PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
Table of Contents  1 
1 Scope and objective  ................................ ................................ ................................ ................................ ... 2 2 
2 Terms and definitions  ................................ ................................ ................................ ................................  3 3 
3 Prer equisite Program  ................................ ................................ ................................ ................................ . 4 4 
3.1 Establishment: Design and Facilities  ................................ ................................ ................................ ... 4 5 
3.1.1 Location  ................................ ................................ ................................ ................................ ........  4 6 
3.1.2 Process Plant Design  ................................ ................................ ................................ ....................  4 7 
3.1.3 Cold Store Design  ................................ ................................ ................................ .........................  4 8 
3.1.4  Equipment Design and Construction  ................................ ................................ ...........................  5 9 
3.1.5 Facilities ................................ ................................ ................................ ................................ ........  5 10 
3.2 Control of Operation  ................................ ................................ ................................ ...........................  5 11 
3.2.1  Recall Procedures  ................................ ................................ ................................ ........................  5 12 
3.3 Establishment: Maintenance and Sanitation  ................................ ................................ ......................  6 13 
3.3.1  Maintenance Regimes ................................ ................................ ................................ ..................  6 14 
3.4 Training  ................................ ................................ ................................ ................................ ...............  6 15 
4 Cold Chain Control  ................................ ................................ ................................ ................................ ..... 6 16 
4.1 Raw materials  ................................ ................................ ................................ ................................ ...... 6 17 
4.2 Processing before freezing  ................................ ................................ ................................ ..................  7 18 
4.3 Quick Freezing Process ................................ ................................ ................................ ........................  8 19 
4.4 Processing after freezing  ................................ ................................ ................................ .....................  9 20 
4.5 Packaging and labelling  ................................ ................................ ................................ .......................  9 21 
4.5.1 Packaging  ................................ ................................ ................................ ................................ ..... 9 22 
4.5.2 Labellin g ................................ ................................ ................................ ................................ ..... 10 23 
4.6 Frozen Storage  ................................ ................................ ................................ ................................ .. 10 24 
4.7 Transport and distribution  ................................ ................................ ................................ ................  10 25 
4.8 Transfer points  ................................ ................................ ................................ ................................ .. 11 26 
4.9 Reta il Sale  ................................ ................................ ................................ ................................ ..........  11 27 
5 Temperature management in the cold chain  ................................ ................................ ..........................  12 28 
5.1 Temperature monitoring  ................................ ................................ ................................ ..................  12 29 
5.1.1 Air Temperature Monitoring  ................................ ................................ ................................ ...... 13 30 
5.1.2  Product Temperature Monitoring  ................................ ................................ .............................  13 31  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
5.1.3 Additional Approaches  ................................ ................................ ................................ ...............  13 32 
5.1.4  Temperature monitoring equipment  ................................ ................................ .........................  13 33 
5.2 Stepwise approach to temperature control  ................................ ................................ .....................  14 34 
5.3 Temperature violation  ................................ ................................ ................................ ......................  15 35 
5.4 Record keeping  ................................ ................................ ................................ ................................ . 15 36 
ANNEX  ................................ ................................ ................................ ................................ .........................  15 37 
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PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
1 Scope and objective  74 
 75 
This Code applies to the receiving, preparation, processing, handling, storage, transport, 76 
distribution, and retailing of all quick frozen foods such as cereals, fruits and vegetables, 77 
fish, meat, poultry and their products, bakery and pastry products. The Code does not apply 78 
to edible ices, ice creams and milk.  79 
 80 
The objective of this Code is to provide guidance for the processin g and handling of quick 81 
frozen food to help ensure product safety and other aspects of the production of quick 82 
frozen foods including, as appropriate, essential quality provisions, composition and 83 
labelling provisions of pertinent Codex commodity standards . The guidance, emphasizing 84 
proper cold chain management, incorporates good hygienic and good manufacturing 85 
