Time and air temperature in the processing hall


The time in the processing hall should be as short as possible. The processing line should be left clear and all raw material kept in chilled storage during breaks, such as coffee or lunch breaks.

Research conducted by Matís have shown that temperature of fillets can increase by 3-4°C in only 30 minutes if left without cooling in the processing hall at 14°C, for further information see here.

The temperature in the processing hall should be as close to 10°C as possible to minimise the thermal load on the products being processed. However, the temperature should not be lower than 10°C according to regulations of the Administration of Occupational Safety and Health in Iceland (AOSH) regarding work in cold rooms in food processing industry (Regulation no 384/2005). Further information can be downloaded directly from the AOSH website.



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