It is well known that due to its chemical composition reach in lipids, proteins and water, meat is offering particularly favourable conditions for the growth of microorganisms. Today, reliable food safety is the top priority for frozen meat and poultry processors and here is a list of good practices learned from OctoFrost customers which will add to a reliable food safety when freezing meat and poultry products. We have divided these good practices into two main categories: equipment and facility related and manpower related.
Equipment and facility related best practices
“No joints, easy access, cleanability.”
When it comes to the equipment used in a frozen meat processing facility the main keywords to be kept in mind are: free-standing, no joints, easy access for cleaning, and cleanable design. It is very important to remember that transportation belts with joints are presenting a great threat to the food safety of your meat product. The best practice is to invest in a seamless transportation belt which has no joints. Stainless steel mesh and belts/beds made out of modular plastic are considered the only good choice in a meat processing facility. This is of course valid for the belt used inside the freezer as well.
For more information, visit http://www.octofrost.com/news-room/best-practices-for-a-reliable-food-safety-when-freezing-meat.
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