 280 3382 ext. 1106
Fax: +66 2 280 3886
Dr Prasert SAISITHI
Advisor of Thailand delegation
91 Ladplaow Soi 115
Klongjun Bangkapi
Bangkok 10240
Tel: +66 2 377 1300, +66 2 377 2054
Fax. +66 2 704 7451
Ms Suwimon KEERATIVIRIYAPORN
Director
Samutsakorn Fish Inspection Center
P.O. Box 39. Aumphur Muang
Samutsakorn, 74000
Thailand
Tel: +66 34 857279
Fax: +66 34 857192
Ms Pennapa MATAYOMPONG
Director of Livestock Products Inspection and
Certification
Department of Livestock Development
Phayathai Rd., Bangkok 10400
Thailand
Tel: +66 2 653 4441
Fax: +66 2 653 4931
Mrs Somkid RUENPARKWOOT
Senior Expert on Agricultural Products
50 Paholyothin Road, Chatuchak,
Bangkok 10900
Thailand
Tel: +66 2 940 6996
Fax: +66 2 940 6996
Email: [email protected],
[email protected]
Ms Daranee MUKHAJONPUN
Senior Expert in Food Safety and Consumption
Food Control Division
Food and Drug Administration
Ministry of Public Health
88/24 Tumbol Taladkawn
Mueang District, Tiwanon Road,
Nonthaburi 11000
Thailand
Tel: +66 2 590 7153
Fax: +66 2 591 8460
Mrs Jocelyn O.NAEWBANIJ
Senior Expert Foreign and Regulatory Affairs
National Food Institue
2008 Charansanitwong Road 40
Bangyeekhan, Bangphlad
Bangkok 10700
Thailand
Tel: +66 2 886 8088
Fax: +66 2 886 8099
Mrs Supalak KHEMASETH
Vice Chairman of Committee on Food and Agricultural
Business,
Board of Trade of Thailand,
150 Rajbopit Rd., Phanakhon District
Tel: +66 2 62201860-76
Fax: +66 2 225 3372
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APPENDIX I
Mr Boonpeng SANTIWATTANATAM
Vice Chairman
Food Processing Industry Club
The Federation of Thai Industries
Queen Sirikit National Convention Center Zone C., 4th
Floor, 60 New Rachadapisek Rd., Klongtoey
Tel: +66 2 345 1000 ext. 1167
Fax: +66 2 345 1281-3
Mr Attapon ATTAPUN
Assitant Vice President
CPF Food Products Co., Ltd.
Thai Broiler Processing Exporters Association
313 CP.Tower, 22nd Floor, Silom Rd.,
Bangkok 10500, Thailand
Tel: +66 89 131 7315
Fax: +66 2 692 1220
Mrs Malinee SUBVANICH
General Secretary
Thai Food Processors Association
170/21-22, 9th Fl.,Ocean Tower 1 Bldg.,
Ratchadaphisek Rd., Klongtoey
Tel: +66 2 261 2684-6
Fax: +66 2 261 2996-7
Mr Udom CHARIYAVILASKUL
Vice President
Thai Frozen Foods Association
92/6 6th floor, Sathornthani Bld 2
North Sathorn Rd., Silom
Bangrak, Bangkok 10500
Thailand
Tel: +66 2 235 5622-4
Fax: +66 2 235 5625
Mr Pisan PONGSAPITCH
Senior Standards Officer
Office of Commodity and System Standards
Standards
Tel: +66 2 283 1681
Fax: +66 2 280 3899, 283 1669
UNITED STATES OF AMERICA

TATS-UNIS D AMRIQUE
ESTADOS UNIDOS DE AMRICA
Dr Donald ZINK
Center for Food Safety and Applied Nutrition
U.S. Food and Drug Administration
5100 Paint Branch Pkwy- HFS 302
College Park, MD 20740
Tel: (301) 436-1693
Fax: (301) 436-2632
Dr Karen L. HULEBAK
Acting U.S. Manager for Codex
Chair, Codex Committee on Food Hygiene
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Ave., S.W.
Washington, DC 20250
Tel: (202) 205-7760
Fax: (202) 720-3157
Mr Randle MACON
Assistant Branch Chief
USDA, AMS, FV, Processed Products Branch
STOP 0247
1400 Independence Ave, SW
Washington, DC 20250-0247
USA
Tel: (202) 720-4693
Fax: (202) 690-1087
Dr Michael H. WEHR
Codex Program Coordinator
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway
College Park, Maryland
USA 20740
Tel: +1-301-436-1724
Fax: +1-301-436-2318
Ms Jenny SCOTT
Vice President, Food Safety Programs
Grocery Manufacturers Association
1350 I St., NW, Suite 300
Washington, DC 20005
USA
Tel: (202) 639-5985
Fax: (202) 639-5991
UZBEKISTAN
Mr Bakhodir RAKHIMOV
The leading expert,
Ministry of Public Health of the Republic of
Uzbekistan
Tel: +998711394198
Fax: +998711441041
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APPENDIX I
CODEX SECRETARIAT
SECRTARIAT DU CODEX
SECRETARIADO DEL CODEX
Dr Kazuaki MIYAGISHIMA
Secretary, Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
Viale delle Terme di Caracalla
00153 Rome
Italy
Phone: +39 06 570 54390
Fax: +39 06 570 54593
Ms Gracia BRISCO
Food Standards Officer
Viale delle Terme di Caracolla
00153 Rome
Italy
Phone: +39 06 570 52700
Fax: +39 06 570 54593
Dr Jeronimas MASKELIUNAS
Food Standards Officer
Viale delle Terme di Caracalla
00153 Rome
Italy
Phone: +39 06 570 53967
Fax: +39 06 570 54593
THAILAND SECRETARIAT
SECRTARIAT DE LA THALANDE
SECRETARA DE TAILANDIA
Ms Tasanee PRADYABUMRUNG
Senior Standards Officer, Office of Commodity and
System Standards
Standards
Tel: +66 2 283 1670
Fax: +66 2 280 3899, 283 1669
Mrs Voranuch KITSUKCHIT
System Standards
Standards
Tel: +66 2 283 1670
Fax: +66 2 280 3899, 283 1669
Ms Yupa LAOJINDAPUN
System Standards
Standards
Tel: +66 2 283 1670
Fax: +66 2 280 3899, 283 1669
Mrs Oratai SILAPANAPAPORN

