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  • Procedure For Chilling

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    Harpreet singh
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    The procedure outlines the steps for chilling dressed birds in a screw chiller to ensure a core temperature below 4°C. This helps retard microorganism growth and facilitates rigor mortis and meat conditioning. The quality executive is responsible for checking temperature and hygiene before placing birds in the stainless steel screw chiller, where temperature is maintained below 4°C. Chlorine levels of 30-50ppm in the chiller water are checked hourly along with water temperature below 2°C. Records of temperature and chlorine checks are maintained.

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    Procedure for Chilling

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    The procedure outlines the steps for chilling dressed birds in a screw chiller to ensure a core temperature below 4°C. This helps retard microorganism growth and facilitates rigor mortis and meat conditioning. The quality executive is responsible for checking temperature and hygiene before placing birds in the stainless steel screw chiller, where temperature is maintained below 4°C. Chlorine levels of 30-50ppm in the chiller water are checked hourly along with water temperature below 2°C. Records of temperature and chlorine checks are maintained.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    4 views1 page

    Procedure For Chilling

    Uploaded by

    Harpreet singh
    The procedure outlines the steps for chilling dressed birds in a screw chiller to ensure a core temperature below 4°C. This helps retard microorganism growth and facilitates rigor mortis and meat conditioning. The quality executive is responsible for checking temperature and hygiene before placing birds in the stainless steel screw chiller, where temperature is maintained below 4°C. Chlorine levels of 30-50ppm in the chiller water are checked hourly along with water temperature below 2°C. Records of temperature and chlorine checks are maintained.

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    © All Rights Reserved
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    PROCEDURE FOR SCREW CHILLING

    1.0 Objective

    To ensure the attainment of required core temperature <4.0 °C of dress birds in order to retard the
    growth of micro-organisms, and to facilitate Rigor-mortis and conditioning of meat

    2.0 Scope

    It covers the chilling of all dressed birds meant for processing which are kept in the Screw chiller

    3.0 Responsibility

    The responsibility lies with the Quality Executive under the supervision of Quality Manager.

    4.0 Procedure

    4.1 Temperature and hygiene conditions are checked before placing dressed birds.

    4.2 The dressed birds are kept in the SS screw chiller.

    4.3 The temperature of dressed birds shall be maintained at less than 4.0 0C.

    4.4 Maintain 30-50ppm chlorine in screw chiller water.

    4.5 Check the dressed bird temperature at hourly basis

    4.6 Check chlorine concentration on hourly basis.

    4.7 Chlorine water temperature in screw chiller shall be maintained less than 2.0 0C and checked
    at hourly basis.

    5.0 Reference

    ISO 22000:2018

    6.0 Record

    SF-FSMS-8.5.4.3-03, F01 Daily Screw Chiller Temperature Record


    SF-FSMS-8.5.4.3-06, F03 Daily Screw Chiller Chlorine Strength Check Record

    Reviewed & Prepared By Approved by Prepared on


    (Manager-QC) (CEO) Date

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