TIPS FOR PROFESSIONALS
ON THE HANDLING OF SENSITIVE FROZEN PRODUCTS

 

PROFESSIONAL PRODUCT HANDLING AT DAILY SERVICE

  • #1

    Storage: -24°C.

  • #2

    Picking: at -24°C.

  • #3

    Transport: at -18°C (tolerance permitted briefly: 3°C).

  • #4

    Transfer of goods to customer following prior notification and signalised readiness for transfer.

  • #5

    Temperature of goods measured and controlled along the whole supply chain using the calibrated daily goods temperature measuring method "DLTS".

  • #6

    Ongoing employee qualification by means of certified training methods for the sensitive handling of frozen food.

PROFESSIONAL PRODUCT HANDLING AT THE CUSTOMERS

  • #1

    Specification of the shortest delivery path from the freezer truck to the goods acceptance point.

  • #2

    Always carry out goods temperature control directly at the truck or immediately after unloading. Always insert the probe 2 x, 1 x for pre-cooling of the sensor and 1 x for product temperature measurement. Note: Infrared measuring instruments only measure the temperature on the surface of the product!

  • #3

    After delivery, the goods are put into storage directly in the chest freezer or in the frozen food store.

  • #4

    Only fill chest freezers up to the marked maximum layer limit.

  • #5

    When refilling, only take goods from the store in quantities that can be processed quickly.

  • #6

    Observe the cooling and thawing settings recommended by the manufacturer and carry out constant servicing on chest freezers or cold stores.