Director, Office of Commodity and System Standards
Standards
Tel: +66 2 283 1670
Fax: +66 2 280 3899, 283 1669
Ms Natsawan CHOEYSAKUL
Standards officer, Office of Commodity and System
Standards
Standards
Tel: +66 2 280 3887
Fax: +66 2 280 3899, 283 1669
Mrs Usa BAMRUNGBHUET

System Standards
Standards
Tel: +66 2 283 1670
Fax: +66 2 280 3899, 283 1669
Ms Namaporn ATTAVIROJ
Standards
Standards
Tel: +66 2 280 3887
Fax: +66 2 280 3899, 283 1669
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APPENDIX I
Ms Panpilad SAIKAEW
Standards
Standards
Tel: +66 2 280 3887
Fax: +66 2 280 3899, 283 1669
Ms Kwanhatai THONGPALAD
Veterinary officer, Office of Commodity and System
Standards
Standards
Tel: +66 2 280 3887
Fax: +66 2 280 3899, 283 1669
Ms Preeyanooch TIPPAYAWAT
Scientist
50 Paholyothin Road, Chatuchak,
Tel: +66 2 940 6340
Fax: +66 2 940 6340
US SECRETARIAT
Mr Syed Amjad ALI
International Policy Issue Analysis
US Codex Office
US Department of Agriculture
Food Safety and Inspection Service
1400 Independence Ave, SW
South Building, Room 4861 Washington,
DC 20250
Tel: 202-205-7760
Fax: 202-720-3157
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15
APPENDIX II
PROPOSED DRAFT RECOMMENDED INTERNATIONAL CODE OF PRACTICE

FOR THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS
(AT STEP 5/8)
1.
SCOPE AND OBJECTIVE
This Code applies to the receiving, preparation, processing, handling, storage, transport, distribution, and
retailing of all quick frozen foods such as cereals, fruits and vegetables, fish, meat, poultry and their
products, bakery and pastry products. The Code does not apply to edible ices, ice creams and milk.
The objective of this Code is to provide guidance for the processing and handling of quick frozen food to
help ensure product safety and other aspects of the production of quick frozen foods including, as
appropriate, essential quality provisions, composition and labelling provisions of pertinent Codex commodity
standards. The guidance, emphasizing proper cold chain management, incorporates good hygienic and good
manufacturing practices and the application of the Hazard Analysis and Critical Control Point (HACCP)
approach described in the HACCP Annex to the Recommended International Code of Practice: General
Principles of Food Hygiene (CAC/RCP 1-1969). A prerequisite programme is described in the Code, covering
essential requirements of hygiene in the production of quick frozen foods that should be in place prior to the
application of HACCP.
The food hygiene provisions of this document are supplemental to, and must be used in conjunction with the
General Principles of Food Hygiene. The Code should also, as appropriate, be used in conjunction with other
Codex texts, including the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 11985), codes of hygienic practice (e.g. Code of Hygienic Practice for the Transport of Food in Bulk and
Semi-Packed Food (CAC/RCP 47-2001), Code of Hygienic Practice for Meat (CAC/RCP 58-2005)), codes
of practice (e.g. Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003)) as well as the
Guidelines for the Validation of Food Safety Control Measures 1 . Reference can also be made, as appropriate,
to Codex quick frozen food standards and/or provisions in relevant Codex texts.
This Code including its Annex is intended to assist all those who are engaged in the processing and handling
of quick frozen foods and/or are concerned with their storage, transportation, export, import and sale in
attaining safe food products of appropriate quality.
In addition, the Code may be used for training of employees of the quick frozen food industry. The
application of this Code by countries is likely to require modifications and amendments, taking into account
local conditions and specific consumer requirements.
2.
DEFINITIONS
The definitions listed below are for the purpose of this Code only:
Blanching
A heat process typically applied to a food for the purpose of inactivating

enzymes and/or fixing the product colour.
Cold chain
A term embracing the continuity of successively employed means to maintain

the temperature of foods, as appropriate, from receiving through processing,
transport, storage and retailing.
Prerequisite programme
Programme required prior to the application of the HACCP system to ensure

