FROZEN STORAGE
Receiving & Storage
Frozen Storage
PrerequisiteAlso: freezer storage · blast freezer hold
Holding product at −18°C / 0°F or below to arrest pathogen growth and stop most enzymatic and oxidative changes.
Typical Hazards
- BBiologicalPathogen survival (freezing is not a kill step); recontamination on thaw
- CChemicalGlaze water quality; oxidation under poor packaging
- PPhysicalIce crystal damage exposing food to contamination on thaw
Typical Controls
- Continuous temperature monitoring
- Stock rotation by lot / production date (FEFO)
- Defrost cycle without product compromise
- Validated freezer time for stop-growth conditions on rework
Regulatory Citations
4 cross-references across 3 documents