practices and the application of the Hazard Analysis and Critical Control Point (HACCP) 86 
approach described in the HACCP Annex to the General Princip les of Food Hygiene  87 
(CAC/RCP 1 -1969). A prerequisite programme is described in the Code, covering essential 88 
requirements of hygiene in the production of quick frozen foods that should be in place 89 
prior to the application of HACCP.  90 
 91 
The food hygiene provisi ons of this document are supplemental to, and must be used in 92 
conjunction with the General Principles of Food Hygiene  (CAC/RCP 1 -1969). The Code 93 
should also, as appropriate, be used in conjunction with other Codex texts, including the 94 
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 -1985), codes of 95 
hygienic practice (e.g. Code of Hygienic Practice for the Transport of Food in Bulk and Semi - 96 
Packed  Food   (CAC/RCP 47 -2001),  Code  of Hygienic Practice for Meat  (CAC/RCP 58 - 97 
2005)),  codes  of  practice  (e.g.  Code of Practice f or Fish and Fishery Products  (CAC/RCP 98 
52-2003)) as well as the Guidelines for the Validation of Food Safety Control Measures  99 
(CAC/GL 69 -2008). Reference can also be made, as appropriate, to Codex quick frozen food 100 
standards and/or provisions in relevant Codex texts.  101 
 102 
This Code including its Annex is intended to assist all those who are engaged in the 103 
processing and handling of quick frozen foods and/or are concerned with their storage, 104 
transportation, export, import an d sale in attaining safe food products of appropriate 105 
quality.  106 
 107 
In addition, the Code may be used for training of employees of the quick frozen food 108 
industry. The application of this Code is likely to require modifications and amendments, 109 
taking into accou nt local conditions and specific consumer requirements.  110 
 111 
 112 
 113 
 114 
 115  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
2 Terms and definitions  116 
 117 
2.1 118 
blanching  119 
heat process typically applied to a food for the purpose of inactivating enzymes and/or 120 
fixing the product colour  121 
 122 
2.2 123 
cold chain  124 
term  embracing the continuity of successively employed means to maintain the 125 
temperature of foods, as appropriate, from receiving through processing, transport, storage 126 
and retailing  127 
 128 
2.3 129 
prerequisite programme  130 
programme required prior to the application of th e HACCP system to ensure that any 131 
component of the cold chain is operating according to the General Principles of Food 132 
Hygiene  (CAC/RCP 1 -1969) appropriate Codex codes of practice, and other appropriate 133 
food safety legislation  134 
 135 
2.4 136 
quick freezing process  137 
process which is carried out in such a way that the range of temperature of maximum ice 138 
crystallization is passed as quickly as possible  139 
 140 
2.5 141 
quick frozen food  142 
food which has been subjected to a quick freezing process, and maintained at -18°C or 143 
colder at a ll points in the cold chain, subject to permitted temperature tolerances  144 
 145 
2.6 146 
responsible competent authority  147 
refers  to the regulatory agency responsible for the implementation of official food control 148 
system to ensure public health and safety across the food supply chain  149 
 150 
2.7 151 
thermal centre  152 
point within a piece of food which has the highest temperature at the end of a quick 153 
freezing process  154 
 155 
 156 
 157 
 158  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
2.8 159 
tolerances  160 
short term fluctuations of temperature of the product in the cold chain, within limits 161 
permitted in this Code and which do not affect safety and qualit y 162 
 163 
 164 
 165 
3 Prerequisite Program  166 
 167 
In conjunction with the application of HACCP to any segment of the quick frozen food chain, 168 
that segment should be supported by prerequisite programmes based on good hygienic 169 
practice and good manufacturing practice. Prerequisite programmes should be specific 170 
within an individual  establishment, and should be periodically evaluated to ensure their 171 
continued effectiveness.  172 
 173 
While prerequisite programmes are usually associated with food safety, properly operating 174 
prerequisite programmes will also contribute to product quality.  175 
 176 
Reference should be made to the General Principles of Food Hygiene  (CAC/RCP 1 - 1969) and 177 
relevant Codex codes of hygienic practice and codes of practice including the Guidelines for 178 
the Validation of Food Safety Control Measures  for further information to assist with the 179 
design of the prerequisite programmes for a processing facility.  180 
 181 
In addition to the provisions of the General Principles of Food Hygiene  (CAC/RCP 1 -1969) 182 
the following additional prerequisite provisions should apply:  183 
 184 
3.1 Establishment: De sign and Facilities  185 
 186 
3.1.1 Location  187 
 188 
Processing facilities should, to the extent possible, be located close to the source of raw 189 
materials so as to minimize changes that might lead to quality or safety concerns for raw 190 
materials of quick frozen foods prio r to freezing.  191 
 192 
3.1.2 Process Plant Design  193 
 194 
The food processing facility should be designed for the rapid processing, freezing and 195 
storage of food products. The processing facility should include a product flow that is 196 
designed to minimize process delays a nd prevent cross -contamination that could affect 197 
food quality and safety.  198 
 199 
3.1.3 Cold Store Design  200 
 201  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
The cold store walls, floor, ceiling, and doors should be properly insulated in order to help 202 
maintain appropriate product temperatures. It is important tha t the design of the cold 203 
store ensures that:  204 
 205 
a) adequate refrigeration capacity provides and maintains a product temperature of - 206 
18°C or colder;  207 
 208 
b) there is adequate air flow around the stored foods;  209 
 210 
c) storage areas are provided with a capability to control and  record temperatures on 211 
a regular basis;  212 
 213 
d) loss of cold air and introduction of warm and humid air are avoided; and  214 
 215 
e) leaks  of any refrigerant are prevented. In case of a leak, immediate corrective action 216 
ought to be applied in order to eliminate the problem.  217 
 218 
3.1.4  Equipment Design and Construction  219 
 220 
The equipment should be designed and constructed in such a manner that physic al damage 221 