that any component of the cold chain is operating according to the
Recommended International Code of Practice: General Principles of Food
Hygiene appropriate Codex codes of practice, and other appropriate food safety
legislation.
Quick freezing process
A process which is carried out in such a way that the range of temperature of
maximum ice crystallization is passed as quickly as possible.
At Step 5/8 of Procedure for final adoption by the 31st Session of the Commission.
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APPENDIX II
Quick frozen food
Food which has been subjected to a quick freezing process, and maintained at
-18C or colder at all points in the cold chain, subject to permitted temperature
tolerances.
Thermal centre
The point within a piece of food which has the highest temperature at the end of
a quick freezing process.
Tolerances
Short term fluctuations of temperature of the product in the cold chain, within
limits permitted in this Code and which do not affect safety and quality.
3.
PREREQUISITE PROGRAMME
In conjunction with the application of HACCP to any segment of the quick frozen food chain, that segment
should be supported by prerequisite programmes based on good hygienic practice and good manufacturing
practice. Prerequisite programmes should be specific within an individual establishment, and should be
periodically evaluated to ensure their continued effectiveness.
While prerequisite programmes are usually associated with food safety, properly operating prerequisite
programmes will also contribute to product quality.
Reference should be made to the Recommended International Code of Practice: General Principles of Food
Hygiene and relevant Codex codes of hygienic practice and codes of practice including the Guidelines for the
Validation of Food Safety Control Measures for further information to assist with the design of the
prerequisite programmes for a processing facility.
In addition to the provisions of the Recommended International Code of Practice: General Principles of
Food Hygiene following additional prerequisite provisions should apply:
3.1
ESTABLISHMENT: DESIGN AND FACILITIES
3.1.1 Location
Processing facilities should, to the extent possible, be located close to the source of raw materials so as to
minimize changes that might lead to quality or safety concerns for raw materials of quick frozen foods prior
to freezing.
3.1.2 Process Plant Design
The food processing facility should be designed for the rapid processing, freezing and storage of food
products. The processing facility should include a product flow that is designed to minimize process delays
and prevent cross-contamination that could affect food quality and safety.
3.1.3 Cold Store Design
The cold store walls, floor, ceiling, and doors should be properly insulated in order to help maintain
appropriate product temperatures. It is important that the design of the cold store ensures that:
adequate refrigeration capacity provides and maintains a product temperature of -18C or colder;
there is adequate air flow around the stored foods;
storage areas are provided with a capability to control and record temperatures on a regular basis;
loss of cold air and introduction of warm and humid air are avoided; and
leaks of any refrigerant are prevented. In case of a leak, immediate corrective action ought to be
applied in order to eliminate the problem.
3.1.4 Equipment Design and Construction

The equipment should be designed and constructed in such a manner that physical damage to the raw
materials and product is minimized, e.g. by ensuring there are no sharp inside corners or projections and that
physical, chemical or biological hazards are not introduced into the product. Freezers should be designed and
constructed so that, when properly operated, they meet the requirements of a quick freezing process.
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APPENDIX II
3.1.5 Facilities
In the case of power losses or equipment failure, a contingency plan should be in place in order to maintain
the product temperature.
3.2
CONTROL OF OPERATION
3.2.1 Recall Procedures

Recall procedures should be in place to ensure timely withdrawal of products that may pose a risk to human
health.
3.2.1.1 Traceability/Product Tracing 2
The traceability/product tracing system should be designed and implemented according to the Principles for
Traceability/Product Tracing as a Tool within a Food Inspection and Certification System (CAC/GL 602006), especially to enable the withdrawal of the product, where necessary.
3.3
ESTABLISHMENT: MAINTENANCE AND SANITATION
3.3.1 Maintenance Regimes

