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SPECIAL FOCUS
SPECIAL FOCUS

Code of Recommended Practices for

Frozen Food

Background of the Code of Recommended Practices
“A Code of Recommended Practices by the Frozen Food Roundtable 1987. Frozen Food
Handling and Merchandising” was comprised by 16 groups of enterprises in frozen food
industry in the USA. It has been taking as a common practice in order to provide mutual
benefit for the business and the consumers, as well as boosting the industry’s image.

CRP for Frozen Food can keep product’s temperature at -18 C or lower.
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The code of recommended practices for frozen food emphasizes on Practice guideline for storage on retail premises requires
the handling of manufactured frozen products, which is most time 6the storage to control the average temperature of the products
ignored by handlers outside the manufacturing process and those at -18 C or lower with enough room for cool air-circulation.
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who lacks of good understanding about frozen food. Practice guideline for retail display equipment such as
Quality problems of frozen foods usually occurred in the post 7equipment for display and distribution (commercial freezer)
production process known as cold chain, where frozen food are stored should possesses the ability to maintain air temperature at -18 C or
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and distributed to various locations. Frozen food enterprises must lower, and should have floor arrangement or appropriate placement to
recognize that the success of the industry relies on its ability to produce keep air-circulation flowing thoroughly.
and assure the product’s quality until the food reaches the hands of Practice guideline for retail handling requests retailers to
ultimate consumers. Here, the food must live up to the quality (or 8accept only food in frozen condition at a temperature of -18 C
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even a better quality) it possesses when it came out of the production or below -12 C and must place the products in cold storage or display
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line. freezer immediately after the delivery to avoid delays that can cause
The understanding on frozen food CRP for manufacturers and frozen food to expose to high temperature.
distributors can be divided into the following topics; Practice guideline for reception and storage in food service
Practice guideline for food for freezing including the 9installations such as inventory first-in, first-out (FIFO) controlling
1freezing of raw materials that are in good condition, having system and no-code package handling record.
appropriate maturity and freshness. The freezing should be conducted Controlling cold distribution chain is not an easy task as it requires
via appropriate freezer that causes the least physical, biochemical investment and cooperation from various parties. Yet, rigid practice
and microbiological change to the food. of the guideline is the
Practice guideline for packaging and identification of heart of CRP success.
2frozen foods suggests on the qualification of containers and E nt er prises m us t
external packages that protects the food from contamination during understand and take
transportation and storage, as well as dehydration. part in promoting the
Practice guideline for warehouse equipment such as a recognition, support, and
3cold storage should contain quality refrigerator/freezer which encourage investment
can keep the overall temperature at -18 C or lower to maintain minimal for further practice. This
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changes to the food. will be for the mutual
Practice guideline for warehouse handling which requires benefit of enterprises as
4cold storage manager to record the temperature of each well as consumers.
receiving product lot and accept only qualified products with no
exceeding temperature or torn packages.
Practice guideline for transportation controls the capability
5of vehicles used in frozen food transportation. The vehicle เอกสารอ้างอิง/Reference
should comprise of heat-insulating wall and cooler/refrigerator that http://library.uru.ac.th

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