to the raw materials and product is minimized, e.g. by ensuring there are no sharp inside 222 
corners or projections and that physical, chemical or biological hazards are not introduced 223 
into the product. Freezers should be designed and constructed so  that, when properly 224 
operated, they meet the requirements of a quick freezing process.  225 
  226 
3.1.5 Facilities  227 
 228 
In the case of power losses or equipment failure, a contingency plan should be in place in 229 
order to maintain the product temperature.  230 
 231 
3.2 Control of  Operation  232 
 233 
3.2.1  Recall Procedures  234 
 235 
Recall procedures should be in place to ensure timely withdrawal of products that may 236 
pose a risk to human health.  237 
 238 
3.2.1.1 Traceability/Product Tracing  239 
 240 
The traceability/product tracing system should be designed and i mplemented according to 241 
the Principles for Traceability/Product Tracing as a Tool within a Food Inspection and 242 
Certification System  (CAC/GL 60 -2006), especially to enable the withdrawal of the product, 243 
where necessary.  244  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 245 
 246 
 247 
 248 
 249 
 250 
3.3 Establishment: Maintenance and Sanitation  251 
 252 
3.3.1   Maintenance Regimes  253 
 254 
Proper maintenance and repair of any damage to the cold store and its infrastructure (e.g. 255 
prevention of rust, water leaks, ice accumulation, etc.) should be ensured so that insulation 256 
and refrigeration performan ce is maintained.  257 
 258 
3.4 Training  259 
 260 
Staff should have the skills and knowledge appropriate to their work to ensure that safety 261 
and quality of foods is not adversely affected during handling. Staff should also be aware of 262 
the importance of maintaining temperat ure control for frozen foods to maintain the quality 263 
and safety of the foods. Training programs should be in place (either formal training 264 
courses or training provided whilst working) to ensure that staff have these skills and 265 
knowledge.  266 
 267 
4 Cold Chain Cont rol 268 
 269 
As appropriate, both safety and quality aspects should be considered for each operation of 270 
the cold chain.  271 
 272 
With respect to food safety, a HACCP plan should be developed, as appropriate, for each 273 
operation in the cold chain.  274 
 275 
Cold chain control is als o important with respect to food quality. Essential quality 276 
provisions can apply at various points in the processing and handling system. While control 277 
of essential quality provisions may be considered optional, control of food safety hazards 278 
through prere quisite programs and a HACCP plan should be used, as appropriate, to ensure 279 
safety.  280 
 281 
 282 
 283 
4.1 Raw materials  284 
 285 
Raw materials used should be safe, sound and suitable for further processing.  286 
 287  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
Procedures should be in place to ensure quality and safety of incoming materials. Freezing 288 
cannot improve quality, and it is necessary to use raw materials of optimum quality. Many 289 
raw materials and food products are highly perishable and should be handled carefully to 290 
maintain their quality until the freezing process is init iated.  291 
 292 
Initial microbial levels in raw materials to be frozen should be kept as low as possible, both 293 
for food safety and quality reasons. Temperatures and duration of storage should be 294 
appropriately and regularly controlled to minimize adverse microbial effects. Most quality 295 
deterioration, including the development of off odours and flavours and changes in colours 296 
and texture are due to microbial growth or enzymatic activity.  297 
 298 
Producers of quick frozen food should as far as practicable implement measures to control 299 
physical, biological and chemical hazards in raw materials to levels that do not present a 300 
threat to human health according to the recommendations of the relevant sections of the 301 
General Principles of Food Hygiene  (CAC/RCP 1 -1969) and other rele vant Codex texts.  302 
 303 
Appropriate procedures should be in place for sorting and segregating raw materials that 304 
are unsuitable for further processing. Raw materials for processing and quick freezing 305 
should be prepared without delay and appropriate temperature control should be applied 306 
in order to minimize possible microbiological, chemical or biochemical changes that might 307 
affect safety and quality. To minimize deterioration, raw materials should be cooled and 308 
stored under appropriate conditions (e.g. pre -cooli ng) or transported and frozen in the 309 
shortest time possible.  310 
 311 
For highly perishable products, product temperature control at receiving may be 312 
considered a critical control point (CCP) .  Additionally, the receipt temperature may also be 313 
considered an essent ial quality provision.  314 
 315 
4.2 Processing before freezing  316 
 317 
Raw materials may be processed in many ways before freezing, e.g. cleaning, sorting, 318 
cutting, slicing, blanching, conditioning, ageing, scalding, filleting and heating. Whether 319 
such processes should b e regarded as CCPs depends on the type of raw materials and the 320 
actual conditions, especially on how much time the raw materials and the resulting product 321 
spend at temperatures that could result in pathogen growth. It is particularly important 322 
that the tim e spent in the critical temperature zone (i.e. between 10°C and 60°C) be as 323 
short as possible. Consideration should also be given to any of these processes as to 324 
whether or not they should be regarded as an essential quality provision.  325 
 326 
Blanching is often used in the production of frozen vegetables and other products to 327 
inactivate enzymes that would cause quality problems (taste, color) during frozen storage. 328 
The blanching schedule should be determined to ensure the desired quality outcome, and 329 
may be an es sential quality provision.  330  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 331 
If storage of intermediate ingredients (e.g. a quick frozen vegetable that is to be combined 332 
with other quick frozen vegetables or other ingredients into a final product) is necessary 333 
prior to further processing, the storage con ditions, especially temperature, should be 334 
appropriate to the foodstuff concerned and if necessary, take into account future use or 335 
further processing of the food.  336 
The heat treatment of many pre -cooked foods, e.g. prepared meals, should be sufficient to 337 
ensure inactivation of pathogens of concern. In certain cases, based on the hazards and 338 
