Lesson 1Hazard analysis for frozen ready meals: biological, chemical, physical hazards to considerThis section guides you through hazard analysis for frozen ready meals, covering biological, chemical, and physical hazards, their sources, severity, likelihood, and how findings feed into control measures and CCP decisions for NZ compliance.
Process mapping for hazard reviewBiological hazards and growth factorsChemical hazards and contamination routesPhysical hazards and entry pointsRisk ranking: severity and likelihoodLinking hazards to controls and CCPsLesson 2Microbiological control program: sampling plans (ingredient, finished product), acceptance criteriaThis section explains how to design a microbiological control program for frozen meals, including ingredient and finished product sampling plans, test methods, acceptance criteria, and how to react to out-of-specification results in NZ labs.
Selecting target microorganismsSampling plans for ingredientsFinished product and environmental testsMicrobiological limits and standardsActions for out-of-spec resultsProgram review and trend analysisLesson 3CCP1 — Cooking step: what can go wrong, monitoring (time/temperature probes), corrective actionsThis section covers the cooking step as CCP1, explaining what can go wrong, how to set time and temperature limits, use calibrated probes, document results, and apply corrective actions when critical limits are not met in NZ standards.
Target lethality and critical limitsOven and kettle validation studiesCore temperature probing techniquesReal-time monitoring and recordsHandling undercooked product lotsTrend analysis and process improvementLesson 4Quality control for sensory attributes: texture, taste, colour monitoring and acceptance criteriaThis section explains how to set measurable sensory standards for frozen meals, including texture, flavour, aroma, and colour, and how to monitor them using panels, instruments, and acceptance criteria linked to release decisions in NZ.
Defining sensory attributes for frozen mealsReference standards and control samplesSensory panel setup and trainingInstrumental color and texture measurementsSensory acceptance limits and scoringLinking sensory results to batch releaseLesson 5Portion consistency controls: checkweighers, in-line vision systems, sampling plans and correction rulesThis section covers methods to keep portion weights and counts consistent, using checkweighers, in-line vision systems, and sampling plans, plus rules for adjustments, rework, and documentation when deviations are detected for NZ production.
Legal and customer weight requirementsCheckweigher setup and verificationIn-line vision for portion uniformitySampling plans and control chartsCorrection rules and line adjustmentsHandling underweight and overweight unitsLesson 6CCP2 — Cooling/pre-freeze temperature control: risks of slow cooling, monitoring methods, corrective actionsThis section focuses on cooling and pre-freeze control as CCP2, explaining risks of slow cooling, target product temperatures, monitoring tools, and corrective actions when cooling curves or equipment performance deviate in NZ conditions.
Microbial risks from slow coolingCooling profiles and target limitsBlast chiller and tunnel operationTemperature monitoring and loggingCorrective actions for slow coolingVerification of cooling CCP performanceLesson 7Defining Critical Control Points (CCP): selection methodology and documentationThis section describes how to identify and document Critical Control Points in frozen meal production, using hazard analysis, decision trees, and validation data to justify CCP selection, limits, monitoring, and responsibilities per NZ HACCP.
Linking hazard analysis to CCP selectionUsing CCP decision trees correctlyValidating CCP effectivenessDocumenting critical limits and rationaleAssigning monitoring responsibilitiesReview and revalidation of CCPsLesson 8CCP3 — Metal detection/foreign body control: sensitivity settings, verification tests, response to failsThis section explains how to control metal and other foreign bodies using metal detectors and X-ray where applicable, including sensitivity setting, validation, routine checks, and defined responses to detection failures or alarms in NZ.
Risk assessment for foreign materialsMetal detector selection and layoutSensitivity setting and test piecesRoutine performance verification testsResponse to detector alarms and failsInvestigation and preventive actionsLesson 9Allergen control and cross-contact prevention: segregation, cleaning validation, labelling controlsThis section details allergen risk management in frozen meal plants, including mapping allergen sources, segregation, validated cleaning, label control, and verification activities to prevent cross-contact and mislabelling incidents in NZ.
Allergen mapping and risk assessmentSegregation and dedicated equipmentAllergen changeover and cleaningCleaning validation and verificationLabel approval and artwork checksManaging reformulations and new allergensLesson 10Record keeping, traceability and recall preparedness: batch records, supplier certificates, lot codingThis section details how to build robust records and traceability for frozen meals, covering batch documentation, supplier certificates, lot coding, and recall simulations to ensure rapid, targeted product withdrawal when needed in NZ.
Mandatory production and QC recordsSupplier approval and COA managementLot coding design and label controlTraceability tests and mock recallsRecall decision trees and rolesRecord retention and data integrity