Proper maintenance and repair of any damage to the cold store and its infrastructure (e.g. prevention of rust,
water leaks, ice accumulation, etc.) should be ensured so that insulation and refrigeration performance is
maintained.
3.4
TRAINING
Staff should have the skills and knowledge appropriate to their work to ensure that safety and quality of
foods is not adversely affected during handling. Staff should also be aware of the importance of maintaining
temperature control for frozen foods to maintain the quality and safety of the foods. Training programs
should be in place (either formal training courses or training provided whilst working) to ensure that staff
have these skills and knowledge.
4.
COLD CHAIN CONTROL
As appropriate, both safety and quality aspects should be considered for each operation of the cold chain.
With respect to food safety, a HACCP plan should be developed, as appropriate, for each operation in the
cold chain.
Cold chain control is also important with respect to food quality. Essential quality provisions 3 can apply at
various points in the processing and handling system. While control of essential quality provisions may be
considered optional, control of food safety hazards through prerequisite programs and a HACCP plan should
be used, as appropriate, to ensure safety.
4.1
RAW MATERIALS
Raw materials used should be safe, sound and suitable for further processing.
Procedures should be in place to ensure quality and safety of incoming materials. Freezing cannot improve
quality, and it is necessary to use raw materials of optimum quality. Many raw materials and food products
are highly perishable and should be handled carefully to maintain their quality until the freezing process is
initiated.
Initial microbial levels in raw materials to be frozen should be kept as low as possible, both for food safety
and quality reasons. Temperatures and duration of storage should be appropriately and regularly controlled to
minimize adverse microbial effects. Most quality deterioration, including the development of off odours and
flavours and changes in colours and texture are due to microbial growth or enzymatic activity.
See Definitions for the Purposes of the Codex Alimentarius, Procedural Manual of the Codex Alimentarius
Commission.
Essential quality provision is a provision which should be applied to ensure the specified quality of the product.
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APPENDIX II
Producers of quick frozen food should as far as practicable implement measures to control physical,
biological and chemical hazards in raw materials to levels that do not present a threat to human health
according to the recommendations of the relevant sections of the Recommended International Code of
Practice: General Principles of Food Hygiene and other relevant Codex texts.
Appropriate procedures should be in place for sorting and segregating raw materials that are unsuitable for
further processing. Raw materials for processing and quick freezing should be prepared without delay and
appropriate temperature control should be applied in order to minimize possible microbiological, chemical or
biochemical changes that might affect safety and quality. To minimize deterioration, raw materials should be
cooled and stored under appropriate conditions (e.g. pre-cooling) or transported and frozen in the shortest
time possible.
For highly perishable products, product temperature control at receiving may be considered a critical control
point (CCP) 4 . Additionally, the receipt temperature may also be considered an essential quality provision.
4.2
PROCESSING BEFORE FREEZING
Raw materials may be processed in many ways before freezing, e.g. cleaning, sorting, cutting, slicing,
blanching, conditioning, ageing, scalding, filleting and heating. Whether such processes should be regarded
as CCPs depends on the type of raw materials and the actual conditions, especially on how much time the
raw materials and the resulting product spend at temperatures that could result in pathogen growth. It is
particularly important that the time spent in the critical temperature zone (i.e. between 10C and 60C) be as
short as possible. Consideration should also be given to any of these processes as to whether or not they
should be regarded as an essential quality provision.
Blanching is often used in the production of frozen vegetables and other products to inactivate enzymes that
would cause quality problems (taste, colour) during frozen storage. The blanching schedule should be
determined to ensure the desired quality outcome, and may be an essential quality provision.
If storage of intermediate ingredients (e.g. a quick frozen vegetable that is to be combined with other quick
frozen vegetables or other ingredients into a final product) is necessary prior to further processing, the
storage conditions, especially temperature, should be appropriate to the foodstuff concerned and if necessary,
take into account future use or further processing of the food.
The heat treatment of many pre-cooked foods, e.g. prepared meals, should be sufficient to ensure inactivation
of pathogens of concern. In certain cases, based on the hazards and controls specified for an operation, the
time-temperature treatment and subsequent cooling may be considered as CCPs.
If frozen raw materials are used and a thawing process is included, the thawing method should be clearly
defined and the thawing schedule (time and temperature parameters) should be carefully monitored.
Selection of the thawing method should take into account the thickness and uniformity of size of the products
in particular. Thawing should be done in such a manner that the growth of microorganisms is controlled.
Thawing time and temperature parameters may be a CCP and/or an essential quality provision.
4.3
QUICK FREEZING PROCESS
The quick freezing process should be performed in such a manner as to minimize physical, biochemical and
microbiological changes, by taking into account the freezing system or process and its capacity, nature of the
product (thermal conductivity, thickness, form, initial temperature) and volume of production. This is best
achieved by ensuring that the product passes quickly through the temperature range of maximum ice
crystallization. This temperature range varies among different types of products. The quick freezing process
step may be considered an essential quality provision.
See HACCP Annex to the Recommended International Code of Practice: General Principles of Food Hygiene
(CAC/RCP 1-1969)
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APPENDIX II
During freezing operation it is important to provide spaces or channels permitting air circulation between the
cartons or the pieces of food, respectively. This is especially the case when large lots of food are frozen or
where the food consists of large pieces (e.g. whole turkeys). If such air channels are not provided, the mass
of the food may be such that in spite of rapid air blast and low air temperatures, the inner parts of the lot chill
and freeze slowly. It is important that the thermal centre of the product is chilled as quickly as possible to
prevent the outgrowth of pathogenic microorganisms or the production of microbial toxins. Freezing may be
a CCP.
The quick freezing process should not be regarded as complete until and unless the product temperature has
reached -18C or colder at the thermal centre, after the stabilization of the temperature. On exit from the
freezing apparatus, the product should be moved to a cold store as quickly as possible in order to minimise
exposure to warm temperatures and high humidity and to maintain the product temperature at -18C or
colder. The same applies to products that are retail packed after the quick freezing process (see Section 4.8).
4.3.1 Impact of Quick Freezing on Microorganisms and Parasites
Freezing should not be considered as a lethal treatment for microbiological contamination in foods.
However, freezing may result in the death of certain microorganisms and will inhibit the growth of others.
In products intended for raw consumption or not fully cooked prior to consumption, freezing can be used to
control live helminth parasites, such as Anisakis spp. and Trichinella. Freezing may serve as a control
mechanism when developing HACCP plans for marinating, pickling, or other final preparations which do not
supply sufficient heat from cooking to inactivate any potentially harmful parasites. The conditions required
for effective parasite control using freezing include the final temperature and time of holding in the frozen
state. These parameters vary depending on a number of factors which may include the type of commodity,
species of parasite, thickness of the product, and arrangement of product in the freezer. The use of freezing