controls specified for an operation, the time -temperature treatment and subsequent 339 
cooling may be considered as CCPs.  340 
 341 
If frozen raw materials are used and a thawing proc ess is included, the thawing method 342 
should be clearly defined and the thawing schedule (time and temperature parameters) 343 
should be carefully monitored. Selection of the thawing method should take into account 344 
the thickness and uniformity of size of the pro ducts in particular. Thawing should be done 345 
in such a manner that the growth of microorganisms is controlled. Thawing time and 346 
temperature parameters may be a CCP and/or an essential quality provision.  347 
 348 
4.3 Quick Freezing Process  349 
 350 
The quick freezing proces s should be performed in such a manner as to minimize physical, 351 
biochemical and microbiological changes, by taking into account the freezing system or 352 
process and its capacity, nature of the product (thermal conductivity, thickness, form, 353 
initial temperatu re) and volume of production. This is best achieved by ensuring that the 354 
product passes quickly through the temperature range of maximum ice crystallization. This 355 
temperature range varies among different types of products. The quick freezing process 356 
step m ay be considered an essential quality provision.  357 
 358 
During freezing operation it is important to provide spaces or channels permitting air 359 
circulation between the cartons or the pieces of food, respectively. This is especially the 360 
case when large lots of food are frozen or where the food consists of large pieces (e.g. 361 
whole turkeys). If such air channels are not provided, the mass of the food may be such that 362 
in spite of rapid air blast and low air temperatures, the inner parts of the lot chill and freeze 363 
slowly. It is important that the thermal centre of the product is chilled as quickly as 364 
possible to prevent the outgrowth of pathogenic microorganisms or the production of 365 
microbial toxins. Freezing may be a CCP.  366 
 367 
The quick freezing process should not be r egarded as complete until and unless the 368 
product temperature has reached -18°C or colder at the thermal centre, after the 369 
stabilization of the temperature. On exit from the freezing apparatus, the product should be 370 
moved to a cold store as quickly as possi ble in order to minimi ze exposure to warm 371 
temperatures and high humidity and to maintain the product temperature at -18°C or 372  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
colder. The same applies to products that are retail packed after the quick freezing process 373 
(see Section 4.8).  374 
 375 
 376 
 377 
 378 
4.3.1 Impact of  Quick Freezing on Microorganisms and Parasites  379 
 380 
Freezing should not be considered as a lethal treatment for microbiological contamination 381 
in foods. However, freezing may result in the death of certain microorganisms and will 382 
inhibit the growth of others.  383 
 384 
In products intended for raw consumption or not fully cooked prior to consumption, 385 
freezing can be used to control live helminth parasites, such as Anisakis spp.  and Trichinella 386 
spiralis.  Freezing may serve as a control mechanism when developing HACCP pla ns for 387 
marinating, pickling, or other final preparations which do not supply sufficient heat from 388 
cooking to inactivate any potentially harmful parasites. The conditions required for 389 
effective parasite control using freezing include the final temperature a nd time of holding 390 
in the frozen state. These parameters vary depending on a number of factors which may 391 
include the type of commodity, species of parasite, thickness of the product, and 392 
arrangement of product in the freezer. The use of freezing as a food safety control measure 393 
should, as with all food safety control measures, be appropriately validated to ensure that 394 
the measure is capable of controlling the hazard.  395 
 396 
4.4 Processing after freezing  397 
 398 
Glazing may be used to limit dehydration during frozen stor age. Such dehydration may 399 
affect the appearance and other quality parameters of the food. The application of glazing 400 
should be properly controlled.  401 
 402 
4.5 Packaging and labelling  403 
 404 
4.5.1 Packaging  405 
 406 
In general, the packaging should:  407 
 408 
a) protect the food against dehydration;  409 
b) protect the food against microbial and other contamination that could adversely 410 
affect safety and quality;  411 
c) protect the sensory and other quality characteristics of the food; and  412 
d) not add to the food any substance that may influence the safety and quality of the 413 
food.  414 
 415  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
The packaging or re -packing of quick frozen foods should be carried out in such a manner 416 
that an increase in temperature, within the permitted tolerances of the quick f rozen foods, 417 
does not adversely affect the safety and quality of the product.  418 
 419 
4.5.2 Labelling  420 
 421 
The labelling of packaged quick frozen foods should comply with the requirements of the 422 
General Standard for the Labelling of Prepackaged Foods  (CODEX STAN 1 -1985) and the 423 
relevant Codex standards for quick frozen foods.  424 
 425 
Proper label ling includes information that instructs the consumer regarding safe handling 426 
practices and, where appropriate, briefly informs the consumer of the food safety issue. It 427 
shall comply  with the guidelines set by the responsible  competent author ities . 428 
 429 
4.6 Frozen Storage  430 
 431 
Cold stores should be designed and operated so as to maintain a product temperature of - 432 
18°C or colder with a minimum of fluctuation (see Section 3.1.3). The temperature of the 433 
cold store may be an essential quality provision and/or a CCP to avoid a critical 434 
temperature abuse situation that may jeopardize food safety.  435 
 436 
Stock should be placed in the cold room in such a manner that the circulation of cold air is 437 
not impeded to the extent that the product temperature is adversely affected.  438 
 439 
Stocks should be rotated to ensure that the products leave the cold store on a “First in -First 440 
out” basis or shortest durability date. In no case, should products be stored beyo nd their 441 
specified shelf -life. 442 
 443 
4.7 Transport and distribution  444 
 445 
The product temperature during transport and distribution may be an essential quality 446 
provision and/or a CCP to avoid a critical temperature abuse situation that may jeopardize 447 
