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CCP/11: Blast freezing of food
Critical Control Point (Hazard Analysis)
Hazards
Microbiological growth
 pathogenic bacteria
 germination of spores
 formation of toxins
Control and Targets
Monitoring
Wet food no > 64mm/ 2½ inches
Corrective Action
Visual check for
 depth of food
 appropriate cooling period
Continue blast-freezing until -5°C has been
attained
Reduction of temperature within 90 minutes
 All food -5°C
Check core temperature after 90 minutes
with appropriate probe
Check temperature settings if temperatures
not attained
Further reduction of temperature as soon as
possible
 All food -18°C
Record temperature readings
 Control Sheet TM/10; completed,
checked and validated
If temperature settings cannot be re-set
contact maintenance contractor
Maximum cooling period of 30 minutes
Blast-freeze process within 30 minutes on
completion of cooking
Cooling and blast-freeze process no > 2
hours
Continue blast-freezing until -18°C has been
attained
Retrain staff in importance of effective
temperature control and record keeping
Review working practices
Additional information may be found in Section 2: Operational Standards - OS/13: Blast freezing of food
Version 2 - April 2014