as a food safety control measure should, as with all food safety control measures, be appropriately validated
to ensure that the measure is capable of controlling the hazard 5 .
4.4
PROCESSING AFTER FREEZING
Glazing 6 may be used to limit dehydration during frozen storage. Such dehydration may affect the
appearance and other quality parameters of the food. The application of glazing should be properly
controlled.
4.5
PACKAGING AND LABELLING
4.5.1 Packaging
In general, the packaging should:
protect the food against dehydration;
protect the food against microbial and other contamination that could adversely affect safety and
quality;
protect the sensory and other quality characteristics of the food; and
not add to the food any substance that may influence the safety and quality of the food.
The packaging or re-packing of quick frozen foods should be carried out in such a manner that an increase in
temperature, within the permitted tolerances of the quick frozen foods, does not adversely affect the safety
and quality of the product.
4.5.2 Labelling
The labelling of packaged quick frozen foods should comply with the requirements of the General Standard
for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) and the relevant Codex standards for quick
frozen foods.
5
6
See Guidelines for the Validation of Food Safety Control Measures (currently at Step 5/8 of Procedure).
The application of a protective layer of ice formed on the surface of a frozen product by spraying it with, or
dipping it into, potable water, or potable water with additives adopted by the Codex Alimentarius Commission,
as appropriate.
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APPENDIX II
4.6
FROZEN STORAGE
Cold stores should be designed and operated so as to maintain a product temperature of -18C or colder with
a minimum of fluctuation (see Section 3.1.3). The temperature of the cold store may be an essential quality
provision and/or a CCP to avoid a critical temperature abuse situation that may jeopardize food safety.
Stock should be placed in the cold room in such a manner that the circulation of cold air is not impeded to
the extent that the product temperature is adversely affected.
Stocks should be rotated to ensure that the products leave the cold store on a First in-First out basis or
shortest durability date. In no case, should products be stored beyond their specified shelf-life.
TRANSPORT AND DISTRIBUTION
4.7
The product temperature during transport and distribution may be an essential quality provision and/or a
CCP to avoid a critical temperature abuse situation that may jeopardize food safety. The transport of quick
frozen foods (e.g. from cold storage warehouse to cold storage warehouse) should be carried out in suitably
insulated equipment that ideally maintains a product temperature of -18C or colder. The product
temperature should be at -18C or colder at the beginning of the transport.
Vehicle compartments or containers should be pre-cooled prior to loading. Care should be taken not to
impair the efficiency of temperature control or reduce the refrigeration capacity.
The user of the vehicle or container should ensure:
adequate supervision of product temperatures at the moment of loading;
effective stowage of the load in the vehicle or the container to protect the cargo against heat entering
from outside;
efficient operation of the refrigerating unit during transit, including the correct thermostat setting;
an appropriate method of unloading at the points of arrival (particularly the frequency and duration
of door openings);
proper maintenance of the insulated body and the refrigeration system; and
proper cleaning of the vehicle or container.
Distribution of quick frozen foods should be carried out in such a way that any rise in product temperature
warmer than -18C be kept to a minimum within, as appropriate, the limit set by competent authorities and
should not in any case be warmer than -12C in the warmest package to ensure quality of the products. After
delivery, the product temperature should be reduced to -18C as soon as possible.
Loading into and unloading from vehicles and loading into and unloading from cold stores should be as fast
as practicable and the methods used should minimize product temperature rise.
TRANSFER POINTS
4.8
Attention should be paid to moving quick frozen foods as rapidly as is reasonably practicable from cold store
to vehicle/container or from vehicle/container to holding store or from holding store to display cabinets.
Often, transfer of responsibility occurs at the same time.
Quick frozen foods should not be left for any significant length of time at ambient temperature.
Procedures should be established for dispatching loads and for immediate storage of food upon
arrival, in order to minimize exposure to humidity, elevated temperatures or other adverse
conditions.
It should be established that all personnel are following such procedures.
The product temperature should be checked as necessary, as the product is received or dispatched
and a record of these measurements retained for a period that exceeds the shelf-life of the product.
Operations (such as casing, order assembly, palletizing, etc.) should be carried out in the cold store
or in a suitably temperature-controlled area.
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21
APPENDIX II
4.9
RETAIL SALE
Quick frozen foods should be offered for sale from freezer cabinets designed for the purpose. Cabinets
should be capable of maintaining and be so operated as to maintain a product temperature of -18C. A rise in
product temperature may be tolerated for short periods, with any rise warmer than -18C kept to a minimum,
within, as appropriate, the limit set by competent authorities, and should not in any case be warmer than 12C in the warmest package.
Temperature in the cabinet may be an essential quality provision and/or a CCP to avoid a critical temperature
abuse situation that may jeopardize food safety.
Display cabinets should:
be equipped with an appropriate temperature measuring device (see Annex, Section 2.4);
be located so that the open display area is not subject to draughts or abnormal radiant heat (e.g.
direct sunlight, strong artificial light or in direct line with heat sources); and
never be stocked beyond the load line.
Cabinets requiring defrosting should have the defrost cycle programmed in such a way that, to the extent
possible, defrosting takes place outside peak shopping periods. If necessary to avoid detrimental effects due
to warming or thawing, quick frozen foods should be moved during defrost cycles to a suitable cold store.
Stocks should be rotated to ensure that the products are sold on a First in-First out basis or shortest
durability date. In no case, should products be stored beyond their specified shelf-life.
The retail establishment should have an appropriate back-up storage for quick frozen foods that allows
products to be kept at a temperature of -18C.
5.
TEMPERATURE MANAGEMENT IN THE COLD CHAIN
Inadequate food temperature control is one of the most common causes of food borne illness. Inadequate
food temperature control may also result in an adverse effect on product quality, including food spoilage.
Temperature management systems should be in place to ensure that the temperature along the cold chain is
controlled and monitored effectively. Details on temperature control and temperature monitoring are
provided below and in the Annex, which provides additional guidance and explanation on currently available
technology on temperature monitoring and control in the cold chain.
TEMPERATURE MONITORING
5.1
Operators should ensure that appropriate systems are in place to monitor air temperatures during the freezing
process and to monitor temperature along the cold chain in order to ensure that the product temperature is
maintained at -18C or colder within the permitted tolerances set by competent authorities.
In general, operators have a choice of monitoring systems for quick frozen products, which either include
measurement of operating air temperatures of the refrigerating systems or direct/indirect measurement of
product temperature. Additional approaches also exist (see Section 5.1.3).
5.1.1 Air Temperature Monitoring
In air temperature monitoring, fixed temperature sensors are used to monitor the air temperature in the
refrigerated system. The sensors are normally protected from damage during commercial activity.
Air temperature monitoring permits:
diagnosis of problems occurring in the system; and
process management using data storage on computers, which can be linked to other operating
information such as defrost cycles, door openings, energy consumption and production batch codes.
5.1.2 Product Temperature Monitoring