food safety. T he transport of quick frozen foods (e.g. from cold storage warehouse to cold 448 
storage warehouse) should be carried out in suitably insulated equipment that ideally 449 
maintains a product temperature of -18°C or colder. The product temperature should be at 450 
-18°C or colder at the beginning of the transport.  451 
 452 
Vehicle compartments or containers should be pre -cooled prior to loading. Care should be 453 
taken not to impair the efficiency of temperature control or reduce the refrigeration 454 
capacity.  455 
 456 
The user of the vehicle or container should ensure:  457 
 458  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 adequate supervision of product temperatures at the moment of loading;  459 
 effective stowage of the load in the vehicle or the container to protect the cargo 460 
against heat entering from outside;  461 
 efficient operation of the re frigerating unit during transit, including the correct 462 
thermostat setting;  463 
 an appropriate method of unloading at the points of arrival (particularly the 464 
frequency and duration of door openings);  465 
 proper maintenance of the insulated body and the refrigeratio n system; and  466 
 proper cleaning of the vehicle or container.  467 
 468 
Distribution of quick frozen foods should be carried out in such a way that any rise in 469 
product temperature warmer than -18ºC be kept to a minimum within, as appropriate, the 470 
limit set by responsi ble competent authorities and should not in any case be warmer than - 471 
12ºC in the warmest package to ensure quality of the products. After delivery, the product 472 
temperature should be reduced to -18°C as soon as possible.  473 
 474 
Loading into and unloading from veh icles and loading into and unloading from cold stores 475 
should be as fast as practicable and the methods used should minimize product 476 
temperature rise.  477 
 478 
4.8 Transfer points  479 
 480 
Attention should be paid to moving quick frozen foods as rapidly as is reasonably 481 
practicable from cold store to vehicle/container or from vehicle/container to holding store 482 
or from holding store to display cabinets. Often, transfer of responsibility occurs at the 483 
same time.  484 
 485 
 Quick frozen foods should not be left for any significant lengt h of time at ambient 486 
temperature.  487 
 Procedures should be established for dispatching loads and for immediate storage 488 
of food upon arrival, in order to minimize exposure to humidity, elevated 489 
temperatures or other adverse conditions.  490 
 It should be established that all personnel are following such procedures.  491 
 The product temperature should be checked as necessary, as the product is received 492 
or dispatched and a record of these measurements retained for a period that 493 
exceeds the shelf -life of the product.  494 
 Operatio ns (such as casing, order assembly, palletizing, etc.) should be carried out in 495 
the cold store or in a suitably temperature -controlled area.  496 
 497 
4.9 Retail Sale  498 
 499 
Quick frozen foods should be offered for sale from freezer cabinets designed for the 500 
purpose. Cabinets should be capable of maintaining and be so operated as to maintain a 501  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
product temperature of - 18°C. A rise in product temperature may be tolerated for sh ort 502 
periods, with any rise warmer than -18ºC kept to a minimum, within, as appropriate, the 503 
limit set by responsible competent authorities, and should not in any case be warmer than - 504 
12ºC in the warmest package.  505 
 506 
Temperature in the cabinet may be an essen tial quality provision and/or a CCP to avoid a 507 
critical temperature abuse situation that may jeopardize food safety.  508 
 509 
Display cabinets should:  510 
 511 
 be equipped with an appropriate temperature measuring device (see Annex, Section 512 
2.4);  513 
 be located so that the op en display area is not subject to draughts or abnormal 514 
radiant heat (e.g. direct sunlight, strong artificial light or in direct line with heat 515 
sources); and  516 
 never be stocked beyond the load line.  517 
 518 
Cabinets requiring defrosting should have the defrost cycle  programmed in such a way 519 
that, to the extent possible, defrosting takes place outside peak shopping periods. If 520 
necessary to avoid detrimental effects due to warming or thawing, quick frozen foods 521 
should be moved during defrost cycles to a suitable cold s tore.  522 
 523 
Stocks should be rotated to ensure that the products are sold on a “First in -First out” basis 524 
or shortest durability date. In no case, should products be stored beyond their specified 525 
shelf -life. 526 
 527 
The retail establishment should have an appropriate back -up storage for quick frozen foods 528 
that allows products to be kept at a temperature of -18º 529 
5 Temperature management in the cold chain  530 
 531 
Inadequate food temperature control is one of the most common causes of food borne 532 
illness. Inadequate food temperat ure control may also result in an adverse effect on 533 
product quality, including food spoilage. Temperature management systems should be in 534 
place to ensure that the temperature along the cold chain is controlled and monitored 535 
effectively. Details on temperat ure control and temperature monitoring are provided 536 
below and in the Annex, which provides additional guidance and explanation on currently 537 
available technology on temperature monitoring and control in the cold chain.  538 
 539 
5.1 Temperature monitoring  540 
 541 
Operators  should ensure that appropriate systems are in place to monitor air temperatures 542 
during the freezing process and to monitor temperature along the cold chain in order to 543  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
ensure that the product temperature is maintained at -18ºC or colder within the permitt ed 544 
tolerances set by responsible competent authorities.  545 
 546 
In general, operators have a choice of monitoring systems for quick frozen products, which 547 
either include measurement of operating air temperatures of the refrigerating systems or 548 
direct/indirect measurement of product temperature. Additional approaches also exist 549 
(see Section 5.1.3).  550 
 551 
5.1.1 Air Temperature Monitoring  552 
 553 
In air temperature monitoring, fixed temperature sensors are used to monitor the air 554 
temperature in the refrigerated system. The se nsors are normally protected from damage 555 
during commercial activity.  556 
 557 
Air temperature monitoring permits:  558 
