Freezers, Cold Rooms, and Temperature Records

At What Temperature Should Frozen Products Be Stored?

This one has a clear answer. Point 3 of Annex 1 of the Regulations on Good Hygiene Practice for Food (食品良好衛生規範準則) requires:

• Frozen storage or transport equipment: kept at -18°C or below.
• Chilled storage or transport equipment: kept at 7°C or below and above freezing point.

The same point also requires avoiding sharp temperature fluctuations, defrosting regularly, and keeping equipment clean; frozen and chilled storage and displays must not exceed the equipment's maximum load line, and where there is no load line, airflow must be considered to maintain cold air circulation.

Transport is regulated too. Article 8 of the Regulations requires transport compartments with freezing or refrigeration functions to have their interior ambient temperature spot-checked and recorded during receiving, loading, sorting, or unloading every day; compartments carrying frozen food must not exceed -12°C, and those carrying chilled food must not exceed 7°C.

Do You Need Temperature Records?

Yes. Point 3 of Annex 1 states that freezing and refrigeration equipment must have "a temperature indicator installed in a conspicuous place, with records kept," and that related equipment and instruments must be regularly maintained or checked for performance and calibrated for accuracy. Article 7 of the Regulations also requires warehousing operations to avoid sharp temperature fluctuations, and where temperature and humidity control is necessary, control methods and criteria must be established, inspected regularly, and recorded accurately.

How long must records be kept? Article 11 of the Regulations requires records, reports, or related documents made under the Regulations to be kept for at least 5 years.

Practical approaches to temperature records:

1. Log at fixed times: At several fixed times each day, record the temperature of each room, who recorded it, and how any abnormality was handled.
2. Automatic data loggers: Temperature loggers or networked temperature control systems record around the clock and send an alarm when temperatures go out of range, so you know even when no one is on site.
3. Calibration: Compare thermometers and loggers regularly against a reference thermometer and keep calibration records. Article 10 of the Regulations requires testing instruments, measuring devices, or recorders to be calibrated regularly with records kept.
4. Handling abnormalities: When a power outage or breakdown causes temperatures to go out of range, record the time, how long it lasted, and what was done with the product.

Records aren't just for passing inspections. When a customer returns goods saying "these dumplings were thawed," temperature records are your best explanation.

How to Estimate Freezer Capacity

If the freezer is too small, products have nowhere to go; too large, and you waste electricity and equipment costs. You can estimate as follows:

1. Calculate daily inflow: how many kilograms or cases of finished product you produce per day.
2. Multiply by days of inventory: the average number of days from production to shipment, plus seasonal swings and safety stock.
3. Convert to volume: Using the outer case dimensions and weight, work out how many case positions you need.
4. Add stacking and aisles: pallet height, number of rack levels, and aisles for carts or forklifts. Products must be stored off the floor and must not block air outlets.
5. Reserve space for raw materials: If frozen meat, frozen vegetables, and other raw materials are stored in the same area, consider separating them to avoid cross-contamination between raw materials and finished goods.

The TFDA reminds consumers to fill freezers no more than 70% full so cold air can circulate. Factory freezers are managed by load lines and stacking methods, but the principle is the same: where cold air can't reach, temperature can't be held.

Daily Management Essentials

• Don't leave doors open for long; consolidate receiving and shipping, and add air curtains or an anteroom if needed.
• Defrost regularly; an evaporator with heavy frost loses freezing capacity.
• First in, first out, or first expiring, first out; Article 7 of the Regulations sets clear requirements for warehousing operations.
• Don't put hot products straight into the finished goods freezer; they should go through quick freezing first. For details, see Quick Freezing: IQF, Tunnel, and Spiral Freezers.

FAQ

Q: At what temperature should frozen dumplings be stored?
A: Under Annex 1 of the Regulations on Good Hygiene Practice for Food, frozen storage equipment must be kept at -18°C or below.

Q: What is the temperature requirement for a cold room?
A: 7°C or below and above freezing point.

Q: How long must temperature records be kept?
A: Article 11 of the Regulations requires records made under them to be kept for at least 5 years.

Q: What temperature must a freezer truck maintain?
A: Article 8 of the Regulations requires compartments carrying frozen food to stay at or below -12°C ambient, with spot checks recorded during daily loading and unloading.