Hygiene Guidelines for Refrigerated Vehicles and Containers for meat and chicken and food and non-food contaminants
1- Using special vehicles and containers for the carriage of meat, chicken and contamination according to the products according to the type of cargo.
2- Ensuring the washing, disinfection, cleanliness and hygiene of container and cars before loading.
3. Controlling and monitoring the temperature of container and vehicles for pre-loading meat and chicken that is reached to 18 ° C and above.
4- Removing or modifying torn, dirty or inadequate cartons.
5- Controlling and monitoring the legal slaughter seal and label on cartons before loading.
6- Temperature control of the depth of meat and chicken which should not be less than -18 degrees Celsius. This is done on a case or a sample is taken from each pallet.
7. Installing two thermographs, one in the middle and one at the end of the container while each container or vehicle must have a permanent digital thermograph.
8. Controlling and monitoring the proper arrangement of the cartons inside the container or the vehicle as pallet with or without honeycomb and so on.
9. Monitoring the temperature inside the container to at least -18 ° C and closing the container or vehicle door by SIF and turning on the cooling device of thermoling.
10. Certificate veterinary public health for each cargo loaded by Dr. SIF and approved by the veterinary agency representative for cargoes belonging to Iran.
Hygiene Tips for Cold Storage and Freezing Tunnels
Proper control and monitoring on the rapid transfer of packaged meat and chicken into the freezing tunnel to prevent leakage of packaged meat and chicken.
Using fully automatic and rail freezing tunnels, as cartons packaged by a rail enter the freezing tunnel after a specified time and reaching the desired temperature exit the tunnel.
Daily control and monitoring of freezing tunnel temperature and storage refrigeration and ensuring proper functioning of cooling equipment (freezing tunnel temperature should be at least -36 ° C and storage cold storagetemperature should be at least -18 ° C).
Daily monitoring of the meat exited from the tunnel and the meat in the cold storage to determine the depth temperature of frozen meat (the temperature of the meat after freezing tunnel and in the storage salons should not be less than -18 ° C).
The use of very strong ammonia-type refrigeration systems to provide the refrigeration needed for freezing and storage of production cargoes and cold water of chicken chillers and so on.
The system of controlling temperature of cold storage is centralized and computerized. Also, the digital temperature display outside the freezing tunnel or the storage halls shows the temperature and the chart of minimum and maximum temperature daily.
All cartons of meat and chicken are cooled in separate pallets according to the type of meat and chicken packaged after exiting the freezing tunnel. And then around the pallets is wrapped with a plastic wrapping to prevent flake on the carton and transfer to storage cold storage.
To learn more about Cold storage and its types, we recommend reading the article «Cold storage and its types».
8. Storage cold storage with a large capacity of 5000 tonnes are designed to keep meat and chicken to facilitate palletizing by forklifts in the cold storage.
Pallets are arranged in the cold storage according to the date and type of meat packaged in an orderly and expert manner.
To explore the different types and classifications of industrial cold storage systems, you may also find the article What is Industrial Cold Storage? highly valuable.