Product temperature may be measured directly or indirectly. Direct measurements of product temperature
may be undertaken destructively or non-destructively.
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APPENDIX II
Although product temperature measurement can give more confidence than air temperature monitoring that
temperature requirements are being complied with, this approach is often not practical during busy
production and distribution periods.
5.1.3 Additional Approaches
Additional approaches to temperature monitoring include:
use of a simulated food product;
use of temperature probes and/or recorders, as appropriate, placed between packages or in a load;
use of a non-contact thermometer; and
use of temperature indicators and time-temperature indicators.
5.1.4 Temperature monitoring equipment

The selection of temperature monitoring equipment should take into account:
5.2
appropriate accuracy and resolution (depends on the construction of the equipment and its use);
ability to withstand vibrations, shocks or movement (for mobile system);
coverage of temperature range adequate for quick frozen foods; and
need for calibration and periodic checks to ensure proper functioning.

STEPWISE APPROACH TO TEMPERATURE CONTROL
When quick frozen foods are being inspected in the cold chain, either before loading or during unloading, a
stepwise approach is recommended.
1. Visual
inspection
of food
2. Examination of air
temperature monitoring
records
3. Nondestructive
temperature
measurement
4. Destructive
temperature
measurement
1.
First, before loading and during unloading, a visual inspection is recommended in order to verify the
condition of the foods (e.g. for signs of damage, abuse, defrosting).
2.
Second, the air temperature monitoring records and other temperature readings noted in the
documentation following the foods should be examined. If the loading temperature was correct and the
refrigeration system functioning correctly, and there are no irregularities in the temperature difference
between the air leaving the refrigeration unit and the air return, no further action need be taken.
3.
A non-destructive product temperature measurement should be carried out ,especially if there is a

doubt about any of the above aspects or no records are available . This should involve a between carton
or between package temperature reading (see Annex, Section 3.1.3). If the non-destructive
measurement indicates that the product temperature is within the permitted tolerances set by competent
authorities, the inspection may stop at this point.
4.
If the non-destructive product measurement indicates that the product temperature is outside the permitted
tolerances, a destructive temperature measurement should be undertaken (see Annex, Section 3.1.4). This
operation must be carried out after placing the cargo in refrigerated environments or after protecting the
load in order to avoid increasing the temperature of the food.
Whenever this stepwise approach indicates a temperature violation, the procedure in Section 5.3 should be
followed.
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APPENDIX II
5.3
TEMPERATURE VIOLATION
Loads or parts of loads that are warmer than the temperature required for quick frozen food should be
identified and sorted immediately. Delivery, and sale of these loads or parts of loads should be suspended. It
is the responsibility of the person in possession of the food to ensure the food safety of the product. Any
measures necessary for preserving the food should be taken, including bringing down the temperature
immediately. An assessment should be made as to whether the safety or the quality of the product has been
compromised and action taken accordingly. Destruction of the product may be necessary, especially if safety
provisions are compromised. In cases of compromised safety or quality, the supplier, as well as other
relevant parties in the supply chain should be informed of the incident. In the case of compromised safety the
competent authorities should also be notified.
5.4
RECORD KEEPING
Records of these measurements should be kept for a period that exceeds the shelf-life of the product or as
required by competent authorities.
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APPENDIX II
ANNEX
SPECIFIC INFORMATION ON TEMPERATURE MONITORING AND CONTROL
IN THE COLD CHAIN
1.
INTRODUCTION
This Annex provides additional guidance and explanation on currently available technology on temperature
monitoring in the cold chain. New temperature measuring and recording devices may be developed and
should be used as appropriate.
2.
AIR TEMPERATURE MONITORING
2.1
AIR TEMPERATURE MONITORING EQUIPMENT
Temperature measurement and recording devices consist of a sensor (placed in the cold air), and a read-out
or recording system. The sensor can be located far from the read-out or recording system or incorporated in
it. A recorder is able to store the data, usually electronically, although chart recorders are still widely used for
cold stores and containers.
2.2
Air temperature measurement and recording devices should be accurate to within 2C and have
a resolution of 1C. The response time, i.e. the time taken for readings to stabilize, depends on
the construction of the equipment and its use. Also if the system is mobile, it should be able to
withstand vibrations, shocks or movement.
The sensor may consist of a thermocouple (e.g. Type K, Type T), thermistor or platinum
resistance device. All of these will provide an acceptable performance and cover a temperature
range adequate for quick frozen foods.
Systems are checked and calibrated during manufacture. It is important that once installed,
periodic checks are carried out to ensure proper functioning. This is normally undertaken by
checking against a calibrated thermometer placed in an equilibrated ice bath.
AIR TEMPERATURE MONITORING OF COLD STORES
Sensors should be placed high up, in relevant locations within the cold store, away from all positions causing
uncontrolled temperature fluctuations such as cooler fans, the entrance or the exit (if different from the
entrance) in order to enable precise recording. The position of the sensors should be chosen taking into
account the cold air circulation and in such a manner to give an accurate recording of the temperature
conditions. Recorders are recommended to be placed outside the cold stores in a convenient location selected
for this purpose.
As far as the number of sensors concerned, each food business operator should evaluate its processes and
make a documented decision on the number of sensors required. As indicative figures, small cold stores (less
than 500 m) may need only one sensor, those with a volume of less than 30,000 m may require two sensors,
those with a volume from 30,000 m-60,000 m may require four sensors, and those with a volume greater
than 60,000 m may require 6 sensors. Retail stores with a volume less than 10 m can be equipped with only
a visible thermometer.
2.3
AIR TEMPERATURE MONITORING DURING TRANSPORT
Measurement of the return air temperature to the cooling unit will give a good indication of the load
temperature, provided adequate air flow is achieved throughout the length of the vehicle.
In long vehicles (above 6 m), air ducting is recommended to ensure that sufficient cold air reaches the rear of
the vehicle. Two sensors are recommended to be fitted in the compartment: one measures the return air
temperature, and the other is placed two thirds to three quarters the length of the vehicle mounted in the
ceiling ducts. The difference between these two temperatures should be an indication of how well the
refrigeration is functioning. If the difference is large or variable it may indicate insufficient pre-cooling,
incorrect stowage of pallets, or unnecessary delay in closing the doors.
The recorder can be placed in the vehicle cabin or mounted on the outside, usually near the refrigeration
controls.
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25
APPENDIX II
2.4
AIR TEMPERATURE MONITORING IN DISPLAY CABINETS
Display cabinets should be equipped with an accurate thermometer or temperature measuring device that is
easily readable. In open cabinets, the temperature should be measured in the return air, at the load line level,
or at the warmest place.
3.
PRODUCT TEMPERATURE MONITORING
3.1
DIRECT TEMPERATURE MEASUREMENT
3.1.1 Specification of Measuring System