 559 
 diagnosis of problems occurring in the system; and  560 
 process management using data storage on computers, which can be linked to other 561 
operating informa tion such as defrost cycles, door openings, energy consumption 562 
and production batch codes.  563 
 564 
5.1.2 Product Temperature Monitoring  565 
  566 
Product temperature may be measured directly or indirectly. Direct measurements of 567 
product temperature may be undertaken dest ructively or non -destructively. Although 568 
product temperature measurement can give more confidence than air temperature 569 
monitoring that temperature requirements are being complied with, this approach is often 570 
not practical during busy production and distrib ution periods.  571 
 572 
5.1.3 Additional Approaches  573 
 574 
Additional approaches to temperature monitoring include:  575 
 576 
 use of a simulated food product;  577 
 use of temperature probes and/or recorders, as appropriate, placed between 578 
packages or in a load;  579 
 use of a non -contact t hermometer; and  580 
 use of temperature indicators and time -temperature indicators.  581 
 582 
5.1.4  Temperature monitoring equipment  583 
 584 
The selection of temperature monitoring equipment should take into account:  585 
 586  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 appropriate accuracy and resolution (depends on the construction of the equipment 587 
and its use);  588 
 ability to withstand vibrations, shocks or movement (for mobile system);  589 
 coverage of temperature range adequate for quick frozen foods; and  590 
 need for calibration and periodic checks to ensure proper functioning.  591 
 592 
5.2 Stepwise approach to temperature control  593 
 594 
When quick frozen foods are being inspected in the cold chain, either before loading or 595 
during unloading, a stepwise approach is recommended.  596 
 597 
  598 
 599 
 600 
 601 
 602 
 603 
 604 
1. First, before loading and during unloading, a visual inspection is recommended in order 605 
to verify the condition of the foods (e.g. for signs of damage, abuse, defrosting).  606 
 607 
2. Second, the air temperature monitoring records and other temperature readings noted 608 
in the documentation following the foods should be examined. If the loading 609 
temperature was correct and the refrigeration system functioning co rrectly, and there 610 
are no irregularities in the temperature difference between the air leaving the 611 
refrigeration unit and the air return, no further action need be taken.  612 
 613 
3. A non -destructive product temperature measurement should be carried out, especially 614 
if there is a doubt about any of the above aspects or no records are available. This 615 
should involve a between carton or between package temperature reading (see Annex, 616 
Section 3.1.3). If the non -destructive measurement indicates that the product 617 
temperatur e is within the permitted tolerances set by responsible competent 618 
authorities, the inspection may stop at this point.  619 
 620 
4. If the non -destructive product measurement indicates that the product temperature is 621 
outside the permitted tolerances, a destructive temp erature measurement should be 622 
undertaken (see Annex, Section 3.1.4). This operation must be carried out after placing 623 
the cargo in refrigerated environments or after protecting the load in order to avoid 624 
increasing the temperature of the food.  625 
  626 
Whenever t his stepwise approach indicates a temperature violation, the procedure in 627 
Section 5.3 should be followed.  628 
 629 1. Visual 
inspection 
of food  2. Examination of 
air temperature 
monitoring 
records  3. Non -
destructive 
temperature 
measurement  4. Destructive 
temperature 
measurement   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
5.3 Temperature violation  630 
 631 
Loads or parts of loads that are warmer than the temperature required for quick frozen 632 
food should be identified and sorted immediately. Delivery, and sale of these loads or parts 633 
of loads should be suspended. It is the responsibility of the person in poss ession of the food 634 
to ensure the food safety of the product. Any measures necessary for preserving the food 635 
should be taken, including bringing down the temperature immediately. An assessment 636 
should be made as to whether the safety or the quality of the pr oduct has been 637 
compromised and action taken accordingly. Destruction of the product may be necessary, 638 
especially if safety provisions are compromised. In cases of compromised safety or quality, 639 
the supplier, as well as other relevant parties in the supply chain should be informed of the 640 
incident. In the case of compromised safety the responsible competent authorities should 641 
also be notified.  642 
 643 
5.4 Record keeping  644 
 645 
Records of these measurements should be kept for a period that exceeds the shelf -life of 646 
the pro duct or as required by responsible competent authorities.  647 
 648 
 649 
 650 
 651 
 652 
 653 
 654 
 655 
 656 
 657 
 658 
ANNEX  659 
 660 
SPECIFIC INFORMATION ON TEMPERATUR E MONITORING AND CONTROL IN THE 661 
COLD CHAIN  662 
 663 
1 Introduction  664 
 665 
This Annex provides additional guidance and explanation on currently available technol ogy 666 
on temperature monitoring in the cold chain. New temperature measuring and recording 667 
devices may be developed and should be used as appropriate.  668 
 669 
2 Air temperature monitoring  670 
 671  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
2.1 Air temperature monitoring equipment  672 
 673 
Temperature measurement and recording devices consist of a sensor (placed in the cold 674 
air), and a read -out or recording system. The sensor can be located far from the read -out or 675 
recording system or incorporated in it. A recorder is able to store the data, usually 676 
electronically, alt hough chart recorders are still widely used for cold stores and containers.  677 
 678 
 Air temperature measurement and recording devices  should be accurate to within ± 679 
2°C and have a resolution of 1°C. The response time, i.e. the time taken for readings 680 
to stabilize , depends on the construction of the equipment and its use. Also if the 681 
system is mobile, it should be able to withstand vibrations, shocks or movement.  682 
 683 
 The sensor may consist of a thermocouple (e.g. Type K, Type T), thermistor or 684 
platinum resistance devi ce. All of these will provide an acceptable performance and 685 
cover a temperature range adequate for quick frozen foods.  686 
 687 
