T.C.
TARIM ve KÖYİŞLERİ BAKANLIĞI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Sampling and Methods of Analysis For Temperature Control of Quick Frozen and Frozen Foodss
Authorization Law: Turkish Food Codex
The Official Gazette: 17.01.2001-24643
Communication No : 2001/45
Objective
Article 1- The objective of this Communiqué is to determine sampling and the methods of analysis for the official inspection of temperatures control of quick-frozen foods intended for human consumption.
Scope
Article 2- This Communiqué covers sampling and methods of analysis for temperature control of ouick-frozen foods intenented for human consumption.
Legal basis
Article 3- This Communiqué has been prepared in accordance with the Turkish Food Codex Regulation published in Official Gazette, dated 16/11/1997, numbered 23172.
Sampling and Temperature Control Procedure
Article 4- Sampling and the methods of analysis for determining the temperatures of quick frozen foods should be as follows:
a) Sampling procedure for determining the temperatures of quick frozen foods is performed in accordance with the method in Annex-1.
b) Temperature measurement of quick frozen foods is performed in accordance with the method in Annex-2.
Inspection
Article 5- The provisions of this Communiqué are inspected both by the Ministry of Agriculture and Rural Affairs and the Ministry of Health according to the provisions of the Decree Law No 560 on the “Production, Consumption and Inspection of Foodstuffs”.
Compliance with European Union
Article 6- This Communiqué has been prepared within the framework of compliance with European Union considering the Commission Directive 92/2/EEC laying down “Sampling procedure and Method of Analysis for the official control of the temperatures of quick-frozen foods intended for human cosumption”.
Provisional Article-1 Presently active establishments doing sampling and performing temperature control of quick-frozen foods that are covered in the scope of this Communiqué are obliged to obey the provisions of this Communiqué within 1 year.
Enforcement
Article 7- This Communiqué enters into force on the date of publication.
Execution
Article 8- The provisions of this Communiqué are executed by the Minister of Health and the Minister of Agriculture and Rural Affairs
ANNEX-1
Sampling Method
1. Selection of Packages for Inspection
The type and quantity of the packages selected shall be such that their temperature is representative of the warmest points of the product inspected
1.1. Cold Storage
The measurement points of temperature should be selected from different critical points in the cold storehouses. For example; the temperature is measured at the upper and lower levels of the doors and at the upper and lower levels of cold storage center and nearby the air inlet of cooling unit.
The duration of storage of any products should be taken into account for the stablization of temperature.
1.2. Transportation
a) Sampling during transportation:
The measurement points of temperature should be selected near the upper and lower levels of opening doors.
b) Sampling during unloading:
The points of temperature measurement should be selected as 4 points out of the following critical points:
1. Near the top and bottom of the opening doors.
2. Top rear corners of the product, most distant point from the refrigeration unit
3. Centre of the product
4. Centre of the front surface of the product, closest point to the refrigeration unit
5. Top and bottom corners of the front surface of the product, closest point to return air to the refrigeration unit.
1.3. Retail Display Cabinets
Temperature control is performed at each of the three regions representative of the warmest points within retail display cabinets.
ANNEX-2
Temperature Measurement Method
for Qick-frozen Foods Intended for Human Consumption
1. Scope
When the temperature of quick-frozen foodstuffs reach to thermal stabilization, temperature in every point of the product must be -18 ± 3o C or colder.
2. Principle
Measurement of temperature of quick-frozen foodstuffs is provided by measuring of the temperatures at the points indicated in accordance with Annex-1 by using an appropriate equipment.
3. Definition
Temperature means; the temperature measured at the spesified point by temperature sensitive part of the measuring device.
4. Apparatus
4.1. Temperature measuring device
4.2. Product penetration instruments, a tool similar to a hand drill and an ice punch, which are sharp pointed and easy to clean.
5. General Specifications of Temperature Measuring Instruments
Specifications of temperature measuring instrument should be as follows:
a) 90% of the readings should be realized within three minutes.
b) The accuracy of the instrument must be ± 0.5 °C with inmeasurement range -20 °C and +30 °C.
c) Measuring accuracy must not be more than 0.3 °C during the operation in the temperature range -20 °C and +30 °C.
d) The display resolution of the instruments should be 0.1 °C.
e) The accuracy of the instrument should be checked at regular intervals.
f) The instrument should have a certificate of calibration.
g) The temperature probe should be easily cleaned.
h) Temperature-sensitive part of the measuring device must be so designed as to ensure good thermal contact with the product.
i) Electrical equipment must be protected against undesirable effects due to the condensation of moisture.
6. Procedure for Measurement
6.1. Pre-cooling of the instruments:
Before measuring the temperature of the product, the temperature measuring probe and product penetration instrument should be pre-cooled. By means of pre-cooling method used, temperatures of both of the instruments should be made close to the temperature of the product. It should ensure to bring in balance as close as possible.
6.1. Preparation of samples for temperature measurement:
Because the temperature measuring probes are not generally designed to penetrate the frozen foods, to make a hole is necessary in the product to insert the probe, by using the pre-cooled product penetration instrument. The diameter of the hole should be proper tightly settlement of the probe. Its depth is dependent on the type of product, as described in 6.3.
6.3. Measurement of product temperature:
The sample preparation and its temperature measurement should be performed at the temperature specified in the method. Measurement is performed as follows:
a. Where the product dimensions are appropriate, pre-cooled probe is inserted depth of 2.5 mm from the surface of the product.
b. In case the 6.3.a is not possible, the probe should be inserted to a depth of 3-4 times of probe diameter from the surface.
c. Certain foods such as peas, can not be penetrate to determine their internal temperature because of their size and composition. In this case, in order to determine the internal temperature of the package, pre-cooled, suitable and sharp-stemmed probe is inserted to the centre of the package and so the temperature at the point of contact with the food is measured.
d. Readings are set when the temperature has reached a steady value.