The temperature measuring device used to measure product temperature should be of better accuracy than
that used for air temperature monitoring. The following specifications are recommended for the system, i.e.
sensor and read-out:
the system should have an accuracy of 0.5C within the measuring range -20C to +30C;
the response time should achieve 90% of the difference between initial and final readings within
three minutes;
the display resolution of the read-out should be 0.1C;
the measuring accuracy should not change by more than 0.3C during operation in the ambient
range -20C to +30C;
the system should be calibrated or otherwise verified prior to use and at specified intervals
against measurement standards traceable to international or national measurement standards;
the accuracy of the system should be checked at regular intervals;
the system should be robust and the device and equipment should be shock-proof; and
the electrical components of the system should be protected against undesirable effects due to
condensation of moisture.
3.1.2 Pre-cooling of the Probe

The probe should be pre-cooled to a temperature as close to the product temperature as possible before
measurement. After inserting the probe, the temperature should be read when it has reached a stable value.
3.1.3 Non-destructive Temperature Measurement
Non-destructive testing is rapid and can be done without unduly disturbing the load. However, because the
outside temperature of the package or carton is being measured this may result in up to 2C difference
between the true product temperature and the reading obtained.
Product surface temperature measurement undertaken non-destructively should:
measure the temperature between cases on a pallet or between packages inside a carton;
use sufficient pressure to give good thermal contact, and sufficient length of probe inserted to
minimize conductivity errors; and
use a probe with a flat surface to give good surface thermal contact, low thermal mass, and high
thermal conductivity.
3.1.4 Destructive Temperature Measurement

Temperature probes are not designed to penetrate quick frozen foods. Therefore it is necessary to make a
hole in the product in which to insert the probe. The hole is made by using a pre-cooled sharp pointed
metallic device such as an ice punch, hand drill or an auger. The diameter of the hole should provide a close
fit to that of the probe. The depth to which the probe is inserted will depend on the type of product:
where product dimensions allow, insert the probe to a minimum depth of 2.5 cm from the surface
of the product.
where this is not possible because of the size of the product, the probe should be inserted to a
minimum depth from the surface of 3 or 4 times the diameter of the probe.
ALINORM 08/31/25
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APPENDIX II
3.2
where it is not possible or practical to make a hole in certain foods because of their size or
composition, e.g. diced vegetables, the internal temperature of the food package should be
determined by insertion of a suitable sharp-stemmed probe to the centre of the package to
measure the temperature in contact with the food.
in order to measure the centre temperature in large products after the quick freezing process it
may be necessary to insert the probe to a depth of more than 2.5 cm.
SAMPLING OF PRODUCTS FOR TEMPERATURE MEASUREMENT
3.2.1 During Transport