 Systems are checked and calibrated during manufacture. It is important that once 688 
installed, periodic checks are carried out to ensure pr oper functioning. This is 689 
normally undertaken by checking against a calibrated thermometer placed in an 690 
equilibrated ice bath.  691 
 692 
2.2 Air temperature monitoring of cold stores  693 
 694 
Sensors should be placed high up, in relevant locations within the cold store, a way from all 695 
positions causing uncontrolled temperature fluctuations such as cooler fans, the entrance 696 
or the exit (if different from the entrance) in order to enable precise recording. The 697 
position of the sensors should be chosen taking into account the c old air circulation and in 698 
such a manner to give an accurate recording of the temperature conditions. Recorders are 699 
recommended to be placed outside the cold stores in a convenient location selected for this 700 
purpose.  701 
 702 
As far as the number of sensors concer ned, each food business operator should evaluate its 703 
processes and make a documented decision on the number of sensors required. As 704 
indicative figures, small cold stores (less than 500 m³) may need only one sensor, those 705 
with a volume of less than 30,000 m ³ may require two sensors, those with a volume from 706 
30,000 m³ - 60,000 m³ may require four sensors, and those with a volume greater than 707 
60,000 m³ may require 6 sensors. Retail stores with a volume less than 10 m³ can be 708 
equipped with only a visible thermom eter.  709 
 710 
2.3 Air temperature monitoring during transport  711 
 712  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
Measurement of the return air temperature to the cooling unit will give a good indication of 713 
the load temperature, provided adequate air flow is achieved throughout the length of the 714 
vehicle.  715 
 716 
In lon g vehicles (above 6 m), air ducting is recommended to ensure that sufficient cold air 717 
reaches the rear of the vehicle. Two sensors are recommended to be fitted in the 718 
compartment: one measures the return air temperature, and the other is placed two thirds 719 
to three quarters the length of the vehicle mounted in the ceiling ducts. The difference 720 
between these two temperatures should be an indication of how well the refrigeration is 721 
functioning. If the difference is large or variable it may indicate insufficien t pre -cooling, 722 
incorrect stowage of pallets, or unnecessary delay in closing the doors.  723 
 724 
The recorder can be placed in the vehicle cabin or mounted on the outside, usually near the 725 
refrigeration controls.  726 
 727 
2.4 Air temperature monitoring in display cabinets  728 
 729 
Display cabinets should be equipped with an accurate thermometer or temperature 730 
measuring device that is easily readable. In open cabinets, the temperature should be 731 
measured in the return air, at the load l ine level, or at the warmest place.  732 
 733 
3. Product temperature monitoring  734 
 735 
3.1 Direct temperature measurement  736 
 737 
3.1.1   Specification of Measuring System  738 
 739 
The temperature measuring device used to measure product temperature should be of 740 
better accuracy than that used for air temperature monitoring. The following specifications 741 
are recommended for the system, i.e. sensor and read -out:  742 
 743 
 the system should have an accuracy of ± 0.5°C within the measuring range -20°C to 744 
+30°C;  745 
 the response time should achieve 90% of the difference between initial and final 746 
readings within three minutes;  747 
 the display resolution of the read -out should be 0.1°C;  748 
 the measuring accuracy should not change by more than 0.3°C during operation in 749 
the ambient range -20°C to +30°C;  750 
 the system should be calibrated or otherwise verified prior to use and at specified 751 
intervals against measurement standards traceable to international or national 752 
measurement standards;  753 
 the accuracy of the system should be checked at regular intervals;  754  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 the system sho uld be robust and the device and equipment should be shock -proof; 755 
and 756 
 the electrical components of the system should be protected against undesirable 757 
effects due to condensation of moisture.  758 
 759 
3.1.2  Pre-cooling of the Probe  760 
 761 
The probe should be pre -cooled t o a temperature as close to the product temperature as 762 
possible before measurement. After inserting the probe, the temperature should be read 763 
when it has reached a stable value.  764 
 765 
3.1.3 Non -destructive Temperature Measurement  766 
 767 
Non -destructive testing is rapid and can be done without unduly disturbing the load. 768 
However, because the outside temperature of the package or carton is being measured this 769 
may result in up to 2°C difference between the true product temperature and the reading 770 
obtained.  771 
 772 
Product su rface temperature measurement undertaken non -destructively should:  773 
 774 
 measure the temperature between cases on a pallet or between packages inside a 775 
carton;  776 
 use sufficient pressure to give good thermal contact, and sufficient length of probe 777 
inserted to mini mize conductivity errors; and  778 
 use a probe with a flat surface to give good surface thermal contact, low thermal 779 
mass, and high thermal conductivity.  780 
 781 
 782 
 783 
 784 
3.1.4  Destructive Temperature Measurement  785 
 786 
Temperature probes are not designed to penetrate quick froze n foods. Therefore it is 787 
necessary to make a hole in the product in which to insert the probe. The hole is made by 788 
using a pre -cooled sharp pointed metallic device such as an ice punch, hand drill or an 789 
auger. The diameter of the hole should provide a clos e fit to that of the probe. The depth to 790 
which the probe is inserted will depend on the type of product:  791 
 792 
 where product dimensions allow, insert the probe to a minimum depth of 2.5 cm 793 
from the surface of the product.  794 
 where this is not possible because of t he size of the product, the probe should be 795 
inserted to a minimum depth from the surface of 3 or 4 times the diameter of the 796 
probe.  797  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 where it is not possible or practical to make a hole in certain foods because of their 798 
size or composition, e.g. diced veget ables, the internal temperature of the food 799 
package should be determined by insertion of a suitable sharp -stemmed probe to 800 
the center of the package to measure the temperature in contact with the food.  801 
