Legal analysis: freezer is the main component of food refrigeration processing enterprises, which is responsible for the frozen processing and storage of perishable foods, promoting the production of agricultural and sideline fisheries, regulating the seasonal supply and demand of the market, and cooperating with the completion of export tasks. The structure of the freezer is very complicated and highly technical. The use, maintenance and management of freezers must be in strict accordance with scientific operation, and the relevant standards and regulations promulgated by the state should be seriously implemented to achieve safety, hygiene and low consumption. The leaders and departments in charge of cold storage at all levels should pay attention to daily maintenance and repair while grasping the use, and effectively use and manage the cold storage. Cold storage staff should learn business, master science and technology, love their jobs and cherish state property. It is necessary to strengthen scientific research, give full play to the role of scientific and technological personnel, adopt advanced technology, and strive to catch up with and surpass the advanced world level.

Legal basis: freezer management system

Article 1 These Provisions are formulated to standardize the storage management of the company's products and ensure the hygiene and safety of the products.

Article 2 These Provisions are applicable to the storage management of all products of the Company.

Article 3 The scope of cold storage includes raw material cold storage, finished product cold storage and fresh-keeping cold storage.

Article 4 The temperature of cold storage should be-18, the temperature of fresh storage should be 05, and the temperature difference between day and night should be 1. Managers should monitor and make inspection records.

Article 5 The management personnel shall defrost and deice the freezer at least once a month and once a week to ensure the temperature of the freezer, and the staff in the computer room shall keep relevant operation records.

Article 6 According to the regulations, check the temperature of each warehouse every 4 hours, and make relevant records. Abnormal situations should be handled in time, and major problems should be reported in time.

Seventh warehouses should be kept clean, and warehouse managers should clean them once a day. (Ensure that there are no sundries such as broken frost and broken cartons in the warehouse).

Article 8 Non-food and food shall be stored separately, and by-products and divided products in food shall also be stored separately and marked.

Article 9. Set up the product warehousing file to ensure the accuracy of the figures, and the finance department checks the product figures and the age of the goods every month.

Article 10 Products must wear protective clothing when entering or leaving the warehouse, and be treated in a unified time. All personnel shall close the door after entering and leaving the warehouse, and shall not open the warehouse door at will. When entering or leaving the warehouse for a short time, hot air must be turned on for isolation to ensure the normal temperature of the warehouse.

Eleventh cold storage should do five prevention work: dust prevention, fire prevention, theft prevention and moisture prevention (mildew prevention or corrosion prevention).