A non-destructive temperature measurement should be taken of the product being loaded into the vehicle and
a record entered in the documents.
A destructive product temperature measurement should be made if there appears to be a problem. If it is
necessary to measure product temperatures during transport whilst the vehicle is loaded, samples should be
selected from the top and bottom of the consignment adjacent to the opening edge of each door or pair of
doors (see Figure 1).
If product temperature measurement is necessary, after the vehicle is unloaded and the cargo placed in a
properly cooled environment, four samples should be selected from within the transport vehicle from
amongst the following points, carefully noting the location of the load within the transport vehicle (see
Figure 2).
When samples are selected, a non-destructive temperature measurement should in general be carried out first
before deciding whether a destructive measurement should be carried out. A total tolerance of 2.8C should
be applied (2C for limitations of methodology and 0.8C tolerance for the system). If a destructive
measurement is carried out, the tolerance of 2.8C is not applicable.
3.2.2 At Retail
If it is necessary to measure the temperature of quick frozen foods in retail display cabinets, one sample
should be selected from each of three locations representative of the warmest points in the cabinets. The
positions will vary with the different types of retail display cabinets used.
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27
APPENDIX II
Figure 1 - Sampling positions for a loaded vehicle (
Figure 2 - Sampling positions for an unloaded vehicle (
top and bottom of the consignment adjacent to the opening edge of the doors;
top and far corners of the consignment (as far from the refrigeration unit as possible);
centre of the consignment;
centre of the front surface of the consignment (as close to the refrigeration unit as
possible);
top and bottom corners of the front surface of the consignment (as close as possible to
the air return inlet).
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28
APPENDIX II
4.
OPTIONAL APPROACHES TO TEMPERATURE MONITORING: Indirect Temperature
Measurement
4.1
SIMULATED PRODUCT
When air temperature monitoring is difficult, e.g. during the freezing process, it is possible to use a simulated
food sample. This is a device that has a similar shape and is made of a material that has similar thermal
properties and gives a similar cooling factor to the food being monitored. Materials such as nylon,
polystyrene, polyvinyl chloride, perspex and polytetrafluorethylene have thermal properties similar to certain
foods. Sensors can be embedded permanently into such a device and it can be packed along with the food
packages and measured when required. The simulant may also be incorporated into a temperature recording
device.
4.2
RECORDERS BETWEEN PACKAGES
Small temperature recorders may be placed between packages or in a load, e.g. in cartons, in order to record
the temperature over long periods. Such recorders may be programmed and the measurements retrieved by
means of computerized devices.
4.3
NON-CONTACT THERMOMETERS
These devices measure the temperature of the food by sensing the infrared radiation emitted by the food. The
amount of radiation varies with different materials, which absorb and reflect and transmit radiation
differently. Infrared thermometers can be portable and are usually pistol shaped sometimes with a laser
sighting aid. Target size can be important, since the instrument averages all the radiation in its field of vision.
Care must be taken in interpreting results from these devices with quick frozen foods because a package
rapidly picks up radiation from its surroundings, there can be a difference between surface temperature and
interior temperature. In addition the type of packaging will affect the radiation. Laminated foil packaging in
particular can give large errors because it reflects radiation more efficiently than cardboard. Also available
are devices which compensate for this type of error and measure the radiation through a window.
Fixed video camera-type infrared thermometers are also used. These can give thermal images, which permit
industrial control of heating or cooling processes to ensure even processing. This is also true of the freezing
process. Therefore it is possible to scan large numbers of products and pick out hot-spots, followed up by
more accurate temperature measurements.
4.4
TEMPERATURE INDICATORS (TIS) AND TIME-TEMPERATURE INDICATORS (TTIS)
These devices give a colour change, either when a specific temperature has been exceeded (TIs), or when the
integrated exposure to a temperature over a period of time has been exceeded (TTIs). There has been a
reluctance to use TIs and TTIs on retail packages for a number of reasons, in particular because of their
current limitations and because they are on the surface of packages and not inside the package, and because
of their possible conflict with durability dates. However, TIs and TTIs may be used on the outside of cartons
or pallets to detect temperature abuse during distribution from cold stores to holding stores at retail, and they
can monitor transfer of quick frozen foods where monitoring records may not be available.

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E

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

NOTE: This report contains Codex Circular Letter CL 2008/06-QFF.

- Codex Contact Points

Secretary, Codex Alimentarius Commission,

REPORT OF THE 1ST SESSION OF THE AD HOC CODEX INTERGOVERNMENTAL

MATTERS FOR ADOPTION BY THE

SUMMARY AND CONCLUSIONS

MATTERS REFERRED TO THE TASK FORCE BY THE CODEX ALIMENTARIUS

Introduction (new Section 1 Scope and Objective)

Section 3.1.3 - Cold Store Design

Section 4.2 Processing before Freezing

Proposed draft Recommended International

Mrs Karem Gomes MODERNELL

EUROPEAN COMMUNITY (MEMBER

Dr Gazdag Ss Jzsefn MARIA

Mrs Yuko WATANABE

MEXICO MEXIQUE - MXICO

THAILAND - THALANDE - TAILANDIA

UNITED STATES OF AMERICA

Mrs Oratai SILAPANAPAPORN

Mrs Usa BAMRUNGBHUET

PROPOSED DRAFT RECOMMENDED INTERNATIONAL CODE OF PRACTICE

SCOPE AND OBJECTIVE

A heat process typically applied to a food for the purpose of inactivating

A term embracing the continuity of successively employed means to maintain

Programme required prior to the application of the HACCP system to ensure

Quick freezing process

Quick frozen food

ESTABLISHMENT: DESIGN AND FACILITIES

there is adequate air flow around the stored foods;

3.1.4 Equipment Design and Construction

3.2.1 Recall Procedures

ESTABLISHMENT: MAINTENANCE AND SANITATION

3.3.1 Maintenance Regimes

COLD CHAIN CONTROL

PROCESSING BEFORE FREEZING

QUICK FREEZING PROCESS

PROCESSING AFTER FREEZING

PACKAGING AND LABELLING

protect the food against dehydration;

adequate supervision of product temperatures at the moment of loading;

proper cleaning of the vehicle or container.

It should be established that all personnel are following such procedures.

never be stocked beyond the load line.

TEMPERATURE MANAGEMENT IN THE COLD CHAIN

diagnosis of problems occurring in the system; and

5.1.2 Product Temperature Monitoring

use of a simulated food product;

use of a non-contact thermometer; and

use of temperature indicators and time-temperature indicators.

5.1.4 Temperature monitoring equipment

ability to withstand vibrations, shocks or movement (for mobile system);

coverage of temperature range adequate for quick frozen foods; and

need for calibration and periodic checks to ensure proper functioning.

A non-destructive product temperature measurement should be carried out ,especially if there is a

AIR TEMPERATURE MONITORING

AIR TEMPERATURE MONITORING EQUIPMENT

AIR TEMPERATURE MONITORING OF COLD STORES