 in order to measure the centre temperature in large p roducts after the quick 802 
freezing process it may be necessary to insert the probe to a depth of more than 2.5 803 
cm. 804 
 805 
3.2 SAMPLING OF PRODUCTS FOR TEMPERATURE MEASUREMENT  806 
 807 
3.2.1 During Transport  808 
 809 
A non -destructive temperature measurement should be taken of the product being loaded 810 
into the vehicle and a record entered in the documents.  811 
 812 
A destructive product temperature measurement should be made if there appears to be a 813 
problem. If it is necessary to measure product temperatures during transport while the 814 
vehicle is loaded, samples should be selected from the top and bottom of the consignment 815 
adjacent to the opening edge of each door or pair of doors (see Figure 1).  816 
 817 
If product temperature measurement is necessary, after the vehicle is unloaded and the 818 
cargo  placed in a properly cooled environment, four samples should be selected from 819 
within the transport vehicle from among the following points, carefully noting the location 820 
of the load within the transport vehicle (see Figure 2).  821 
 822 
When samples are selected, a non -destructive temperature measurement should in general 823 
be carried out first before deciding whether a destructive measurement should be carried 824 
out. A total tolerance of 2.8°C should be applied (2°C for limitations of methodology and 825 
0.8°C tolerance f or the system). If a destructive measurement is carried out, the tolerance 826 
of 2.8°C is not applicable.  827 
 828 
3.2.2 At Retail  829 
 830 
If it is necessary to measure the temperature of quick frozen foods in retail display 831 
cabinets, one sample should be selected from ea ch of three locations representative of the 832 
warmest points in the cabinets. The positions will vary with the different types of retail 833 
display cabinets used.  834 
 835 
 836 
 837 
 838 
 839 
 840  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
 841 
 842 
 843 
 844 
 845 
 846 
 847 
 848 
 849 
 850 
 851 
 852 
 853 
 854 
 855 
 856 
 857 
 858 
 859 
 860 
 861 
 862 
 863 
 864 
 865 
 866 
 867 
 868 
 869 
 870 
 871 
 872 
 873 
 874 
 875 
 876 
 877 
 878 
 879 
 880 
 881 
 882 
Figure 1 - Sampling positions for a loaded vehicle (      )  
Figure 2  - Sampling positions for a n unloaded vehicle (      )  
o top and bottom of the consignment adjacent to the opening edge 
of the doors;  
o top and far corners of the consignment (as far from the 
refrigeration unit as possible);  
o centre of the consign ment;  
o centre ofthe front surface of the consignment (as close to the 
refrigeration unit as possible);  
o top and bottom corners of the front surface of the consignment 
(as close as possible to the air return inlet).   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
4. Optional Approaches to Temperature Monitoring: Indirect Temperature 883 
Measurement  884 
 885 
4.1 Simulated product  886 
 887 
When air temperature monitoring is difficult, e.g. during the freezing process, it is possible 888 
to use a simulated food sample. This is a device that has a similar shape and is made of a 889 
material that has similar thermal properties and gives a similar cooli ng factor to the food 890 
being monitored. Materials such as nylon, polystyrene, polyvinyl chloride, perspex and 891 
polytetrafluorethylene have thermal properties similar to certain foods. Sensors can be 892 
embedded permanently into such a device and it can be packe d along with the food 893 
packages and measured when required. The simulant may also be incorporated into a 894 
temperature recording device.  895 
 896 
4.2 Recorders between packages  897 
 898 
Small temperature recorders may be placed between packages or in a load, e.g. in cartons,  899 
in order to record the temperature over long periods. Such recorders may be programmed 900 
and the measurements retrieved by means of computerized devices.  901 
 902 
4.3 Non -contact thermometers  903 
 904 
These devices measure the temperature of the food by sensing the infrare d radiation 905 
emitted by the food. The amount of radiation varies with different materials, which absorb 906 
and reflect and transmit radiation differently. Infrared thermometers can be portable and 907 
are usually “pistol shaped” sometimes with a laser sighting aid . Target size can be 908 
important, since the instrument averages all the radiation in its field of vision. Care must be 909 
taken in interpreting results from these devices with quick frozen foods because a package 910 
rapidly picks up radiation from its surroundings , there can be a difference between surface 911 
temperature and interior temperature. In addition the type of packaging will affect the 912 
radiation. Laminated foil packaging in particular can give large errors because it reflects 913 
radiation more efficiently than cardboard. Also available are devices which compensate for 914 
this type of error and measure the radiation through a window.  915 
 916 
Fixed video camera -type infrared thermometers are also used. These can give thermal 917 
images, which permit industrial control of heatin g or cooling processes to ensure even 918 
processing. This is also true of the freezing process. Therefore it is possible to scan large 919 
numbers of products and pick out “hot -spots”, followed up by more accurate temperature 920 
measurements.  921 
 922 
 923 
 924 
 925  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code of Hygienic Practice for Processing and Handling of Quick Frozen Foods            
 
4.4 Temperature Ind icators (TI s) and Time -Temperature Indicators (TTI s) 926 
 927 
These devices give a colour change, either when a specific temperature has been exceeded 928 
(TIs), or when the integrated exposure to a temperature over a period of time has been 929 
exceeded (TTIs). There has  been a reluctance to use TIs and TTIs on retail packages for a 930 
number of reasons, in particular because of their current limitations and because they are 931 
on the surface of packages and not inside the package, and because of their possible conflict 932 
with du rability dates. However, TIs and TTIs may be used on the outside of cartons or 933 
pallets to detect temperature abuse during distribution from cold stores to holding stores 934 
at retail, and they can monitor transfer of quick frozen foods where monitoring record s 935 
may not be available.  936 
 937 
5 References  938 
 939 
Codex Alimentarius Commission. Code of Hygienic Practice for Processing and Handling of 940 
Quick Frozen Foods  (CAC/GL 8:1976 amended 2008).  941